Assessment of Environmentally Sustainable Practices: BSBSUS401 Report

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BSBSUS401
Implement and Monitor Environmentally Sustainable Practices

Contents
Part A:........................................................................................................................................4
A.............................................................................................................................................4
1..........................................................................................................................................4
2..........................................................................................................................................4
3..........................................................................................................................................5
4..........................................................................................................................................6
B.............................................................................................................................................7
1..........................................................................................................................................7
2..........................................................................................................................................7
3..........................................................................................................................................8
4..........................................................................................................................................8
5..........................................................................................................................................9
6..........................................................................................................................................9
7........................................................................................................................................10
8........................................................................................................................................11
9........................................................................................................................................11
10......................................................................................................................................12
11......................................................................................................................................12
12......................................................................................................................................12
C...........................................................................................................................................13
1........................................................................................................................................13
2........................................................................................................................................13
3........................................................................................................................................14
Part B........................................................................................................................................16

1........................................................................................................................................16
2........................................................................................................................................16
3........................................................................................................................................16
4........................................................................................................................................17
5........................................................................................................................................18
6........................................................................................................................................19
7........................................................................................................................................19
8........................................................................................................................................20
9........................................................................................................................................21
10......................................................................................................................................21
References................................................................................................................................23
Table 1: Resources.....................................................................................................................6
Table 2: Power Consumption.....................................................................................................7
Table 3: Flow rate of water........................................................................................................8
Table 4: Wastage......................................................................................................................10
Table 5: Communication Plan..................................................................................................14
Table 6: Tools for readings......................................................................................................21

Part A:
A.
1.
There are many laws and regulations related to the environment safety issues. These laws and
regulations are regarding every harmful thing like fly-tipping (illegal waste on ground),
littering, rubbish, pollution, wildlife, conservation, climate change, noise etc. that is
damaging environment anyhow.
The Environment Protection and Biodiversity Conservation Act 1999:
Matters under this law are matters of national environmental significance as well as the
environment of commonwealth land. Under EPBC, protection of the following acts fall:
 World heritage properties
 National heritage properties
 Wetlands of international importance
 Migratory species protected under international agreements
 Listed threatened species and ecological communities
 Commonwealth marine areas.
 The Great Barrier Reef Marine Park Nuclear Actions. (“Department of the
Environment and Energy,” 2000)
2.
To reduce waste at workplaces, organization is to help the environment and using natural
resources instead of using resources that results to chemical residue. Reducing amount of
carbon-dioxide in the atmosphere can be achievement for any organisation and this can be
done by planting trees in that atmosphere which will reduce the amount of CO2 in air and also
the maintain the environment and beauty of the organisation.

Another step towards the initiatives that can help to reduce waste in businesses is to go
paperless. Not the literal meaning but reducing the use of paper can help with this term, like
reusing misprints papers from the other side, using emails instead of paper memos,
documents sharing via the cloud instead of printed files, size reduction of texts so that 2
pages can be merged into one etc.
Applying these initiatives in daily workplace life can surely reduce wastages.
3.
Plant A Plant: Birthdays, parties, special occasions, festivals, organisation anniversary and
other special moments can be a initiative to plant a plant or tree in the around the workplace.
This initiative works in both ways. Every employee on their special days can plant a tree to
make the environment more healthy and pure air with less amount of carbon dioxide. Talking
about the industries that can get benefit through these small initiatives are:
Tourism industry: trees help to improve economic stability by enhancing business and
attracting customers for tourism. Also, trees improve the mental and physical health and well
being of people. At hospitals, saving power and using cloud services can maintain patient
records and information for a long time and also healthy environment provided by trees
around the hospital. At event management trees could be used in a very decorative way and
also healthy and beneficial environment always constant these industries.
Resources through trees:
 Pure oxygen with less amount of carbon-dioxide at the workplaces.
 Less use of paper and using cloud services will reduce wastages of organisations.
 Healthy environment or atmosphere of workplace that will increase positive energy at
the workplaces.
 Trees are renewable resource, therefore, there will be less amount of waste.

4.
Table 1: Resources
Energy Resources Used for
Solar energy Generators, as heat for cooking, solar
battery, power grid.
Wind energy Generate electricity, grinding grains,
pumping water,
Fossil fuels(oil, gas, coal, nuclear energy) Transportation, heat and cool buildings,
steel production, make medicines.
Biomass Energy Produce heat, produce electricity, highly
inflammable gases.-
(and, 2018)

B.
1.
 Gas: 32 units
 Electricity: 94 units
 Water: 2844 units
2.
Electricity/Power consumption of various appliances in Kitchen:
Table 2: Power Consumption
Sr. no Appliance Labeled
consumptio
n
(Watt)
Number of
hours used in
a day
Actual
consumpt
ion/Day
(KWh)
Total
(KWh)
Net
Bill/Day
(Rate = $
0.28
/KWh)
1 Refrigerator 200 12 2
13.06
13.06 x
$0.28 =
$3.6568
2 Microwave
Oven
1500 1-2 1.2
3 Light Bulbs
x 3
60 x 3 12 0.72 x 3 =
2.16
4 Exhaust Fan 50 12 0.6
5 Water
Purifier
25 12 0.3
6 Coffee Maker 800 1-2 1
7 Water heater 4000 1 4
8 Dish Washer 1800 1 1.8

3.
The flow rate for water of various taps in Kitchen with the costs:
Table 3: Flow rate of water
Location
Water
consumption
(L)
Duration
of running
per day
(Min)
Water
flow
(L/min)
Cost per
L per
day
($)
Total
Cost per
L per
day
($)
Sewage
charges
Quarterly
($)
Sink/Basin 15 40 0.375 0.0024 0.036
90.5
Drinking
Tap1
80 60 1.34 2.2 176
Drinking
Tap2
80 60 1.34 2.2 176
Dishwasher
supply tap
10 20 0.5 0.0024 0.024
4.
The Lightening used in the kitchen is Incandescent. It has provided a warm yellowish, soft
light. As given in Table 1, there are three such light bulbs in the kitchen. The bulbs are kept
on for 12 hours a day as the kitchen needs continuous and sufficient amount of light. Being
on for 12 hours a day and a power of 60 Watt each their average power consumption per day
is 2.16 KWh.
Average daily cost for the same is: 2.16 x 0.28 = $ 0.6048

5.
Items that can be recycled
 Aluminium and steel cans
 Aerosol cans
 Glass bottles and jars
 Plastic bottles
 Plastic food containers, tubs and trays
 Juice and milk cartons and bottles
 Newspapers and magazines
 Phone books
 Egg cartons
 Cardboard boxes.
It is not necessary to rinse containers before putting them in the recycle bin. Containers just
need to be empty and dry.
Items that cannot be recycled:
 Plastic bags
 Polystyrene such as meat trays and foam packaging
 Light globes, mirrors and window glass
 Crockery, drinking glasses
 Sharps and syringes
 Nappies (“Recycling - City of Sydney,” 2012)
6.
Determine the intervals of waste collection and determine the size of the cubicle(s) used.
Waste collection is managed in every area of the city. There’s well managed system for the
waste collection. Every area of the city is divided by the days in a week. On a particular day
the collection team will collect the waste from the area of that particular day.

There are 2 types of bin to collect waste:
Rear Loading Mobile Garbage Bins(MGB):
 120 Litre
 240 Litre
 660 Litre
 1100 Litre
Front Loading Steel Skips:
 1.5 Cubic Metre
 3 Cubic Metre
 Cubic Metre
7.
Table 4: Wastage
Bin Size
Plastic
Bottles
(%)
Glass
Bottles
(%)
Cans
(%)
Card
(%)
Paper
(%)
Milk
Cartons
(%)
Organic
(%)
Other (%)
– broken
glass
120L 20 15 10 10 15 20 5 5
1.5m3 15 15 20 10 5 10 15 10
Total 35 30 30 20 20 30 20 15

8.
There a water heater installed in the kitchen which supplies hot water in the sink. Its details
are as follows:
Power: 4000 Watt
Usage: There is too much of energy consumption, and hence it is not much used than a few
times that too for small durations. The usage is required while cleaning raw food items like
vegetables, fruits etc. At times the hot water is also used to soak grains, spaghetti etc.
Settings: There are no temperature setting in the heater, just one on and switch with indicators
as LEDs which shows Red if the water is warm enough or a Blue if it’s still heating it up. The
smartness of the system here is that it automatically switches off when the Red light is on and
no one switches it off within 10 seconds to save further consumption of electricity.
9.
For the landscaping kind of business, these following resources can be helpful:
 Lawn Mower: for the professional and commercial landscaping process, a
professional lawn mower will be better than using one designed for home users to cut
off the extra grass from the land.
 Gardening Tools: gardening shovel, stiff-toothed rake and a weed puller can help
make the job easier.
 Leaf Blower: to make the land neat and clean this is a needed thing rather than using a
broom to clean the land.
 Fertilizer: caring your landscaping business is necessary and this resource can be
helpful in it.
 Safety Gear: working in lawn without safety gears with sharp equipment and
hazardous plants can be harmful.
 Truck or Trailer: for the reliable transportation service to the customer or any other
organization that is taking services, a truck or trailer is needed for the delivery of

services.
10.
Purchasing strategies that can be used in this assessment can be:
 Supplier optimization: purchasing goods from the supplier that can fulfil almost all
the needs should be communication other suppliers should be discarded.
 Vendors that provide quality product on less price should be good.
 Supplies importing from other countries should be risk free.
 Getting supplies directly from manufacturers can reduce the product cost.
11.
Workplace hazards can be:
 Manual handling e.g. pushing, pulling, carrying
 Work environment e.g. floor surface, noise, temperature
 Machinery
 Heat e.g. burns and scalds
 Electricity e.g. electrocution
 Harassment, e.g. bullying or violence
 Hazardous substances e.g. chemicals, fumes
 Biological waste
 Skin penetrating injuries e.g. knife or syringe injuries
 Noise
 Confined space
12.
Some potential and actual breaches that encountered in the audited area during the project were like:
 Taking action without approval
 Breathing an approval condition
 Commencing an action after submitting a referral but it is not yet approved
 Failing to take action in a specific manner
 Failing to obtain or not complying with a permit
 Undertaking risk assessments
 Physical security breach
 Electronic security breach