BSBSUS401: Report on Implementing and Monitoring Sustainable Practices

This report provides a detailed analysis of environmentally sustainable workplace practices, aligning with the BSBSUS401 unit of competency. It begins by outlining environmental regulations, legislation, and codes of practice that businesses must adhere to, including managing environmental programs, responding to climate change, and administering environmental laws. The report then delves into practical aspects such as water and energy conservation, waste assessment, and the use of sustainable resources like green waste and biodegradable supplies. It examines energy consumption patterns, equipment usage, and methods for reducing waste through recycling programs. The report further explores workflow improvements, industry schemes, and the application of efficient technology, including the use of timers, automated door closers, and water-efficient appliances. It also covers resource efficiency evaluation using Life Cycle Analysis, the importance of setting targets and effective communication, and the implementation of strategies for continuous improvement and monitoring. The report provides recommendations for resource conservation, waste reduction, and the adoption of best practices to enhance environmental sustainability in the workplace.

Running head: EBVIRONMENTALLY SUSTAINABLE WORKPLACE PRACTICE
ENVIRONMENTALLY SUSTAINABLE WORK PRACTICE
Name of Student
Institution Affiliation

ENVIRONMENTALLY SUSTAINABLE WORK PRACTICE
PART A
Subpart A
Question 1
For perfect operation of any business, it needs to follow environmental codes, legislation, and
rules of practice. The legislation defines the necessity of any business under operation while the
rules of practice show the regulations which the business has to follow to ensure that its
operation is excellent (Carless, 2011). Some of these environmental regulations which need to be
followed for any business includes the following;
 Managing the Australian Government's environment and heritage programs
 Implementing effective responses to climate change
 National Environment protection
 Administering heritage and environmental laws.
 Representing the Australian Government in international agreements concerning the
environment.
 Measures Energy and Greenhouse Law
 Advising the government on policies for protecting the environment and water resources.
For an instant, the Australian Government in international agreements regarding the environment
(Spaargaren, 2011). In New South Sales, the main regulations implemented are:
 Protection of the Environment Operations Act 1997
 Environment Protection Authority.

ENVIRONMENTALLY SUSTAINABLE WORK PRACTICE
Question 2
 Water Conservation
 Preserve waterways
 Improve storage
 Energy Conservation
 Reduce risk
 Waste assessment
 Reduce waste
 Improve information
 Improve systems
 Waste assessment
Question 3
Use of sustainable resources.
The resources which are for this initiative include;
Green Waste. Green waste helps in reduction of pollution in the hospitality and tourism industry
as these wastes will easily decompose thus reducing pollution in the surrounding. Green waste
can be used in the farm as compost manure since they easily decompose.
Water saving. Using water sparingly help in reduction of cost used in these industries. Water
from the kitchen can be used in the garden.

ENVIRONMENTALLY SUSTAINABLE WORK PRACTICE
Biodegradable and non-Toxic supplies. Biodegradable supplies helps in reduction of piled
wastes which always pollute the environment around these industries. These supplies are used to
substitute non-biodegradable supplies which highly pollutes the environment.
Question 4
Energy Resource Work Processes
Electrical Power To operate machines
Gas Produce heating for necessary gadget
SUBPART B
Question 1
Energy categories Current Meter reading
Water 1443KL
Electricity 22795KWH
Gas 6380C

ENVIRONMENTALLY SUSTAINABLE WORK PRACTICE
Question 2
Equipment Type Used for Kw/h
Microwave Commercial heater 3.21
Dishwasher Commercial Washer 4.29
Blender Commercial Fruit Juice 1.2
Question 3
Taking example of a Kitchen:
3 Minutes with tap having a flow rate of 6.81 L per minute
For this the total flow will be given by:
Totalflow=time× flowrate . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1
Totalflow=3 ×6.81
Totalflow=20.43 Liters per 2 minutes.
Bathroom: 15 Minutes with shower with a flow rate = 9 L/1 Min = 135 L/15 Min Bathroom: 2
Minutes with a washer with a flow rate = 68L/wash.
For bathroom having a shower operating for 14 Minutes with a flow rate of 10 Liters per minute
For this, the total flow will be given by equation 1 above.
Totalflow=time× flowrate
Totalflow=14 ×10=140 liters

ENVIRONMENTALLY SUSTAINABLE WORK PRACTICE
Totalflow=140 litersfroevery 14 minutes
Question 4
Use a distinctive incandescent lamp that draws 10 watts which is equivalent to 0.01 kilowatts.
And 60 watts, and 60
1000 = 0.06 kilowatts.
By using an incandescent lamp rated at 20 watts that is equivalent to 0.02 kilowatts ( 20
1000 =0.02
kilowatts). Therefore for 60 watts , itwill 60
1000 =0.06 kilowatts.
Question 5
Recycling involves turning waste materials into a significant resource or material. This process
of recycling constitutes sorting and gathering of recyclable materials, and the dispensation of the
sorted materials to useful material which can then be processed and sold again to consumers
(Kassens-Noor, 2012). For an instant, having an E-co bin recycling and waste bins put in place
for the collection and sorting of these materials (Shen, 2010).
Question 6
Area Provision for Recycling
Store Recycling of all the packaging material
Restaurant/Bar Recycling of all the bottles and cans
Recycling of all the possible rubbish around

ENVIRONMENTALLY SUSTAINABLE WORK PRACTICE
and inside the bar/restaurant.
Kitchen Recycling all the possible rubbish inside the
kitchen.
For a better understanding of the above table, we can take the following example;
For instance,
3 x 580L of general waste – on Tuesday
7 x 450L of plastic recycling – on Wednesday
3 x 200L of green waste recycling – on Thursday
7 x 50L of vegetable oil Recycling – on Friday
Question 7
For a task performed outside it is advisable for an individual to put on an overall with gumboots
and gloves. This is so significant because they will interact with the garbage bin. Waste for every
type like paper, green waste and glass. This operation makes the environment clean and the
workers safe while conducting their duties. Having clean surroundings is in accordance with the
regulation of food and health provision (Tan, 2011).
Waste materials Amount of wastes in %
Papers 44
Card boards 28
Glass 18

ENVIRONMENTALLY SUSTAINABLE WORK PRACTICE
Green waste 10
Question 8
Electronic gadget Use Energy consumption rating Setting of device
Air-conditioner For maintaining the set
temperature
44 KWH This device is always outside and
duct directed into the room
Electric Heater Used in hot showers
and in other rooms
during winter.
100 KWH Put in the bathroom and in and in
other rooms to heat the room
Question 9
Some of the resources which are needed for any landscape, plant, outside include the following
WATER:
 Use grey water on garden
 Use water according to need
 Water either late in day or early in the morning
GAS AND ELETRICITY:
 Install lighting on sensor its mean it’s on automatic mode
 Turn on gas when need.
 Use compact fluorescent lights
Question 10
Employing an environmental purchasing such as the following;

ENVIRONMENTALLY SUSTAINABLE WORK PRACTICE
Carbon emission trading. This will ensure that companies sell or buy government granted
allotments of CO2
Purchase local goods. It is advisable to purchase from local farmers or suppliers to aid in
pollution reduction.
Question 11
environmental and occupational hazards one may encounter in the process of resource
analysis may include the following;
 inspections in the Workplace
 consultation with workers
 Incident reporting
 register of damages
Question 12
A potential breaches for environmental practices is Waste management. A recycle bin tins can
be set, setting aside cooking oil recycling place or even train staffs to ensure that everybody
understands how recycling is done and the type of goods which can be recycled and the ones
which cannot be recycled (Newman, 2012). The workers are also trained on the types of
chemicals and how to handle those chemicals.
Subpart C
Question 1
 Work and workflow processes: – which improvements could be made?

ENVIRONMENTALLY SUSTAINABLE WORK PRACTICE
o For an example of restaurant industries, we undertake the following;
1. Water heaters are turned off when it is not under operation, timer are installed
in case there is need
2. It encouraged to mop or sweep the floors as opposed to using a hosepipe.
3. In some cases, it is better to install flow control to the rinse line.
4. Dishwashers are used only when it is full.
5. Reduce the usage of heat or turn it off when not under operation.
6. Maximize the heat use of whilst cooking.
7. Minimize the chiller doors use and always open the refrigerator.
 Industry Schemes: – How do your results compare?
o we are in a similar result of the benchmark with others compare with industry
standard
 Technology: – Are you using efficient technology?
o yes,
1. Use automated door closers for all refrigerators
2. Use water gadgets outlined under the Water Efficiency Labelling and Standards Scheme
(WELS), having 6 stars for the highest-ranking (Bocken, 2014).
3. Use suitable temperature and only use maximum temperature when needed
4. Use a waterless wok, see extra water-saving help information.
5. Use timers on main components like boilers and suitable refrigerator

ENVIRONMENTALLY SUSTAINABLE WORK PRACTICE
 Resources: – Is there a benefit of switching e.g. from electricity to gas in some areas or
using other measures?
1. use the timers on outside lighting, always update the timer periodically.
2. Mark light switches to show points of lights, to help in switching off needless
lighting
3. Avoid using many lights which are activated by one switch, use distinct
switches in each light
 Best Practice: – Are there recommendations from manufacturers or bodies that
recommend particular practices?
The issues of environmental are:
 Resources conservation
 Maximum sustainable income
Question 2
item Invoice Flow rate Target
Gas 01343 0.98Btu/min 0.80 Btu/min
Water 13043 10L/min 7L/min
electric 03244 3.44/kwh 4/kwh
Question 3

ENVIRONMENTALLY SUSTAINABLE WORK PRACTICE
Once in every week convene a meeting with team members and train the members on how to
reduce the wastes and also have a communication with the green team to elaborate more on how
the wastes can be reduced (Robichaud, 2011).
item Invoice Flow rate Target Action
Gas 01343 0.98 Btu/min 0.80 Btu/min
Water 13043 10 L/min 7 L/min Put signature in the kitchen to
remind the workers to preserve
water and report leakages
electric 03244 3.44/kwh 4/kwh 1. Turn off – all energy-
consuming gadgets and they
need to be off when not in use.
Put all timers when required2.
Change thermostat some
degrees higher during summer
and lower during winter
PART B
Question 1
Employ more sustainable resources;
 To save resources, money and energy