Maldives is a Party to the Montreal Protocol on Substances that Deplete the Ozone Layer and has acceded to the Vienna Convention and Montreal Protocol in May 1998. As a party to the Vienna Convention and Montreal Protocol on Substances that Deplete the Ozone Layer, Maldives has phased out several ozone depleting substances (ODS). To comply with its obligations under the Montreal Protocol, Maldives is currently implementing the phase-out of Hydrochlouroflourocarbons (HCFCs) by 2020.

Maldives has ratified the Kigali Amendment (KA) which proposes to phase down theproduction and usage of hydrofluorocarbons (HFCs) by mid-2040. HFCs are man-madechemicals that are widely used in air-conditioning, refrigeration and foam insulation and arepowerful greenhouse gases, more potent than carbon dioxide. As such they contributesignificantly to climate change. KA is therefore a significant milestone in the internationalenvironmental protection as its achievement could help to reduce the global temperature riseby 0.5 degree Celsius by the year 2100.
The Fisheries Sector and Tourism sector are the largest consumers of ODS and ODS alternatives in the Maldives. Maldives being a tropical island country with a hot and humid climate, various types of cooling, refrigeration and air conditioning equipment are used in various establishments such as resorts, hotels, guesthouse, safari vessels, schools, hospitals and in fisheries complexes.
The main objective of this publication is to inform the hotel industry about environmentally, climate and ozone friendlytechnologies for Refrigeration and Air Conditioning (RAC) devices. Most of the green alternatives presented here are alreadyavailable in several countries. By“green” technology, it is referred to devices or appliances that have zero impact on theozone layer, ultra-low or zero Global Warming Potential (GWP below 10) and are also highly energy efficient. This guideaims to provide insights into which technologies are appropriate for which types of applications, taking into account systemcapabilities, final application, and other relevant considerations. The publication aims to show the way to achieve a largepart of the decarbonization of this sector and the benefits of being carbon neutral organizations. It shows the influence ofthese technologies in the marketing of the organization, the decrease of energy costs and their compliance with respectivenational and international policies that will mark the future of the RAC sector in the tourism industry.
Air Conditioning (AC)
Air conditioning (AC) plays an essential role inmost hotels in the warmer regions of the world.Air conditioning is usually a large consumerof electrical energy in a hotel. Most of the CO2emissions of a hotel in this equipment are due toleakage of refrigerants and the consumption ofenergy that has been produced by burning fossilfuels. When working with natural refrigerants, theemission is reduced by enormous amounts due tothe ultra-low GWP and the sharp reduction of leaks.Natural refrigerants are flammable substances, sothe equipment is designed to mitigate the risk ofleakage, also avoiding possible operating costsfor refrigerant recharges. The following chapterwill show the different air conditioning equipmentthat may be present in a hotel, and conventionalalternatives will be compared against the greenalternatives of high energy efficiency and naturalrefrigerants.
So far, this technology has been mainly implemented in India and in China (it is estimated that there are about 1 million equipments installed in total), where there is also a large presence of this equipment. Therefore, the market is ready to meet a possible demand from other countries.
Natural refrigerants were the first substances to beused in RAC equipment around 1835. Due to their flammability, they were replaced by substances with lower flammability, like CFCs and HCFCs. At this time, it was assumed to be a good solution;however, these substances affected the ozone layer and caused further global warming. Under the Montreal Protocol, the ozone-depleting refrigerants have been largely phased out but many of the climate harmful substances are still in use today.Almost 200 years later, natural refrigerants are being used again because of their ultra-low GWP.They also do not damage the ozone layer, and with today’s modern systems, flammability risks can be adequately mitigated.
















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Hangikjöt is smoked Icelandic lambs. It is reputed to be especially good because of how the sheep are farmed, which is quite old fashioned: they are free to roam around the wilderness of the unspoiled and rather barren highlands all summer long without any supervision at all. The sheep graze not only on grass, but also on plants and herbs which contributes to their rich and complex flavour. In this way, the meat has been marinated the entire life of the animal.
The famous not-actually-a-yoghurt-but-nobody-cares product, skyr, is technically a type of soft cheese, made from gelatinous milk curds. As appetizing as that sounds, mixed with milk and served with sugar or Icelandic blueberries, it’s actually quite wonderful, with a rich, yoghurt-like texture and slightly sour taste.
Saltfiskur (Bacalao): Saltfiskur, literally salt-fish, has been dried and salted. It has a history in scandinavia of more than 500 years, and used to be a major export before refrigeration was a thing. Recently however, it has experienced a revival in some Icelandic restaurants.
















