ICT50118 - BSBSUS501: Workplace Sustainability Policy for Aussie Food
VerifiedAdded on 2022/12/05
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Project
AI Summary
This project outlines a comprehensive workplace sustainability policy designed for Aussie Traditional Food. The policy's primary aim is to enhance resource efficiency and address sustainability concerns within the workplace. It establishes five key objectives: minimizing resource utilization, maintaining resource efficiency, reducing toxic material usage, employing life cycle approaches, and fostering continuous improvement. The policy sets specific targets, including reducing electricity and gas consumption, minimizing plastic and Styrofoam use, decreasing the use of conventional cleaning products, reducing air conditioning usage, and engaging and training staff in sustainable practices. Actions to achieve these targets include shutting down computers, lowering thermostats, reusing containers, utilizing fans, and implementing staff training programs. The project details the resources needed for each action, timelines for completion, and assigns responsibilities for implementation. Key performance indicators (KPIs) are defined to monitor progress, and data collection methods such as surveys and observations are suggested. The policy also emphasizes the importance of recording resource usage and provides a list of relevant references.
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