Implement and monitor environmentally sustainable work practices:

Assignment 2ractices
SUSTAINABILITY
• Sustainability and environmental awareness is very real and central to our effort.
• Every aspect of our business, from the design and implementation there has
been ongoing evaluation of our business and its greater ecological impact. Our
aim is to showcase and support positive sustainable practice in the hospitality
industry.
• In the kitchen, we consciously practice waste minimization, plastic policies &
composting.
• We use environmentally certified cleaning products, eco lighting, recycled paper
products and water-wise appliances.

• Any waste that is produced is separated and recycled and we have developed
relationships with our suppliers to support our environmental efforts.
• We serve our drinks with reusable stainless steel straws, (this alone saves over
20,000 single-use straws per year from entering the environment)
• We serve take away food in biodegradable packaging and we support customer
initiative with a sustainability loyalty card program, rewarding those using BYO
cups, plus we offer reusable bamboo straws at cost price as an alternative to
single-use options.
• Our loyalty cards are made from our old menu pages.
• Remaining scrap paper is shredded and made available to customers to use for
home compost and excess jars from the kitchen are washed and made available
for customers to take home and reuse.
• In the kitchen, we’ve swapped disposable marker pens for a refillable option and
use wooden pencils instead of plastic pens throughout the business.
• We choose not to serve bottled water, instead offering filtered still and sparkling
water on tap to avoid packaging waste.

And lastly, in line with the latest environmental research by the UN, by choosing plant-
based cuisine and reducing our consumption of animal products, we together reduce
the significant environmental impact that food choices play on our planet. This, above
all else, is the most sustainable choice that we – both as individuals and as a social group
- can make, in order to produce the greatest and most immediate impact on carbon
emissions, rates of global water consumption and pollution, land degradation and more.
Our longer-term goal is to complete the circle with farming practices to supplement
our produce cycle and to be running the venue on solar and renewable energy sources.

We believe in
Our customer-focused approach is based on attracting, retaining and deepening our
relationships with our customers. Customer trust is our most valuable business asset
and the foundation for our future growth.

Our mission
is committed to continually improve its service, satisfy current legal requirements,
attain maximum quality level required by our customers, add value to our brands and
contribute to the communities we live and work by developing sustainable
development.
OUR Vision
is commitment to sustainable development and continuous improvement towards
greater achievements. Sustainability is becoming widely demanded by our clients,
therefore we have incorporated sustainability into our daily operations and we aim to
improve our sustainable and environmental performance year after year. Our
management system and guidelines ensure we deliver quality services and products to
clients and partners with the lowest possible impact to the environment and to the
society. Our management system is the backbone of our operations, it also provides our
staff with a comprehensive set of tools that allows us to fulfil our mission more
effectively.

ENERGY

As a company it is important to be thinking about the future, the demand for energy and
environmental impacts are closely linked. The extraction, transport and use of fuels, and
generation and transmission of electricity affects the environment on a global, regional, and
local level, Approximately 80% of the world's primary energy comes from carbon compounds:
coal, oil and gas. When burned, they emit the carbon dioxide that causes global warming. To
prevent global warming from getting out of control it is important to take action on the matter,
using reusable energy as gas is the opportunity to save money and energy resources, this
generates awareness.

Nowadays we are talking a lot about Energy Efficiency to get a green company is completely
necessary knowing about this topic. It seeks to protect the environment by reducing the energy
intensity and just consume what is necessary. The CO2 emissions are increasing, that is way the
energy efficiency take care of the planet, just using the appliances that consume less and we are
who consume less as well.

The Equipment Energy Efficiency Program (E3) is a cross jurisdictional program through which
the Australian, state and territory governments, and the New Zealand Government, collaborate
to deliver a single, integrated program on energy efficiency standards and energy labelling for
equipment and appliances, below there is a table simulating the effects of making changes
between a residential and a commercial with the consume of energy.
For this project, Australia divides the companies into different classes. Kitchen is in class 3, that
means the industry is not growing up as they thought it will be and the use of energy is no
longer than the normal standard. This is the percentage of building growing.

For the kitchen appliances, the Energy Rating Label allows you to compare the energy efficiency
and running costs of appliances before you buy—to reduce your electricity bill. The star rating
shows how efficient a model is relative to other models of the same size. More stars means more
efficient—when compared to other models of the same size.

The Energy Rating Label also shows the energy consumption of an appliance or how much
electricity a model uses.
For the energy rating, the tables below show us how you can save if the appliance is between 1
and 3 stars.

Fridge:

Dishwasher:

Air conditioner:
WATER

Implement and Monitor Environmentally Sustainable Work Practices

Water Research
Green policy: a restaurant that wants to improve the water usage will need to do a few
interventions among the establishment. Education of staff members, installation of
water reducing equipment and the combination of both. It also has to be monitored
constantly, so the business can define benchmarks and goals to be achieved.
A water audition can help to identify leaks or faulty fixtures. Owners can hire a
professional to assist them or can follow a few steps and do it themselves. To do so, it
will have to follow the meter, reading regularly, around same time each day, which
would provide a daily data and then weekly, monthly and yearly. Below is an example of
how simple the table used can be.

Date/Hour Meter reading Water use (Deduce Notes

the precious meter
from the current
reading)

Another option to keep track of the water usage is installing a data logger. It is an
electronic device/software that will generate daily reports, which can easily show the
difference of fixing a simple leaking issue and how much money it can save to the
business.
With this daily data, the business will have at the end of every week, month and year a
certain amount of data that can become a comparative table or graphic, showing where
and when the usage of water was too much and like that the business can start creating
its first benchmarks and goals for the future. It can also help to develop a water
management plan that will help to identify potential water savings, action plans and
stimulate the team to implement the plan.
When identifying possible leaks or faulty fixtures, the business will work on it to fix
them. It is also a very good idea to start working with better equipment, which will have
a water-rating label regulated unvder the Water Efficiency Labelling and Standards
(WELS) scheme. This label is designed to help customers to make informed choices
about the water efficiency of products they are buying.
To educate staff members, business will have to run some training sessions explaining
the importance of using water wisely and doing the best to not generate waste. During
the training, staff will have to understand how much money they will be saving for the
business and what are the advantages against competitors. They will also learn that the
water saved today will be available tomorrow, the importance of water in people lives
and the importance of thinking long term.
Every now and then and now days more often, Councils and Government are worried
about water usage and started to gather data about the water consumption within
commercial office buildings, shopping centers and restaurants. One example of that is
Sydney, which does have data, unfortunately not enough for bigger actions. But they
have benchmarks for water efficiency in office buildings and shopping centers (both
tables below).

Benchmark Offices with cooling towers Offices without cooling

towers
Median market practice 1.01 kL/m2/year 0.64 kL/m2/year
with no leaks
Economic best practice 0.84 kL/m2/year 0.47 kL/m2/year
Very well managed 0.77 kL/m2/year 0.40 kL/m2/year
building

Benchmark Value
Median market practice with no leak 1.70 kL/m2/year
Economic best practice 1.68 kL/m2/year
Very well managed shopping centre 1.35 kL/m2/year

Benchmarks can help business to assess where there is room for improvement and if it
can reduce its water use with cost effective measures. It can also confirm that the
business is operating efficiently. Coffee shops and restaurants can use an average of 3.4
megalitre of water a year, coming from dishwashers, basins and sinks, pre rinse spray
valves, icemakers, water cooled wok stoves, food prep practices (such as thawing, food
blanching and pasta cooling) and cleaning.
Owners and manager must be aware of the true cost of water. There are charges from
water supply, wastewater, sewerage and heat energy. There are also different forms of
saving water usage, reusing rainwater or stormwater to flush toilets, clean floor and
irrigate garden areas.
WASTE

Implement and Monitor Environmentally Sustainable Work Practices

Waste Research:

Wastage is a huge problem for hospitality businesses all over the world. But with a little bit of
planning, and the right software, you can be part of the solution instead of the problem. Every single
food item you chuck in the bin, whether because it’s gone bad or was incorrectly made, is money
you’ve spent that you can’t get back. In the long term, as the impact of food waste on the environment
grows, it will become more expensive to manage, and that cost will trickle down to the businesses
dealing with and serving food for a living.

The issue of food wastage has gained a fair bit of attention in the last decade however, with
many restaurateurs becoming more proactive in trying to reduce the waste produced by
their businesses.

In some cases, the approach is a creative one, as chefs find different ways of getting that
waste right back on to the menu. But that approach won’t work for most of the world’s
eateries, which rely on high volume, quick-turnover business models to turn a profit.

Many of the waste materials diverted from disposal are transferred between agents
within the waste and recycling sector. For example, skip bin operators may leave
materials at council transfer stations, local governments may forward material to
recyclers and organic processors, and recyclers may in turn forward materials to other
recyclers for further processing. Below is an example table on food wastage record:
Time Recorded by Food type Lost #of # of Litre # of Kg
reason portion
Pick one

Beside hand writing table, another way track wastage is by using technology such as phone
application, it will sync with your inventory so when tracking ingredients consumption, it will
also run reports to clearly see what is wasted.

Effective waste tracking means keeping a very close eye on your inventory, so you’ll need to define
protocol for your staff to make sure no important data gets lost.
That’s because you need to record more than just the fact some food got tossed if you hope to
avoid repeating the same mistakes. Specifically, you should know which ingredients were
wasted, why were it waste and how much does it cost you.

Another food wastage in a business are from the consumers, there’s a few ways on
avoiding wastage:
 Offer customers choice.
o That could be different portion sizes - a consumer survey showed that 41% of
those surveyed blamed oversized portions for leaving food. Good portion control
using standard measures will also help you keep the cost consistent. For smaller
portions you could offer a refill/second helping – or options for side dishes or
build their own dish so that they can order what they prefer and will not leave
food on the plate. The main dish and sides are most likely to be left behind, with
chips (fries) the most commonly left food (32%). Offer ‘doggy bags’/boxes for
consumers to take home what they have not eaten, where appropriate – be
careful to check local health and safety regulations. “83% of the public would ask
for a doggy box but don’t think they can or are too embarrassed”

 If running a buffet,
o some hotels have successfully used a ‘pay by weight’ system which enables
customers to eat as much as they want but discourages them from taking too
much. See this case study from Dubai. Others use signs to request that
customers just take what they need, such as those from ‘Love Food Hate Waste’.

The staff member plays an important role in reducing food waste:

 Review progress on the plan each month
 o Speak to staff and get their feedback on the progress being made. This will keep
people involved and motivated. Measure the amount of waste produced
regularly and work out how much money is being saved.
 Share your good work with staff, consumers and industry
o Don’t forget to thank staff and keep them motivated. Rewards are excellent to
recognise the efforts they have made.
o Keep up-to-date on all the good practice being carried out by other businesses
 Staff training and communication
o Getting staff on board with your waste reduction and management strategy is
key. Work out right from the start who to involve, and ensuring that
together you make it work. It takes time to create new processes and habits so
make sure staff know why you are doing what you are doing.

Below a table of survey that consumer vote about there opinion on food wastage:

CURRENT PRODUCTION AND RESEARCH INDUSTRY BENCHMARKS

 The Food Waste Avoidance Benchmark Study represents the most comprehensive and
up to date analysis of community knowledge, attitudes and behaviours conducted about
food waste in NSW. The research findings have been used to develop the NSW
Government’s Love Food Hate Waste program which aims to minimise food wastage in
the home. This research is the first of a series of analyses that will monitor the food
waste-related knowledge, attitudes and behaviours of the NSW community over three
years.
 The objectives of this research component were to:
o provide a benchmark of community knowledge, attitudes and behaviour around
food waste and food management at the household level
o develop a segmentation of the NSW community based on food waste knowledge,
attitudes and behaviours and identify the key target audiences for the program
o provide robust information to:
 guide the development of an education program
 track/monitor the effectiveness of educational activities and messages
  The results of the Food Waste Avoidance Benchmark Study show there is a diversity of
interrelated and complex behaviours that lead to food being wasted at the household
level in NSW. The initial challenge for the Love Food Hate Waste program is to raise
community awareness about the scale and extent of food waste in NSW and its
associated environmental, social and economic impacts. A key component of this
broader awareness raising will be to help householders to recognise and understand
that their perceived small amount of food waste, when combined with all other
households across the State, adds to over 800,000 tonnes each year.
 To avoid food waste at the household level, it is recommended that the Love Food Hate
Waste program focus on five key behaviour change areas around the themes of
planning, cooking and storage. These include:
o menu/meal planning
o writing shopping lists
o correct storage
o measuring portion sizes
o using leftovers.

WASTE USAGE WITH USAGE POLICY AND METHODS

Waste management policy should adopt a zero-waste goal to conserve natural resources for
future generations. A few principle that Australia are trying to work on:

Principles
The Australian Greens believe that:

1. Australia should adopt a zero-waste goal to conserve natural resources for future
generations, avoid the build-up of toxic and noxious substances, conserve water, and
achieve deep cuts in greenhouse gas emissions and other pollution.
2. Avoiding, reducing, reusing and recycling waste is integral to effective waste
management and to achieving zero waste.
3. Waste should be treated as a resource and reused in a way that achieves the
maximum social, economic and environmental benefit.
4. The full social, health, environmental and economic costs must be assessed when
making decisions about the use of materials and the management and disposal of
waste.
5. Manufacturers, distributors and retailers should be required to adopt product
stewardship, taking financial and physical responsibility for a product at the end of
its life.
6. Hazardous waste creation must be rigorously and independently regulated with a
view to eliminating the need for any long-term waste storage.
7. The transport of hazardous waste must be minimised, and the Australian community
must be fully informed about its location, disposal and transportation.
8. There should be high standards of transparency and accountability for industry,
including the recycling industry.

AND for the outcome, Australia hope that

The Australian Greens meet:
1. A comprehensive national waste strategy, addressing each stage of the production
and consumption cycle, with mandatory targets for the recovery of different
categories of waste.
2. Australian states and territories to achieve a nationally consistent approach to:

a. implementing a national phase out of the use of landfills for the disposal of
recyclable materials;
b. documenting and monitoring the generation of different waste streams, with a
focus on -hazardous materials - with the aim of keeping all stockpiles and
newly generated hazardous waste to a minimum;
c. phasing out non-recyclable and hazardous materials; and
d. working with manufacturers, distributors and importers, as well as local
governments, to provide sustainable waste reuse and recycling facilities,
including reuse and recycling strategies that meet minimum health, safety and
environmental standards; and
e. providing incentives for recycling and reusing products.
3. Independent verification of the National Pollution Inventory to ensure it
comprehensively documents all point source substances released into the
environment.
4. The active management of greenhouse gas emissions from current and legacy landfill
sites.
5. The elimination of the incineration of materials which produce toxic emissions.
6. The strict enforcement of penalties for illegal dumping, set at levels sufficient to act
as a deterrent.
7. A national container deposit scheme.
8. To prohibit the export of hazardous waste and e-waste unless similar health, safety
and environmental standards exist in the importing country.
9. The mandatory labelling of electronics and large manufactured goods that clearly
indicates that they may not be placed in household waste or municipal landfill
streams.
10. An evidence-based, national labelling scheme for products that are biodegradable,
reusable or recyclable, and for products which are primarily made from recycled
materials.
11. Landfill levies, with funds raised used to improve waste management and discourage
waste disposal to landfill.
12. Consumers, governments, retailers, distributors and manufacturers to be encouraged
to reduce packaging and offer consumers options for zero packaging.
13. Standards for product design which encourage ease of recovery of materials for
reuse.
14. Support for research, development and commercialisation of advanced waste
processing.
 PURCHASING

Purchasing policy and method to reduce non sustainable

consumption and waste following best practice and
sustainability

What It Is
A sustainable purchasing policy outlines an organization’s environmentally and socially- conscious purchasing practices. It
shows the organization’s commitment to and support of green, responsible, and local business. Examples of green
purchasing practices include buying from local vendors, transporting products via ground instead of air, and choosing
products made from recycled materials.

Why It Matters
Adopting a sustainable purchasing policy can help your organization:

 Reduce purchasing and transportation costs

 Create and promote a green image
 Reduce generic waste and hazardous waste
 Forge relationships with other local businesses
 Bolster the local economy

The benefits of green and sustainable purchasing policies can reach beyond your organization and local community too.
“Green purchasing policies have the power to [make] large-scale environmental changes,” and “as more companies green
their [purchasing] policies, suppliers follow suit, benefiting the earth and business.”[1] In addition, contrary to popular
conception, green products are often less expensive than more traditional options.

Going Further
To enhance your organization’s purchasing policy, you can

 Buy from local vendors.

 Source products from women or minority-owned businesses.
 Choose environmentally-friendly products.
 Use minimal packaging.
 Transport products via ground instead of air.

Buy from local vendors.

Buying from local vendors keeps money in your community, promoting the local economy. It also reduces how far your
products need to travel, which reduces pollution and saves you money.
Source products from women or minority-owned businesses.
Buying products from underrepresented populations like women and minorities can help build a more equitable community.
Choose environmentally-friendly products.
When choosing products, consider environmentally-friendly options. For example, if you’re purchasing produce, see if you
can buy some that is organic and locally grown. Or if you’re purchasing office supplies, look for recycled paper and soy-
based ink. When buying new equipment, look for energy-efficient models on EnergyStar.gov.
If none of the options above apply to your business, try using this database to help you find the green products you need.
Use minimal packaging.
You typically can’t recycle packaging material like Styrofoam and bubble wrap, so try to purchase and use as little of it as
possible. Also, ask your vendors if they offer environmentally-friendly packaging materials. For example, some vendors use
shredded paper or air-popped popcorn instead of packing peanuts, both of which can be recycled or composted.
Transport products via ground
If you can’t buy locally, ask vendors to ship your products via ground instead of air. When compared to air transportation,
ground transportation requires less fuel, conserving energy.

Conclusion
A sustainable purchasing policy shows your organization’s commitment to green and sustainable business. Practices like
buying local, choosing green products, and minimizing packaging materials support the environment and local economy
while fulfilling your organization’s procurement needs.

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