BSBSUS201_Assessment 2_ Part A_Mishal_Draft

BSBSUS201A Participate in environmentally sustainable work practices Project Part A Theory Assessment STUDENT NAME: STUDENT ID: (if applicable) DOB: ASSESSMENT DATE: STUDENT DECLARATION:  I certify that this is my own work. STUDENT’S SIGNATURE: ASSESSOR’S NAME: Nick Mercy ASSESSOR’S COMMENTS:  SATISFACTORY  NOT YET SATISFACTORY ASSESSOR’S SIGNATURE: Nick Mercy DATE:

Part A: Develop an Environmental Management Plan Step1: Create a ‘Green Team‘ This needs to include a discussion on how you will select your environmental committee in your organisation and should address the following aspects: Desirable backgrounds of committee members (state reasons) A Green team is a group of employees including volunteers who are passionate to create a strong sustainable culture in the workplace. These employees and volunteers always seem very positive and active to find the solutions to manage the environmental plans and issues with use of less energy. Great support from management. Recruit representatives from different areas of your organization. A broad-based team will offer a variety of perspectives, creative problems-solving techniques and likely identify more opportunities for improvement. Relate the size of your team to the size of your organization and gather representatives from as many departments, tenants or functions as possible. The team members of Green team should be involved from below work positions or backgrounds: - 1. Sam - Head of collaborations 2. Peter - Public relations 3. Jackson - Head of the volunteer’s 4. Kia - Marketing 5. Cody - Providing/buying Material 6. Daniel - Government collaboration/support 7. Samar - Future business planer 8. Jake - Money and Donation handler 9. Garret - Investing 10. Tyler - Company issues manager 11. Steven - Owner Individual roles in your committee 1. Head of collaborations will make sure to have good collaborations with other business. Reporting the status of planned activities to management. Reporting the organization's waste reduction efforts to all employees. 2. Public relations will make sure that the public is happy with green team’s choices to increase support. 3. Head of volunteer’s will make sure volunteers are informed and given jobs to do. 4. Marketing will make sure a flow of money comes from somewhere to fund green team. 5. Buying/providing materials is very important because it allows green team to operate. 6. Government collaboration/support will allow green team to have secure financial support and allow green team to be supported of a very powerful partner. 7. Future business planer will plan expansions and future investments so if problems arrive or new opportunities there will be a plan. In addition, will also encourage zero waste propensities inside the organization, plan to reduce waste, plan to reduce energy usage etc. 8. Money and donation handler will keep safe the money donated or, made in a secure place (most commonly, a bank) until the owner takes some of it for, pay and the head

 Sewerage How will you do this – provide suggestions for audits in each area  Daily record of the energy use of the kitchen and set goal to reduce the use.  Meter the kitchen's use of power, gas and water independently to gauge use and enhancements after some time.  Establish the solar panel to reduce the electricity energy in the business setting and selling the electricity back to provider will give you estimate of using and making of electricity.  Make the collaboration with government and local agencies who are handling the wastage and sewerage to audit the plan if required. Which techniques will you apply to identify current consumption and the amount of waste being generated  Increasing recycling can cut your disposal costs and improve bottom line.  Knowledge is power - by understanding the amount and types of wastes your organization produces, it is the better positioned to find ways to reduce hauling costs and negotiate for waste and recycling services that actually fit your needs.  Streamline reporting and information sharing - tracking waste management activities in one platform and using a standard set of metrics, makes it easier to share and report information with stakeholders.  Enhance sustainability - managing waste, water, and energy more efficiently are core components of sustainability. Improving your organization’s sustainability can boost your corporate image, attract quality tenants to your properties and positively engage employees.  Reduce greenhouse gas emissions - Waste prevention and recycling offer significant potential for reducing greenhouse gas emissions.  Conserve resources - Reuse and recycling conserves natural resources including trees, metals and water. Recycling provisions for all departments within your organisation Recycling saves energy, helps keep materials out of landfills and incinerators, and provides raw materials for the production of new products. When waste cannot be prevented, recycling is the next best option. Recycling is more than extending the life of landfills. It is about making the best use of the resources we have available and conserving those resources for future generations. It is about conserving water, energy, land and raw materials. Composting is recycling for organics. It converts organic materials, like food waste and yard trimmings, into a valuable soil amendment that contributes to soil health and keeps organic wastes out of landfills.  When it comes to trash and recycling bins, it is best to keep them next to each other so people have both options in one place. It should be as easy to recycle, as it is to throw something away. Make sure that all waste bins and recycling bins are clearly marked to avoid misuse.  Be Consistent: If your recycling bins are blue, composting is green, and trash is black, keep the colours consistent throughout the program and building.

 Keep It Up: Ongoing communication and promotion is key to program success.  Use challenges, zero waste lunches, recognition and more to highlight people’s role in helping the organization meet its waste reduction goal Breaches or possible breaches within the organisation and how you would determine these.  Volunteer’s and members not doing their jobs.  Poor communication  Losing government support  Poor leadership and commands  Losing Business partners  Job confusions  Doing actions the public does not approve  Money not invested properly  Not much profit made  Poor financial decisions  Losing donates and volunteers Step 3: Compare to Best Practices This part will be assessed in detail in Part B of this project. In this instance, you need to provide general benchmarks which you need to research as relevant to your specific industry sector.  Begin with the visible and substantial: focus around internal activities.  PARY Have senior administration included, please don't sacrifice grassroots resources  Draw in leaders to grab thoughts  No Impart and propose agreed procedures  Draw in members of their pancakes: low carbon diet crusade  Draw in jobs in their own lives  Draw in clients to be important for the arrangement  Using the workmanship to put problems to light  POLY Make a toolbox to support and direct green groups Step 4: Make Green Changes This part deals with the efficiency of resources relating to the consumption of water, energy, gas and the amounts of waste generated. You will need to provide three examples for each category, how water, gas, electricity and waste can be greatly reduced including Actions like do’s and don’ts Do’s Don’ts Use low water taps, use of power saving equipment such as 7star electrical things, use of natural resources and reducing the use of gas. Do not Use too much water sources in cleaning settings. Keep not in use equipment’s on working mode; do not overuse the gas supply for the tasks, which can be done by natural sources.

 Too much lightening in kitchen area.  Over burning the burners when not in use.  Too much rubbish in bins. Recommended Actions  Provide the Training to employee to practice environmentally sustainable techniques.  Reviewing the energy consumption in all areas weekly.  Use reusable products to minimize the recycling.  Turning off the burners on time. Revision Dates: - Revise on weekly Basis Person(s) responsible: - Staff, supervisor, chef manager, HR manager, assistant manager, Owner.