BSBSUS401: Environmentally Sustainable Work Practices Report

This report provides a comprehensive overview of environmentally sustainable work practices, focusing on waste management, energy conservation, and resource assessment within a business context. It analyzes various aspects, including legislative frameworks, environmental regulations, and practical strategies for resource optimization such as water and energy conservation. The report examines specific equipment, work processes, and potential breaches of environmental practices, offering detailed calculations and examples to illustrate key concepts. Furthermore, it explores recycling programs, hazard identification, and the implementation of sustainable purchasing policies. The report also discusses the importance of communication, training, and continuous improvement cycles in achieving environmental goals, providing recommendations for effective resource management and sustainable business operations. Finally, the report includes an analysis of the student's results, comparing them to industry benchmarks and suggesting areas for improvement, supported by templates, checklists, and strategies for effective communication and target setting. This report is designed to help students understand the complexities of implementing and monitoring environmentally sustainable practices in the workplace, with the goal of promoting a more sustainable and responsible approach to business operations.

Running head: ENVIRONMENTALLY SUSTAINABLE WORK PRACTICE 1
ENVIRONMENTALLY SUSTAINABLE WORK PRACTICE
Name of Student
Institution Affiliation

ENVIRONMENTALLY SUSTAINABLE WORK PRACTICE 2
PART A
Section A
Q1
For a good business operation, the legislation, rule of practice and environmental code. The rule
of practice defines the regulation that the business needs to follow to make sure that the working
of the business is perfect (Martin, 2015). Environmental regulations that should be adhered to are
as below;
Advising the government on policies for protecting the environment and water resources.
National environmental conservation
Measures for greenhouse Laws and Energy
Enacting the efficient response to changes in climate
Managing the Australian Government's environment and heritage programs
Q2
Preserve waterways
Energy Conservation
Risk reduction
Waste assessment
Waste reduction

ENVIRONMENTALLY SUSTAINABLE WORK PRACTICE 3
Improve information
Conservation of water
Systems improvement
Storage improvement
Waste assessment
Q3
Making good use of sustainable resources
The resources that are for the above-mentioned initiative are:
Saving water. Avoiding water wastage in these industries helps in cost reduction. This
resource can be used where water from the kitchen can be employed to water the garden.
Green Waste. This resource aids in pollution reduction as these wastes easily decompose
to avoid environmental pollution (Lipman, 2018). This resource can be employed on the
farm as a compost fertilizer because the green waste decomposes faster to release
nutrients.
Q4
Energy Resource Work Processes

ENVIRONMENTALLY SUSTAINABLE WORK PRACTICE 4
Electrical Power To operate machines
Gas Produce heating for necessary gadget
Section B
Q1
Energy categories Current Meter reading
Water 1480KL
Electricity 22880KWH
Gas 6400C
Q2

ENVIRONMENTALLY SUSTAINABLE WORK PRACTICE 5
Equipment Type Used for Kw/h
Dishwasher Commercial Washer 5.31
Microwave Commercial heater 4.22
Blender Commercial Fruit Juice 2.3
Q3
Using dinning as an example;
When the tap is running for 4 minutes at a flow rate of 7.2 L per minute
Therefore for the total flow will be:
Totalflow=time× flowrate . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1
Totalflow=4 × 7.2
Totalflow=28.8 Liters for every 2 minutes.
For bathroom having a shower operating for 17 Minutes with a flow rate of 12.3 Liters per
minute
The total flow will be given by equation 1 above.
Totalflow=time× flowrate
Totalflow=17 ×12.3=209.1liters
Totalflow=209.1litersfroevery 17 minutes

ENVIRONMENTALLY SUSTAINABLE WORK PRACTICE 6
Q 4
Use a distinctive incandescent lamp that draws 30 watts which is equivalent to 0.03 kilowatts.
And 100 watts, and 100
1000 = 0.1 kilowatts.
By using an incandescent lamp rated at 40 watts that is equivalent to 0.04 kilowatts ( 40
1000 =0.04
kilowatts).
Q 5
The process of recycling involves changing of waste materials into useful materials or resources.
The process of recycling basically constitutes the collection and gathering of materials that can
be recycled and dispensation of the materials sorted to significant materials that can then be sold
to clients (Bocken, 2014). Taking an example of an E-co bin recycling and waste bins put in
place for the collection and sorting of these materials.
Q6
Area Provision for Recycling
Store Recycling the packaging material
Kitchen Recycling possible rubbish in the kitchen.
Restaurant/Bar Recycling possible rubbish in the restaurant/
bar.

ENVIRONMENTALLY SUSTAINABLE WORK PRACTICE 7
To perfectly fathom the table above, we can use the example below;
On Sunday – 4 x 570L of general waste
On Monday – 5 x 550L of plastic recycling
On Tuesday – 4 x 300L of green waste recycling
On Wednesday – 5 x 100L of vegetable oil Recycling
Q 7
For an assignment done outside it is prudent for a person to put on an overall with gumboots and
gloves. This is often so critical since they will interact with the waste container. Waste for each
type like paper, green squander and glass (Legislative, 2012). This operation makes the
environment clean and the laborers safe while conducting their obligations. Having a clean
environment is in accordance with the regulation of food and wellbeing provision (Carless,
2011). The composition of waste can be given in the following table in percentage.
Waste materials Amount of wastes in %
Papers 43
Card boards 31
Glass 12
Green waste 14

ENVIRONMENTALLY SUSTAINABLE WORK PRACTICE 8
Q8.
Electronic gadget Use Energy consumption rating Setting of device
Air-conditioner Used for cooling the
room when it is very
hot ( like during
summer)
54 KWH This electrical gadget is always
set outside and duct directed into
the room to allow the cold
temperature
Electric Heater Used in hot showers
and in other rooms
during winter.
80 KWH Always installed in bathrooms for
showers and in other rooms for
heating the room.
Q 9
The resources that are required for any landscape, plant, outside are;
GAS AND ELECTRICITY:
 The gas is only turned on when it is needed
 Ensure you are using compact fluorescent lights
 Install lighting on the sensor it's mean it's on automatic mode
WATER:
 Using dirty water on the farm

ENVIRONMENTALLY SUSTAINABLE WORK PRACTICE 9
 Using water only when needed
 Ensuring that water is only used very early in the morning or very late in the evening to
avoid evaporation.
Q10
Through using some environmental purchase like;
Purchasing the local produce. It is very prudent for locals to buy from their local farmers
and suppliers to help in pollution reduction.
Carbon emission trading. This trading will make sure that companies purchase and sell buy
government granted allotments of CO2
Q11
The occupational and environmental hazards one may encounter in the process of resource
analysis may constitute the following;
inspections in the Workplace
consultation with workers
Incident reporting
register of damages
Q12
The environmental practice of potential breaches is the management of waste. A recycle
canister tins can be set, setting aside cooking oil recycling place or even prepare staffs to

ENVIRONMENTALLY SUSTAINABLE WORK PRACTICE 10
guarantee that everyone understands how recycling is done and the type of products that can be
recycled and the ones which cannot be recycled (Kuijer, 2011). The laborers are also trained on
the types of chemicals and how to handle those chemicals as some may be harmful and
dangerous.
Section C
Q1
a) Work and workflow processes
For instant restaurant industries, the following activities are undertaken;
Switch off water heaters when it is not in use, timer are installed when it is
necessary.
It is advisable to sweep and mop the floors either than using a hosepipe.
In some cases, it is better to install flow control to the rinse line.
Dishwashers are employed when it is full.
Minimize the usage of heat or switch it off when not in use.
Maximize the use of heat while cooking.
Reduce the chiller doors use and keep the refrigerator doors open.
b) Industry Schemes: – How do your results compare?
we are in a similar result of the benchmark with others compare with industry
standard.
c) Technology: – Are you using efficient technology?
Yes.

ENVIRONMENTALLY SUSTAINABLE WORK PRACTICE 11
Use water gadgets outlined under the Water Efficiency Labelling and Standards Scheme
(WELS), having 6 stars for the highest-ranking.
Use a suitable temperature and only use maximum temperature when needed (Kassens-
Noor, 2012).
Use timers on main components like boilers and suitable refrigerator
Use automated door closers for all refrigerators
Employ a waterless wok, see extra water-saving help information.
d) Resources: – Is there a benefit of switching e.g. from electricity to gas in some areas or
using other measures?
Install the timers on outside lighting and update the timers always.
Assign light switches to show points of lights, to help in switching off
needless lighting.
Refrain from using many lights that are triggered by one switch and ensure to
use distinct switches in every bulb.
e) Best Practice: – Are there recommendations from manufacturers or bodies that
recommend particular practices?
The environmental issues include;
Maximum sustainable income
Resources conservation

ENVIRONMENTALLY SUSTAINABLE WORK PRACTICE 12
Q 2
item Invoice Flow rate Target
Gas 01340 1 Btu/min 0.94 Btu/min
Water 13030 13L/min 9L/min
electric 03242 4.33/kwh 6/kwh
Q3
There should be a meeting convened weekly with team members and train the members on
which ways to minimize the wastes and also have a communication with the green team to
explain more on how the wastes can be minimized.
item Invoice Flow rate Target Action
Gas 01340 1 Btu/min 0.94 Btu/min Ensure that there is no
leakages of the gas from the
cylinder.
Water 13030 13L/min 9L/min Put signature in the kitchen to
remind the workers to preserve
water and report leakages
electric 03242 4.33/kwh 6/kwh 1. Turn off – all energy-
consuming gadgets and they
need to be off when not in use.
Put all timers when required2.