|
* Use Kerosene, LPG or other non wood fuel for all
cooking, heating and lighting, including that used
|
| |
bystaff & porters. |
|
* Discourage campfires, encourage camp fun. Follow
safety rules when carrying, storing and using |
| |
kerosene and gas. |
| |
|
| 3. Leave all camps and trails clean |
|
* Separate and properly dispose of litter – burn
burnable. Bury biodegradable and carry out all other
non |
| |
biodegradable materials for deposit
at designated trash sites or for recycling. |
|
* |
Use toilet tents on all treks set up and used in an
environmentally sound manner so as to avoid pollution of
water sources (at least 100 mtr away). |
|
* |
Use established campsites and kitchen sites and
avoid trenching around tents. |
| |
|
|
4. Practice conservation |
|
* |
Avoid high fuel – consumptive menu items e.g. baked
foods and large menu selections. |
|
* |
Repackage food into re-usable containers to reduce
waste. |
|
* |
Reduce waste by depacking and repacking. |
| |
|
|
5. Practice proper hygiene and sanitation |
|
* |
Teach all staff about personal hygiene, sanitation,
kitchen and camp routines. |
|
* |
Properly treat the drinking water and uncooked
vegetables for clients. |
|
* |
Dispose of washing water well away from streams and
use biodegradable soaps. |
| |
|
| 6. Take responsibility for staff and
porter welfare |
|
* |
Provide adequate warm clothing, sleeping cover,
shoes, snow gear, food for cooking, stoves and fuel and take
care of hired staff. |
|
* |
Periodically train staff in first aid, guide
responsibilities, sanitation etc. |
| |
|
| 7. Properly brief clients before
leaving on a trek |
|
* |
Address cultural “do’s” and “don’ts”,
environmentally friendly behavior, safety precautions,
proper dress and respect for local beliefs, peoples and
religious sites. |
|
* |
Plan days for proper altitude acclimatization when
ascending. Know how to identify and treat high altitude
illness and how to provide emergency rescue. |
