• Posted on December 14, 2020
• Unique Submission Team

Implement and monitor environmentally sustainable work practices

Assessment 1

Part A

Introduction

The sustainability of the environment is essential for the life of the living things. This report will be helpful to reduce the environmental impact caused by the workplace or training kitchen. The aim of this report is to provide environmental sustainability through the use of different implements. The environmental impact is also identified in these studies that are harmful to the environment. Additionally, this study also provides the different ways to reduce the identified impact of the environment.

Environmental impact caused by the workplace or training kitchen

The workplace or training kitchen is impacting on the environment such as global warming and climate change. The kitchen has different types of equipment like the refrigerator, ovens, freezer, lighting, water-related equipment etc. that highly impact on the environment (Gimenez et al., 2012). The wastage of water and energy is a most negative impact on the environment. The preparation of the food consumes the high level of energy and wastage of water. Additionally, the extra food is also through that also impacts on the environment.

Change the atmosphere– The use of refrigerator and freezer increases the greenhouse effect in the environment that is very harmful to each living things (De Puy et al., 2015). The workplace is also impacting on the environment because the burning fossil fuels increase the greenhouse gas. The change in the climate is the main impacts of the greenhouse gases like the change in temperature, wind, precipitation, change the water level under the earth, etc.

Global warming– The global warming has a different kind of natural effects on the earth that are related to the flood, drought, cyclone, earthquake, landslides, soil erosion, etc. The global warming is also the most important reason of unbalanced or unseasonal raining in different areas (Xiang et al., 2014).

Ways for reducing the environmental effect

There are many techniques that can be used by human beings to reduce the environmental effect (Green Jr et al., 2012). The training kitchen and workplace need to concentrate on the different things which can reduce the environmental impacts such as reducing water use, reducing wastage, reducing energy uses, etc.

1. Tap the leakage of water –A leakage of water can west ten thousands liters of water in a year so it should be taped as soon as possible (Higman, 2013). The taping of leakage of water can help the company to save the water.
2. Reduce the water use in cleaning– In the kitchen training, the use of water should be reduced in the cleaning. The consumption level of water in the kitchen is cleaning so that the organization should reduce the wastage to wash the pots and blows.
3. Timely provide maintenance to the electronic items– The electronic items should not consume more energy to their level so that the organization should provide timely maintenance (Seidel et al., 2013). For example- the refrigerator should timely get the maintenance otherwise it can increase the consumption of energy.
4. Use the wastage material– The wastage material of kitchen and workplace should be used in the other work. This improvement will be helpful for the environment to reduce the impact on the greenhouse.
5. Upgrade high energy efficient equipment in a kitchen– The energy equipment consumes high energy after getting some problem so that the organization should upgrade them after some time for improving the environmental impact.
6. Switch off energy equipment after use– The energy should be switch off after the appropriate use to maximize the use of the equipment (Sawang and Kivits, 2014). Additionally, the doors of own and cooker should be close during the use to reduce the consumption level.

Environmental impact of the organizations current purchasing strategies-

The current purchasing strategy of the organization is impacting on the environment that is harmful to the organization because the consumption of the energy is much high (Horbach et al., 2012). On the other hand, the organization has made the new and differentiated strategy for consuming the energy. In this strategy, the organization has key goals for reducing the use of water and energy as well as reducing the wastage.

Conclusion

From the above study, it is concluded that the sustainability of the environment is necessary for optimal utilization of the resources. All the resources like water and energy are extremely important for the people.

Part B

Introduction

The environmental analysis of workplace and training kitchen is conducted for the sustainability that is helpful to reduce the consumption level of energy, water, and wastage in the organization. This strategy is environmental effects as well as it minimizes the risks of change in climate change. It will enhance the business image and satisfaction level of the customer.

Evidence obtained

According to the energy invoice, it is found that the organization has got the energy bill with the amount of $178.89 that is not much high. The energy bill provides the different ideas about the consumption of energy such as quantity of consumption and rate per kilowatt (Smith, 2013). In addition to this, the water bill also provides the consumption of water per month basis.

Analysis of environmental impact

The environmental impact can be reduced by the use of appropriate strategies like energy management, resource management, and water management. There is high consumption of energy in the areas of hospitality. The energy can mange by the different strategies like reduction in the energy consumption replaces the old energy equipment, provide regular maintenance to equipment, and replace the fossil energy sources (Glasson et al., 2013). The resource management can be done by reduction or recycling the wastage material, composting yard and kitchen waste etc. In addition to this, the water management is also imperative to reduce the environmental impact. The water management can be done by the water-efficient technology, rainwater harvesting, and grey water system.

Recommendations for improvement activities

It is recommended to the organization that it should focus on the reduction of the environmental impacts. The environmental awareness and training can play the most important role to reduce the environmental impacts. The firm should provide training and awareness in the workplace about the environmental effects (Osbaldiston and Schott, 2012). The workplace environment should support the environmental activities where the organizational people will be careful with running water, use eco-friendly resources for the business. Additionally, the cooling and heating equipment should be used by the organizational people at the time of need.

Details of any environmental hazards

The hospitality industry includes many environmental hazards like slippery, uneven floors, dangerous machinery, dangerous equipment, food hazards, heavy lifting, crowd, burn, etc. In which, the burn is most common hazards that are arises in the hospitality (Gimenez et al., 2012). It can be the reason of hot oil splashing, spills, and contact with hot equipment. In addition to this, the burn hazard can be the reason for catching the fire through the clothing items.

SUSTAINABILITY CHECK SHEET
WATER	YES	NO	DECISION/ACTION
Are there leaking tapes	√
Washing up with running water	√
Do you save water by washing up in smaller bowls	√
Is the hot water at no more than 70ᵒC		√	The temperature calculator equipment has purchased
Are items washed under running water	√
ELECTRICITY	YES	NO	DECISION/ACTION
Oven slow to heat up	√
Ovens recover slowly	√
Ovens not full all the time while switching on		√	Take time for customer demand
Ovens left on all day with little use	√
Ovens heated up, allowed to cool down and reheated due to the variation of products and availability for baking	√
Lighting in storeroom left on all day		√	Need for auto switch in storeroom
Is the lighting in the fridge and deep freeze switched off when not being used?	√
Mixers left to mix for excessive times?	√
Is the equipment relatively new and energy efficient?	√
Is refrigeration working Properly?	√
Is bulk hot food being cooled down before placing in the fridge?	√
Are your fridge and freezer doors kept closed	√
WASTE MATERIALS	YES	NO	DECISION/ACTION
Is there a lot of flour on the floor from production each day?	√
Are there recycling bins outside to put used food containers and paper wrappings/ bags?	√
Does flour use for dusting on the table get sieved and used again?	√
Are any spoilt or stale Products re-worked?		√	To save the health of customer
Are sugars- caster and icing used for dusting cakes and pastries collected on paper and re-used?	√
Are there any food items that cannot be reworked but are recycled?		√	Sometimes, it does happen
Are bowls of mixture scraped out and completely used?	√
Is surplus dough recycled into the next mix or kept for sourdough?	√
Is surplus pastry recycled into the next mix or kept?		√	There is no use
Fossil fuels (petrol, gas, etc)	YES	NO	DECISION/ACTION
Where applicable do delivery vans have hybrid engines?	√
To reduce fuel costs have there been any changes in delivery schedules? i.e. delivering at earlier times to reduce delivery time and fuel consumption?	√
Purchases are made  from local suppliers to cut fuel being used for deliveries	√
Do you buy locally produced ingredients when possible?	√
Cleaning Materials	YES	NO	DECISION/ACTION
Do you use bio-degradable cleaning materials?	√
Do you measure/meter the amount of cleaning material used when washing / cleaning equipment and floors	√

Assessment 2 (Implementation Plan)

Targets for improvement-

The implementation plan includes the improvement in the different work practices like reduction in water & energy wastage, reduce the wastage material, reduction in fossil fuel, use of effective cleaning material, etc.

Detail to implement the improvements in the form of a basic implementation plan:

Work practices	Resources/tool required	Actions are taken/to take to avoid environmental impact	Training Conducted	Update Policy
Water Wastage	Spray	Purchase the spray and put over the tap for larger coverage to wash	Yes	Yes
Electricity Wastage	Green power	Buy green power products to reduce the consumption level of the electricity.	Yes	Yes
Wastage material	Recycle bins	To aware the organizational people about the use of recycle bin	Yes	Yes
Fossil Fuel	Solar Power	Purchase the solar power products to reduce the use of  fossil fuel like petrol and gas	Yes	Yes
Cleaning material	Volatile organic products	Purchase volatile organic products to clean indoor and outdoor air quality	Yes	Yes

Develop the impalement procedure

The implication process is necessary to effectively implement the plan. This implication process includes different steps where an organization defines the goals to make the plan. After making the plan, it is necessary to develop the schedule to effectively implement the improvement plan (Green Jr eta l., 2012). In addition to this, the provided impanation process includes the external conditions that can be changed. After this, the different benchmarks are provided to take the actions. Finally, update and revisions are developed to analyses the implemented plan.

The below table includes the implementation plan of the organization-

Journal Date	What was done	Who was involved	Any actions to take
	Tap the leakage of water	Operation manager	Call the plumber to tap the leakage
	Reduce the water use in cleaning	Sweeper and other lower level employees	Provide awareness program
	Timely provide maintenance to the electronic items	Operation manager	Timely call to the service provider of maintenance
	Use the wastage	All the employees	Provide training and awareness to reduce the wastage
	Upgrade high energy efficient equipment	Operation manger	Provide budget to upgrade the energy equipment in firm
	Switch off energy equipment after use	Daily user of the equipment	Develop the awareness program about switching off energy equipment after use.

References

De Puy, J., Romain-Glassey, N., Gut, M., Pascal, W., Mangin, P. and Danuser, B., 2015. Clinically assessed consequences of workplace physical violence. International archives of occupational and environmental health, 88(2), pp.213-224.

Gimenez, C., Sierra, V. and Rodon, J., 2012. Sustainable operations: Their impact on the triple bottom line. International Journal of Production Economics, 140(1), pp.149-159.

Glasson, J., Therivel, R. and Chadwick, A., 2013. Introduction to environmental impact assessment. UK: Routledge.

Green Jr, K.W., Zelbst, P.J., Bhadauria, V.S. and Meacham, J., 2012. Do environmental collaboration and monitoring enhance organizational performance?. Industrial Management & Data Systems, 112(2), pp.186-205.

Higman, S., 2013. The sustainable forestry handbook: a practical guide for tropical forest managers on implementing new standards. UK: Earthscan.

Horbach, J., Rammer, C. and Rennings, K., 2012. Determinants of eco-innovations by type of environmental impact—The role of regulatory push/pull, technology push and market pull. Ecological economics, 78, pp.112-122.

Osbaldiston, R. and Schott, J.P., 2012. Environmental sustainability and behavioral science: Meta-analysis of proenvironmental behavior experiments. Environment and Behavior, 44(2), pp.257-299.

Sawang, S. and Kivits, R.A., 2014. Greener workplace: understanding senior management’s adoption decisions through the Theory of Planned Behaviour. Australasian journal of environmental management, 21(1), pp.22-36.

Seidel, S., Recker, J.C. and Vom Brocke, J., 2013. Sensemaking and sustainable practicing: functional affordances of information systems in green transformations. Management Information Systems Quarterly, 37(4), pp.1275-1299.

Smith, K., 2013. Environmental hazards: assessing risk and reducing disaster. UK: Routledge.

Xiang, J., Bi, P., Pisaniello, D. and Hansen, A., 2014. Health impacts of workplace heat exposure: an epidemiological review. Industrial health, 52(2), pp.91-101.