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

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

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

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