180 PracticeBOX 4.8 Continued
2 Reduce and dispose of wastes by recycling, reusing,
and reducing wherever possible and by having high
standards for sewage treatment, waste collection and
disposal.
3 Adopt energy-efficiency practices by maximizing the
use of solar power, wind power and hydropower; and
energy conservation.
4 Minimize environmental risks by minimizing environ-
mental and health risks (e.g. avoiding hazardous loca-
tions, sensitive wildlife areas, unique features, fragile
sites).
5 Undertake green marketing by promoting ‘soft’
tourism that minimizes adverse environmental and
cultural impacts as well as informing tourists of the
cultural impact of their presence.
6 Mititigate damage by replacing or restoring degraded
environments and compensating for locally adverse
effects – the ‘polluter pays principle’.
7 Provide credible information to tourists by disclosing
hazardous locations, and situations of potential cul-
tural conflict.
8 Incorporate environmental values in management by
ensuring environmental representation at the execu-
tive level in tourism provider-management groups.
9 Undertake and participate in an objective assessment
of the social and economic effects and environmental
change arising from tourism.
Tourist as end-user guidelines
As the ultimate user of the physical and cultural envi-
ronment it is important that tourists be educated to
undertake visitor activities in ways which support sus-
tainable tourism. In this regard, their behaviour should be
focused toward:1 Choosing operators which have a reputation for being
ethically sound and environmentally responsible.
2 Learning about – and being given information on – the
human and natural heritage of the host communities,
including the geography, history, customs and current
local concerns.
3 Travelling in a culturally and environmentally sensitive
manner, refraining from behaviours which negatively
affect the host community or degrades the local
natural environment. For example: carefully disposing
of personal rubbish and wastes, conserving water and
energy, consuming local food and drink, respecting
local flora fauna and artifacts, purchasing locally made
souvenirs; walking, canoeing and cycling.
4 Refraining from the purchase or use of those prod-
ucts, and means of transportation, which endanger the
local ecology and culture, including the use of
minimal-impact travel modes and adhering environ-
mental regulations in natural areas and in culturally
sensitive contexts.
5 Supporting official heritage conservation activities.Based around the ‘Globe 90’ recommendations Action
Strategy for Sustainable Development.
Additional reference source:Dictionary of Travel Tourism
and Hospitality, S. Medlik, 2002.Sustainable tourism is about local people, local economics,
local cultural and celebratory events, and the local environ-
ment. Indeed sustainable tourism is an enhancement to local
wellbeing and local identity. The box 4.8 recommendations
advocate a behind-the-scenes level of control at all levels of
government; participatory input from NGOs; sustainable
product and services inputs from the tourism industry itself;
and a set of tourist-as-end-user responsibilities. The challenge
is to trade away from volumetric ‘spot tourism’ in the direc-
tion of tourism which is based on an ‘extensive’ carrying
capacity; working for scenic and event exposure which a host
community can absorb withoutphysical impairment of the attraction itself, and
without adverse social degradation.SUSTAINABLE TOURISM
Local transportation
Locally produced food
Local ‘home-stays’
Some participation
with
food and fibre
production.
Purchase of local
handicrafts
Photo-taking: footprint-
leaving