Action Plan for Low

Carbon and Resource

Efficient Accommodation
in Mauritius
 http://www.oneplanetnetwork.org/transforming-tourism

Supported by:

based on a decision of the German Bundestag

The project Transforming tourism value chains in developing countries and Small Island Developing
States to accelerate more resource efficient, low carbon development is part of the International
Climate Initiative (IKI). The Federal Ministry for the Environment, Nature Conservation and Nuclear
Safety (BMU) supports this initiative on the basis of a decision adopted by the German Bundestag.

An initiative contributing to the network:

 Copyright © United Nations Environment Programme, 2019

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No use of this publication may be made for resale or for any other commercial purpose whatsoever
without prior permission in writing from the United Nations Environment Programme.

Disclaimer: The designations employed and the presentation of the material in this publication do
not imply the expression of any opinion whatsoever on the part of the United Nations Environment
Programme concerning the legal status of any country, territory, city or area or of its authorities,
or concerning delimitation of its frontiers or boundaries. Moreover, the views expressed do
not necessarily represent the decision or the stated policy of the United Nations Environment
Programme, nor does citing of trade names or commercial processes constitute endorsement.

The full report should be referenced as follows: United Nations Environment Programme (2019).
Action Plan for Low Carbon and Resource Efficient Accommodation in Mauritius. Paris.

Acknowledgements: This publication is a result of a series of workshops and multi-stakeholder

consultations led by UN Environment within the framework of the ‘Transforming Tourism Value Chains
in Developing Countries and Small Island Developing States’ project. This project aims to
accelerate more resource efficient, low carbon development and is funded by the International UN Environment
Climate Initiative (IKI). promotes environmentally
sound practices globally
Authors: The Travel Foundation (TF), UN Environment, Waste & Resources Action Programme and in its own activities. Our
distribution policy aims to reduce
(WRAP), UNEP DTU Partnership, Mauritius Ministry of Tourism and Association des Hôteliers et
UN Environment’s carbon footprint.
Restaurateurs de l’île Maurice (AHRIM).

UN Environment would like to thank all those who contributed to this document by providing
valuable background, ideas, comments and examples. Specifically,

Partners of the Transforming Tourism Value Chains project: Carolina Fernández, Terry
Brown and all other staff that contributed (the Travel Foundation); Bojana Bajzelj and Ffion Batcup
(WRAP); and Denis Desgain and Sandra Roxana Aparcana Robles (UNEP-DTU Partnership).

Members of the Mauritius Stakeholders Advisory Group (STAG): Rishi Purusram (Ministry of
Tourism), Jocelyn Kwok (Association des Hôteliers et Restaurateurs de l’île Maurice, AHRIM) ;
Hemant Multra (Ministry of Energy and Public Utilities, MEPU); R. Mungur, Director Energy Efficiency
Management Office (EEMO); Nitisha Puttoo (Mauritius Renewable Energy Agency, MARENA);
J. Oogarah Hurhangee (Sustainable Development Division); Aisha Golamaully (Climate Change
Division); Ganesh Dookee, (Solid Waste Management Division); Sylvain Chung Ting WA (Ministry
of Agro Industry and Food Security, Food and Agricultural Extension Institute, FAREI); Avinash
Venkamah (Association Des Hotels De Charme, AHC) ; Mikael Apaya (Business Mauritius); Azeem
Salehmohamed (The Mauritius Chamber of Commerce and Industry, MCCI); Daren Moodely (Tourism
Authority); Dinesh Suroop (University of Mauritius); S. Seetulparsad (Mauritius Council of Social
Service, MACOSS); Asha Poonyth-Seewooram (Mauritius UNDP).

Ministry of Tourism: Hon. A. K. Gayan SC Minister of Tourism, Mrs. C. Seewooruthun (Permanent

Secretary Ministry of Tourism) and Mrs. L. Sanspeur, Ag. (Director Ministry of Tourism)

UN Environment: Elisa Tonda, Helena Rey de Assis, Pablo Montes Iannini, Sandra Averous-Monnery,
Claire Thiebault, Feng Wang, Maëlys Nizan, and Marie Strauss.

UN Environment would also like to thank all the participants of the consultation workshops for their
ideas and comments.

Graphic design and layout: Richard Scott. Photos: Mauritius Tourism Promotion Authority, Unsplash

4 UN ENVIRONMENT UN ENVIRONMENT 5
Message from Minister of Tourism

C
limate change is a major concern for every improving resource efficiency in the accommodation sector
individual alive today. This is why economic while introducing sustainable patterns for consumption, use
development and environment protection, and production. The ultimate goal of this Plan is to pave the
which are inextricably linked, focus on way for Mauritius in becoming a world leader through its
sustainability as being central to all strategies and policies. transition to a low carbon tourism economy that supports a
The impacts of climate change should not be ignored. unique experience for its visitors, whilst providing quality of
My Ministry has, with the technical assistance of UN life for its people in an inclusive, clean and safe environment.
Environment, launched the “Transforming Tourism Value The consultative meetings and surveys have revealed
Chains” project in October 2017 in a bid to make the some major challenges, such as the high electricity
tourism sector more resource-efficient in a low carbon consumption, food wastage, lack of waste infrastructure and
environment. pollution emanating from single use plastic products. My
According to the World Risk Report 2018, published by Ministry has organised several workshops to build capacity
the United Nations University, Mauritius is among the 10 of stakeholders in respect of the best practices to be
most vulnerable countries prone to natural disasters. A adopted to reduce waste and carbon emissions.
sustainable, green and clean environment is today more The determination of the Government of Mauritius is to
of a necessity than an option for tourism stakeholders. make Mauritius a model of sustainable development. Our
It is urgent for all operators to adopt state of the art operators need to capitalise on the 6Rs principle, i.e. Rethink,
technologies and sustainable best practices to foster the Refuse, Reduce, Reuse, Recycle and Restore to better
greening of the sector and enhance the attractiveness protect the environment and make a smart use of scarce
of the destination. My Ministry will provide the required and non-renewable resources.
support and framework for tourism enterprises to embrace
I am confident that all tourism operators will commit to
responsible and green practices.
adopting this Action Plan and implement responsible and
An Action Plan has been drawn up by the “Transforming green practices to minimise carbon emissions and reduce
Tourism Value Chains” project partners after extensive tourism footprint. Our future depends on this commitment
consultations with industry partners and an analysis of the
tourism value chain, and it calls upon hotel, guesthouse and
tourist residence operators to review their business models Anil Kumarsingh Gayan, SC
to adopt low carbon and resource-efficient practices. Minister of Tourism
The Plan aims at reducing greenhouse gas emissions and 5 August, 2019
Foreword

S
ince the creation in 1973 of the Association The strong relationship between the Mauritian tourism
des Hôteliers et Restaurateurs de l’île Maurice development and the achievement of the SDGs is evident.
(AHRIM), our members have been engaged in The Transforming Tourism Value Chains project has
many initiatives to improve the sustainability of helped to further describe, analyse and assess current
the sector. The actions, initiatives and engagement of our practices to identify priority issues with a view to determine
tourism industry towards national sustainable development potential solutions towards a more resource efficient and
objectives has certainly produced results. Today more lower carbon emitting industry. Those priority issues and
than sixty hotels have reported voluntary commitments to their dimensions need to be adequately captured in the
improve their environmental performance, and twenty-eight formulation of national policy frameworks.
hotels are certified by international sustainable tourism
This proposed action plan has set objectives that are
standards.
realistic and achievable which aim to reduce greenhouse
But challenges persist and grow. With an exponential gas emissions and improve resource efficiency within
growth from 1 million tourists in 2014 to 1.4 million today, the Mauritius accommodation sector and its value chain.
a dynamic and proper scoping of national priorities Hotels in Mauritius have the capacity to engage themselves
and objectives is required. We are struggling with the further, lead their suppliers, inspire guests and bring
physical constraints and limitations of our tropical hotel benefits to the local communities. AHRIM confirms its
infrastructure, tackling the overwhelming need to cool commitment to support Mauritian hoteliers in achieving
down, and facing the effects of climate change such as low carbon and resource efficient development. We can all
coastal zone degradation, beach erosion and declining sea make a difference.
water quality.

PHOTO BY JOHN O’NOLAN

It makes sense to further mainstream sustainability
not only into the usual operations of our tourism and Jocelyn Kwok
hospitality sector but also, and simultaneously, across Chief Executive Officer
all economic players and the population of Mauritius. Association des Hôteliers et Restaurateurs de l’île Maurice
 Executive Summary

T
his action plan sets out a roadmap to a To achieve these targets, the action plan sets out a
sustainable and resilient tourism accommodation programme of activities on energy and waste.
sector in Mauritius. It will enable accommodation
providers, their suppliers, government bodies 1. Sustainable Energy.
and other stakeholders involved in tourism to safeguard the This programme aims to reduce the consumption of energy
country’s unique and beautiful environment and the natural within the accommodation sector and businesses within its
resources on which tourism relies. value chain. Recommendations for government and public
bodies focus on ensuring an enabling environment through
Tourism is of vital importance to the Mauritius economy,
measures such as adequate policy formulation, provision of
contributing substantially to the country’s GDP and
incentives and improving renewable energy infrastructure.
employment. However, it also contributes significantly to the
Recommendations for private sector businesses focus
country’s national GHG emissions, waste generation and
on improving energy efficiency and reducing fossil fuel
consumption of water and energy.
consumption.
This action plan is based on an analysis of the tourism
value chain, meaning not only activities that happen within 2. Reducing Waste.
hotels, but also including all activities that supply them, for This programme aims to reduce the amount of waste
example food production for hotel restaurants. A notable generated by the accommodation sector and its value chain.
exclusion from the analysis is international travel. The Recommendations for government and public bodies focus
analysis revealed that sustainability hotspots for tourism in on improving waste management infrastructure and boosting
Mauritius included food and electricity-use. Food accounts the recycling sector in order to be able to cope with waste
for about 27% of the GHG emissions associated with hotels from the growing tourism sector. Recommendations for
and restaurants, and electricity and gas services make up private sector businesses focus on rethinking needs and
18%. In light of these findings, and following consultation practices, making pledges and implementing sustainable
with tourism stakeholders, two priority areas were defined procurement to reduce waste generation at purchase level,
where interventions can have the greatest impact: energy in particular within the main waste hotspots of plastic and
and waste. food. These businesses are also encouraged to collaborate
The action plan sets out targets for the accommodation with academia, research institutes and public sector partners
sector and its suppliers by 2030 (from a 2020 baseline1) as to develop technologies and circular procurement to tackle
follows: challenges posed by increasing waste generation, scarcity of
resources and land constraints for waste management.
Overall target:
30% reduction in GHG emissions associated with the Both programmes include actions aiming to: increase
accommodation sector and its suppliers awareness of energy and waste issues and solutions; provide
training, tools and resources; support collaborative action
Sub targets: across and between sectors; create an enabling policy
➔ 25% reduction in energy consumption of the environment; establish adequate monitoring and reporting
accommodation sector systems; and share good practice and lessons learned.
➔ 20% of energy consumed by the accommodation sector An implementation plan is being developed in consultation
is from renewable sources with stakeholders to accompany this action plan. The
➔ 30% reduction in the amount of waste generated by the implementation plan will build upon and create synergies with
accommodation sector initiatives already underway in the areas of energy and waste

PHOTO BY CYRUS PELLET

➔ 100% reduction in single-use plastic procured by the reduction . Crucial to the success of implementation will
accommodation sector be the collaboration between stakeholders, both within the
➔ 50% reduction in food waste generated by the private sector and between the public and private sectors. ■
accommodation sector

1 The reduction targets for GHG emissions, energy consumption and waste generation will be set relative to a Business-As-Usual (BAU) scenario. This is in line with the Nationally
Determined Contribution of the Republic of Mauritius.
 Contents
SECTION 1

Introduction

T
SECTION 1 Introduction5 ourism arrivals to Mauritius are increasing at national and business levels. By mapping the
SECTION 2 Main components and structure of the action plan 6 steadily, by around 5% each year. The sector accommodation value chain, it was possible to identify
forms a strong pillar of the Mauritian economy, the environmental hotspots, where interventions can have
SECTION 3 Tourism overview, context and sustainability snapshot 8 contributing significantly to GDP (7.4%), the greatest impact. Against these hotspots, a longlist of
SECTION 4 Policy context in country 10 employment, investment and export1. In 2017, the main proposed actions was produced, containing evidence-
driver of growth was the services sector, which includes based solutions that have successfully been implemented
SECTION 5 Environmental hotspots in tourism value chain 12
accommodation services2. Tourism, however, also in other countries around the world. Further consultation
SECTION 6 Targets 14 contributes significantly to national greenhouse gas (GHG) helped to define two priority areas to focus efforts, energy
SECTION 7 Overview of actions 16 emissions and waste generation, as well as to high levels of and waste, that were selected mainly due to the following
consumption of resources such as water and energy. considerations:
SECTION 8 Timeline  24
We must now take action towards an energy- • Together they address key impacts and priority
SECTION 9 Summary of recommendations 26
resilient and resource-efficient model in order hotspots as identified by stakeholders and analysis of
SECTION 10 Monitoring and evaluation  28 to make tourism, one of the most important data by international experts;
economic sectors in Mauritius, more sustainable.
• Stakeholders consider actions to be beneficial and
The vision of this action plan is to support Mauritius feasible within time and resource constraints;
in becoming a world leader through its transition to a
Helpful definitions of terms used in the roadmap • Actions will contribute to the achievement of national
low carbon tourism economy that supports a unique
policy targets, Nationally Determined Contribution (NDC
A value chain is the entire sequence of activities or parties that provide products or experience for its visitors, whilst providing quality of life
– relating to international climate change targets), and
services used in tourism for its people in an inclusive, clean and safe environment3.
the Sustainable Development Goals (SDGs).
The objective of this publication is to equip key tourism
An environmental hotspot is an activity or process which accounts for a significant
stakeholders with a strategic plan to promote sustainable The implementation of this action plan will require
proportion of the negative environmental impact in the value chain
consumption and production in order to improve resource collective work and partnerships to guarantee its success
The GHG Protocol Corporate Standard classifies a company’s GHG emissions into efficiency and reduce GHG emissions throughout the value and sustainability. Local ownership of the action plan and

PHOTO BY GUILLAUME BAUDUSSEAU

three ‘scopes’: chains of the accommodation sector. The action plan builds effective partnerships between stakeholders from the
on existing national tourism and environmental policies, public, private and third sectors will be crucial to ensure
• Scope I emissions are direct emissions from owned or controlled sources by a hotel successful implementation of the actions proposed and
strategies and legislation to provide a clear pathway for
such us vehicles. the achievement of the set targets. This action plan will be
collaborative action by all stakeholders.
supplemented with an implementation plan developed in
• Scope II emissions are indirect emissions from the generation of purchased energy The action plan was developed following a detailed
close collaboration with these stakeholders. ■
consumed by a hotel such as electricity used for air conditioning process of data gathering, consultation and analysis

• Scope III emissions are all indirect emissions that occur in the value chain (not
included in scope II) including upstream emissions, such as those generated during
the production of products and services that hotels purchase (e.g. imported food) and
downstream emissions such as those generated from hotel waste.

1 WTTC Travel & Tourism Economic Impact 2018 Mauritius, 2018 https://www.wttc.org/-/media/files/reports/economic-impact-research/countries-2018/mauritius2018.pdf
2 https://www.worldbank.org/en/country/mauritius/overview
3 Vison statements developed with stakeholder’s inputs gathered in a visioning exercise during an Action Plan workshop, June 2018

4 UN ENVIRONMENT UN ENVIRONMENT 5
 SECTION 2

Main components The contribution of the action

and structure of plan programmes to Sustainable
Development Goals
the action plan
rgy Re
du
This action plan aims to meet the needs of tourism ne
ee cin
businesses and their value chains, supporting trade bodies
and government ministries, departments and agencies. It b l gw
includes information on the current situation of the tourism n a

ai
sector of Mauritius in relation to sustainability and highlights

as
st
key environmental hotspots relating to the sector’s direct

te
Su
operations and those of its value chain. This action plan
identifies two programmes that provide the national, cross-
sectoral and individual tourism business-level actions required
to address these hotspots before or by 2030 at the latest.

The action plan will be followed with an implementation plan

developed in close collaboration with the local stakeholders.

This action plan supports the achievement of the UN

Sustainable Development Goals (SDGs) and the goals
identified in the Mauritius’s Nationally Determined Contribution
(NDC) submitted to the UNFCCC Secretariat. ■

Who is the action plan for?

➔ Government ministries, agencies and departments
➔ Accommodation staff (management, procurement,
operations)
➔ Tour operators KEY
➔ Accommodation sector suppliers
➔ Trade bodies and associations
Indirect
contribution
Direct
contribution
FOCUS Direct
contribution
Indirect
contribution
➔ Certification bodies
➔ Non-governmental organisations
➔ Local communities
➔ Universities and training institutions

Context
Action Plan

Vision & targets

Tourism sector hotspots

Action programmes National Next step:

Action Plan Implementation
plan
Recommendations

6 UN ENVIRONMENT UN ENVIRONMENT 7
 SECTION 3

Tourism overview, Country and tourism facts Impacts

of tourism
context and
sustainability POPULATION: AREA:

snapshot 1.3m 1,864 km2 Poudre d’Or GHG EMISSIONS:

16%
(0.9 mt CO2e) of national
GHG emissions are
Mauritius is known as a paradise destination and its tourism
associated with hotels and
sector has boomed during the past decade. This boom has TOURIST ARRIVALS: ARRIVALS (2028 FORECAST): restaurants1

1.4m 1.9m
helped the country to become one of the most successful
and competitive economies in Africa but, as in most Port Louis
destinations, tourism growth has also brought negative
impacts to the very environment and natural resources on WATER:
which it relies.

Efforts must be focused on minimising those negative

10x
A tourist uses 10x as much
impacts and driving the tourism sector in Mauritius water as the average citizen
towards becoming more sustainable. Tourism needs to be
understood not only as tool for economic development,
but also for environmental conservation and resource
efficiency, ensuring the long-term sustainability of the Infrastructure ENERGY:

19%
tourism industry is maintained. The first step to achieving
this objective is understanding the magnitude of such
impacts. ■ of commercial electricity
demand comes from hotels
86% of energy comes from imported fossil
and restaurants
fuels. Only 14% come from local renewable
sources.

Tamarin WASTE:
NUMBER OF HOTELS: OCCUPANCY RATES: NUMBER OF ROOMS:

112 77% 13,500

Lack of waste management and recycling
infrastructure, which means most waste
ends up in landfill, contributing to GHG
170t
Survey with hotels shows
emissions and pollution annual waste could be up
to 170 tonnes per hotel.

CONTRIBUTION TO GDP: CONTRIBUTION TO GDP:

7.4% 23.8% Mahébourg

Decreasing water supply due to old pipes
and infrastructure causing water losses. MAURITIUS EMITS:
(direct) (indirect)
Lack of wastewater infrastructure.
19%
waste
4.8 mt
CO2e2
DIRECT JOBS: INDIRECT JOBS:

7.2% 35.9% Souillac

77%
energy
1 These include emissions embedded in
food and materials that hotels purchase
2 2013 DATA, NC3

8 UN ENVIRONMENT UN ENVIRONMENT 9
 SECTION 4

Policy context in country

Mauritius is amongst the countries most affected by climate Government’s programme1, which includes diverse legislative achieve these through a combination of energy and waste This action plan has been designed in collaboration with the
change and natural hazards. According to the 2014 UNFCCC and policy measures to reduce GHG emissions and improve policy development; promotion of sustainable consumption relevant policy bodies and aims to establish synergies between
World Risk Report, Mauritius ranks 14th in a list of countries resource efficiency. and production; greener infrastructure and technology; the such policies in relation to the tourism sector and to provide a
most at risk of climate change disasters, and 7th in a list of expansion of renewable energy sources; increased energy framework to put them into action. ■
Mauritius has made ambitious commitments in relation
countries most exposed to natural hazards. Climate change efficiency; sustainable and integrated waste management;
to climate change mitigation. The Government plans to
adaptation and mitigation are among the top priorities in the climate smart agriculture; and organic-farming.

International Tourism Climate change Waste Food Energy Water

SECTOR

climate change and environment

commitments
Government of the Ministry of Tourism and its Climate Change Division (under Solid Waste Management Division Ministry of Agro-Industry and Food and Agricultural Research Ministry of Energy and Public Ministry of Energy and Public
BODIES

Republic of Mauritius two main bodies: The Mauritius the aegis of the Ministry of Social – SWMD (Part of the Ministry of Food Security and Extension Institute, FAREI Utilities (MEPU) and its three main Utilities (MEPU) and its main
Tourism Authority and the Tourism Security, National Solidarity, Social Security, National Solidarity, (Under the aegis of the Ministry of bodies: Utility Regulatory Authority; body, the Water Resources Unit.
Promotion Authority Environment and Sustainable Environment and Sustainable Agriculture), Energy Efficiency Management
Development – MSSNSESD) Development - MSSNSESD) Office (EEMO); Mauritius Renewable
Energy Agency (MARENA).

Determines, prepares and Responsible for the development, Responsible for the protection of The Ministry is responsible for FAREI has the responsibility to Responsible for the design and Responsible for formulating
MANDATE

executes the national tourism coordination and implementation the environment and public health the development of agriculture conduct research into non-sugar implementation of energy policy. policy and strategy, managing
policy and promotes the tourism of climate change adaptation and through the proper management and the promotion of the agro- crops, livestock, forestry and to water supply and distribution
industry. mitigation policies, programmes of solid and hazardous waste. industry, focusing on food safety, provide an extension service to and implementing infrastructure
and initiatives. supply, quality, innovation and new farmers (i.e. training on MauriGAP). projects.
technology.

Nationally Determined Ministry of Tourism Strategic Environment Protection Act Legally, waste management is Board of Agriculture, Natural MauriGap3 is the Mauritian MEPU’s Long-Term Energy National Water Policy (2014)
KEY POLICY

Contribution (NDC) Plan 2018-2021 ‘Adapting to the 2002 covered by the Environment Resources Act 1977 Standard for Good Agricultural Strategy 2009-2025 Sets targets of 100% access to
Commitment submitted to Changing Global Environment’ Aims to protect and manage the Protection Act (EPA) 2002 and This board advises the minister Practices developed by The Covers a number of sectors, safe and reliable water supply by
the UNFCCC Secretariat It advocates a skill-intensive environmental assets of Mauritius the Local Government Act (LGA) on all matters of general policy Ministry of Agriculture aims to including tourism. This strategy 2020 and the extension of the
under the 2015 Paris and technology-driven model of while ensuring quality of life and 2011, relating to agriculture, forestry increase sustainable local food targets 35% self-sufficiency public sewerage infrastructure to
Agreement of a 30% tourism development and includes sustainable development for and the use and preservation production by promotion of by 2025 in terms of electricity achieve 75% coverage by 2040.
reduction in GHG emissions in its mission the mainstreaming present and future generations. There are various regulations of natural resources and the certification to farmers. FAREI supply through the deployment of
by 2030 relative to the of sustainable practices into made under the two Acts: environment; is actively providing training to renewable sources of energy and National Integrated Water
business-as-usual scenario tourism development. It includes National Climate Change • Environment Protection farmers to promote and achieve is supported by: Resources Management (IWRM)
of 7 million metric tonnes four strategies: intensify the Adaptation Policy Framework (Standards for hazardous wastes) Chemical Fertilisers Control Act MauriGAP certification. The Energy Efficiency Act Plan
CO2 equivalent, subject visibility of the destination; Aims to integrate and mainstream Regulations 2001 1980 and Dangerous Chemicals The Renewable Energy Agency Sets objectives and priority
to international, technical improve accessibility; enhance climate change into the core • Local Government Act (Dumping Control Act 2004, regulates the Act 2015 actions for five years from 2016,
and financial support. attractiveness; and foster development policies, strategies and Waste Carriers) Regulations concessions of licenses to sell MARENA Strategic Plan 2018- including promotion of water
Recognition of the complex sustainable tourism development. and plans of Mauritius. 2003 fertilizer as well as packaging, 2023 efficiency at all levels.
inter-relations between • Local Government Act labelling and prohibitions.
climate change and the MS165: Climate Change Act (2019) (Registration of Scavenging
tourism industry and 2014 eco-label standard for This act will aim to implement Contractors) Regulations 2004
acknowledgement of the sustainable tourism in Mauritius policies, strategies and plans • Environment Protection
need for action. specifies minimum requirements to further mitigate the effects (Collection, Storage, Treatment,
for tourism businesses of any of climate change and promote Use and Disposal of Waste Oil)
type, size or location. adaptation measures. Regulations 2006
• Local Government Act
Tourism Authority Act 2006 and (Registration of Recycler and
Amendment Act 2008. Exporter) Regulations 2013
The Act provides rules for a wide • Environment Protection (Banning
variety of matters concerning of Plastic Bags) Regulations and
the tourism industry in Mauritius Amendment 2015
including the licensing of tourist
enterprises and the registration Strategy and Action Plan for a
and licensing of pleasure crafts. new Solid Waste Management 1 http://www.greengrowthknowledge.org/sites/default/files/downloads/policydatabase/MAURITIUS%29%20Achieving%20Meaningful%20Change.pdf
and Resource Recovery System 2 http://environment.govmu.org/English/Pages/swmd/SWMD-Strategy-and-Action-Plan.aspx
in development.2 3 http://farei.mu/farei/farei_publication/la-certification-maurigap/

10 UN ENVIRONMENT UN ENVIRONMENT 11
 SECTION 5
SCOPE III SCOPE I SCOPE III

Environmental Rest of value chain Hotels & Restaurants operations Waste to landfill
5 6
hotspots in the Transport, textiles, metals
1 4 6
6% Other

tourism value chain

and other materials
6% Textile

3% Glass 27%
3% Metal Yard waste
Mapping out the tourism value chain provides the ‘big picture’ 47% Waste 8%
related to the activities, stakeholders and impacts associated 14% Plastics generated:
with the tourism sector.
Opportunities to promote
This graphic shows a summary of the priority environmental
14% Paper
27% circular procurement towards
issues or ‘’hotspots’’ identified throughout the value chain of Food waste
hotels and restaurants in Mauritius.
Food production less consumption and
(farming + processing) waste reduction
It indicates where action should be focused to have the 5% Other
largest effect on reducing GHG emissions and improving 2 3 9% Sockets
resource efficiency.

16% Pumps 42%

Marine environment
Energy
The three main areas with the highest GHG
emissions are: 1% Hot water
use:
AC
6
27%

➔ Food production. Including farming and processing, food 19%

Opportunities to source more 8% Kitchen
accounts for around 27% of the GHG emissions associated sustainable food products Lighting
with hotels and restaurants.
SCOPE II
➔ Electricity generation. Electricity that is purchased and
used by hotels and restaurants represents 18% of GHG Electricity Generation
emissions.

➔ Waste landfilled. Waste generated through hotel and

GHG emissions Energy
restaurant activities that ends up in landfill is associated with
8% of their GHG emissions. Water use Water

Data source: Eora Version 199.82, 2013 (http://www.worldmrio.com/) Energy use Food
18% Opportunities to reduce hotel
energy use and waste Waste Waste
Opportunities to source more
renewable energy Hotspots Other

PRIORITY HOTSPOTS
IDENTIFIED IN 1 2 3 4 5 6 1 http://www.oneplanetnetwork.org/
sites/default/files/iki_country_report_
MAURITIUS1 1. Hotel and restaurant 2. Processing and packing of 3. Primary production of 4. Food waste in hotel, and 5. Lack of capacity in waste 6. Waste and pollution from mauritius_final.pdf
Each one of the activities using energy. meat and dairy products. produce. restaurants. infrastructure. single use items. 2 Graph energy use source: http://
numbered boxes to the www.pnee.mu/;
Electricity accounts for 18% of Slaughterhouse processing and GHG emissions from use of An average of 7 to 12% of meat In 2016 only around 6.7% of Waste from single use plastic 3 Graph waste generated: Information
right represents a GHG emissions. Lighting, energy used in chilled storage fertilizers and organic waste. Fuel is wasted in kitchens, with waste was recycled. According products creating litter and from Mauritius Solid Waste
significant environmental heating, ventilation and air and refrigeration contribute to use for in-field operations. some hotel surveys indicating to surveys with 6 hotels, annual marine pollution, damaging Management Division.
impact hotspot identified conditioning (HVAC) make up post-farm-gate emissions. Energy use in the processing, overall food waste levels of up waste generated by hotels varies natural environments and marine
by project partners and most of hotel’s energy demand chill and freezing. Water used to to 40%. Unused food is likely to from 11-28 tonnes for medium life. LDPE, HDPE & PET are
tourism stakeholders in with AC being 42-45% 2of grow food crops. Unharvested account for a large proportion hotels to 97- 170 tonnes for large generated in largest amounts.
Mauritius. electricity consumption. crops and post-harvest crop of organic waste and presents hotels. Most waste from hotels is Only 40% of PET bottles
waste is estimated to be up to a high potential for biogas sent to landfill. collected are processed and
20%. generation via anaerobic exported3.
digestion.
12 UN ENVIRONMENT UN ENVIRONMENT 13
 SECTION 6

Targets 2020 2025 2030 SDGs Hotspots

GHG emissions
To help track progress towards the overall objective of The headline target is to reduce the GHG emissions Accommodation providers
20% reduction 30% reduction
a 30% reduction in GHG emissions associated with
the accommodation sector and its suppliers, top-level
associated with the accommodation sector and its
suppliers by 30 % by 2030 from a 2020 baseline1, this
representing at least 30% of
in GHG emissions in Scope I – III2 in GHG emissions in Scope I – III2
1 2
rooms are monitoring GHG
targets are proposed for 2030. They have been set using is in line with the national GHG emissions target. emissions.
(fuel, electricity, food, waste). (fuel, electricity, food, waste).
3 4
national studies and international case studies and they are Analysis carried out in the preparation of this action
aligned with national targets and international commitments plan suggests that this target can be mostly achieved 5
through interventions that have positive financial
by Mauritius. These targets were validated by local
returns for hotels and that are readily available, such as
stakeholders.
replacing air conditioning units with more efficient ones
and reducing food waste.
The action plan sets out the following
sub-targets for the accommodation sector
by 2030 (from a 2020 baseline1):
Energy Accommodation providers
15% reduction 25% reduction 1 2
representing at least 30% of
Most of the energy consumed by hotels comes from in the energy consumption of the in the energy consumption of the
rooms are monitoring energy
25% reduction in energy consumption of the
accommodation sector
fossil fuels. According to the Programme National
d’Efficacité Energétique à l’île Maurice – National Energy
consumption .
accommodation sector accommodation sector.
3
Efficiency Programme of Mauritius (PNEE), this target
20% of energy consumed by the accommodation sector is can easily be achieved by improving hotel energy
from renewable sources management through energy efficiency measures and

30% reduction in the amount of waste generated by the

the use of renewable sources.
10% of energy 20% of energy 1 2
accommodation sector
consumed consumed
100% reduction in single-use plastic procured by the
by the accommodation is from
renewable sources.
by the accommodation sector is
from renewable sources.
3
accommodation sector

50% reduction in food waste generated by the

accommodation sector
Solid waste
The following table provides a five-year breakdown of
the targets and illustrates their relation to environmental
Improper waste management causes air, water and soil
pollution, discharging carbon dioxide and methane into
Accommodation providers
representing at least 30% of
20% reduction
in the amount of waste generated
30% reduction
in the amount of waste generated
3 4
5 6
the atmosphere and chemicals and pesticides into the rooms are monitoring waste.
hotspots and the Sustainable Development Goals. The by the accommodation sector. by the accommodation sector.
earth and groundwater. Reducing waste generation will
monitoring and evaluation of these targets is described in
mean that supplies and materials are being used more
Section 10. ■ efficiently and the costs of disposal are reduced.

Plastic waste
Up to 80 percent of ocean plastic pollution worldwide Accommodation providers
representing at least 30% of
75% reduction 100% reduction 5 6
comes from land sources3. This target aims to eliminate in single-use plastic procured by in single-use plastic procured by
selected single-use plastics items (such as plastic rooms nights are monitoring
the accommodation sector. the accommodation sector.
single-use plastic procurement.
straws, cups and cutlery) all together, focusing on
procurement and therefore ultimately reducing plastic
waste. Indispensable single-use items should be
replaced with environmentally friendly alternatives.

Food waste
1 The reduction targets for GHG emissions, energy consumption and waste generation Accommodation providers
25% reduction 50% reduction
3 4
will be set relative to a Business-As-Usual (BAU) scenario. This is in line with the Nationally
A recent study4 showed that 42 hotels measuring food
Determined Contribution of the Republic of Mauritius. waste were able to reduce it by an average 21% in one representing at least 30% of
in amount of food waste in amount of food waste
2 This target focuses on the elements within scope 3 that are associated with the largest rooms are monitoring food waste.
5
year, suggesting that a 50% reduction in ten years – in line generated by the accommodation generated by the accommodation
amounts of GHG emissions, which according to the Eora global supply chain database
(https://www.worldmrio.com) are waste and purchased food. These are also the parts of the
with SDG target 12.3 – is feasible. Hotels made $7 profit for sector. sector.
value chain that accommodation providers can easily influence within their own activities every $1 invested in reducing food waste. Reducing food
such as through implementing sustainable procurement and reducing the generation of waste at source, redistribution and diverting it for animal
waste.
3 https://www.wwf.org.uk/updates/how-does-plastic-end-ocean
feed all count towards meeting the target.
4 https://champions123.org/the-business-case-for-reducing-food-loss-and-waste-hotels/

14 UN ENVIRONMENT UN ENVIRONMENT 15
SECTION 7

Overview of actions GOAL To reduce by 30% the GHG emissions associated with the accommodation sector and its suppliers Scope I – III (fuel, electricity, food, waste)

To support Mauritius in becoming a sustainable tourism

destination, this action plan divides activities into two distinct

OUTCOMES
programmes: 25% energy consumption 20% of energy consumed by the 30% reduction in amount 50% reduction in food waste from

TARGETS
reduction by the accommodation accommodation sector is from of waste generated by the the accommodation sector
Sustainable Energy. This programme aims to reduce the

AND
sector renewable sources accommodation sector
consumption of energy within the accommodation sector
and businesses within its value chain. Recommendations for
government and public bodies focus on ensuring an enabling 100% reduction in single-
environment through the implementation of measures such use plastic procured by the
as adequate policy formulation, provision of incentives and accommodation sector
improving renewable energy infrastructure. Recommendations
for private sector businesses focus on improving energy
efficiency and increasing the proportion of consumption

SUB-OUTCOME
and production of renewable energy to reduce fossil fuel
consumption. Increased Increased Reduced Increased Reduced Increased Increased consumption of
energy consumption fossil fuel consumption waste recycling of sustainable products and services
Reducing Waste. This programme aims to reduce the amount
efficiency of sustainable consumption and production generation waste (i.e. alternatives to single use items)
of waste generated by the accommodation sector and its value
products of renewable
chain. Recommendations for government and public bodies
and services energies
focus on improving waste management infrastructure and
(i.e. energy
boosting the recycling sector in order to be able to cope with
waste from the growing tourism sector. Recommendations equipment).
for private sector businesses focus on rethinking needs and
practices, making pledges and implementing sustainable
procurement to reduce waste generation at purchase level, in
particular within the main waste hotspots of plastic and food.
These businesses are also encouraged to collaborate with
academies, research institutes and public sector partners
to develop technologies and circular procurement to tackle
challenges posed by increasing waste generation, scarcity of
PROGRAMMES
resources and land constraints for waste management. Sustainable energy Reducing waste
Both programmes include actions aiming to:
• increase awareness of energy and waste issues and solutions
HOTSPOTS 1 2 3 3 4 5 6
• provide training, tools and resources to build capacity
• support collaborative action across and between sectors
• create an enabling policy environment 1. Implement energy management and reporting systems 1. Reduce waste to landfill
• establish adequate monitoring and reporting systems 2. Increase use of renewables 2. Reduce food waste
• share good practice and lessons learned ACTIONS 3. Upgrade equipment 3. Eliminate single use plastics
It is important to note that there are already several initiatives 4. Inspire behavioural change 4. Boost recycling
and programmes in Mauritius underway in the areas of energy
efficiency and waste reduction. The forthcoming implementation
plan that will complement this document will take these initiatives 1. Develop reporting mechanisms to identify tourism’s contribution to the NDC and SDGs
into account, building upon them and establishing relevant 2. Create incentives for sustainability certification and standards
synergies. Finally, a framework will be provided to monitor 3. Upskill public sector to support the private sector to adopt more sustainable practices
and evaluate the progress of this action plan as well as the
4. Mandatory responsibilities and policies for importers to increase consumption of sustainable products and services
effectiveness of the actions set out in each programme.
5. Review national strategies and integrate sustainability
Supportive 6. Develop voluntary charters to cut energy and waste
All actions should be inclusive and provide equitable
opportunities for the engagement and participation of all genders actions 7. Sustainable procurement training and promotion - policy and practice
and ethnic groups. ■ (for both energy and waste) 8. Implement collective purchasing systems for sustainable products and services

16 UN ENVIRONMENT UN ENVIRONMENT 17
 Implement energy Inspire behavioural change
management and reporting
systems Sustainable energy Engaging staff and guests to promote behaviours that
improve energy performance

A set of actions to enable businesses to put in systems Government and agencies:

to increase energy efficiency and reduce costs, whilst ➔ Implement an awareness raising campaign on good
encouraging the monitoring and reporting of consumption. Increase use of renewable practices, targeting staff and guests to support and

Government and agencies:

energy encourage behavioural change.
➔ Provide businesses with feedback on their energy
➔ Develop an energy and GHG emissions reporting use, including how their energy consumption compares
framework for the accommodation sector to encourage Encouraging the private sector to invest in renewable
with similar accommodation. This can strongly influence
consumption monitoring and reduction. energy reduces fossil fuel consumption and increases the Upgrade equipment behaviour change (e.g. commented energy bills).
➔ Introduce mandatory energy auditing for large share of renewable energy available on the national grid.
consumers including accommodation providers and These actions aim to increase access to highly energy Accommodation sector:
their suppliers encouraging reporting from all consumers Government and agencies: efficient devices and appliances to enable the private ➔ Promote positive behaviour change in staff and guests,
(emphasising cost saving incentives). ➔ Enhance incentives for the accommodation sector
sector to retrofit their energy technologies and systems building on awareness raising campaigns.
➔ Incentivize uptake of energy certification by providing to install renewable energy technologies such as solar
➔ Real-time displays should be installed in staff areas,
training on energy management and energy auditing for heaters and photovoltaic solar panels through tax credits Government and agencies: feeding online reports of energy use.
hotels and by facilitating partnerships with energy auditing or other fiscal instruments. ➔ Encourage the accommodation sector to procure ➔ Improving staff and tourists’ energy behaviours by
specialists. ➔ Improve and increase solar energy infrastructure. energy efficient products and services by: testing different campaigns, trainings, and approaches.
➔ Develop a pilot project for biogas production using - implementing an awareness campaign to promote ➔ Train accommodation providers’ staff (as per Energy
Accommodation sector: food waste, green waste and sewage in partnership the uptake of energy efficient products; Management System section, above).1
➔ Implement an energy management system to increase with accommodation providers and other value chain - developing a list of sustainable procurement
efficiency and reduce consumption (e.g. ISO 50001). businesses (i.e. farmers, food suppliers). criteria, as well as recommended eco-labels; Stakeholders:
➔ Provide training, tools and resources to staff relating to - providing information on product availability, ➔ Ministry of Tourism
energy efficiency and monitoring and reporting of energy Accommodation sector: finance mechanisms, and consumer advice; ➔ Tourism Authority
consumption and associated GHG emissions1. ➔ Assess the potential for introducing renewable energy
- providing incentives to buy energy efficient ➔ Energy Efficiency Management Office
➔ Set targets to reduce energy consumption and systems such as solar heaters and photovoltaic solar
equipment (i.e. air conditioning and lighting) or tax ➔ Mauritius Council of Social Services
operating costs, reviewing progress periodically. panels and then integrate renewable energy systems
credits to green energy certified accommodation ➔ Hotels and business associations
➔ Report and publicise energy consumption and GHG where feasible.
providers. ➔ Accommodation providers
emissions through corporate sustainability reports and ➔ Assess the potential of using food waste, green waste
proposed national reporting framework. and sewage to produce biogas for cooking and other Accommodation sector:
activities and implement biogas systems where feasible. ➔ Review existing equipment such as air conditioning,
Stakeholders: ➔ Train staff in the maintenance of renewable energy kitchen equipment, laundry, lighting, etc. and assess
➔ Ministry of Energy and Public Utilities systems to maximise efficiency. 1 opportunities to replace them with more efficient
➔ Ministry of Finance, Mauritius Chamber of Commerce alternative.
and Industry Stakeholders: ➔ Incorporate energy efficiency criteria, such as climate
➔ Ministry of Energy and Public Utilities Audits from the
➔ Ministry of Tourism friendly refrigerants or minimum energy efficiency ratio
➔ Mauritius Renewable Energy Agency Programme d’Efficacité
➔ Ministry of Environment and Sustainable Development (EER), and other sustainability criteria, such as locally
➔ Solid Waste Management Division Energétique (PNEE) have shown that
➔ Energy Efficiency Management Office available, take-back system or reduced packaging, into
➔ Ministry of Finance significant savings up to 35% of energy bill
➔ Climate Change Division procurement specifications for equipment.
➔ Ministry of Tourism are possible with the introduction of an Energy
➔ Central Electricity Board
➔ Central Electricity Board Management System (EMS) in large hotels
➔ Hotel and business associations Stakeholders:
➔ Hotels and business associations when energy efficiency and high-performance
➔ Universities and training institutions ➔ Ministry of Energy and Public Utilities
➔ Accommodation providers solutions are taken into account
➔ Accommodation providers ➔ Ministry of Tourism
➔ Ministry of Finance
Hotels using Room Energy Management
➔ Energy Efficiency Management Office
Systems consume about 37.5% less
➔ Business and hotel associations
electricity than those not using
➔ Mauritius Chamber of Commerce and Industry
1 Ensure equitable opportunities and access to training and resources for all relevant staff, irrespective of gender or ethnicity. them
2 http://www.pnee.mu/ ➔ Accommodation providers
3 https://prodesign.mu/wordpress/wp-content/uploads/2016/07/Water-and-electricity-consumption.pdf

18 UN ENVIRONMENT UN ENVIRONMENT 19
 elimination and substitution. This should be aligned to the
capacity of infrastructure to process segregated waste.
Reduce food waste Eliminate single use plastics

Reducing waste ➔ Promote staff/guest use of waste separation and

monitoring procedures through appropriate signposting
and communications. Identify priorities and needs
Introducing and promoting soft measures for food waste
reduction significantly reduces costs and GHG emissions.
Introducing measures to eliminate the consumption of
single use plastics will help to protect land and marine
of minorities groups dealing in waste separation and ecosystems and lagoons.
Government and agencies:
segregation to address and prevent risks of waste
Replace existing devices with: Government and agencies:
Reduce waste to landfill exposure.
➔ Develop a food waste reduction bill for the ➔ Implement an awareness raising campaign for the
accommodation sector including incentives to reduce accommodation sector with an emphasis on eliminating
Stakeholders:
Promoting segregation, monitoring and reduction of food waste. single use items and promoting more environmentally
➔ Ministry of Environment and Sustainable Development,
waste, as well as providing adequate recycling services, ➔ Support the development of partnerships between friendly alternatives to plastic where elimination is not
➔ Ministry of Tourism, Ministry of Finance,
will support the accommodation sector to substantially accommodation providers, farmers and NGOs to reduce possible.
➔ Solid Waste Management Division (SWMD)
reduce the amount of waste it sends to landfill. the amount of food waste generated and going to landfill. ➔ Incentivise the accommodation sector to eliminate
➔ Hotel and business associations
➔ Universities and training institutions or reduce procurement of single use plastics (e.g.
Government and agencies: Accommodation sector: by removing tax imports on alternative, eco-friendly
➔ Mauritius Council of Social Services (MACOSS)
➔ Create a system for monitoring waste reduction across ➔ Segregate and monitor food waste and establish products).
➔ Accommodation providers
the accommodation sector by: targets for reduction and continual improvement. ➔ Conduct a feasibility study on introducing a national ban
- Conducting a baseline/audit of the weight and ➔ Train staff on food waste reduction including measures on single use plastics.
types of waste generated; such as minimising food waste while cooking, monitoring
- Implementing a pilot project on the feasibility of and reviewing plate portions, tracking the popularity of Accommodation sector:
a mandatory reporting scheme (for instance, as a dishes, and encouraging staff to take unused food home.1 ➔ Assess the procurement and consumption of single
requirement for renewing hotel licences); ➔ Establish local partnerships to support alternatives use plastics items and establish a policy with targets for
- Creating and promoting a mandatory waste to sending food waste to landfill e.g. with farmers for the elimination or replacement with more environmentally
reporting scheme. anaerobic digestion, or local NGOs for food donations. friendly alternatives where elimination is not possible.
➔ Support and encourage private sector action by ➔ Train staff in food-safety and hygiene principles for ➔ Train staff and communicate policy to staff and guests
developing and implementing an awareness raising donation of food to local communities and people in need on the urgency of phasing out from single use plastics,
campaign on waste, following the ‘reduce, reuse, recycle’ and for food waste storage. inspiring action beyond the hotels activities in their houses
model with emphasis on elimination and reduction ➔ Increase agritourism linkages to optimise purchasing of and communities.1
of waste aiming a transition from 3Rs to Zero Waste fresh food from local farmers, buying more often and less ➔ Work with suppliers to find solutions to eliminate single
gradually. each time, to reduce spoilage associated with transport use plastics (i.e. eliminate/reduce packaging of products)
➔ Support reduction in the amount of waste landfilled and storage, increasing benefits for local farmers. and agree supply of environment-friendly alternatives.
through the creation of incentives and penalties ➔ Introduce a composting system using hotel food and ➔ Promote and/or support activities within the
(e.g. landfill tax) and improved waste management green waste and produce fresh food on site, where communities such as beach or green areas clean-up.
infrastructure. feasible.
➔ Develop partnerships between public, private and third Stakeholders:
sectors to facilitate recycling initiatives. Stakeholders: ➔ Ministry of Environment and Sustainable Development
➔ Review the national waste management strategy to ➔ Ministry of Agro Industry and Food Security ➔ Ministry of Finance
improve regulation, infrastructure and services. ➔ Ministry of Tourism ➔ Ministry of Tourism
➔ Facilitate the introduction of a segregated waste ➔ Food and Agricultural Extension Institute ➔ SME Mauritius
management service for the tourism sector through ➔ Solid Waste Management Division ➔ Solid Waste Management Division
consultation, training and improved infrastructure to ➔ Universities and training institutions ➔ Mauritius Council of Social Services
support the uptake of recycling. ➔ Hotels and business associations ➔ Hotel and business associations
➔ Accommodation providers ➔ Accommodation providers
Accomodation sector: ➔ SME Mauritius ➔ Mauritius Chamber of Commerce and Industry
➔ Train staff on waste management procedures including ➔ Cooperatives, recyclers and NGOs ➔ Cooperatives, recyclers, NGOs
segregation, disposal, monitoring and reporting and
estimation of GHG emissions from waste.1
➔ Introduce procedures to reduce the amount of waste
generated across the different waste streams through

1 Ensure equitable opportunities and access to training and resources for all relevant staff, irrespective of gender or ethnicity.

20 UN ENVIRONMENT UN ENVIRONMENT 21
Reducing waste (cont) Supportive actions
(for energy and
waste programmes)
Boost recycling The following set of actions are cross-cutting of
both programmes and are needed to support the
implementation of both.
Reusing or transforming waste into an input for production
reduces the amount of waste going to landfill and
contributes to creating circular economies.
Government and agencies: Accommodation sector: Stakeholders:
Government and agencies: ➔ Develop a reporting mechanism to disaggregate ➔ Develop a voluntary charter or agreement for the ➔ Ministry of Finance
➔ Support investment and entrepreneurship across the the contribution of the tourism sector to the accommodation sector with pledges to reduce energy ➔ Ministry of Environment and Sustainable Development
waste collection and recycling sector through incentives achievement of the NDC and SDGs. consumption and waste generation and to adopt ➔ Ministry of Tourism
(such as existing incentives on PET bottles or PET flakes ➔ Create incentives and support the adoption of sustainable procurement policies in order to be eligible for ➔ Public Procurement Office
exported or tax credits for investments in anaerobic GSTC1 accredited standards such as the MS165 incentives and/or support (e.g. support and advice to buy ➔ Climate Change Division
composting plants for organic waste recycling). for the accommodation sector (i.e. through training, energy efficient equipment, renewable energy systems, ➔ Universities and training institutions
➔ Assess the business needs of waste collectors and support in certification, financing, etc.). training, etc.) ➔ Mauritius Bureau of Standards
recyclers and put in place mechanisms to support ➔ Provide training to public sector officials on ➔ Undertake a market readiness analysis of high resource ➔ Mauritius Chamber of Commerce and Industry.
sustainable growth and coordinated work e.g. by policy formulation to support the private sector to intensive products (i.e. air conditioning, fresh produce and ➔ Universities and training institutions
encouraging the creation of an association for the adopt more sustainable practices (e.g. creation of alternatives to single use plastics) looking at both demand ➔ Hotel and business associations
recycling sector, providing training on sustainable incentives for renewable energy system, tax credits, and supply in the local market, so as to establish relevant ➔ SME Mauritius
business development, facilitating partnerships with the etc). sustainable procurement criteria.
accommodation sector. ➔ Influence the development of mandatory ➔ Deliver sector-wide training and policy development on:
➔ Develop and enforce recycling regulations. responsibilities and policies for importers to increase - sustainable procurement to encourage businesses
the availability of sustainable products and services to include sustainability criteria in their purchasing
Accommodation sector: (i.e. mandatory obligation for importers of electrical polices to reduce energy consumption, waste
➔ Assess waste streams and identify opportunities for equipment to ensure only certified products are generation and GHG emissions, with an emphasis on
re-using and recycling to establish corresponding waste imported and that end of life responsibility is buying locally to reduce environmental impacts and
management procedures. assumed through initiatives such as take-back support local economies.
➔ Develop sector-wide partnerships with waste collection systems, reduction of packaging, no single use - low carbon menus for chefs to reduce GHG
and recycling businesses to reduce the amount of waste plastics, etc.). emissions (e.g. procure food locally, serve less meat,
landfilled and ensure adequate disposal of waste. ➔ Review the national tourism strategy to identify minimize food waste, be energy efficient in the
opportunities to integrate sustainability such as kitchen, etc.) Estimations
Stakeholders: enabling tourism businesses to become more ➔ Develop case studies on sustainable practices and using data gathered
➔ Ministry of Tourism sustainable and raising awareness to support resource efficiency with hotels and disseminate them from hotels in Mauritius show
➔ Ministry of Environment and Sustainable Development sustainable consumption and production. across the sector to inspire action. that a 50% food waste reduction
➔ Ministry of Finance ➔ Develop a business driven extended producer through prevention by 80% of hotels in
➔ Ministry of Agro-Industry and Food Security responsibilities mechanism to promote circular economies Mauritius within a 10-year period would reduce
➔ Solid Waste Management Division and sustainable consumption and production patterns. a total of 31,758 tonnes CO2eq, corresponding to
➔ Food and Agricultural Extension Institute (FAREI) ➔ Conduct a sector-level feasibility study on implementing 3.5% of hotel and restaurants emissions. This would
➔ SME Mauritius a collective purchasing system for accommodation save around 4.6 million USD.
➔ Cooperatives, recyclers, NGOs providers for sustainable products and services
➔ Mauritius Chamber of Commerce and Industry (particularly SMEs) to enable economies of scale to be GHG avoided through disposal practices are
➔ Hotel and business associations achieved. estimated at 48,337 CO2eq in 10 years
➔ Accommodation providers period using anaerobic digestion
and 26,306 CO2eq through
1 GSTC = Global Sustainable Tourism Council https://www.gstcouncil.org/
composting.2
2 Data gathered by the Transforming Tourism Value Chain project. Estimations
calculated by the Technical University of Denmark (DTU).

22 UN ENVIRONMENT UN ENVIRONMENT 23
 SECTION 8

Timeline Government and agencies

Accommodation sector

Timeline for the implementation of the action plan and its programmes and activities

2020 2021 2022 2023 2024 2025 2026 2027 2028 2029 2030

Implement energy management and reporting systems

Increase use of renewables

Upgrade equipment

Energy Inspire behavioural change

Reduce waste to landfill

Reduce food waste

Eliminate single use plastics

Waste
Boost recycling and create circular economies

Develop reporting mechanisms to identify tourism’s contribution to the NDC and SDGs

Create incentives for sustainability certification and standards

Upskill public sector to support the private sector to adopt more sustainable practices

Mandatory responsibilities and policies for importers to increase consumption of sustainable products and services

Review national strategies and integrate sustainability

Supportive Develop voluntary charters to cut energy and waste

actions
Sustainable procurement training and promotion - policy and practice

Low carbon menus training and implementation of it in the hotel’s restaurants

Develop Cases studies with hotels on sustainable practices and resource efficiency

Implement collective purchasing systems for sustainable products and services

24 UN ENVIRONMENT UN ENVIRONMENT 25
SECTION 9

Summary of
recommendations
The achievement of the goals of this action plan will require
cross-sector action at multiple levels. The public sector will
provide the enabling environment for change. Businesses will
need to commit to changing their practices. ■

1. Increasing awareness
of energy and waste
issues and solutions
Government and agencies
➔ Develop awareness raising campaigns targeting
accommodation providers and guests on: sustainable
procurement; energy management and; waste
reduction/elimination.

Accommodation sector
➔ Communicate to staff and guests about
reducing waste, saving water and reducing energy
consumption. 3. Supporting collaborative
action across and between
sectors
2. Providing training, tools Government and agencies 4. Creating supportive
and resources ➔ Assess the business needs of waste collectors
policies and infrastructure
and recyclers and support sustainable growth and
collaboration.
Government and agencies Government and agencies
➔ Train public sector officials on policy formulation to ➔ Provide incentives to the accommodation sector 5. Establishing adequate
Accommodation sector
support the private sector to adopt more sustainable
➔ Develop sector-wide initiatives to increase the
through tax credits, investment or other fiscal monitoring and reporting
practices.
procurement and use of energy efficient products and
instruments.
systems
➔ Train accommodation sector on energy and waste services. ➔ Review the national tourism, waste and energy
management, auditing and reporting. strategies to identify new opportunities to enable Government and agencies
➔ Develop a voluntary agreement for the
tourism businesses to become more sustainable. ➔ Develop a reporting mechanism to segregate the
➔ Undertake market analysis of high resource accommodation sector with pledges to reduce
intensive products and services to establish Accommodation sector contribution of the tourism sector to the achievement
energy consumption and waste generation.
sustainability criteria. ➔ Implement an energy management system. of the NDC and SDGs.
➔ Develop sector-wide partnerships with waste
Accommodation sector ➔ Introduce renewable energy systems. ➔ Conduct a pilot project on the feasibility of a
collection and recycling businesses to reduce the
➔ Sector-wide training for staff on sustainable mandatory reporting scheme.
amount of waste landfilled and ensure adequate ➔ Reduce the amount of waste landfilled, through
procurement and energy and waste management and disposal of waste. Accommodation sector
elimination, and substitution policies.
monitoring. ➔ Report energy consumption and GHG emissions.
➔ Increase agritourism linkages that optimise ➔ Introduce waste separation and monitoring
purchasing of fresh food from local farmers to reduce systems, composting systems and fresh food ➔ Segregate and monitor food waste and establish
spoilage and increase benefits for local farmers. production. targets for reduction and continual improvement.

26 UN ENVIRONMENT UN ENVIRONMENT 27
 SECTION 10

Monitoring and evaluation How can we measure the effectiveness of the action plan?
of the roadmap Has it been What progress has Is the process working? What is the impact?
successfully adopted? been made towards Qualitative assessment Impacts will be
By key stakeholders = implementation? conducted through measured based on
Effective monitoring and evaluation of this plan is essential successful implementation and achievement of the targets. This
hotel managers, policy Separate for each interviews of key the monitoring systems
to verify that the actions are being implemented correctly data will also be essential for Mauritius to report on its global
makers and NGOs activity stakeholders in 2025 put in place and on the
and to evaluate if the actions are leading towards the desired commitments. The implementation plan will provide a detailed
and 2030 targets set
outcomes. Regular monitoring provides stakeholders with monitoring and evaluation framework and an outline of roles and
key information to make timely modifications to ensure a responsibilities for monitoring and reporting. ■
EXAMPLE % of stakeholders aware Perception and awareness among stakeholders,
INDICATORS and acting on roadmap challenges, opportunities, lessons learned

2030 Main target Indicator Who reports? Data collection Validation data SDGs
(against 2020 baseline )
1
(Units) Data source standard source

30% reduction in Scope2 I – III GHG emissions Accommodation providers IPCC Guidelines for National ➔ National GHG emission
(fuel, electricity, food, waste) (tonnes CO2e) using data records and bills Greenhouse Gas Inventories3 inventory
Greenhouse Gases GHG emissions from the
accommodation sector

25% reduction in Total energy consumption Accommodation providers Energy standards ➔ National database
energy consumed by the kWh using data records and bills ➔ Energy audits
accommodation sector ➔ Energy Efficiency

Energy
20% of energy consumed by Total energy consumption Accommodation providers Energy standards ➔ National database
the accommodation sector is kWh using data records and bills ➔ Energy audits
from renewable sources

30% reduction in in amount Tonnes of solid waste Accommodation providers Waste standards ➔ Local government
of waste generated by the (tonnes) using own measurement ➔ Solid Waste Management
Solid Waste accommodation sector systems Division

100% reduction in single- Number of single-use Accommodation providers Waste standards ➔ Local government
use plastic procured by the plastic items procured using own measurement ➔ Solid Waste Management
Plastic Waste accommodation sector systems Division database

50% reduction in food Tonnes of edible food Accommodation providers Waste standards ➔ Local government
waste generated by the waste using own measurement ➔ Solid Waste Management
Food Waste accommodation sector (tonnes) systems Division database

1 The reduction targets for GHG emissions, energy consumption and waste generation will be set relative to a Business-As-Usual (BAU) scenario. This is in line with the
Nationally Determined Contribution of the Republic of Mauritius.
2 This target focuses on the elements within scope 3 that are associated with the largest amounts of GHG emissions, which according to the Eora global supply chain
database (https://www.worldmrio.com) are waste and purchased food.
3 https://www.ipcc-nggip.iges.or.jp/public/2006gl/index.html
28 UN ENVIRONMENT UN ENVIRONMENT 29
30 UN ENVIRONMENT UN ENVIRONMENT 31
The vision of this action plan is to support
Mauritius in becoming a world leader
through its transition to a low carbon
tourism economy that supports a
unique experience for its visitors, whilst
providing quality of life for its people in an
inclusive, clean and safe environment

For more information, contact:

United Nations Environment Programme,
Economy Division – Tourism & Environment Programme
Batiment VII,
1 Rue Miollis, 75015 Paris

Tel: +33 1 44 37 14 50
Fax: +33 1 44 37 14 74

Email: [email protected]
https://www.unenvironment.org/