True  

False  

A. 20 % 

B. 40 % 

C. 60 % 

D. 80 % 

Glass 

Polystyrene Boxes 

Cooking Oils 

Cardboard 

Milk Bottles 

Aluminium Cans 

Bones and Meat By-Products 

Paper 

Waxed Cardboard Boxes 

True 

False 

Minimisation of environmental risks would include an assessment of current practices.

Implementation of a waste management hierarchy has little effects on a business' environmental performance.

Sustainable energy efficiency is based on seeking alternative sources of energy.

Compact fluorescent lights provide no effective saving, given the original, higher purchase price.

The AAA water rating indicates efficiency of appliances - the higher the A rating the lower the efficiency.

True 

False 

To calculate the flow rate of a tap, divide the volume of water by the time it took to fill a bucket.  

An electricity bill enables to calculate and compare the use of energy effectively used.  

Recycling receptacles in an organisation may be more costly than placing items into general waste.

A waste audit involves visual inspection of all waste over a 1 or 2 day period.

Government departments and industry service providers can provide benchmarks for best industry practice.

Fat is poured down the drain  

A dysfunctional light bulb 

Smell from the grease trap  

A leak from the drum of oven cleaner  

A colleague smoking in the parking lot 

Step 1 

Make Green changes 

Step 2 

Monitor and Improve

Step 3 

Identify current consumption 

Step 4 

Create a 'Green Team' 

Step 5 

Compare current consumption versus 'Best Practice' 

Policies 

Procedures 

Work Plans 

Rosters 

Codes of Practice 

Staff Qualifications 

Staff Breaches 

Product Planning 

Purchasing Specifications 

Employee Awareness 

Emission Reduction 

Waste Disposal 

Remuneration 

Cheap Imports 

Consumer Awareness 

Catering Practices 

Staff Awards 

1.

Use energy-efficient building materials for future projects, e.g. double glazing, better insulation, and natural sources for heating, cooling, lighting and airflow.  

2.

Encourage carpooling, public transport and riding or walking to work.  

3.

Increase ambient temperature in winter and decrease in summer, e.g. set air conditioning to 18°C instead of 22°C in summer.  

4.

Extend maintenance intervals.  

5.

Choose energy-efficient vehicles.  

6.

Establish a carbon offset program for travel or other activities.  

1. Ineffective handling and storage 

2. Poor quality of products and produce 

3. Over-preparation 

4. Over-ordering 

5. Laziness and ignorance 

6. Unpredictable consumer behaviour 

1. Avoid bulk buying to eliminate large packaging.  

2. Consider green waste provisions.  

3. Dispose of hazardous waste through accredited companies.  

4. Purchase bio-degradable or natural products.  

5. Purchase refill toners and cartridges.  

6. Recycling in all areas.  

7. Use biodegradable oils and fats.  

8. Use double sided printing.  

True 

False 

1.Industry standards for desired resource usage levels can be obtained from government departments.  

2.Industry organisations and affiliated service providers, e.g. water boards, energy suppliers 

are sources to provide industry standards for resource usage.  

3.Accommodation venues can track their usage by either simply creating their own databases or by signing on to accreditation programs specialising in monitoring resource use.  

4.The Green Globe program is a widely-used auditing system.  

5.The Australian Hotels Association suggests that its members take part in the Green Globe program, as a way of improving their environmental performance.  

True  

False  

1. Appliances that use water are rated on their water efficiency as well as their value for money.

2. The rating scheme gives 1-6 stars to an appliance on the basis of their water efficiency.  

3. The more water-efficient the appliance, the less stars it receives.  

4. A label is placed on the appliance which displays the number of stars and the actual water consumption for a given usage.  

5. This scheme applies to shower heads, taps, washing machines, dishwashers and other appliances.  

6. In Australia, it is mandatory for most domestic electrical appliances to be tagged with the familiar red and yellow star rated energy label.   

7. The identification label allows consumers to quickly compare the energy efficiency of different brands and products pre-purchase.  

1.

Employees should be empowered to offer suggestions, to report any workplace environmental hazards and notify breaches to appropriate personnel.  

2.

Employees should be involved in the decision-making process and have part in the implementation processes. 

3.

Staff on the front line are not usually in the position to identify problems or concerns related to energy inefficiencies. 

4.

Staff can be kept motivated by setting weekly or monthly targets, providing feedback on improved performance and implementing reward schemes for any new ideas.  

5.

This is typically achieved through open communication channels - staff meetings, induction sessions, and committees, memos, training sessions, posters and so on.  

1. Educating guests to engage in positive behaviour is usually initiated by an informative letter on arrival. 

2. Signs or alerts placed strategically inside the room and throughout the property are common measures used by many organisations. 

3. Some hotels include an overview within the promotional video played once the TV is turned on.  

4. The addition of an automated switch-off device in the shower is the most effective mechanism for educating guests. 

5. Reducing the hot water temperature on the thermostat and changing default room temperatures for the air conditioning unit will limit the amount of energy used by guests. 

True  

False  

1.

To ensure that newly implemented conservation practices are productive, it is essential to establish a periodic monitoring program.  

2.

A monitoring program should be performed at annual intervals.  

3.

Software like spreadsheets are ideal to enter data for consumption of energy, gas, water as well as waste and recycling data for periodic comparison and continuous improvement plans.

4.

Monitoring may involve forecasting future utility usage and systematically recording meter readings.  

5.

Physical site inspections and attaining feedback from staff enable you to obtain a contrast between current and future performance.  

6.

Results should be communicated to staff and if warranted, to guests and the wider community.