This self-assessment tool helps tourism establishments assess, plan, implement, monitor, and continuously improve circular practices across their operations and tourism value chain, particularly in waste, energy, water, purchasing, operations, visitors, and community engagement.
The tool supports establishments in reducing operating costs, improving resource efficiency, supporting the local economy, and transitioning toward circular tourism.
The results will be used to develop a Circular Tourism Action Plan and support participation in the City’s future sustainable tourism awards program.
Owner, manager, supervisor, or staff familiar with daily operations such as purchasing, housekeeping, kitchen, maintenance, waste handling, or administration of establishments, including but not limited to:
1. ACCOMMODATIONS
G-1: Hotels and Resorts (condotels, apartment hotels, large accommodation establishments);
G-2: Alternative Accommodation Establishments (homestays, transients, hostels, inns, pension houses, dormitories, retreat houses, campsites, short-term rentals);
2. FOOD AND BEVERAGES
G-3: Restaurants and Bars (cafes, food services)
3. OFFICES + EVENTS
G-4: Academe, Schools and Tourism Education (universities, colleges, training institutions, culinary schools, tourism schools);
4. TOURS / ATTRACTIONS
G-5: Specialized tourism Product Providers (adventure tourism, eco-tourism operators, agritourism);
5. GOVERNANCE + EVENTS
G-6: Tourism-Oriented Business Enterprises and Organizations (tourism associations, councils, marketing organizations, support organizations, NGOs supporting tourism);
6. TOURS, EVENT, FOOD
G-7: Heritage, Culture, Arts, and Media (Heritage Walks, Arts and Crafts, museums, creative hubs, cultural dining, media and storytelling, cultural workshops);
G-8: Travel and Tours (Tour Operators, Travel Agencies, Tour Guides); and
7. EVENTS, RETAIL, FOOD
G-9: Allied Tourism Services (Souvenir Shops and Retail, Event and MICE Services, Wellness and Recreational Services, Transportation-Adjacent Services).
THE CIRCULAR TOURISM CONTINUOUS IMPROVEMENT CYCLE:
The Questionnaire is a step-by-step process where tourism businesses will be able to measure waste, identify solutions, implement changes, track progress, and improve each year, helping tourism establishments gradually reduce waste and operate more sustainably.
The process includes:
Assess – Self-Assessment;
Plan – Action Plan;
Implement – Circular Measures;
Monitor – Indicators;
Review – Annual Review;
Improve – Transition Enablers; and
Recognize - Future Awards
HOW TO USE THIS TOOL:
Tourism establishments are encouraged to complete this tool step-by-step. The tool is designed to help establishments assess current practices, plan improvements, implement circular practices, monitor performance, and continuously improve operations.
Complete the steps below in sequence:
Part 0 (Establishment Profile) - basic information;
Part 1 (Self-Assessment and Scoring) - assess current practices (this is NOT an inspection);
Part 2 (Minimum Actions and Priority Areas) - select priority areas for focused implementation;
Part 3 (Circular Action Plan) - develop a structure plan for improvement and reporting;
Refer to the Circular Measures and Indicators Menu to identify practical actions and indicators;
Part 4 (Monitoring and Documentation) - help establishments measure progress and identify savings;
Part 5 (Annual Review) - establishments shall review their performance and improve next year; and
Part 6 (Strengthen Implementation Using Transition Enablers) - list of enabling practices.
Pansa-nopen Tayo!
Together, let us work as one community to reduce waste, support circular businesses,
and build a more sustainable Baguio.