Reference no: EM132856795 , Length: word count:2200

BSBSUS201 Participate in environmentally sustainable work practices

Part A: Develop an Environmental Management Plan

Your Environmental Management Plan needs to include the following headings and should address all points listed under each heading:

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)
» Individual roles in your committee
» Communication channels
» Provisions to meet legislative requirements (refer to the provided links in your text)
» Provisions for fostering team understanding and including all employees in environmental processes.

Step 2: Identify current consumption

In this part you need to discuss how you will ascertain how much water, electricity and gas your organisation is currently consuming and how much waste is being generated. Aspects to be covered include:

» Which areas do need to be monitored
» How will you do this - provide suggestions for audits in each area
» Which techniques will you apply to identify current consumption and the amount of waste being generated
» Recycling provisions for all departments within your organisation
» Breaches or possible breaches within the organisation and how you would determine these.

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.

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
Building and Renovation
Gardens and Landscaping
Changes to appliances
Purchasing factors
Employee awareness
Education of guests

Step 5: Monitor and Improve

Once you have determined all factors of an Environmental Management Plan, made changes and implemented all procedures you will need to monitor whether the conservation practices are productive.
Explain the requirements to do this effectively and provide a range of examples which will cover all areas including water, energy, gas and waste.
You will need to provide details which address:

» Problems
» Issues
» Recommended Actions
» Revision Dates
» Person(s) responsible

Part B: Resource Efficiency Assessment

BA. Conduct a practical assessment of your organisation's resources and practices. You may use the forms attached below to collect your data or any software available to you (for example you may create a spreadsheet using Microsoft Excel).

For this purpose you need to identify:

1. The locations of all meters for:

» Gas
» Electricity
» Water

2. The current readings for these meters

3. The equipment and appliances used in one specific department (for example Kitchen, F&B etc.)

4. Measure the consumption of electricity as listed on the appliance labels and write these down.

5. Measure the flow rate of various taps using the formula "Flow rate = Volume/Time (L/min)"

6. Inspect the energy ratings for all appliances where these bear a star rating.

7. Inspect the A ratings of appliances using water (e.g. Washing machine, Ice maker etc.)

8. Inspect the type of lighting used and determine the KW/H (1000 Watt = 1 KWH) used in that department.

9. Inspect the provisions for recycling

10. Enquire about the intervals of waste collection and determine the size of the cubicle(s) used.

11. Determine the number and size of garbage containers in your department.

12. This task is performed outside: Wearing gloves and using tongs, physically inspect the contents of garbage bins from your department and inspect the approximate waste for each category (Glass, paper, card board, green waste etc) and express these in percent (approximately).

13. Enquire about the energy consumption of air conditioners and heaters where applicable and document the KWH for these units.

14. Enquire about provisions for watering plants and landscaping, identify where the water is coming from and whether it could be feasible - according to given infrastructure - to install a rain water tank.

15. Identify any workplace environmental hazards and discuss the issues in your report findings, including the provisions to whom you would report such hazards.

16. Identify any breaches or potential breaches you have encountered in the audited area during your project and discuss the issues in your report findings, including the provisions to whom you would report such breaches.

B. Compare the values you have collected against the benchmarks you have researched in Part A of this assessment and suggest alternatives. Specifically this would include for example:

» Use of e.g. 10 light bulbs rated at 0.060 KWH in Kitchen area could be replaced with 10 energy saving bulbs rated at 0.012 KWH which would represent an energy saving of (10 * 48 = 0.480KWH) 0.480 KW per hour

» 10 Showerheads in guest rooms rated A could be replaced by ones rated AAA with a potential saving of (10 * 55 L = 550 L ) 550 Litres per day etc.

1. Given the provided examples, prepare your report and describe your findings during your practical assessment and determine the areas where energy consumption and waste can be reduced or improved, by providing details how this can be done effectively in line with sustainable practices.

Waste

a. Review current waste contractual arrangements
b. Over 1 period conduct a visual waste audit of all rubbish bins

- Observe what is being thrown away
- Look for contamination (materials disposed of wrongly)
- Professional companies can undertake waste audits on a fee-for-service basis

Calculate the daily total amount of rubbish from each department

c. Work out your collection requirements

- Total the volumes of each type of waste per day
- Some items can be combined such as glass, metal, plastic, paper & milk caSSHns - referred to as ‘co-mingled' waste. (but, no food scraps, polystyrene or plastic bags)
- Calculate the required bin size and frequency of collection - e.g. if your property produced 242.5 litres of ‘co-mingled waste' per week then 1 x 250 litre bin should be sufficient with a once a week collection frequency.

d. Review the packaging from your supplies
- Attempt to reduce or eliminate waste at the source

Attachment:- Practical Assessment.rar