List the governing body/bodies responsible for environmental issues within your state or industry and outline their responsibilities. 2. Identify the environmental regulations which apply in your local government area relevant to your workplace activities. Provide details of what is covered by these regulations and by-laws.
List the governing body/bodies responsible for environmental issues within your state or industry and outline their responsibilities.
2. Identify the environmental regulations which apply in your local government area relevant to your workplace activities. Provide details of what is covered by these regulations and by-laws.
3. Identify any resources and initiatives which are in place or available in your state to help business to reduce their waste and use resources more efficiently.
4. What is environmental sustainability?
ASSESSMENT 1
Visit the EPA website, http://www.epa.sa.gov.au/
Follow this pathway: Community ? Recycling right ? Video; (watch the video).
5. What do the letters EPA stand for?
6. What goes into and then happens to the waste in the:
Blue/red bin:
Yellow bin:
Green bin:
7. How must the Hazardous waste (batteries, oil, computers, asbestos) be disposed of?
ASSESSMENT 1
8. Case study of Environmental Sustainability in the workplace
This exercise requires you to examine the environmental sustainability of your workplace.
It is in 2 parts:
a. Analyse the current environmentally sustainable strategies of your workplace.
b. Create a vision/plan that will make your workplace environmentally sustainable.
PART A: Current Practices
Purchasing/suppliers (refer page 19- Analysing & documenting current purchasing strategies)
Purchasing appliances (refer page 20 – Purchasing appliances)
Energy – type/s used, how is it generated, energy conservation methods used.
Water use – how is water used, are water saving strategies being implemented?
Waste management – explain waste management systems presently in use.
Hazardous substance use & disposal (including phosphate based dish detergents & cleaning products) – What substances are being used. How are they disposed of?
ASSESSMENT 1
• Create a plan/vision for environmental sustainability that can be applied to this workplace.
• Targets/goals – attach to your plan targets in the form of KPIs to each area.
• Monitoring – Supply details of how you will monitor the effectiveness of your plan once implemented.
PART B: Plan/vision for Environmental Sustainability
Purchasing/suppliers: purchasing of restaurant/café stock – food, drinks, serviettes, cups etc
KPI:
Monitoring:
Purchasing appliances:
KPI:
Monitoring:
Energy:
KPI:
Monitoring:
Water use:
KPI:
Monitoring:
Waste management:
KPI:
Monitoring:
Hazardous substances:
KPI:
Monitoring:
TAKE NOTE: If you are unable to use a workplace as focus for your case study you may use ‘Chapter One’ cafe. All work must be entirely your own. Any work found to be copied from other students will not be accepted.
9. Research the above 6 areas for ‘best environmentally sustainable practice’ relating to hospitality/cookery and provide details of ‘best practice’ for each area. Use a point/list format to complete this exercise.
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