Part 1 (MCQs)

Meegan Jones: Event Carbon footprint, event waste management

Philip Sloan:
• Chapter 1: 3 dimensions
+ Economic
+ Social Environment

Key components of sustainable destinations:

+ protection of natural & cultural heritages(notion of inseparability): over
tourism making the destination vulnerable and suffer alteration=> link
to carrying capacity
+ participation of all stakeholder (stakeholder approach): different
conflicts between host community (unacceptable impacts)-tourist
(unauthentic and unsatisfied experiences and service quality)-public
sector(challenges in taking destination leadership role)-tourism
industry (small-scale local enterprise compete with multinational global
players)
+ effective partnership working (complex system approach): visualize
network structure, which facilitates sustainability by showing how
knowledge, information can be generated and trust built and
exchanged.
+ ST strategy and action plan(tourism content): poor tourism HR, DMOs
have no authorities and operational resources
+ Benefit for everyone working more sustainability (network gaze)
 +

• Chapter 2: Energy auditing; the use of energy in hotels, carbon offsetting

CARBON OFFSETTING
● Definition: Carbon offsetting allows companies or individuals to compensate for
carbon emissions by funding projects that generate clean energy (e.g., solar arrays,
wind farms).
● Usage in Hospitality:
○ Carbon emissions in hospitality occur during guest stays (e.g., room use,
meals, entertainment).
○ Even with reduction programs, emissions cannot be entirely eliminated.
● How It Works:
 ○ Programs estimate the carbon emissions of a guest stay and attach a price to
offset the emissions.
○ Funds are directed to renewable energy projects.
● Challenges:
○ Different methodologies exist for calculating emissions and offsets.
○ Programs vary in transparency regarding funds allocation and offsetting
impact.
● Hospitality Executives' Role:
○ Understand the program's methodology for calculating emissions and offsets.
○ Ensure transparency and credibility in offset programs.

THE USE OF ENERGY IN HOTELS

Key Factors Influencing Energy Use:

● Hotel size, class, number of rooms, guest profile, location, climate zone, and
services/amenities offered.
● Hotels consist of three energy zones:
1. Guest Room Area: Individual spaces with varying energy loads.
2. Public Area: High heat exchange and internal loads (e.g., lobbies, bars,
gyms).
3. Service Area: Energy-intensive zones (e.g., kitchens, laundry, technical
areas).

Energy Use Statistics:

● Space conditioning: Accounts for about 50% of energy use.

● Lighting: Up to 20% of energy use, varying by hotel category.
● Domestic hot water: Up to 15% of total energy demand, equivalent to 1,500–2,300
kWh per room annually for medium hotels.
● Catering and facilities: Significant contributors to energy use.
● Elevators and pumps: Small share of total energy consumption.
● A 10% reduction in energy use has the same financial effect as increasing the
average daily room rate (ADR) by $0.62 (limited-service hotels) or $1.35 (full-service
hotels).

Misconceptions:

● Advanced, expensive technologies are not always needed for significant energy
savings.
● A common-sense approach can yield substantial savings.

ENERGY AUDITING
● Definition: Systematic review of fuel and energy-consuming systems.
● Process:
○ Collect and analyze data (e.g., utility bills, system performance).
○ Compare findings to industry benchmarks.
○ Propose solutions to improve energy management.
● Purpose: Manage energy use without compromising guest and staff comfort.

ENERGY CONSUMPTION GOAL SETTING

● Steps:
 ○ Analyze energy consumption to set measurable goals for improvement.
○ Create an energy program with attainable goals to motivate staff and guests.
○ Establish departmental targets and a tracking system for monitoring progress.
● Action Tracking:
○ Set timelines for actions, hold regular meetings, and track milestones.
○ Communicate outcomes and celebrate achievements.

DEFINING AND IMPLEMENTING AN ACTION PLAN

● Involvement:
○ Assign staff responsibilities across departments:
■ Finance: Budget planning and capital investment.
■ Human Resources: Training and performance standards.
■ Supply Management: Procurement of energy-efficient equipment and
materials.
● Cost Estimation:
○ Calculate human and capital costs for each item in the action plan.
○ Develop a business case for justifying funding approval.
● Motivational Strategies:
○ Recognize staff achievements (e.g., scorecards, bonuses).
○ Share energy-saving data and success stories on websites and local media.

• Chapter 3: Waste Reduction Tactics and Plan to Reduce Waste, up-cycling, down-
cycling
WASTE REDUCTION TACTICS
- Collaborate with suppliers to:
● Procure waste-preventing products.
● Reduce packaging or use reusable options.
● Deliver food items in reusable shipping containers.
- Consider buying or leasing remanufactured furniture:
● Replace worn parts, refinish surfaces, repair damages, reupholster cushions.
● Extending furniture life reduces waste.
● Purchase in bulk, recycled products, and items with a longer lifetime.
● Use suppliers with proper environmental policies.
- Reduce waste by:
● Purchasing concentrated cleaning materials for in-house mixing.
● Providing refillable ceramic containers for guest amenities.
● Outsourcing services like dry cleaning to reduce hazardous waste.
Reduce: A Strategic Approach
- Offer guests the option to reuse towels and sheets to:
● Save water, energy, detergent, and bleach.
● Reduce laundry costs by up to $1.50 per room/day.
- Address food waste by:
● Charging for leftovers (e.g., HK$5/ounce in Hong Kong).
● Offering "come back for seconds" to reduce portion sizes.
● Cooking to order instead of bulk cooking.
● Tracking food waste to identify sources and reduce pre-consumer waste.
● Training staff to minimize trimmings and offering incentives for waste reduction.
Reuse: A Strategic Approach
1. Textiles:
 - Convert damaged linens into laundry bags, aprons, cleaning rags, etc.
- Dye-stained towels for cleaning or pool use.
- Rotate curtains to extend life.
2. Containers:
- Use reusable packaging to save materials and reduce costs.
3. Bottles and Glasses:
- Use reusable bottles or kegs instead of disposable options.
- Refillable bottles eliminate the need for manufacturing multiple disposables.
4. Food:
- Donate unused edible food to charities.
- Arrange for food scraps to be used as animal feed (if regulations allow).
- Repurpose fryer oil as fuel.
Recycle: A Strategic Approach
- Recycling reduces waste by turning materials into new products: Paper, plastic, and metals
like aluminum can be reused with energy savings.
- Benefits:
● Conserves natural resources, reduces greenhouse gases, and saves energy.
● Energy savings: Aluminum (95%), plastics (70%), steel (60%), paper (40%), glass
(30%).
- Challenges:
● Recycling is influenced by market prices.
● Glass demand remains stable, with recycling saving 25% of production energy.
- Recycling rates:
● Austria and the Netherlands recycle over 60% of municipal waste.
● The UK (27%) and US (32%) have seen improvements in recycling.
PLAN TO REDUCE WASTE
1. Leadership:
- Appoint a Recycling Program Manager and a team with strong communication and
organizational skills.
2. Waste Audit:
- Analyze waste streams, measure waste, and identify reusable materials.
- Collaborate with municipalities or companies for waste separation and disposal.
3. Accounting and Goals:
- Establish systems to track monthly waste management costs.
- Set department goals for waste reduction and recycling.
4. Employee Engagement:
- Involve employees in all stages and communicate goals clearly.
5. Close the Loop:
- Purchase recycled products and evaluate recycling programs periodically.

Composting
- Compost non-donatable food waste (e.g., spoiled fruits, bakery items, trimmings).
- Use red wriggler worms in compost bins to create humus:
- Prevents methane emissions from organic waste in landfills.
● Up-cycling: refers to the process of transforming by-products, waste, discards, and
otherwise useless materials into a product of greater value or quality.
● Down-cycling: downcycling returns to the process of transforming unused or post-
consumer products into goods of lower quality or functionality as the original.
• Chapter 4: Water use reduction in hospitality operations
WATER USE REDUCTION IN HOSPITALITY OPERATIONS

Plumbing Systems
- Use efficiently designed and maintained plumbing systems.
- Gravity-fed cold- and hot-water systems with low pressure consume less water.
- Reducing water pressure from 100 to 50 psi can cut water use by one-third.
- High-pressure systems may still be necessary in large hotels for guest satisfaction.

Sinks and Showers

- Conventional taps use 4L per hand wash; water-efficient fixtures reduce this to 2L or less.
- Install flow controllers or low-flow fixtures in food prep areas and public toilets.
- Use tap aerators to reduce water flow to 5L/minute.
- Equip public showers (e.g., spas, pools) with push-button controls for limited flow duration.
- Encourage shorter showers with tools like egg timers and signage.
- Infrared sensor taps automatically turn off when not in use:
- Suitable for public areas but may be inconvenient in guest rooms.

Toilets and Urinals

- Conventional flush toilets use up to 40% of domestic water.
- Use displacement devices, tank restrictors, or low-flush toilets (less than 4L per flush).
- Types of efficient toilets:
- Dual flush toilets: Lower flush for liquids, standard for solids.
- Gravity toilets: Use gravity alone.
- Pressure-assisted toilets: Combine gravity with compressed air.

Laundry
- Use front-loading washing machines to:
- Consume less water and detergent.
- Extract more water, reducing drying time.
- Implement guest participation in towel/linen reuse programs:
- Encouraged by most guests but resisted in some luxury hotels.

Swimming Pools and Spas

- Reduce evaporation by keeping pool water cooler (may affect guest comfort).
- Use pool covers to reduce evaporation and heat loss.

Gardens and Water Features

- Use indigenous plants suited to the local climate and soil to save water, fertilizers, and
pesticides.
- Avoid overwatering; train employees to understand plant requirements.
- Water gardens early in the morning or late in the day to minimize evaporation.
- Use greywater for fountains and turn off water features at night.

• Chapter 6: Type of sustainable foods, food miles

CONCEPT OF SUSTAINABLE FOOD AND BEVERAGE MANAGEMENT

Global Food Production Problems

● Unsustainable inputs lead to environmental degradation:

○ Falling water tables, soil erosion, and deteriorating pastures.
○ High consumption of fish, meat, and dairy endangers the environment.
○ Declining croplands and ocean fish stocks.
● Positive awareness trends in health, environmental stewardship, and animal welfare.
● Sustainable food: Food production that gives back as much as it takes from natural
resources.

Definition of Sustainable Food (UK Sustainable Development Commission)

● Safe, healthy, and nutritious for all consumers, including less well-off individuals.
● Provides a viable livelihood for farmers, processors, and retailers with safe work
environments.
● Respects environmental limits, reduces energy use, and improves the wider
environment.
● Supports rural economies and local products, minimizing food miles.
● Ensures high standards of animal health and welfare while keeping food affordable.

Sustainability in Restaurant Operations

● Mainstream adoption by industry leaders like Starbucks, Red Lobster, and Ben &
Jerry’s.
● Sustainability practices include organic, vegetarian, healthy food, and local sourcing.
● Challenges:
○ Sustainable food production is costlier, leading to higher prices for
consumers.
○ Limited evidence that consumers are willing to pay a premium for sustainable
food.
● Research findings:
○ 30% of people care about ethical and environmental aspects of food but only
3% act on it.
○ Consumers classify sustainability in the "circle of concern," feeling their
actions have little impact.
○ 45% of consumers want to know more about food origins; 52% are pleased
with meals using organic, free-range, or fair-trade ingredients.

FOOD MILES
● Definition: Environmental and social costs of transporting food from production to
consumption.
● Factors increasing food miles:
○ Demand for year-round and exotic foods.
○ Lower prices of imported food products.
○ Increased leisure travel and exposure to foreign cuisines.
○ Centralization of food processing and changes in consumer lifestyle favoring
convenience foods.
○ Growth in logistics providers offering broader services.
● Impacts of food miles:
○ Contribute to greenhouse gas emissions, air pollution, noise, congestion, and
accidents.
○ In 2002, it accounted for 33 billion vehicle kilometers globally, producing 20
million tons of CO2.
 ○ Air freight of food, though only 0.1% of vehicle kilometers, generates 10% of
CO2 emissions from food miles.
● High costs:
○ UK food miles infrastructure costs exceed £9 billion annually.
○ Example: Imported organic Argentinian beef produces eight times more
transport emissions than local Welsh beef.
● Nutritional concerns:
○ Fresh produce loses nutritional value during long transport/storage (e.g.,
spinach loses 50-80% of vitamin C in 24 hours at room temperature).

Debate on Food Miles

● Food miles alone are not a definitive indicator of sustainability:

○ Differences in production systems and transport efficiency matter.
○ Example: Importing Spanish tomatoes may be more energy-efficient than
heating greenhouses in the UK.
● Socio-economic considerations are also important.
● Best practices:
○ Source organic, sustainably produced food as close to the point of
consumption as possible.

• Chapter 8: Greenwashing

GREEN MARKETING
Key Concepts

● Goal of Green Marketing: Encourage responsible consumption, not less

consumption.
● Balances profit generation and sustainable consumption regulation.
● Requires rethinking traditional marketing principles:
○ Market positioning and customer image.
○ Legitimacy of environmental claims.
○ Customer expectations and perceived benefits of green products/services.

Characteristics of Green Marketing

1. Future Generations:
○ Prioritize future generations' needs when providing current products/services.
2. Business Responsibility:
○ Companies must maintain a positive image in environmental protection.
○ Reflect neoclassical theory: nature is finite capital, not inexhaustible.
3. Ethical Responsibility:
○ Bridge between businesses and stakeholders based on ethics.
○ Promote cooperation and ensure equal or better quality of life for future
generations.
4. Holistic Approach:
○ Demonstrate commitment to the planet's well-being, not just profits.

Sustainable Marketing
 ● Merges environmental and social responsibility into corporate strategy.
● Focus:
○ Establish, maintain, and enhance customer relationships sustainably.
○ Holistic "cradle to grave" consideration of product impact.
○ Promote responsibility in marketing aligned with sustainable development
goals.
● Definition: Marketing that meets present needs without compromising future
generations’ ability to meet theirs.

Greenwash: A Competitive Disadvantage

● Definition: Efforts to appear environmentally responsible while masking harmful

practices.
● Consequences:
○ Damages trustworthiness with customers and stakeholders.
○ Competitive disadvantage when false claims are exposed.
● Examples:
○ Misleading claims like Energy Management Systems reducing consumption
(they track, not reduce).
● Solution:
○ Ensure marketing communication is accurate, transparent, and consistent.

MCQ:
Event Carbon Footprint and Event Waste Management (Meegan Jones)
1. Which of the following contributes most to the carbon footprint of an event?
a) Use of energy-efficient lighting
b) Catering and food waste
c) Attendee transportation
d) Recycling initiatives
2. What is a key tactic for reducing waste at events?
a) Providing single-use materials
b) Segregating waste at the source
c) Banning all food services
d) Ignoring post-event waste management

Chapter 1: Three Dimensions of Sustainability (Philip Sloan)

3. What are the three dimensions of sustainability?
a) Environmental, Social, Economic
b) Environmental, Political, Financial
c) Social, Ethical, Technological
d) Economic, Legal, Financial

4. Which dimension of sustainability focuses on resource conservation and

minimizing pollution?
a) Social
b) Economic
c) Environmental
d) Ethical

Chapter 2: Energy Auditing and Carbon Offsetting

5. What is the purpose of an energy audit in hospitality operations?
a) To calculate guest satisfaction rates
b) To identify areas of energy inefficiency
c) To increase food production
d) To monitor employee performance

6. Which of the following is an example of carbon offsetting?

a) Installing LED lights in hotel rooms
b) Supporting reforestation projects
c) Using renewable energy sources
d) Installing a water recycling system

Chapter 3: Waste Reduction Tactics

7. What is upcycling?
a) Turning waste into products of lower value
b) Reducing overall waste generation
c) Converting waste into products of higher value
d) Sending waste to a landfill

8. Which of the following is NOT a waste reduction tactic?

a) Reducing packaging materials
b) Downcycling reusable materials
 c) Sending all waste to a landfill
d) Composting organic waste

Chapter 4: Water Use Reduction

9. What is one strategy for reducing water usage in hospitality operations?
a) Using disposable plates
b) Installing low-flow faucets and showers
c) Increasing laundry service frequency
d) Offering bottled water only

10. Why is water conservation important in hospitality operations?

a) To increase revenue from water use
b) To meet guest expectations for more luxurious facilities
c) To minimize environmental impact and reduce costs
d) To avoid legal compliance issues

Chapter 6: Sustainable Foods and Food Miles

11. What are food miles?
a) The distance food travels from producer to consumer
b) The number of calories in a food product
c) The energy used in food production
d) The cost of transporting food
12. Which of the following is an example of a sustainable food option?
a) Imported processed foods
b) Organic, locally sourced produce
c) Factory-farmed meat
d) Packaged, non-seasonal items

Chapter 8: Greenwashing
13. What is greenwashing?
a) The practice of genuinely adopting eco-friendly practices
b) False or exaggerated claims about a product's environmental benefits
c) Auditing environmental impacts accurately
d) Investing in renewable energy sources

14. Which of the following is an indicator of greenwashing?

a) Transparent sustainability practices
b) Lack of data supporting environmental claims
c) Third-party certifications
d) Measurable eco-friendly initiatives

Part 2: SAQs
David, A.F, Chris, C. (2020) - Chapter 4 (Sustainable tourism in actions), focusing on the
Carrying Capacity concepts and their application in popular tourism destinations in
Vietnam like Ha Long Bay, Trang An Complex (Ninh Binh province), Sa Pa Town (Lao Cai
province) or Da Nang City.

CARRYING CAPACITY
Definition and Concept
 ● Carrying capacity(Sức chứa đo lường) measures how much tourist use an area
can handle over time(mức độ sử dụng của du khách tại 1 khu vực theo thời gian)
before unacceptable damage occurs, reducing the quality of the experience
and the site.
● Introduced in the 1960s, combining ecological and human values (Lucas and Wagar,
1964).
● Key challenge: Measuring acceptable vs. unacceptable use, as many factors are
subjective and site-specific.

Types of Carrying Capacity

1. Environmental/Ecological Carrying Capacity:

○ Limits on ecosystems, habitats, or landscapes to accommodate(thích ứng)
tourism without damage or loss of "sense of place."
2. Cultural and Social Carrying Capacity:
○ Threshold(ngưỡng) where tourism negatively impacts local communities
and their ways of life.
3. Psychological/Recreational Carrying Capacity:
○ Point at which tourism development harms the qualities visitors seek, such
as tranquility and minimal human development.
4. Physical Carrying Capacity:
○ Maximum number(lượng người tối đa có thể chứa được) of people a
structure (e.g., stadium, bus) can physically accommodate.

Key Challenges in Measuring Carrying Capacity

● Difficult to measure social and psychological factors compared to physical or

environmental factors.
● Subjectivity in indicators and criteria (tính chủ quan trong chỉ số và tiêu chí), varying
by stakeholder perspective(thay đổi tùy theo quan điểm của các bên liên quan)
● Each tourist site has multiple factors, with diverse and sometimes conflicting carrying
capacities.

SUSTAINABLE TOURISM IN ACTION

Issues in Application

● Carrying capacity varies by geography, ecosystems, social structure, economy,

and tourist demand.
● Effective implementation is site-specific and difficult to predict.
● Only effective in well-defined areas-khu vực được xác định rõ ràng (e.g., national
parks) as an integrated management tool-công cụ quản lý tích hợp.

Tourist Area Life Cycle Model (Butler, 1980)

● Premise: Tourist numbers increase at a destination until carrying capacity is

breached (bị vượt quá), leading to declines.
● Signs of overuse:
○ Lack of investment in outdated facilities (e.g., hotels).
○ Changes in tourist demographics due to price drops.
○ Investment moving to external locations outside the destination( đầu tư khu
vực ngoài điểm đến)

Perspectives on Carrying Capacity and Sustainability

 ● Resource-based tradition:
○ Emphasizes ecological limits and the need to calculate specific numbers to
avoid harm.
● Activity-based tradition:
○ Tourism is dynamic, with variables in time and space complicating fixed limits.
● Community-based tradition:
○ Focuses on the relationship between activities, resources, and community
involvement in the tourism landscape.

Carrying Capacity Actions in Popular Tourism Destinations in Vietnam

1. Ha Long Bay

● Challenges:
○ Overcrowding: A large number of tourists and cruise boats threaten the
ecological balance.
○ Water pollution: Waste from boats and tourist activities affects marine
ecosystems and water quality.
○ Over-tourism: Infrastructure and services face strain, diminishing the
experience for tourists.
● Actions:
○ Limit visitor numbers: Regulate the number of boats and tourists entering
the bay daily.
○ Eco-friendly cruise management: Introduce waste treatment systems on
boats and enforce strict no-dumping policies.
○ Zoning and regulation: Designate specific areas for tourism and protect
fragile ecosystems.
○ Community-based tourism: Encourage local fishing communities to
participate in tourism while preserving traditional practices.

2. Trang An Complex (Ninh Binh Province)

● Challenges:
○ Cultural degradation: High visitor numbers risk disturbing the sacredness of
historical sites.
○ Environmental impacts: The karst landscape and natural heritage face threats
from unchecked tourism.
○ Unregulated development: Construction projects can disrupt the scenery and
biodiversity.
● Actions:
○ Strict zoning laws: Limit infrastructure development within the heritage site
to maintain its natural beauty.
○ Eco-tourism focus: Promote rowing boat tours and walking trails to minimize
environmental impact.
○ Community involvement: Train and employ locals as tour guides and
service providers, ensuring benefits to local communities.
○ Sustainable transportation: Encourage the use of bicycles and electric
vehicles within the site.

3. Sa Pa Town (Lao Cai Province)

 ● Challenges:
○ Overdevelopment: Rapid construction of hotels and resorts alters the natural
landscape.
○ Loss of cultural identity: Increasing commercialization erodes the authenticity
of local ethnic minorities' traditions.
○ Environmental damage: Over-tourism harms rice terraces and other natural
attractions.
● Actions:
○ Limit construction: Enforce strict building codes to preserve Sa Pa’s
traditional architecture and landscape.
○ Promote cultural tourism: Highlight the unique traditions of local ethnic
groups through festivals, homestays, and craft markets.
○ Support eco-tourism: Encourage trekking and nature tours that respect the
environment.
○ Visitor management: Spread tourism across seasons to avoid peak
overcrowding and reduce stress on infrastructure.

4. Da Nang City

● Challenges:
○ Beach overcrowding: Popular beaches like My Khe face pollution and
overcrowding during peak seasons.
○ Urban sprawl: Expanding tourism infrastructure affects local ecosystems and
reduces greenery.
○ Strain on resources: High tourist influx impacts water supply, waste
management, and traffic systems.
● Actions:
○ Beach management: Introduce strict regulations on waste disposal, promote
clean-up drives, and limit beach access during overcrowding.
○ Develop inland attractions: Focus on promoting eco-tourism destinations
like Ba Na Hills, Son Tra Peninsula, and Hai Van Pass.
○ Sustainable urban planning: Integrate green spaces and eco-friendly
transportation (e.g., cycling lanes, electric buses) into city planning.
○ Off-peak promotions: Encourage off-season tourism to balance visitor flow
and reduce seasonal strain.

What is carrying capacity in the context of sustainable tourism?

● Carrying capacity refers to the maximum number of visitors a destination can

accommodate without causing significant environmental, social, or economic
damage.

List the four main types of carrying capacity in tourism.

● Environmental, social, economic, and infrastructure carrying capacities.

Why is environmental carrying capacity important in managing destinations like Ha

Long Bay?

● It helps prevent ecosystem damage, such as water pollution and marine life
disturbance, ensuring the area's natural beauty and biodiversity are preserved.
Give an example of a challenge related to social carrying capacity in Sa Pa Town.

● Overcrowding can disrupt local cultural practices and reduce the quality of life for
residents.

What is one solution for managing overcrowding in Trang An Complex?

● Introduce visitor quotas or pre-booking systems to limit the number of tourists at any
given time.

How can zoning help address carrying capacity issues in tourism?

● Zoning separates areas for specific uses, such as high-traffic zones for activities
and conservation zones to protect sensitive environments.

What role does visitor education play in maintaining sustainable tourism?

● Educating visitors on sustainable practices encourages responsible behavior, such

as reducing waste and respecting local cultures and ecosystems.

Name one negative impact of overtourism in Da Nang City.

● Rapid urbanization due to overtourism can strain infrastructure and lead to the
loss of local identity.

Why are monitoring systems essential for assessing carrying capacity in tourism?

● They provide real-time data on visitor numbers and environmental conditions,

helping authorities make informed decisions about managing the destination.

How can restricting access to sensitive areas benefit destinations like Trang An
Complex?

● Restricting access reduces environmental degradation and helps preserve cultural

and natural heritage sites for future generations.

Part 3: Case study

• Potjana, S. (2003). Community based tourism handbook.
• Community-Based Tourism for Conservation and Development: A Resource Kit (2000).
The Mountain Institute
Corporate Social Responsibility (CSR)
ESG (Environmental Social Governance)
Chapters related to designing CBT products and services and application in the context of
northern mountainous areas in Vietnam like Mai Chau district (Hoa Binh province) or Sa Pa
Town (Lao Cai province).
- CBT: community based tourism
- “CBT is tourism that takes environmental, social and cultural sustainability into
account. It is managed and owned by the community, for the community, with the
purpose of enabling visitors to increase their awareness and learn about the
community and local ways of life”.
- Typical of CBT products:
 - Trekking and hiking
- Cycling
- Other activities: kayaking, exploring caves, experiencing traditional crafts, and
participating in agricultural activities or visiting cultural/historical sites/local
market and shopping
-

Key Components of Designing CBT Products and Services

1. Understanding Community Needs and Capacity
○ Assess the community's strengths, traditions, and challenges to ensure CBT
aligns with local interests and resources.
○ Example: Evaluate cultural practices, skills (e.g., handicrafts), and natural
resources in Mai Chau or Sa Pa to design authentic experiences.
2. Identifying and Showcasing Unique Selling Points (USPs)
○ Highlight aspects unique to the community, such as traditional crafts, ethnic
culture, or scenic landscapes.
○ Example: In Mai Chau, this could include the stilt houses and weaving
traditions of the Thai ethnic group; in Sa Pa, trekking tours and
interactions with Hmong or Dao ethnic communities.
3. Developing Sustainable Activities
○ Focus on low-impact, community-led activities like guided nature tours,
cultural performances, and traditional cooking classes.
○ Example: Trekking routes in Sa Pa that limit environmental damage or
weaving workshops in Mai Chau.
4. Community Involvement in Decision-Making
○ Include locals in planning, operations, and management to foster ownership
and ensure cultural integrity.
○ Example: Establish local cooperatives to manage homestays and tours,
ensuring income is shared equitably.
5. Capacity Building and Training
○ Provide training in areas like hospitality, guiding, marketing, and language
skills to enhance service quality.
○ Example: Conduct training for Sa Pa residents on how to guide visitors in
culturally sensitive ways.
6. Partnership and Marketing
○ Collaborate with government agencies, NGOs, and travel companies to
promote CBT initiatives.
○ Example: Promote Mai Chau and Sa Pa CBT experiences as part of larger
Vietnam tourism campaigns.
7. Monitoring and Evaluation
○ Develop feedback mechanisms to assess visitor satisfaction, environmental
impact, and community benefits.
○ Example: Use visitor feedback forms and community meetings to adapt

Application in Northern Mountainous Areas of Vietnam

1. Mai Chau District (Hoa Binh Province)

● Unique Selling Points:

○ Thai ethnic group culture, traditional stilt houses, rice paddies, and
weaving crafts.
● CBT Activities:
 ○ Stay in stilt house homestays, participate in traditional weaving workshops,
join Thai folk dance performances, and explore the countryside by bicycle.
● Challenges:
○ Over-commercialization and maintaining cultural authenticity.
● Solutions:
○ Limit group sizes, ensure local control of activities, and promote off-peak
tourism.

2. Sapa Town (Lao Cai Province)

● Unique Selling Points:

○ Scenic terraced fields, Hmong and Dao ethnic group traditions, and
trekking in Hoang Lien Son mountains.
● CBT Activities:
○ Guided treks, farm-to-table experiences, homestays with ethnic
minorities, and traditional handicraft workshops.
● Challenges:
○ Environmental degradation, loss of cultural authenticity, and uneven
economic benefits.
● Solutions:
○ Introduce eco-tourism guidelines, involve local cooperatives in managing
tourism, and enforce zoning to protect the environment.
○ improve services in Mai Chau and Sa Pa.