Canterbury College BSBSUS401: Sustainable Work Practices Project

This project, completed for the BSBSUS401 unit at Canterbury Business College, focuses on implementing and monitoring environmentally sustainable work practices. The project begins by outlining relevant environmental legislation, regulations, and information sources, including the roles of government bodies like the Department of the Water, Environment, Heritage and the Arts and the Environment Protection Authority. It then delves into measuring current resource consumption (electricity, water, gas) and identifying existing work practices, including equipment usage and waste management procedures. The project analyzes energy consumption and purchasing strategies, proposing efficiency targets and recommending improvements to work processes, technology, and resource utilization. It also investigates industry schemes and best practices. The project emphasizes the importance of setting targets, implementing strategies, and continuous improvement, including the use of tools like Life Cycle Analysis (LCA) and the evaluation of strategies through a Plan, Act, Evaluate, and Improve (PAEI) cycle. The project also includes detailed data on resource usage, efficiency targets, and action plans for reducing consumption and waste. Finally, it presents recommendations for staff training, policy implementation, and the use of technology to monitor and improve environmental performance. References and appendices are also provided to support the project's findings and recommendations.

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PHYSICS
By Name
Course
Instructor
Institution
Location
Date

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PART A
SECTION A: LEGISLATION AND SOURCES OF INFORMATION FOR RESOURCES
AND INITIATIVES
1.
All businesses need to follow environmental legislations, regulations, and codes of practice and
must implement appropriate processes to ensure compliance. Legislation describes the
requirements and regulations are the rules, while procedures are developed to support
thelegislation and define how to comply1. The Department of the Water, Environment, Heritage
and the Arts in Australian Government is accountable for national environmental problems.
These main functions fulfilled include:
 Managing the Australian Government's heritage and environment programs
 Administering environmental and heritage laws.
 Implementing effective responses to climate change
 National Environment protection
 Measures Energy and Greenhouse Law
1 Dayarathna, M., Wen, Y. and Fan, R., 2015. Data center energy consumption modeling: A
survey. IEEE Communications Surveys & Tutorials, 18(1), pp.732-794.
Kara, S. and Li, W., 2011. Unit process energy consumption models for material removal
processes. CIRP annals, 60(1), pp.37-40.

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Representing the Australian Government in international agreements concerning the
environment In New South Sales, the main regulations implemented are:
 Environment Protection Authority.
 Protection of the Environment Operations Act 1997
2.
 Conserve energy
 Conserve water
 Improve storage
 Reduce waste
 Preserve waterways
 Improve information
 Improve systems
 Waste assessment
 Improve purchasing
 Reduce risk
Reduce order and air emissions. There are some resources on information related to
environment and business can be found2. These will aid businesses to know about the
environmental obligations related to the specific business. These are:
 Industry associations
2 Attari, S.Z., DeKay, M.L., Davidson, C.I. and De Bruin, W.B., 2010. Public perceptions of
energy consumption and savings. Proceedings of the National Academy of sciences, 107(37),
pp.16054-16059.

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 Government websites
 Australian Conversation Foundation
 The Competitor’s Published Environmental Plan
 Environmental Regulators
 Customers
 Suppliers
 Other stakeholders.
3.
Reduce ambient temperature in winter and increased in summer example set air condition to 22c
instead of 180 C in summer.
SECTION B: MEASURING CURRENT CONSUMPTION AND IDENTIFYING
EXISTING PROCEDURES OF WORK PRACTICES AND PURCHASING:
1.
Energy categories Current Meter reading
Electricity 23975KWH
Water 1335KL
Gas 6295C

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2.
Equipment Type Used for Kw/h
Blender Commercial Fruit Juice 0.9
Microwave Commercial heater 2.13
Dishwasher Commercial Washer 3.129
3.
Kitchen: 2 Minutes with tap with a flow rate = 5.7 L/1 Min = 11.4 L/2 Min Bathroom: 15
Minutes with shower with a flow rate = 9 L/1 Min = 135 L/15 Min Bathroom: 2 Minutes with
washer with a flow rate = 68L/wash.
4.
Use a distinctive incandescent lamp draws 10 watts which is equivalent to 0.01 kilowatts. And
60 watts, and 60
1000 = 0.06 kilowatts.
5.
Recycling includes the changing of a waste materials into a operational material or resource. The
process of recycling involves the sorting or collection of recyclable materials, and the
dispensation of those materials to significant material that can then be re-sold processing those
materials. For example, get your E-co bin recycling and waste bins.
6.
Area Provision for Recycling

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Store Recycle packaging material
Restaurant/Bar Recycle all cans and bottle
Recycle all possible rubbish
Kitchen Recycle all possible rubbish
For instance,
2 x 500L of general waste – every Sunday
5 x 350L of plastic recycling – every Monday
2 x 100L of green waste recycling – every Tuesday
1 x 50L of vegetable oil Recycling – every Wednesday
7.
Wearing gloves and using tongs, physically inspect the contents of garbage bins from your
department and inspect the approximate waste for each category (Glass, paper, card board, green
waste etc) and express these in percent (approximately).
8.
Heater 23 cent KWH
Air-conditioner 40 cent KWH
Electric 32 cent KWH

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9.
Water, compost, electric
10.
Buy local
11.
Recycle the gloves for work safety
12.
We can set the recycle bin, cooking oil recycle place and train with staffs to make sure everyone
knows how to do recycle, and what kind of items we have to recycle. We also can train staff to
do about the chemical, what kind of chemical for what kind of thing. To make sure if someone
get day off or go for a holiday, other people can deal with all of that.
SECTION C: SETTING EFFICIENCY TARGETS
1.
 Work and workflow processes: – which improvements could be made?
o For restaurant industries example;

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 Turn off water heaters when it is not being used (eg at night), install timer in case there is
need
o 2. Sweep or mop floors instead of using a hose
3. Sometimes it is advisable to install flow control to the rinse line.
4. Dishwashers is operated only when it is full.
5. Minimize the use of heat or turn it off when not under use
6. Maximize the use of heat while cooking, avoid overheating. 7.
Reduce the use of chiller doors and opening refrigerator.
 Industry Schemes: – How do your results compare?
o we are in similar result of benchmark with others compare with industry standard
 Technology: – Are you using efficient technology?
o yes,
 Use suitable temperature and only use maximum temperature when needed
2. Apply the use of automated door closers for all refrigerators
3.Apply the use of timers on main components like boilers and suitable refrigerators
4.Use water gadgets outlined under the Water Efficiency Labelling and Standards
Scheme (WELS), having 6 stars for the highest ranking
5.Apply the use of a waterless wok, see extra water saving help information.
 Resources: – Is there a benefit of switching e.g. from electricity to gas in some areas or
using other measures?

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o 1. Apply the use of timers on outside lighting, always update timer periodically.
2. Name light switches to show points of lights, to help in switching off needless
lighting
3. Refrain from having numerous lights triggered by one switch, use distinct
switches for every light
 Best Practice: – Are there recommendations from manufacturers or bodies that
recommend particular practices?
 the issues of environmental are:
o Maximum sustainable income
 2.Resources conservation
 Recycling
 Market failures
they have to try to reduce the wastage, and compare with benchmark to know how much
wastage they have. And need to try the way to reduce it, to make it below to benchmark.
2.
item Flow rate Target
Gas 01345 01545 0.93Btu/min 0.80 Btu/min
Water 13045 13145 9L/min 6L/min
electric 03543 03633 3.54/kwh 3/kwh

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3.
Once a week have a meeting with team member, train them to reduce the wastage. Also have a
communication with green team to prove more reduce the wastage.
item Flow rate Target Action
Gas 01345 01545 0.93Btu/min 0.80 Btu/min
Water 13045 13145 9L/min 6L/min Place signage in kitchen
reminding staffto
conserve water and
report leaks
electric 03543 03633 3.54/kwh 3/kwh 1.Switch off – all
energy consuming
equipment should be
turned off when not
inuse. Install timers
where necessary
2.Adjust thermostat a
few degrees higher in
the summer and lower
in the winter
PART B

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1.
To use more sustainable resources
• To use moreenvironmentally friendly practices
• To save resources and energy and money
• Energy usage policy
• Hazardous substance policy
• Purchasing policy
• Building policy
• Building impacts,etc.
2.
The resource efficacy evaluation can be undertaken in a highly inclusive manner
using Life Cycle Analysis (LCA). This method assesses the downstream and upstream
effects of a goods or service, not just those effects that occur on the
particular site which the business drives. On the other hand, the LCA involves the effects of:
• Manufacturing and supply of raw materials to the required point
• Employ the produced goods product and service through the site’s clients
3.
item Flow rate Target
Gas 01345 01545 0.93Btu/min 0.80 Btu/min
Water 13045 13145 9L/min 6L/min

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electric 03543 03633 3.54/kwh 3/kwh
4.
item Flow rate Target Action
Gas 01345 01545 0.93Btu/min 0.80 Btu/min
Water 13045 13145 9L/min 6L/min Put signage in kitchen
retelling workforce to
preserve water and
report leakages
electric 03543 03633 3.54/kwh 3/kwh 1. Turn off – all energy
consuming devices
when not in use.
Usetimers when
required
2.Adjust thermostat a
few degrees higher in
the summer and lower
in the winter
item Flow rate Target Action
Gas 01345 01545 0.93Btu/min 0.80 Btu/min
Water 13045 13145 9L/min 6L/min Place signage in kitchen
reminding staffto