Final Assi 2.docx - BSBSUS401 Implement and Monitor Environmentally Sustainable Work Practices Assignment 2 \u2013 group of 3 Student ID Job Assign 1 Yu

Final Assi 2.docx - BSBSUS401 Implement and Monitor...

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BSBSUS401 Implement and Monitor Environmentally Sustainable Work Practices Assignment 2 – group of 3 Student / ID / Job Assign 1. Yu Chun Lin(Vicky) / 9990 / chapter 1, 2 and editing 2. Chan Ka Wan(Water) / 10250 / chapter 2 3. Ana Gabriela / 10315 / chapter 3, 4
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I. Green Group 1. Green Mission Statement We conduct our business in a socially and environmentally responsible manner – to provide healthy products without harming the planet as well as to dispose green waste with nourishing the planet. As part of global communities, it is our duty to inspire and implement solutions to the environmental crisis. 2. Green Policy GREEN CAFE Policies and Practices Energy 1. Use energy-efficient appliances, include lighting, ventilation (Heat Recovery Ventilation Systems), combi-ovens(direct heated/triple-glazed window/automatic fan switch-offs/ multi- speed fans), fridge, freezer, fryer…. 2. Switch off equipment when it’s not needed. 3. Maintain equipment regularly to ensure that appliances perform most efficiently. Water 1. Use water-saving appliances, like low-flow pre-rinse spray nozzles, low-flow aerators… 2. Full load the dishwasher and minimizing the rinse period 3. Fix leaky equipment immediately 4. Defrost food in the cool room or fridge 5. Use separate sinks and tanks for greywater and sewage Food Waste 1. Ordering control 2. Proper storage (temperature control, separate sections) 3. Proper preparation (portion control, FIFO, high quality equipment) 4. Create special menu before the food spoils 5. Participate in composting Purchasing 1. Focus on local farms and suppliers 2. Ask suppliers for sustainable produce 1 1
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3. Packaging (bulk package, reusable containers) At the moment, there is no legal definition of ‘sustainable food’, although some aspects, such as the terms ‘organic’ or ‘Fairtrade’, are clearly defined. Sustain’s working definition is that sustainable food should be produced, processed and traded in ways that: 1. Contribute to thriving local economies and sustainable livelihoods – both in the UK and, in the case of imported products, in producer countries; 2. Protect the diversity of both plants and animals (and the welfare of farmed and wild species), and avoid damaging natural resources and contributing to climate change; 3. Provide social benefits, such as good quality food, safe and healthy products, and educational opportunities. II. Water and Energy consumption Water Management Action Plans (WaterMAPs) and Resource Management Action Plans (ResourceMAPs) are action plans that can help improve the water and energy efficiency of the business and reduce contaminants in trade waste. The WaterMAP is an action plan to use water more efficiently by understanding water use and identifying water saving actions that can be implemented. The Resource MAP is help the team members to understand energy use and identifies improvement opportunities. The Plans help the business to minimise water bills and offset future rises in the cost of water and energy. In many instances, initiatives to reduce water consumption can also result in a
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  • Summer '20
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  • Waste, Packaging and labeling

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