Sustainable Operations_Assignment 1
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School
Conestoga College *
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Course
101
Subject
English
Date
Apr 3, 2024
Type
docx
Pages
4
Uploaded by DeanMetalPenguin33
1.0 Introduction to Bloom:
Bloom is a student run restaurant located in Conestoga’s John W Tibbits
campus in Waterloo. After a substantial $58 million investment on campus
expansion in 2018, students now enjoy the privilege of utilizing cutting-
edge culinary skills laboratories. Bloom offers diners exquisite 2 and 3
course meals for $33 & $37 respectively, that are prepared and served by
aspiring chefs & restaurant managers studying in Conestoga’s Hospitality
programs. The restaurant currently operates from a single location, accommodating
up to 30 guests at a time and serving approximately 150-300 students,
faculty, and local community members daily with grab-and-go orders. As
bloom is a bistro restaurant, it faces tough competition from cafes, eateries
& fast-food joints from the near vicinity. (Burney, 2019). 2.0 Restaurant & sustainability In recent years, global events, increased awareness, and technology has reshaped the food
industry; prompting businesses like restaurants to adapt to evolving trends and environmental
concerns. 2.1.1 Plan (Identify & Assess):
Recognizing the need for sustainability due to consumer demand for eco-friendly options, environmental regulations, and cost-saving opportunities.
2.1.2 Do (Implement & Execute):
Initiating sustainability efforts, such as sourcing local produce, using eco-friendly cleaning products, making infrastructure changes, managing kitchen waste, and adopting sustainable packaging.
2.1.3 Check (Monitor & Review):
Evaluating the success of changes by monitoring customer satisfaction, analysing cost-
benefit, conducting regular audits, and gathering employee feedback.
2.1.4 Act (Improve & Adapt):
Embracing ongoing improvements, like seeking employee suggestions, staying updated on regulations, and aligning with emerging sustainability trends.
The PDCA model represents a continuous cycle, promoting continuous improvement in restaurant sustainability practices.
(The PDCA Cycle in the food industry, n.d.)
2.2 Sustainability actions taken by Bloom The team at Bloom is committed to showcasing greenhouse gas effects and implementing
sustainability measures related to food, food waste, and packaging. The restaurant serves as a
climate action Living Lab, taking several actions:
-
Developed a model to assess ingredient impact on Greenhouse Gases (GHG)
-
Educates guests about the greenhouse gas contributions of their purchases
Bloom is the 1
st
restaurant in Canada to put the GHG emissions on their menu.
-
Based on food waste assessment, measures implemented to decrease waste
-
Guests given the choice to 'opt-in' for side dishes to minimize leftover food
-
FIFO (first-in, first-out) & DOH (days on hand) inventory management
techniques were adopted -
Arrange the Grab and Go counter with reusable containers.
-
Remove single-use containers for both meals and coffee/tea (Conestoga OLC, 2023).
3.0
Environmental Aspects ID
3.1 Environmental elements related to Bloom Listed below are 10 elements which reflect the environmental considerations and initiatives
undertaken by Bloom restaurant:
1.
Greenhouse Gas Emissions:
The impact of greenhouse gas emissions associated
with food and food waste.
2.
Eliminate Single-Use Plastics & usage of reusable containers:
Measures taken to
eliminate single-use containers for meals, coffee, and tea. Providing reusable
containers to reduce demand for disposable containers and conserve energy and raw
materials
3.
Sustainable Choices
: Encouraging consumers to make mindful choices to reduce
greenhouse gas-producing foods.
4.
Local Sourcing:
The use of local suppliers to reduce transportation emissions.
5.
Food Waste Audit:
The process of conducting a food waste audit to identify sources
of waste.
6.
Inventory Management:
The implementation of FIFO (first-in, first-out) and DOH
(days on hand) systems to manage inventory and reduce waste.
7.
Menu Planning:
Use ingredients nearing their expiry dates to reduce waste. Re-
purpose an ingredient in multiple recipes
8.
Composting:
Turning food scraps into compost to reduce waste and benefit the
environment.
9.
Avoid food wastage:
Minimize food waste by only ordering or preparing the amount
of food which needs to be consumed.
10.
Employee training:
Train staff on specific tools to reduce waste and expectations
(Applied research project aims to reduce restaurant food waste and greenhouse gas,
2023). 3.2 Regulations that govern/impact environmental management
3.2.1 Single Use Plastics Prohibition Regulations:
The Canadian government's plastic ban, called the 'Single-use Plastics Prohibition
Regulations (SUPPR),' was introduced in June 2022 with the aim of achieving zero plastic
waste by 2030. This regulation significantly impacted the restaurant industry, including
Bloom, requiring them to shift away from single-use plastics, affecting items like checkout
bags, cutlery, food service ware, stir sticks, and straws. (Single-use Plastics Prohibition
Regulations – Overview, n.d.).
Bloom began its transition away from single-use plastics in September 2022, primarily
focusing on packaging. They partnered with Friendlier Co to implement reusable packaging,
a highly eco-friendly option.
3.2.2 Waste Diversion Transition Act:
While the Waste Free Ontario initiative was launched in 2016, it wasn't until 2018 that the
Food and Organic Waste Action Plan was put into action, under the Waste Diversion
Transition Act (WDTA).
This Act aimed to promote responsible waste management practices
and environmental sustainability in restaurants. As per the Act, restaurants were required to:
-
Determine the quantity and categories of waste they produce.
-
Create plans to reduce waste.
-
Segregate specific types of waste at the source.
-
Make reasonable attempts to ensure that separated waste is reused or recycled.
(Strategy for a Waste-Free Ontario: Building the Circular Economy, 2023)
This act impact’s Bloom as studies show that restaurants contribute up to 13% to food waste
(The High Cost of Food Waste, n.d.).
Bloom restaurant has taken up various initiatives to
reduce food and packaging waste. The team has a waste management hierarchy set in place to
help reduce average meal waste.
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References
1.
Burney, C. (2019, December 11). Bloom at Conestoga College [Video]. Spoke. https://spokeonline.com/2019/12/video-at-conestogas-bloom-restaurant-students-are-the-
chefs/
2.
Applied research project aims to reduce restaurant food waste and greenhouse gas. (2023, February 24). Conestoga News. http://blogs1.conestogac.on.ca/news/2023/02/applied_research_project_aims.php
3.
Conestoga OLC. (2023, April 23). Bloom Net-Zero Living Lab [Video]. YouTube. https://www.youtube.com/watch?v=twxJ_VRr00A&t=3s
4.
The PDCA Cycle in the food industry. (n.d.). SFPM Food Consulting. https://sfpmfoodconsulting.com/use-of-pdca-cycle-in-the-food-industry/#:~:tex t=The
%20PDCA%20Cycle%20in%20the%20food% 20industry&text=The%20PDC A%20cycle
%20comprises%20the,full%20implementation% 20(Mind%20Tools)
. 5.
The High Cost of Food Waste. (n.d.). Net Zero Waste Council. http://www.nzwc.ca/focus-
areas/food/issue/Pages/default.aspx#:~:text=More%20than%20a%20third
%20of,environmental%2C%20economic%20and%20social%20consequences
6.
Single-use Plastics Prohibition Regulations – Overview. (n.d.). Government of Canada. https://www.canada.ca/en/environment-climate-change/services/managing-reducing-waste/
reduce-plastic-waste/single-use-plastic-overview.html
7.
Strategy for a Waste-Free Ontario: Building the Circular Economy.
(2023, February 23). Government of Ontario. https://www.ontario.ca/page/strategy-waste-free-ontario-building-
circular-economy