Smart Voyager Land
The scope of Smart Voyager is to actively reach out to operations of all sizes including large hotel chains in major cities to eco-lodges in remote mountain villages. Through training sessions and materials, the Smart Voyager program educates tourism operators on how to reduce the impact of their business on the environment and provide support to their communities and employees.
The Smart Voyager program increases the efficiency and profitability of tourism operations, which provides an economic incentive for the operations to become certified. Furthermore, certified operations receive additional publicity and are often able to increase their traffic and/or prices. Lastly, Smart Voyager certification ensures that growth in tourism has a positive impact on workers, communities, poverty and the environment. Certification is a powerful tool for the consumer who wants to know that their dollars are not contributing to the exploitation of the environment and/or labor.
Principals
I. Company Policy
The tourism operation should include in their policy the fulfillment of national legislation and international treaties that are related to tourism topics. The policy should also include a social and environmental strategy with its respective procedures.
II. Conservation of Natural Ecosystems
The tourism operation should support and promote the conservation of the environment, the protection and correct use of natural resources, and implement a sustainable management system.
III. Reduction of Negative Impacts on the Environment
The tourism operation should prevent, mitigate and compensate for the environmental damage that they cause to their surroundings.
IV. Risk of Introduction and Extraction of Species and Conservation of Native/Endemic Species
The tourism operation should prevent the introduction of species in protected areas and unique and fragile ecosystems. The operation should also avoid the extraction of natural resources in tourism areas and conserve native and endemic species.
V. Just and Fair Treatment of Workers
The tourism operation should improve the socioeconomic welfare and the quality of life of the workers and their families.
VI. Personnel Training
All of the personnel involved with the tourism operation should receive continuous education and training in topics of sustainable tourism, the environment and social issues in accordance with the duties of each employee in order reduce the possibility of generating negative impacts.
VII. Community Relations and Local Welfare
There should be an active commitment on the part of the tourism operation to search for and promote the welfare of the local communities where tourism activities take place. Participative strategies for development should be established between the tourism operation and the community.
VIII. Strict Control in the Supply and Storage of Inputs
The tourism operation should plan for and control the supply and storage of inputs considering the well-being of the guests, workers, local communities and the conservation of natural ecosystems.
IX. Integrated Waste Management and Emissions Control
The tourism operation should have a plan for the integrated management of liquid and solid waste. The plan should include reduction, reuse, recycling, treatment and adequate final disposal of the waste generated by the tourism activities. Additionally, the operation should control the gas emissions of all of the machinery associated with the operation.
X. Information for the Tourist
The tourism operation should inform the tourist of their environmental policy. Information concerning the environmental and cultural conservation programs that the operation supports and how the tourist can help should be provided. The operation should provide general information about local nature and culture.
XI. Security
The tourism operation should provide for the security of all of the individuals involved in it.
XII. Planning and Monitoring
The tourism activities should be planned, monitored and evaluated taking into account technical, economic, social and environmental factors.
XIII. Quality Control
The tourism operation should have a quality control system for all the services offered to the tourist.
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