Participate in Environmentally Sustainable Work Practices - Desklib

This study material covers the importance of environmentally sustainable work practices in commercial kitchens. It includes feedback from assessors, workplace procedures for compliance, and reporting breaches. It also discusses sustainability requirements and reporting channels for breaches and issues.

PARTICIPATE IN
ENVIRONMENTALLY
SUSTAINABLE WORK
PRACTICES

TABLE OF CONTENTS
TASK 1A.........................................................................................................................................3
Feedback from assessor..............................................................................................................3
TASK 1B.........................................................................................................................................5
Workplace procedures to ensure compliance..............................................................................6
Reporting breaches or potential breaches to Head chef..............................................................6
TASK 1C.........................................................................................................................................7
TASK 2............................................................................................................................................8
Question 1...................................................................................................................................8
Environmental or sustainability legislations and regulations......................................................8
Code of practice applicable to the role of commercial cook.......................................................8
Question 2 .................................................................................................................................9
Question 3.................................................................................................................................10
Question 4.................................................................................................................................10
REFERENCES..............................................................................................................................12

TASK 1A
Issues which are identified
 It becomes difficult and more expensive to replace CFCs with international accepted
agents.
 Solar energy system is not effective in night as it works with the sunlight (Tajeddini,
Martin and Ali, 2020).
 Reduction in paper product and recycling of paper increases the over all cost.
 Disposal of chemical uses is harmful for the environment.
 Other source of gas are not efficient and effective as compare to gas in kitchen
(Cerchione and Bansal, 2020).
 Excess use of sanitizers in kitchens also have negative impact on the user.
Feedback from assessor
The presented all the issues are appropriate, and they are also having reason that they are
creating problems. One of issues related to solar energy is not making any kind sense as solar
energy is also saved the energy in batteries and that energy is effectively used at nighttime when
there is no sunlight.
Issues
 It becomes difficult and more expensive to replace CFCs with international accepted
agents.
 Reduction in paper product and recycling of paper increases the over all cost.
 Disposal of chemical uses is harmful for the environment.
 Other source of gas are not efficient and effective as compare to gas in kitchen.
 Excess use of sanitizers in kitchens also have negative impact on the user.
Resources required to resolve this issues

Issues Resources required
It becomes difficult and more expensive to
replace CFCs with international accepted
agents.
To install international uses technology as
alternative of gas need lots of investment.
Reduction in paper product and recycling of
paper increases the over all cost.
To effectively use the recycled paper an
appropriate machine are required so that waste
paper can recycled and used (Pereira and et.
al., 2019).
Disposal of chemical uses is harmful for the
environment.
The dam which is come from chemical
disposal can be putted in the place where it can
not pollute the water of rivers.
Other source of gas are not efficient and
effective as compare to gas in kitchen.
The enhancement of fossil fuel in the nature
can effectively develop the LPG gas more
effectively.
Excess use of sanitizers in kitchens also have
negative impact on the user.
Proper instruction are required to make use of
sanitizers so that no excess use of sanitizer will
be done by the staff in kitchen.
Feedback from tutor for resources
The resources which are determined to deal with the issues which are identified
previously are helping to resolve and overcome from the issue. Some of them are not fitting in
the situation. Yet most of the resources which are taken are very effective to minimize the issues
as the resource required in gas can use something different from enhancement of fossil fuel
because it is natural process and this can not be done by any other.
Resources about feedback
Issues Resources required

It becomes difficult and more expensive to
replace CFCs with international accepted
agents.
To install international uses technology as
alternative of gas need lots of investment.
Reduction in paper product and recycling of
paper increases the over all cost.
To effectively use the recycled paper an
appropriate machine are required so that waste
paper can recycled and used.
Disposal of chemical uses is harmful for the
environment.
The dam which is come from chemical
disposal can be putted in the place where it can
not pollute the water of rivers.
Excess use of sanitizers in kitchens also have
negative impact on the user.
Proper instruction are required to make use of
sanitizers so that no excess use of sanitizer will
be done by the staff in kitchen.
TASK 1B
Record of first shift
Size of the bin 80L Ratio Garbage Recycling
Current usage x2 Used in (2:1) 2 1
Total usage 160L
Available for garbage (in L) 107
Available for Recycling (in L) 53
Tutor's Feedback
As per the tutor's assessment of the record of first shift, it has been identified that the usage ratio
towards garbage and recycling is not correct. After examining operations of AVETA's
commercial kitchen, the correct ratio that has been identified for the purpose of garbage and
recycling is 1:1. So, there was an overcapacity for garbage and below the required capacity for
recycling in first shift and accordingly, the overall capacity per bin that is 80L will be utilized in
1:1 ratio for garbage and recycling in second shift. This would be helpful in overcoming the

problem of uncontrolled recyclable waste which is of core in developing environmentally
sustainable work practices.
Record of second shift
Size of the bin 80L Ratio Garbage Recycling
Current usage x2 Used in (1:1) 1 1
Total usage 160L
Available for garbage (in L) 80
Available for Recycling (in L) 80
Documentation and keeping record of current usage of resources seems to be of great importance
as it helps in identifying the variation in actual capacity and actual usage. With the help of this
record in excel spreadsheet, the measurement of waste in terms of garbage and recycling
becomes possible.
Uncontrolled workplace environmental hazard that should be reported to head chef are as
follows:
 Inappropriate usage of bin due to unequal distribution of it for throwing pure garbage and
recyclable waste (Dessart, Barreiro-Hurlé and van Bavel, 2019).
 Dust and fumes if not managed properly may create issues for respiratory organs.
 Waste materials consists of potentially hazardous chemicals that should be disposed off
in correct manner (Mousa and Othman, 2020). If resources currently available would not
be used in the right manner, many of the recyclable waste will be thrown down in general
rubbish which leads to environmental degradation.
Workplace procedures to ensure compliance
 Conducting audit every week to ensure that the kitchen waste is appropriately managed.
So that, the identification could be done in an easier manner of how wastage has not been
managed appropriately within each shift (Chege and Wang, 2020).
 There can be a checklist that list out key criteria that needs to be complied by Kitchen's
workers and chefs and accordingly, easy and quick assessment of compliance can be
done. In this way rating can be given for how well is the workplace procedures for
ensuring compliance.

 There must be a signage boards that displayed that where to place the waste to ensure
waste management and ensure environmental compliance.
Reporting breaches or potential breaches to Head chef
Breach may take place when a rule or duty has been violated by someone who is responsible to
perform it and accordingly, it may be both intentional and accidental. Similarly, garbage may be
thrown away here and there which may be an intentional or accidental both (Marcon, de
Medeiros and Ribeiro, 2017). Reason for intentional can be taken as uncontrolled recyclable
waste due shortage of capacity of bin.
Also, information related to internal environment must be kept in secured manner, such as
information related to menu card and recipe should not be shared with other or outsiders.
In any of these breaches found out by commercial cook, then he may report the same to the Head
chef.
TASK 1C
On the basis of task a and b following work area of improvement can be identified:
Areas of improvement
This is suggested to make cost friendly products and services so that more feasible
products can be delivers in the respective market. The product line must be more stagnant to not
to copy in any context to match up different requirements of the target customers in market. It
becomes more essential for the business unit to deliver respective product in the market that can
provide cost efficiency. Recycling must be done in cost-efficient way. The success of the product
is only to achieve if the recycled product is more cost-efficient in nature. Also, the production
must be in huge number so that overall cost of production can be reduced. CFC should be
incorporated with the needs of the customer in the best way possible (Martin-Gorriz and et.al.,
2021). It make it efficient enough to support the overall growth of the product in respective
target market. The recycle must also be environment friendly. The machines used to recycle the
product must nopt be proved as harmful for the nature. Environment protection is among the core
area of improvement that needed to ensure before processing further in the project. This is the
current business environment need where the business entities look forward to only eco-friendly
production. Customer ion the market also become aware with the need of the eco-friendly
products and services in the market. If the product do not prove safe in context to the nature this

would not receive any success in the respective target market. Solar energy become the current
need of the society that only concern is related to the cost. This is suggested that cost must be
limited so that this suits with the buying power or capacity of the target customers in market.
This is suggested that Avetas must ensure a proper space to store all types of garbage.
This is important that all types of garbage must contain a separate space to store. Liquid form of
garbage should be stored effectively. This is suggested that garbage in liquid form is not easy to
store effectively. This is recommended that all types of garbage whether it is liquid or dry must
own a separate place to be stored. The product must developed with the use of proper technology
that do not create any liquid effect once it mixes with the rubbish (Elledge And et.al., 2018). This
is important that the dustbin must ensure a proper safety of environment and the people would
use the product. This is important to also make the Avetas cost friendly. In the market sale price
of the product become a key feature to make buying decision. As the product can only achieve
success in the market if it is cost oriented and suitable for the buying power of the target
customer group. This is suggested that the price of the product must cover all types of economic
background people such as lower class, middle class and upper class economic background. This
is also recommended that the product must incorporate attractive design and shapes that can
make product look more interesting.
TASK 2
Question 1
Environmental and resource hazards or risks that can be applied to the role of a commercial cook
are as follows (Kularatne and et.al., 2019):
 Knife cuts
 Burn hazards
 Slips and falls due to improper waste management
 crowded workspace risks
Environmental or sustainability legislations and regulations
Legislations such as the following are applicable to the role of commercial cook:
 Environment protection and biodiversity conservation act 1999
 Environment protection and biodiversity conservation regulations 2000
 Regulations and laws related to water, waste management and hazardous materials

 dangerous goods regulations
 Regulations given by department of environment and resource management
Code of practice applicable to the role of commercial cook
 Keeping equipments and utensils clean and washed.
 Avoid using allergic ingredients while cooling food.
 Have clean and ironed uniform.
 Always abide by health standards set by regulatory and legislative bodies.
 Management of cost and inventory
 Plan and develop menus according to the customer's requirements.
Question 2
Sustainability requirement in commercial kitchen
The kitchen is being one of the most use area for the commercial cook there are different
sustainable requirements in the commercial kitchen that are:
Began with composting: This is more trouble and this can be done by all the members of family
to reduce the carbon footprint. In this kitchen user can also make use of bucket in which old food
which can be placed in that (Hofmann, and Stokburger-Sauer, 2017).
Mindful of light uses: As lights are necessary in kitchen as to prepare the food yet in this cook
can switch off the lights when the kitchen is not used. They can also make use of LED bulb to
maximize the electricity saving.
Using the dishwasher: as this practise is eco-friendly as it is helpful in saving the water, this
practise is one of the easy and cheaper way to save water in kitchen.

Question 3
Reporting channels and procedures to report breaches and issues are as follows (Amrutha and
Geetha, 2020):
 Breaches and issues can be reported head chef in either writing or verbal form.
 In case that if reporting channels are long for taking necessary actions then it must be
communicated to the concerned staff who is in danger without following the hierarchy of
communication.
 Breaches can also be reported to the head chef of other authoritative body in the
structured form that has been specifically made for reporting breaches.
Reporting breaches to the head chef is the legal responsibility of commercial cook to identify
breaches associated with workplace procedures and environmental regulations in order to
minimize risks and take required steps to prevent the same for future concerns.
Question 4
Environmental and resource efficiency related systems and procedures can be found out from the
following sources (Saeed and et.al., 2019):
 Rules, regulations and framework provided under various acts and legislations related to
environmental and resources efficiency can be useful for developing procedures and
systems.
 Studying other's policy in maintaining efficiency with regard to resource and
environment through systems and procedures.
 Examining and understanding life cycle analysis for equipments and resources used
within the business is very useful in developing better systems and procedures for overall
environment and resources of the business.

REFERENCES
Books and Journals
Dessart, F. J., Barreiro-Hurlé, J. and van Bavel, R., 2019. Behavioural factors affecting the
adoption of sustainable farming practices: a policy-oriented review. European Review of
Agricultural Economics, 46(3), pp.417-471.
Mousa, S. K. and Othman, M., 2020. The impact of green human resource management practices
on sustainable performance in healthcare organisations: A conceptual framework. Journal
of Cleaner Production, 243, p.118595.
Chege, S. M. and Wang, D., 2020. The influence of technology innovation on SME performance
through environmental sustainability practices in Kenya. Technology in Society, 60,
p.101210.
Marcon, A., de Medeiros, J. F. and Ribeiro, J. L. D., 2017. Innovation and environmentally
sustainable economy: Identifying the best practices developed by multinationals in
Brazil. Journal of Cleaner Production, 160, pp.83-97.
Kularatne, T., and et.al., 2019. Do environmentally sustainable practices make hotels more
efficient? A study of major hotels in Sri Lanka. Tourism Management, 71, pp.213-225.
Amrutha, V. N. and Geetha, S. N., 2020. A systematic review on green human resource
management: Implications for social sustainability. Journal of Cleaner Production, 247,
p.119131.
Saeed, B. B., and et.al., 2019. Promoting employee's proenvironmental behavior through green
human resource management practices. Corporate Social Responsibility and
Environmental Management, 26(2), pp.424-438.
Tajeddini, K., Martin, E. and Ali, A., 2020. Enhancing hospitality business performance: The
role of entrepreneurial orientation and networking ties in a dynamic
environment. International Journal of Hospitality Management. 90. p.102605.
Cerchione, R. and Bansal, H., 2020. Measuring the impact of sustainability policy and practices
in tourism and hospitality industry. Business Strategy and the Environment. 29(3).
pp.1109-1126.
Pereira, L.M. And et. al., 2019. Chefs as change-makers from the kitchen: indigenous knowledge
and traditional food as sustainability innovations. Global Sustainability. 2.
Hofmann, V. and Stokburger-Sauer, N.E., 2017. The impact of emotional labor on employees’
work-life balance perception and commitment: A study in the hospitality
industry. International Journal of Hospitality Management. 65. pp.47-58.
Tajeddini, Martin and Ali, 2020Cerchione and Bansal, 2020Pereira and et. al., 2019Hofmann,
and Stokburger-Sauer, 2017
Martin-Gorriz, B. and et.al., 2021. Recycling drainage effluents using reverse osmosis powered
by photovoltaic solar energy in hydroponic tomato production: Environmental footprint
analysis. Journal of Environmental Management, 297. p.113326.

Elledge, M. F. And et.al., 2018. Menstrual hygiene management and waste disposal in low and
middle income countries—a review of the literature. International journal of
environmental research and public health, 15(11). p.2562.