Eco Guide
Recipes to minimise your impact on environment while saving costs
THE PROJECT
Scope of work: Layout design, illustration
Time: February - August 2018
Team: Anne Jourde, Jehanne de Saint Vincent, Lan Nguyen
I was involved as a freelancer to design the layout for a handbook while the content was almost refined. The guide gathered the good practices drawn from the observations and recommendations of stakeholders, regarding four main areas: energy consumption, water consumption, waste and pollution, and other climate change mitigation and adaptation measures. It also contained valuable insights, which were case studies from hospitality actors in Southeast Asian region, and external links to go further in finding solutions. It aimed at helping all interested tourism stakeholders increase their environment sustainability.
THE DESIGN
The initial version was published in English, up to date, to foster an inclusive approach and make this Eco-Guide for Hospitality Businesses and Schools reachable to a wider audience, it has been translated to Burmese, Khmer, Thai and Vietnamese.
THE PROCESS
The project was initially geared towards restaurants, hotels and all tourism stakeholders who would be willing to improve their environmental sustainability. Therefore, we considered a format that would be accessible to everyone regardless of their technical background.
We maintained the flow of communication via frequent email exchange that helped us to keep track of the progress while reducing to the minimum of in-person meetings. The coordination between us was close and smooth, hence the worthwhile output of the project.
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