BSBSUS201_Assessment 1_ Part A (1)

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BSBSUS201A Participate in environmentally sustainable work practices
Project Part A Theory Assessment
	STUDENT NAME:
	Larissa Shibuya Borges
	STUDENT ID:	 
(if applicable)
	1466
	DOB:
	
	ASSESSMENT DATE:
	
	STUDENT DECLARATION:
	 I certify that this is my own work.
	STUDENT’S SIGNATURE:
	
 
	ASSESSOR’S NAME:
	
	ASSESSOR’S COMMENTS:
	
	 SATISFACTORY
	 NOT YET SATISFACTORY
	ASSESSOR’S SIGNATURE:
	
	DATE:
	
Instructions for assessment
· This assessment consists of 2 parts:
 
· Part A requires you to demonstrate your underpinning knowledge in a written assignment. 
· Part B requires a practical project of a resource efficiency assessment in your workplace or other area as instructed by your teacher or trainer, for which you need to submit your findings in form of a report.
· All written work must be your own.
· Your written report may be typed or handwritten. However, all work must be well presented with attention given to correct grammar and spelling.
· You will be allocated a 120 minute time slot to conduct your practical task (excluding the report–which needs to be submitted by the given due date, together with Part A) 
· Notes from your practical task need to be attached to this assignment, clearly marked with your name, student number and class on each page.
Due Dates: Written Task __________ Report ____________________ 
Date for Practical Task: ___________
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
1. Green Team
· Backgrounds of committee members (state reasons)
The first step in implementing an environmental plan is to recruit an environmental committee. This team of employees should represent a cross-section of expertise within the company with enough members of the group in a position to influence the decision-making process. For instance, the committee could include the General Manager, Executive Housekeeper, Maintenance Manager, a Human Resources representative and selected floor staff who are in a position to contribute (food and beverage team leader, bar supervisor, public area attendant, etc.). 
Successful change and implementation of an environmental plan is reliant on a holistic commitment and involvement from all employees. The success of the scheme will depend on how actively staff are engaged. Fostering team understanding and a sense of shared responsibility will help to increase employee morale and create a sense of contribution to the organisation.
· Individual roles in your committee
They identify and implement specific solutions to help their organization operate in a more environmentally sustainable fashion. Serve as a wellspring of data with respect to environmental duties to the association and to identify best practices to guarantee that the association's exercises advance ecological prosperity. To examine the exercises of the association; gather together to discuss how we affect the environment.
· Communication channels
Staff should receive clear and accurate information as to the benefits and importance of adopting practices that are more responsible, their impact on the wider community and how it will affect their day to-day working situation. This is typically achieved through open communication channels - staff meetings, induction sessions, and committees, memos, training sessions, posters and so on. Employees should be involved in the decision-making process as well and kept informed as to how the venue is performing.
· Provisions to meet legislative requirements
At a federal level the Environmental Protection and Biodiversity Conservation Act 1999, administered by the Federal Department of the Environment, oversees matters of national environmental significance. This central piece of legislation relates to matters such as world and heritage listed regions, marine conservation, protection of wetlands, fauna and flora, ecological communities, importation and hazardous waste.
Legislative requirements include various acts like:
- Condition Protection and Biodiversity Conservation Act 1999
- Condition Protection Guidelines for business and industry
- Ecological Protection Act 1997
· Provisions for fostering team understanding and including all employees in environmental processes.
Environmental policies in developing countries are increasingly criticised for being predicated on highly questionable assumptions. This presents two challenges. The first is to explain how and why particular types of knowledge are established in policy. The second is to think about how policy processes might be opened up to more diverse forms of knowledge.
Understanding the knowledge-policy relationship involves clarifying exactly what policy is and how it is developed, and reflecting on the particular nature of scientific knowledge, which plays such a major role in environmental policy-making. Analysing the policy process also cuts to the heart of key debates in social science: why is reality framed and dealt with in certain ways? How important is political conflict over distribution of power and resources? What is the role of individual actors in policy change? Three contrasting explanations of policy change are explored: that policy reflects political interests, which change reflects the actions of actor-networks; and that policy is a product of discourse.
2. Identify current consumption
· Which areas do need to be monitored
The areas need to be monitored are- bars, restaurants, guest rooms and other facilities, such as kitchens,; laundries; building maintenance; pools, spas and water features around the hotel grounds.
· Howwill you do this – provide suggestions for audits in each area
Reduce:
Organizations can modify their current practices to reduce the amounts of waste generated by changing the design, manufacture, purchase, or use of materials or products. For example, your organization could encourage employees to only print what they need and ensure that printer settings are defaulted to print double sided to save paper, Replace inefficient toilets with at least 4.5/3 litre dual flush systems.
Reuse:
Reuse of products and packaging prolongs the useful life of these materials, thus delaying final disposal or recycling. Reuse is the repair, refurbishing, washing, or just simple recovery of worn or used products, appliances, and furniture and building materials. For example, by encouraging occupants to use reusable coffee mugs rather than single-use, disposable cups, you do not have to manage the disposal of a bunch of coffee cups.
Donate:
Organizations can donate products or materials to others who need and can use the items. For example, restaurants, hotels and cafeterias promptly distribute perishable and prepared foods to hungry people in their communities. Many local food banks will pick up food donations free of charge, saving you storage and disposal costs.
Education and Monitoring:
Only operate washing machines when fully loaded, reduce washing requirements by educating guests. Request they hang up towels instead of receiving fresh towels daily; Reduce water flow rate to kitchen taps, replace inefficient toilets with at least 4.5/3 litre dual flush systems, Clean floors with brooms and mops, not by hosing down, Periodically check taps for leaks.
· Which techniques will you apply to identify current consumption and the amount of waste being generated
Digital meters and water wise toolkit can be used to check the consumption of water. It offers useful information on how to effectively integrate water conservation programs into the day-to-day management of hotels, motels, serviced apartments and hostels. The toolkit is divided into manageable tasks to allow hotel operators to design and implement water wise initiatives at their own pace and in their own way. These audits included a walk-through, inspection of water consuming devices and activities, and interviews with staff. Effective water conservation requires a high level of commitment from hotel managers including changes to the way technology is used, water conservation actions are undertaken and water saving targets is set.
· Recycling provisions for all departments within your organisation
Using modern exacerbate, to make scratch cushions frame from the paper that was utilized just on one side. Cushioning compound is accessible from numerous office supply stores.
Skill staff to utilise both sides of paper not just only single side to print, with the goal that it can be reused for printing drafts in the printer, or stuck together to make scratch cushions. As staff aggregate paper, they can exchange it to a halfway found stockpiling box or if they have used both sides then they can recycle it or shred it to use for packaging.
We comprehend that business do not prefer to send a few sorts of mail in utilized envelopes for reasons of corporate picture. Instead of that a decent lot of mailing of sort must not be adopted where corporate picture in not an element. For this sort of mailing, utilize marks to cover the old address on utilized envelopes. A few organizations offer reuse marks for envelopes, which have a discrete message at the base clarifying that this envelope was reused to spare trees and save environment.
· Breaches or possible breaches within the organisation and how you would determine these.
It is essential that all measurements of current usage are documented and filed using the appropriate software system. For example, a spreadsheet may be constructed which allows you to document the change in a particular reading over time. Maintaining these records will allow the business to track its improvement over time. A breach can also be indirect, such as not providing adequate training, so if you are in any doubt about your compliance, now is the time to undertake compliance training for yourself and your employees.
The types of training that you should be instituting include:
- Induction training for new employees
- Hazard identification and control
- Safe manual handling
- Office safety
- Mandatory training such as first aid and certificates of competency
- On-the-job training for specialised roles
3. Compare to Best Practices
As one of the world's largest industries, tourism inevitably puts pressure on natural resources. Although tourists may not directly or intentionally harm the planet, the simple fact that they are travelling does have an effect. Consider the environmental impact of air travel, cruise liners, increased traffic, and construction of new resorts and the commercialisation of small towns, just to start.
4. Make Green Changes
Actions like Do’s and don’ts
Do’s
- Consider artificial grass.
- Install solar pool heating.
- Turn off decorative lights during quiet period.
Don’ts
- Don’t over order the stock
- Don’t throw away paper after single use.
- Don’t offer plastic cups to guests.
Building and Renovation
- Instead of installing electronic doors, prefer manual doors.
- Install recycling bins throughout the venue.
- Avoid paper towels, supply retractable cloth towels.
Gardens and Landscaping
- Strategically plan the landscaping design – low maintenance and native plans.
- Leave grass clippings on the lawn.
- Use bore water for watering plants.
Changes to appliances
- Install new energy efficient appliances to save energy.
- Install lighting on motion sensors.
- Fit electricity shut off devices, e.g. room key must be placed on slot to turn on lights.
Purchasing factors
- Purchase laptops instead of desktops as they use less energy.
- Purchase energy star rated appliances.
- Purchase escalators with motion sensor on/off function.
Employee awareness
- Encourage staff to use stairs.
- Encourage staff to use public transport instead of riding to work.
- Turn off equipment is fully at the end of the day.
5. Monitor and Improve
Water
Satisfy guests' needs while avoiding waste
Guests expect their shower to have a sufficient supply and pressure of water. Ensure adequate supplies by saving water in other areas, fitting appropriate water-saving equipment and educating your guests about how they can help to conserve water.
Improve efficiency
Regular efficiency measurements should become a standard procedure for major water-consuming equipment and areas such as kitchens, bathrooms, swimming pools and spas. You should have effective procedures for identifying and swiftly fixing leaks.
Operate profit (cost) centres
Water users must be held accountable, so install sub-meters and allocate charges to each department for their waste consumption. Independent operators on the hotel's premises should be re-charged for their water use.
Use performance criteria
Develop and use performance criteria for each department, set targets and continuously monitor results.
Invest in new technology
Constantly review available technology and assess whether it can help create efficiencies.
Set high standards for new projects
When planning refurbishment, extensions or new buildings, it is important that from the outset, you incorporate water-efficiency measures.
Provide adequate training
Ensure staff are properly trained in all aspects of water conservation and that they put that training into practice.
Gas
Section 1: Why Be Waste Wise? Outlines the benefits of being Waste Wise and looks at the true costs of waste to a business.
Section 2: Waste in Hotels Identifies where waste is created in hotels and how to reduce, reuse and recycle it.
Section 3: Taking Action Templates to assist hotels with initial evaluation, auditing, planning and continuous improvement.
Electricity
Energy is fundamental for maintaining comfort standardsin a hotel however, it is important this energy is used efficiently. Like water and waste efficiencies, the benefits of being energy efficient are:
- Reducing your hotel’s environmental impact;
- Cost saving on energy bills; and
- Enhancing your hotel’s reputation for protecting the environment. Energy is the largest generator of human-induced greenhouse gas emissions. Greenhouse gases cause global warming which is detrimental to our natural environment systems.
Some of the effects of global warming are:
- A rise in sea level causing coastal damage;
- An increase in the likelihood of extreme weather conditions such as droughts, floods and cyclones;
- Health affects because of the spread of tropical-borne diseases, the increase of flooding and other such climate changes;
- Damage to ecosystems and species diversity;
- Damage to agricultural output and food supply; and
- An increase in the earth’s surface temperature causing heat stress and damage. Reducing the energy consumption in hotels, helps reduce greenhouse gas emissions.
Futura Group SIT12 /BSB15 Version 1.0