On the way to sustainable tourism

Increased emphasis on sustainability can bring various opportunities and benefits to businesses, both in terms of image and finances

The checklist below is an ideal tool to use for companies who want to put more emphasis on sustainability. It is intended to give a good picture of the company's performance in the field of sustainability and facilitate goal setting to become even better.

It contains numerous ideas and proposals for actions in the following sections:

Management and Operating Practices
Procurement and Resources
Energy
Waste
Food
Environment and Nature Conservation
Community
Suppliers and Market
Customer Information
Culture

The checklist is completed by ticking the appropriate box. By ticking in the box "Add to action plan" the plan will emerge at the bottom of the list.

Companies seeking certification need to fill the checklist thoroughly out. There must be at least four actions in the action plan and both the checklist and action plan are sent to the relevant certification body along with other documentation.

Please note the following:

All fields must be filled in.
Write down explanations and comments.
Explain how a specific action will be carried out.
Record the planned completion of the project and who is responsible.
Review the sustainability action plan annually and set new goals.

Checklist

Company name

1. Management and Operating Practices	Requires attention	Done / completed	N/A	Add to action plan
1.1. Develop a sustainability policy for the company.	☐	☐	☐	☐
1.2. Present the vision of sustainable tourism and company strategy to the employees.	☐	☐	☐	☐
1.3. Re-examine this vision and strategy regularly.	☐	☐	☐	☐
1.4. Organize regular meetings with employees and encourage them to express their opinions and ideas about environmental issues, sustainability, and opportunities for improvement within the company in these areas.	☐	☐	☐	☐
1.5. Provide training to staff on their roles and responsibilities concerning human rights issues.	☐	☐	☐	☐
1.6. Integrate the United Nations' Global Goals to the company's strategy and operations through employee involvement.	☐	☐	☐	☐
1.7. Assess and improve accessibility for people with disability and/or any kind of special needs.	☐	☐	☐	☐
1.8. Evaluate customer satisfaction regularly (customer surveys).	☐	☐	☐	☐
1.9. Assess the financial performance of the company regularly.	☐	☐	☐	☐
1.10. Assess the company’s environmental performance regularly.	☐	☐	☐	☐
1.11. Assess the company’s social performance regularly.	☐	☐	☐	☐
1.12. Prepare an annual report on the company's performance in the field of sustainability.	☐	☐	☐	☐
1.13. Implement green accounting and set measurable goals.	☐	☐	☐	☐
1.14. Calculate the company's carbon footprint annually.	☐	☐	☐	☐
1.15. Set goals to reduce the company's carbon footprint.	☐	☐	☐	☐
1.16. Offset the company´s carbon footprint.	☐	☐	☐	☐
1.17. Assess the pollution caused by the operation/activities of the company e.g. air pollution, soil pollution, water pollution, noise pollution, light pollution, visual pollution.	☐	☐	☐	☐
1.18. Compile an action plan to reduce pollution resulting from the company's operations.	☐	☐	☐	☐
1.19. Gather information about laws and regulations regarding nature, environment, culture and history that apply to the company's operations.	☐	☐	☐	☐
1.20. Develop and implement a human rights policy that includes a focus on, i.a., respect for local communities, labor rights and fair employment practices, non-discrimination and harassment prevention, accessibility, transparency, employee training, and stakeholder engagement.	☐	☐	☐	☐
1.21.	☐	☐	☐	☐
1.22.	☐	☐	☐	☐

2. Procurements and Resources	Requires attention	Done / completed	N/A	Add to action plan
2.1. Implement a procurement policy that supports sustainability.	☐	☐	☐	☐
2.2. Consider the cost of commodities’ useable life span with regard to procurement and other decision-making.	☐	☐	☐	☐
2.3. Prioritize purchasing locally produced supplies over similar items from other sources.	☐	☐	☐	☐
2.4. Organize orders and procurements in such a way that delivery runs are kept to a minimum.	☐	☐	☐	☐
2.5. Opt for goods without packaging, with minimum packaging, large volume packages or packaging which can be reused.	☐	☐	☐	☐
2.6. Avoid purchasing single use commodities.	☐	☐	☐	☐
2.7. Offer only multi-purpose tableware (dishes, glasses, coffee mugs, mixers, cutlery).	☐	☐	☐	☐
2.8. Use products sparingly and reduce the use of agents containing toxic sub stances, e.g. cleaning materials.	☐	☐	☐	☐
2.9. Purchase goods marked as environmentally friendly or bio certified wherever possible.	☐	☐	☐	☐
2.10. Prioritize the procurement of Fairtrade-certified goods.	☐	☐	☐	☐
2.11. Install water saving appliances and equipment.	☐	☐	☐	☐
2.12. Reduce water usage; never allow water to run unnecessarily.	☐	☐	☐	☐
2.13. Offer tap water rather than bottled water.	☐	☐	☐	☐
2.14. Arrange purchases so that no unnecessary merchandise are bought.	☐	☐	☐	☐
2.15. Print as little as possible and only if there is a special reason.	☐	☐	☐	☐
2.16. Refuse all bulk mail.	☐	☐	☐	☐
2.17. Use environmentally friendly building materials and construction methods.	☐	☐	☐	☐
2.18.	☐	☐	☐	☐
2.19.	☐	☐	☐	☐

3. Energy	Requires attention	Done / completed	N/A	Add to action plan
3.1. Ensure proper and regular maintenance of cooling and heating systems.	☐	☐	☐	☐
3.2. Ensure proper and regular maintenance of ventilation systems and use them in moderation.	☐	☐	☐	☐
3.3. Measure and register energy use regularly, according to area, volume, room occupancy rates or number of guests.	☐	☐	☐	☐
3.4. Compile a strategy for reducing energy consumption, taking the above measurements into consideration.	☐	☐	☐	☐
3.5. Replace all incandescent bulbs with LED lightbulbs.	☐	☐	☐	☐
3.6. Only purchase appliances and equipment in the best category of energy labels available according to the energy classification of the European Union (not lower than D according to the new energy categories and not lower than A according to the old energy categories).	☐	☐	☐	☐
3.7. Set a reminder near switches and exits regarding turning off lights, appliances and closing windows.	☐	☐	☐	☐
3.8. Only purchase cars that run on domestic energy sources.	☐	☐	☐	☐
3.9. Train drivers in eco-driving.	☐	☐	☐	☐
3.10. Install at least one charging station at the company for electric cars.	☐	☐	☐	☐
3.11. Support and encourage eco-friendly travel by employees.	☐	☐	☐	☐
3.12. Support and encourage eco-friendly transportation of goods, including journey pooling and efficient route planning.	☐	☐	☐	☐
3.13.	☐	☐	☐	☐
3.14.	☐	☐	☐	☐

4. Waste	Requires attention	Done / completed	N/A	Add to action plan
4.1. Develop a strategic plan to minimize waste in the procurement of various goods and materials.	☐	☐	☐	☐
4.2. Avoid all disposable plastic packaging e.g. in guests' rooms (soaps, shampoos, toothbrushes, creams, milk, sugar, cocoa) and replace them with eco friendly materials or reusable products in larger packaging.	☐	☐	☐	☐
4.3. Ensure good access for customers to waste sorting containers.	☐	☐	☐	☐
4.4. Mark waste sorting containers according to the FENÚR marking system (see https://fenur.is/taknmyndabanki/).	☐	☐	☐	☐
4.5. Reuse paper and cardboard.	☐	☐	☐	☐
4.6. Try to reuse, sell or give away goods when they have reached the end of their usefulness to the company.	☐	☐	☐	☐
4.7. Collect sorted waste for recycling.	☐	☐	☐	☐
4.8. Collect textile waste for recycling.	☐	☐	☐	☐
4.9. Collect old and unused electrical equipment for recycling.	☐	☐	☐	☐
4.10. Return unused medication to the pharmacy.	☐	☐	☐	☐
4.11. Collect organic waste for composting or use as animal fodder.	☐	☐	☐	☐
4.12. Inform employees regularly about the effectiveness of sorting and the amount of waste.	☐	☐	☐	☐
4.13. Work in cooperation with the municipal authorities and waste disposal companies to find solutions in the field of waste management.	☐	☐	☐	☐
4.14.	☐	☐	☐	☐
4.15.	☐	☐	☐	☐

5. Food	Requires attention	Done / completed	N/A	Add to action plan
5.1. Educate employees about food waste.	☐	☐	☐	☐
5.2. Encourage employees to reduce food waste by having information in the cafeteria (reminders such as posters, stickers or refrigerator magnets with information).	☐	☐	☐	☐
5.3. Have at least one day per week where leftovers are offered (mainly for employees).	☐	☐	☐	☐
5.4. Give employees the opportunity to take home, for personal use, leftovers and products that are on expiring date.	☐	☐	☐	☐
5.5. Donate leftover food to charity where appropriate and possible.	☐	☐	☐	☐
5.6. Organize a menu based on food expiring dates.	☐	☐	☐	☐
5.7. Arrange food in the fridge according to expiring dates of the food.	☐	☐	☐	☐
5.8. Focus on buying and offering food products from the local area.	☐	☐	☐	☐
5.9. Educate staff about Icelandic and regional food culture.	☐	☐	☐	☐
5.10. Introduce Icelandic food culture to guests and offer local dishes.	☐	☐	☐	☐
5.11. Measure and monitor amount of food waste.	☐	☐	☐	☐
5.12.	☐	☐	☐	☐
5.13.	☐	☐	☐	☐

6. Environment and Nature Conservation	Requires attention	Done / completed	N/A	Add to action plan
6.1. Support land revegetation.	☐	☐	☐	☐
6.2. Work with other parties against the spread of invasive plant species.	☐	☐	☐	☐
6.3. Learn about laws and regulations on protected areas e.g. natural resources, national parks, nature reserves, protected areas, public parks, etc. Communicate relevant information to staff and customers.	☐	☐	☐	☐
6.4. Follow instructions on sewage management.	☐	☐	☐	☐
6.5. Monitor what is being put down drains.	☐	☐	☐	☐
6.6. Review procedures for the storage, use and disposal of various materials, e.g. hazardous materials etc.	☐	☐	☐	☐
6.7. Work on improving road and area signposting (thus helping to control traffic in ecologically sensitive areas).	☐	☐	☐	☐
6.8. Support or participate in environmental research.	☐	☐	☐	☐
6.9. Support nature preservation organizations.	☐	☐	☐	☐
6.10. Implement measures to reduce greenhouse gas emissions.	☐	☐	☐	☐
6.11. Support education on nature conservation.	☐	☐	☐	☐
6.12. Consider measures to reduce the negative effects resulting from the company´s activities.	☐	☐	☐	☐
6.13. Establish clear rules on the idling of vehicle engines.	☐	☐	☐	☐
6.14. Use other types of winter tires for company cars than studded tires, if possible.	☐	☐	☐	☐
6.15. Support the improvement of access and pathways to the near and/or distant environment.	☐	☐	☐	☐
6.16. Use locally appropriate, environmentally friendly sustainable materials when renovating existing structures, making additions to present buildings, or constructing new buildings.	☐	☐	☐	☐
6.17. Use native species for landscaping and restoration as much as possible.	☐	☐	☐	☐
6.18. Introduce the area's biodiversity to staff and customers and how the company supports it.	☐	☐	☐	☐
6.19.	☐	☐	☐	☐
6.20.	☐	☐	☐	☐

7. Community	Requires attention	Done / completed	N/A	Add to action plan
7.1. Form long-term relationships and support community groups (e.g. cultural activities, sports clubs, nature conservation associations, charity organizations etc).	☐	☐	☐	☐
7.2. Support individual local causes short-term, e.g. cultural,-art,- and sports activites, entrepreneurial activity etc.	☐	☐	☐	☐
7.3. Donate products or services to community projects.	☐	☐	☐	☐
7.4. Donate used equipment to schools or community groups.	☐	☐	☐	☐
7.5. Participate in a committee or the board of a local organisations.	☐	☐	☐	☐
7.6. Share knowledge and offer advice and guidance to local companies or community groups, focusing on the development of sustainable tourism services and products.	☐	☐	☐	☐
7.7. Collaborate with other tourism businesses in the area.	☐	☐	☐	☐
7.8. Only sell souvenirs made in the vicinity and / or in Iceland.	☐	☐	☐	☐
7.9. Offer vocational training courses in tourism.	☐	☐	☐	☐
7.10. Enhance the company's support of local community suppliers for procurement whenever possible.	☐	☐	☐	☐
7.11. Incorporate local expertise and engage the local workforce.	☐	☐	☐	☐
7.12. Hold an open house event for the local community.	☐	☐	☐	☐
7.13. Work with local government on community strategy according to the United Nations' global goals.	☐	☐	☐	☐
7.14. Work with the local council to assess the positive and negative impacts of tourism, including those of the company, on the surrounding community.	☐	☐	☐	☐
7.15.	☐	☐	☐	☐
7.16.	☐	☐	☐	☐

8. Suppliers and Market	Requires attention	Done / completed	N/A	Add to action plan
8.1. Recognize the key organizations or associations which are most important for company sustainability.	☐	☐	☐	☐
8.2. Collaborate with leaders and other stakeholders in commerce to bring about changes in the community and local tourist services.	☐	☐	☐	☐
8.3. Evaluate customer satisfaction regarding the company's environmental and sustainability performance.	☐	☐	☐	☐
8.4. Evaluate the performance of suppliers and partners in the field of sustainability.	☐	☐	☐	☐
8.5. Explore the sustainability performance of major competitors.	☐	☐	☐	☐
8.6. Search for marketing possibilities which are linked to worthy causes.	☐	☐	☐	☐
8.7. Gather information on where the most important raw materials are to be found and how they are produced.	☐	☐	☐	☐
8.8. Communicate the company's focus and expectations regarding sustainability to suppliers	☐	☐	☐	☐
8.9. Seek cooperation with suppliers and competitors in the field of ecotransport.	☐	☐	☐	☐
8.10.	☐	☐	☐	☐
8.11.	☐	☐	☐	☐

9. Customer Information	Requires attention	Done / completed	N/A	Add to action plan
9.1. Inform the customers about company policy on environmental issues and sustainability, and how they can support this cause.	☐	☐	☐	☐
9.2. Publish a sustainability action plan on the website.	☐	☐	☐	☐
9.3. Review marketing materials and focus on sustainable tourism.	☐	☐	☐	☐
9.4. Present a report on the company's performance in the field of sustainability.	☐	☐	☐	☐
9.5. Encourage customers to save water, heating and electricity.	☐	☐	☐	☐
9.6. Encourage guests to use the same towel more than once.	☐	☐	☐	☐
9.7. Remind customers that it is forbidden to throw any paper towels, sanitary napkins, earplugs, etc. in the toilet.	☐	☐	☐	☐
9.8. Provide the customers with information on the source and quality of tap water.	☐	☐	☐	☐
9.9. Provide the customers with information about nature, history, culture and cultural heritage of the local environment.	☐	☐	☐	☐
9.10. Offer comprehensive accessibility information on the website for all customers.	☐	☐	☐	☐
9.11. Encourage guests and customers to use eco-friendly transportation.	☐	☐	☐	☐
9.12. Inform customers about the company's quality, environmental or sustainability certification(s), e.g. Vakinn.	☐	☐	☐	☐
9.13.	☐	☐	☐	☐
9.14.	☐	☐	☐	☐

10. Culture	Requires attention	Done / completed	N/A	Add to action plan
10.1. Review and add to the company‘s marketing material that covers culture and history (using reliable sources).	☐	☐	☐	☐
10.2. Have a meeting with employees to get ideas and discussion on how to emphasize the Icelandic language, culture and cultural heritage in the company‘s operation and marketing material.	☐	☐	☐	☐
10.3. Support and encourage employees who do not speak Icelandic to attend courses in Icelandic.	☐	☐	☐	☐
10.4. Inform employees of the historical, cultural and environmental importance of areas, places and buildings connected to the company's operations.	☐	☐	☐	☐
10.5. Review souvenirs and other products that are for sale in the company and make an effort to offer products that are produced locally or in Iceland.	☐	☐	☐	☐
10.6. Emphasize Icelandic design and use as many locally sourced materials as possible for cooking, decorations, and other purposes.	☐	☐	☐	☐
10.7. Support cultural activities in the local community.	☐	☐	☐	☐
10.8. Contribute to the protection and preservation of assets and/or places (areas) that have historical, cultural and/or spiritual value, and are connected to the company's activities, e.g. with a financial or labor contribution.	☐	☐	☐	☐
10.9.	☐	☐	☐	☐
10.10.	☐	☐	☐	☐

Action Plan

Action	How to be Executed	Estimated Time of Completion Date	Project Completion Date	Person Responsible

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