This project focuses on developing a workplace sustainability policy and procedures for Aussie Traditional Food, a restaurant chain experiencing financial challenges. The assignment begins with an introduction to the company's situation, highlighting the need for policy changes to improve sales and sustainability. The core of the project involves a discussion of legislative and regulatory requirements, followed by the analysis of three policy options: skills development, reducing electricity expenses, and reducing utility expenses. The project then delves into the chosen policy option of reducing utility expenses, detailing its scope, policy statement, definitions, roles and responsibilities, compliance measures, and relevant references and legislation. The project also includes a dialogue between the business manager and sustainability officer regarding the policy's approval and implementation. Finally, the assignment outlines the policy's method of implementation, expected outcomes, and key performance indicators (KPIs) to measure its effectiveness. The conclusion emphasizes the importance of resource reduction and sustainable practices within the business, summarizing the report's findings and recommendations.
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