April 2008 Edition
Susheela Nair
Bangalore
YOU feel cool and calm as you enter the gates of the Taj West End hotel in
Bangalore. The lush greenery which envelopes you is a soothing contrast to
the frenetic traffic outside. Sprawled on 20 acres, the hotel is a sylvan paradise.
Trees, birds and water dim the harsh reality of a bustling city.
The Taj West End is the flagship hotel of the Taj Group. There is more than idyllic
green space here. The hotel implements practices which have won it the prestigious
National Tourism Award for being the best eco-friendly hotel in India. The award recognises the hotel’s efforts to promote eco-friendly initiatives
and its commitment to protect, conserve,
and restore the natural environment. Taj
West End has consistently carried out
environment best practices in energy,
water conservation and waste management,
and control methods for air, water,
electricity and sewage treatment. It has
succeeded in integrating environment management in all its business operations.
The hotel has 125 trees, 300 varieties of shrubs and 20 varieties of palm. You will find trees of all sizes sheltering hundreds of feathered friends. Ashoka, Gulmohar, Indian Rubber, Tamarind, Peepul, Jacaranda, and Tabuebia are some of the common trees that dot the landscape. The list also includes the rare rose of Venezuela, datura and delina indica, but the piece de resistance is the 150- ear-old rain tree. Four graceful Sago palms, more than 100-year’s old, on a well-manicured lawn lead to the reception lobby. The cycus benjamina tree in the central atrium strikes one’s attention. The terrace garden is a visual delight. Water bodies with spouting fountains, sylvan pools with lush foliage and lotus laden ponds give the hotel an air of tranquility. The rich tapestry of flora and fauna is made richer by fluttering butterflies and humming bees.
SVL Prasad, manager and horticultural head, explains how eco-friendly methods have contributed to the lush foliage: “We use naturally prepared manure from garden waste, vermiculture and carpentry saw dust for plantation. Bio-degradable garden waste is reused as mulch. We have minimised the use of water with aerial sprinklers for tree canopies, sewage treatment plant for irrigation and a drip irrigation system. Water is sprayed over foliage to ensure a dust-free ambience.” Instead of chemical sprays, organic concentrates like neem oil cake, tobacco and parthenium leaf extract are used as biofertilisers and pesticides. The water bodies are maintained with aquatic oxygenating plants.
Even pipe steel waste is not discarded but used as safety railings, barricades in gardens and roadside. The Taj Group is concerned about saving old heritage trees. “We have undertaken heritage tree preservation and transplantation of trees which is a regular practice at Taj West End. We have also lent our expertise to the Bangalore Municipal Corporation to save and replant age old trees across the city,” said Prasad. All the rooms and special suites overlook the wooded glades and ambling pathways. Tiled roofs, distinctive gables, dormers, monkey-tops, trelliswork and intricately carved fascias enhance the country club feel of the place. The hotel comprises a number of mansions, villas and two-floor cottages without elevators. The original block has been retained. Its tiled roof and characteristic monkey tops stand out amidst the tall leafy trees.
The newer blocks have been constructed to retain the hotel’s old world charm. People can travel within the hotel’s premises by non–polluting electric trolleys, called buggies. “The green initiatives at the hotel include comprehensive rainwater harvesting, waste water treatment that converts effluents into clean fuel, and solar water heating systems which have saved over 51,000 litres of fuel over the last three years. We have made all efforts to reduce energy use and have succeeded in bringing down per guest energy use,” said Nilesh Mahajan, chief engineer. According to Bhavna, executive housekeeper, “Eco-friendly housekeeping methods include environment-friendly cleaning products, practices for cleaning, proper disposal of cleaning chemicals, and appropriate personal training.” ‘Reduce, re-use, recycle’ is the mantra in the hotel. It has installed chillers with non-CFC refrigerants, bio-degradable roomfresheners, detergents and washing powder for cleaning utensils.
Used cooking oil is given to the Indian Railways for recycling and conversion into bio-diesel. Good quality, old bed sheet material is used to make linen bags, cotton napkins, etc. Donations of linen and tapestry are made to charity homes and other voluntary organisations. Some of the key ecofriendly initiatives include 100 per cent organic cotton bed sheets, chemical-free laundry cycles, energy-efficient light bulbs and biodegradable, non-toxic cleaning chemicals. After receiving the prestigious National Tourism Award for ‘Best Eco- Friendly Hotel,’ PK Mohan Kumar, area director and general manager was clearly elated. “We are absolutely delighted and proud to receive this award; this shows our commitment to preserving the environment by including the principles of being environmentally friendly, modern and incorporating sustainable management techniques.”
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