More than half of accommodation providers are "misleading" guests with their green policies, according to Andrea Nicholas, the managing director of the Green Tourism Business Scheme.
Nicholas said assessors at the scheme have come across properties claiming adherence to a policy that is "patently not in place".
The organisation inspects more than 1000 environmental policy documents annually as part of its green accreditation programme.
The eco-certification boss called for greater clarity within environmental statements made by companies, saying many are "fluffy to the point of being meaningless".
Being seen to be green is undoubtedly a marketing advantage, she said "but the majority of environmental policies from accommodation providers contain avoidable inaccuracies".
Nicholas admitted that typically the green-dodging behaviour is a "misunderstanding", but this highlights the need for a more rigorous approach, she said.
"Commonly used are phrases such as ‘wherever possible' and ‘as much as we can', conveying notions of solemn green pledges that are absolutely not met. Such unsubstantiated posturing is unethical in itself.
"If environmental policies are to be credible a more rigorous approach is essential - poorly-considered platitudes are far too common."
Nicholas listed the top "eco-fibs" told by accommodation providers, exclusively for ABTN.
- Fair trade coffee and tea promises not fulfilled in hospitality tray sachets.
- Offering to order a taxi in first response to a travel or directions request which could easily, safely and conveniently be met by walking or public transport.
- Towel policies where towels are laundered regardless of where the guest has left them.
- Claims to 'minimise waste' not reflected in the purchase of ‘overpackaged' items such as bottled water and single portions of food for example breakfast cereal.
- 'Monitoring energy usage' undertaken on an occasional and erratic basis.
- Electricity consumption undertakings not ‘followed through' by hotel staff who leave computers and other office equipment on standby as a matter of course; also empty minibars left on continually
- Claiming low-energy status just for using low-voltage lightbulbs.
- Smudging the line on "locally sourced" food, which implies it comes from a local producer, by buying it at a nearby supermarket.
- Using "recycleable" as opposed to "recycled" goods is another example of where hotels have failed to improve their green commitments, said Nicholas.
www.green-business.co.uk