Participate in environmentally sustainable work practices Š The Gordon, 2014 All requests and enquiries regarding use and availability should be directed to: Hospitality, Tourism, Events and Cookery The Gordon Private Bag 1 Geelong Mail Centre VIC 3221 Ph: 5225 0730 Created: 7 February 2014 File name: Participate in environmentally sustainable work practices.docx
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Participate in environmentally sustainable work practices I The
Contents Sustainability.........................................................................................................................................4 Assessment............................................................................................................................................6 Essential skills and knowledge that will be assessed.............................................................................9 Sustainability.......................................................................................................................................12 Global warming....................................................................................................................................14 What do we are doing to become more sustainable at The Gordon Culinary School?........................18 Energy and Water Efficient Appliances................................................................................................26 Environmental Regulations .................................................................................................................33 Voluntary Compliance.........................................................................................................................34 Reporting breaches or potential breaches of environmental regulations ..........................................40 Conclusion...........................................................................................................................................43 Other documents that are relevant to meeting Commonwealth and Victorian Legislative Requirements and Voluntary Compliance are as follows:...................................................................43 Glossary...............................................................................................................................................47
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Sustainability Sustainability is perhaps the fastest growing area in all industries. It presents both a challenge and an opportunity to the hospitality/cookery industry, and businesses that embrace sustainable practices stand to gain in many areas.
What is sustainability? Sustainability can be defined in many ways. Perhaps the simplest description is equal respect for people, planet and profit. In the diagram below you can see these three aspects. Where the domains of environment, society and economy meet we have true sustainability.
Sustainability and the Hospitality and Cookery Industry The hospitality/cookery industry is quickly adapting to address the challenge and opportunity that sustainability presents. Many restaurants, food manufacturers, caterers etc are developing innovative strategies such as: • • • • • • • • • •
Purchasing food grown locally Preferring organic produce Reducing energy in production Minimising waste Reducing natural resources such as water, food types Working with suppliers to reduce packaging Ensuring products, meals etc are not oversupplied Listening to customer’s concerns about the environment Training staff to increase participation in sustainability Reducing operating costs by reducing the environmental impacts
In your training you will learn how to reduce the environmental impacts in the food service industry, as The Gordon Culinary School is committed to a best practice sustainability model.
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What is this unit about? Participate in Environmentally Sustainable Work Practices is a core unit of Certificate II in Kitchen Operations and Certificate III in Commercial Cookery. This unit describes the performance outcomes, skills and knowledge required to effectively measure current resource use and to carry out improvements including reducing the negative environmental impact of work practices. This unit requires the ability to access industry information, and applicable legislative and occupational health and safety (OHS) guidelines. While no licensing, legislative, regulatory or certification requirements apply holistically to this unit at the time of publication, relevant national, state and territory legislation, regulations and codes of practice impact upon this unit.
Competency Based Learning Competency based learning in not only about gaining knowledge but also about being able to put what you know into practice – to perform a task or demonstrate a skill. Assessment will be on your ability to demonstrate your competency (skill in relation to the performance criteria). You will need to show that you: • •
Can do all the things listed under performance criteria. Could do them, if you were out in the workplace.
Prerequisite units There are no pre-requisite units.
How is this unit structured? Each unit is made up of Elements and Performance Criteria.
Elements: These briefly state the skills and knowledge you will have developed by the time you finish the unit. You must successfully complete all the elements in order to satisfactorily complete the unit.
Performance criteria: There are a number of performance criteria for each element. These explain what you need to demonstrate to be assessed as competent. This unit has been set out in logical work/study sequence with reference to other materials needed to complete the unit.
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What you will learn Outlined below are the elements and performance criteria for this unit. You need to read these through when you start, so that you know what you are aiming for. It is a good idea to refer back to these as you work through the workbook so you can keep a check on you progress. You can use this information to prepare you for assessment.
Element
Performance Criteria
1. Identify current resource use
1.1.Identify workplace environmental and resource efficiency issues 1.2.Identify resources used in own work role 1.3.Document and measure current usage of resources using appropriate techniques 1.4.Record and file documentation measuring current usage, using technology (such as software systems) where applicable 1.5.Identify and report workplace environmental hazards to appropriate personnel
2. Comply with environmental regulations
2.1. Follow workplace procedures to ensure compliance 2.2. Report breaches or potential breaches to appropriate personnel
3. Seek opportunities to improve resource efficiency
3.1. Follow organisational plans to improve environmental practices and resource efficiency 3.2. Work as part of a team, where relevant, to identify possible areas for improvements to work practices in own work area 3.3. Make suggestions for improvements to workplace practices in own work area
Assessment Competency based assessment has no pass or fail. You are either competent (CM) or not yet competent (NYC) which means you are still in the process of achieving competence and needing more time to develop a skill and obtain knowledge. You may be assessed using a range of methods, depending on the nature of the skill. These assessment methods may include: •
Practical demonstration of your skills in a classroom situation
•
Written questions and answers
•
Workbook review
•
Verbal questions and answers
•
A portfolio of evidence
•
Projects and Assignments
•
Oral classroom presentation
•
A combination of these methods
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Employability Skills summary SIT203013 Certificate II in Kitchen Operations The following table contains a summary of the employability skills required by the hospitality industry for this qualification. The employability skills facets described here are broad industry requirements that may vary depending on qualification packaging options. Employability Skill Communication Initiative and enterprise Learning Planning and organising
Problem-solving
Self-management
Teamwork
Technology
Industry/enterprise requirements for this qualification include: Interacting with colleagues in a polite and friendly manner, asking questions and actively listening to determine customer meal requests; interpreting verbal and written information on menu items, recipes and operational procedures; discussing operational and service difficulties with colleagues and supervisors. Identifying and discussing with supervisors better ways to organise operational activities in the kitchen; seeking information on new technologies and suggesting their use to supervisors. Participating in activities to learn new things about kitchen operations, new operational tasks and better ways of providing meal service; seeking and sharing information with colleagues on new recipes and menu items. Collecting and organising menu, recipe and procedural information to efficiently participate in operational activities in the kitchen; planning both operational and daily activities to ensure a smooth workflow which delivers a positive dining experience to the hospitality customer. Thinking about problems that relate to own role in kitchen operations; avoiding deadline problems by planning own day-to-day operational activities; identifying and resolving routine operational problems using predetermined policies and procedures to guide solutions; clarifying the extent of problems and requesting assistance from team members and supervisors to solve operational problems in the kitchen. Following policies and procedures for legal compliance; taking responsibility for servicing the hospitality customer and knowing when to refer difficulties to supervisors; seeking feedback and guidance from supervisors on success in kitchen activities. Working as a kitchen team member, taking instructions from others and understanding own role in servicing the needs of the hospitality customer; supporting other team members to coordinate operational activities in the kitchen to ensure a positive dining experience for the hospitality customer. Understanding the operating capability of kitchen tools and equipment and selecting and safely using them; selecting and using the right personal protective equipment to manage personal safety in the kitchen.
Due to the high proportion of electives required by this qualification, the industry/enterprise requirements described above for each employability skill are representative of the hospitality industry in general and may not reflect specific job roles. Learning and assessment strategies for this qualification should be based on the requirements of the units of competency for this qualification.
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SIT30813 Certificate III in Commercial Cookery The following table contains a summary of the employability skills required by the hospitality industry for this qualification. The employability skills facets described here are broad industry requirements that may vary depending on qualification packaging options. Employability skill
Industry/enterprise requirements for this qualification include:
Communication
Communicating with colleagues to determine their specific needs and the needs of customers; interpreting verbal and written information on customer requirements to ensure efficient delivery; empathising and negotiating acceptable solutions to colleague and customer problems and complaints; interpreting and providing clear and accurate information to colleagues to ensure a positive outcome.
Teamwork
Working as a skilled team member providing instructions, building group cohesion and applying discretion and judgement as needed; understanding own role in kitchen operations and servicing the needs of colleagues and customers; understanding the quality service goals of the enterprise and working as a team member to deliver those goals.
Problem solving
Anticipating problems that may arise with kitchen operations; mitigating problems by making acceptable adjustments to kitchen operations that adhere to the predetermined requirements and colleague and customer requests; identifying and clarifying the extent of problems that arise during kitchen operations, taking responsibility for or requesting assistance from other team members in resolving issues; using predetermined policies and procedures to guide solutions to problems in the kitchen.
Initiative and enterprise
Showing independence and initiative required to take a lead role in kitchen operations; adapting to emerging operational situations and problems by initiating and implementing creative and immediate responses to ensure efficient operational delivery; identifying and discussing a range of hospitality product and service concepts affecting kitchen operations to improve existing product and service options for the enterprise and its customers.
Planning and organising
Collecting, analysing and organising customer and product information to allow for efficient kitchen operations; collecting, analysing and selecting appropriate information and products to meet the needs of customers, pacing the delivery of information and services to meet operational and customer requirements; participating in continuous improvement by reporting success or deficiencies in kitchen operations.
Self-management
Understanding and complying with the legal responsibilities that apply to own role in kitchen operations; knowing own job role and responsibilities, acting through self-direction and organising own work time and priorities when preparing for and cooking a diverse range of food items; reviewing and reflecting on own work performance and seeking feedback and guidance on success in effectively servicing the needs of colleagues and customers.
Learning
Knowing own knowledge and skill strengths and weaknesses; taking responsibility for own professional development; sourcing ongoing learning opportunities and information using a range of mediums and settings to update regularly and proactively the commercial cookery knowledge required; sharing information with colleagues.
Technology
Understanding the operating capability of, selecting and using the appropriate technology to prepare for and cook a diverse range of food items.
Due to the high proportion of electives required by this qualification, the industry/enterprise requirements described above for each employability skill are representative of the hospitality industry in general and may not reflect specific job roles. Learning and assessment strategies for this qualification should be based on the requirements of the units of competency for this qualification.
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Essential skills and knowledge that will be assessed Skills 1. Analytical skills to comply with all relevant legislation associated with job specifications and procedures. 2. Communication and problem-solving skills to question, seek clarification and make suggestions relating to work requirements and efficiency. 3. communication and teamwork skills to recognise procedures; to follow instructions; to respond to change, such as current workplace environmental/sustainability frameworks; and to support team work and participation in a sustainable organization. 4. Literacy, numeracy and technology skills to interpret workplace information in relation to work role and to document and measure resource use. 5. Technology skills to select and use technology appropriate for a task.
Knowledge 1. Environmental and resource hazards/risks. 2. Environmental or sustainability legislation, regulations and codes of practice applicable to own work role. 3. OHS issues and requirements. 4. Organisational structure, and reporting channels and procedures. 5. Relevant environmental and resource efficiency systems and procedures. 6. Sustainability in the workplace. 7. Terms and conditions of employment including policies and procedures, such as daily tasks, employee and employer rights, equal opportunity.
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What you need To successfully complete this unit you will need to have: •
Your own copy of this workbook
•
Your log-on password for computer based activities
•
Pen
•
Calculator
For those who would like to follow up on any of the topics in this unit, the following resources and websites are recommended.
Websites Alto Hotel http://www.altohotel.com.au/green-star-accommodation-melbourne.php Do Something http://dosomething.net.au Ethical Consumer Guide www.ethical.org.au The Guide to Ethical Supermarket Shopping 2011 is a handy pocket-sized guide designed to help you match your shopping habits with your values. When you shop in a supermarket, you can make an informed decision about where your money goes. This new edition costing $6.00 has been completely revised and updated, and is also available as the Shop Ethical! iPhone app. Energy Rating http://www.energyrating.gov.au Environmental Protection Act 1970 http://www.austlii.edu.au/au/legis/vic/consol_act/epa1970284 Environmental Protection Act 1970 http://www.legislation.vic.gov.au/Domino/Web_Notes/LDMS/LTObject_Store/LTObjSt5.nsf/DDE300 B846EED9C7CA257616000A3571/52ADCB494105B755CA257811000FE54B/$FILE/708056aa174%20authorised.pdf Environment Protection Authority http://www.epa.vic.gov.au/ Resource Smart http://www.resourcesmart.vic.gov.au/ Sustainability http://en.wikipedia.org/wiki/Sustainability Sustainability Victoria http://www.sustainability.vic.gov.au/ Understanding Climate Change. http://www.climatechange.vic.gov.au/what-is-climatechange/understanding-the-science Victorian Legislation and Parliamentary Documents http://www.legislation.vic.gov.au
Books George.J. and Wilton.D. (2010) Produce to Platter. Geelong and Surrounding Regions. Smudge Publishing
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Multi-media The Most Terrifying Video You'll Ever See (10 mins) http://www.youtube.com/watch? v=zORv8wwiadQ The Story of Stuff (20 mins) (2007) Free Range Studios (available at The Gordon Library)
Study guide To be successful in this unit you need to link learning to your workplace. Students who are working in the food industry will be able to achieve this. For those not yet employed, observation of examples can take place in the institutes kitchens. Some further study points: • Read the workbook thoroughly • Discuss the information and exercises with fellow students • Share your skills and experiences • Practise your new skills as often as possible • Think about how you can use the knowledge and skills in your workplace • If you need help, ask for it
Remember: What you are learning is practical, useful knowledge and skills. It is all relevant to the workplace and it is up to you to find ways to apply it.
Study support The Gordon's experienced Study Support staff provides a confidential mentoring service and assist students to develop a range of study skills, bridge gaps in knowledge and build confidence for ongoing learning. Study Support staff assist with: • Assignment writing • Note taking • Oral presentations • Numeracy skills development • Basic computing • Literacy skills development • Referral to other support services Students with specific problems should see their teacher. An appointment can be made to see the Skills Centre Manager if they do not wish to speak to the teacher, or they can approach the Study Support area directly.
Study Support City Campus Room H1.20 in the Library Chris Renick Ph: (03) 5225 0789 Email: crenick@gordontafe.edu.au
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Sustainability Sustainability is possibly the fastest growing area in all industries. It presents both a challenge and an opportunity to the hospitality/cookery industry and businesses that embrace sustainable practices stand to gain in many areas.
What is Sustainability? “Enough for all forever� (Queensland Government, Dept. of Education) Sustainability on the planet Earth can be complex and difficult to define. However, it essentially depends on keeping existing biological systems productive and healthy over time. Healthy environments and ecosystems provide essential goods and services for us (and other life on Earth). Importantly to be sustainable we must have equal respect for people (society), the planet (environment) and profit (the economy). Unfortunately this is not the case at the moment. Profits dominate our existence, followed by society, and the importance of our environment is ranked a pathetic last. In the diagrams below you can see a representation of these three aspects. Only where there is an equal overlap of environment, society and economy, do we have true sustainability.
What we want to achieve (true sustainability)
Current imbalance
Many of our personal, national and global actions, habits and lifestyles contribute to our current unsustainable existence. For example our desire for growth and profit drives us to use valuable nonrenewable recourses such as fossil fuels at a huge rate. Industrialisation has vastly improved our quality of life on an economic and social level but what is the expense to the environment?
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Activity 1 1
Here are some examples of things people do that adversely affect our environment. Add some of your suggestions.
1
People’s actions
Impact on the environment
World trade
Pollution (greenhouse gases)
Manufacturing factories
Pollution (greenhouse gases)
Air travel
Pollution (greenhouse gases)
Using electricity from non-renewable sources
Pollution (greenhouse gases)
Driving cars
Pollution (greenhouse gases)
Buying imported goods
Pollution (greenhouse gases)
Heating and cooling buildings
Pollution (greenhouse gases)
Packaging food
Landfill
Not recycling
Landfill
Poor waste disposal
Landfill and polluted water
Factories and processing plants emptying toxins and chemicals into waterways
Fouling water
Human waste in waterways
Non-potable water
Element 1, 1.1 Identify workplace environmental and resource efficiency issues
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Global warming Since the mid 20th century, the Earth’s surface and oceans have been warming up. There is very strong evidence suggesting this is due to human activity such as deforestation and burning fossil fuels (coal, petroleum and natural gas) which produces greenhouse gases (GHGs). Of the greenhouse gases, water vapour, carbon dioxide (CO2), methane, nitrous oxide and ozone are the most important.
How does global warming work? Victoria’s EPA gives the analogy to explain “The Greenhouse Effect”. “A car parked in the sun feels warmer inside than the outside air. The car windows allow the sun's light energy to enter the car, where it is converted to heat energy. Glass windows do not allow heat energy to pass through as easily as light, so some heat is trapped in the car, raising its temperature. This is an example of a greenhouse effect.” Another excellent website about global warming is http://www.climatechange.vic.gov.au/what-isclimate-change/understanding-the-science Climate Change Victoria says that the global temperature has increased by between 0.2 and 0.6°C since the late 19th century. In Australia average temperatures have increased by 0.8°C. If greenhouse gases continue to increase the Earth's average temperature might increase by up to 5.8°C over the next 100 years. A rise in average global temperature may mean other changes to our weather. Real risks for Australia include: •
Sea levels rise as glaciers and snow melts
•
The oceans become more acidic (due to increased CO 2) e.g. coral bleaching on The Great Barrier Reef
•
Severe recurring droughts and drying trends e.g. Victoria’s recent drought
•
Increase in extreme weather events such as heatwaves, bushfires and floods. e.g. Brisbane floods Jan 2011 ($5.6 billion worth of damage), Victorian floods Feb 2011, Black Saturday bushfires Feb 2009, early 2009 south-eastern Australia heat wave.
•
Storm patterns and severity might increase e.g. Cyclone Yasi, Feb 2011
(Climate Change Victoria. Accessed Feb 2011) An excellent short video which explains the current debate about global warming is The Most Terrifying Video You'll Ever See (10 mins) http://www.youtube.com/watch?v=zORv8wwiadQ
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Activity 2 Think of some of the impacts global warming has on you personally. For example after cyclone Yasi in February 2011 the cost of bananas soared from ~$1.50 to over $6.00 due to the devastation of the banana crops in Far North Queensland (Banana crop damage: $350 million). List some other impacts: __________________________________________________________________________________ __________________________________________________________________________________ __________________________________________________________________________________
What can we do to reduce greenhouse gas emissions and curb global warming? It is extremely important that we try to reduce our greenhouse gas (GHG) emissions, but how can that be done? One way is assess how much CO 2 equivalents2 (CO2e) we produce and which of our activities are responsible. The concept of a carbon or ecological footprint is one that looks at the CO 2e we produce and how much of our planet’s resources are used to support production. Ecological footprints can be calculated at different levels: •
Personal
•
School
•
Business
•
City
•
State or Territory
•
National
•
Global
According to Victoria’s EPA, “The Ecological Footprint measures how much nature we have, how much we use, and who uses it. It shows us how much biologically productive land and water a population (an individual, an organisation, a city, a country, or all of humanity) requires to support current levels of consumption and waste production, using prevailing technology.” (Environmental Protection Authority, Victoria. Accessed Feb 2011)
Carbon dioxide equivalents (or CO2e) are measures used to assess the effects of greenhouse gases on global warming in terms of carbon dioxide 2
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Activity 3 3
Do your personal ecological footprint.
Logon to a computer and access this link: http://www.epa.vic.gov.au/ecologicalfootprint/calculators/personal/completed.asp How many Planet Earths are required to support your lifestyle? __________________________________________________________________________________ For your interest, according to The EPA Australia's Ecological Footprint in the Living Planet Report 2008 was 7.8 global hectares (gha) per person (approx 4.3 planets). This is 2.8 times the average global footprint (1.5 planets)4 What have you learnt from doing your ecological footprint? After you have completed your footprint list some of the things you may consider changing to reduce your footprint. Hint -click the tab to learn more about your ecological footprint. __________________________________________________________________________________ __________________________________________________________________________________ __________________________________________________________________________________ __________________________________________________________________________________ On the same EPA website click on the link on the LHS “Australia’s footprint http://www.epa.vic.gov.au/ecologicalfootprint/ausFootprint/default.asp What is the most significant factor contributing to the Australian Ecological Footprint? __________________________________________________________________________________ __________________________________________________________________________________ Why is Victoria’s ecological footprint the highest of anywhere else in Australia? We do not drive more, eat more or use more electricity; in fact our lifestyles are similar nationwide. One the students at The Gordon successfully reduced her ecological footprint. To access her story look at www.youtube.com/watch?v=LgEZqdU0gLs __________________________________________________________________________________ __________________________________________________________________________________
Sustainability and the Hospitality and Cookery industry Element 1, 1.3 Measure and document current usage of resources using appropriate techniques To convert global hectares (gha) to planet equivalents (PE): gha / 1.8 = PE To convert planet equivalents to global hectares (gha): PE x 1.8 = gha 3 4
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Identify current resources used within the workplace • Identify workplace environmental and resource efficiency issues •
Identify resources used in own work role
•
Measure and document current usage of resources using appropriate techniques
•
Record and file documentation measuring current usage, using technology(such as software systems) where applicable
•
Identify and report workplace environmental hazards to appropriate personnel
The Hospitality/Cookery Industry is quickly adapting to address the challenges and opportunities that sustainability presents. Many restaurants, hotels, cafes, food manufacturers, caterers etc. are developing innovative strategies such as: •
Purchasing locally grown food
•
Preferring organic produce
•
Reducing energy in waste
•
Minimising waste
•
Reducing natural resources such as water and food types
•
Working with suppliers to reduce packaging
•
Ensuring products, meals etc. are not oversupplied
•
Listening to customer’s concerns about the environment
•
Training staff to increase participation in sustainability
•
Reducing operating costs by reducing the environmental impacts
Australia wide Food waste •
25% of Nation’s food supplies are discarded
•
Australians discard 3.3 million tonnes of food annually
•
In 2004 we spent $5.3 billion on food we didn’t eat
•
In 2009 we spent $7.8 billion on food we didn’t eat (4.45 million tonnes of food was thrown out)
•
Each Victorian household wastes more than $1000 worth of food every year
•
The state’s annual food waste bill is $2.5 billion
(Rajca, J. 2/01/2011 The Age “Australians wasting $7.8bn of food a year.)
Water •
2000 to 5000 litres of water to grow 1kg rice
•
11,000 litres of water to grow feed for enough feed to make a ¼ pound hamburger
•
11.8 litres of water to grow 1 teaspoon of sugar
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Geelong region Total waste deposited to landfill = 331,441 tonnes. This would fill the football oval at Skilled Stadium to a depth of approx 26 meters.
At the Gordon Culinary School We send about 50kg of green waste a DAY to landfill when all kitchens are operating = 350kg per week = 14 tonnes per 40 weeks Gordon Cookery/Hospitality generates equivalent of 10 x 1 tonne pallets of green waste per year. That’s only green waste. We aren’t even talking about wasted energy, water, other waste.
What do we are doing to become more sustainable at The Gordon Culinary School? In conjunction with Sustainability Victoria (SV) The Gordon has been working on innovating and implementing sustainability. Early 2010 we committed to a 3 month project with SV and due to its success we were offered a further $40.000 project. In 2011 the project was upgraded to 12 months with funding of $70,000 http://www.sustainability.vic.gov.au To successfully address the issues pertaining to sustainability it was necessary to map what we actually do when we prepare a meal at The Gordon. See - The Gordon Life Cycle Map below.
In order to become more sustainable it is important to target aspects involved in the production of a meal but not compromise the quality of the meal. Some areas to target are: Page 18 of 49 Gordon
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Areas to target
Action
Aim
Purchasing produce
Choose locally grown food
Reduces transport Boosts the local economy (more jobs)
Purchasing produce
Choose organic produce
Reduces use of pesticides
Purchasing beverages
Choose locally produced
Reduces transport Boosts the local economy (more jobs)
Purchasing food and beverage
Work with suppliers to reduce packaging
Reduces resource use and transport Reduces landfill
Use of disposables
Minimise use
Reduces power and water use Reduces landfill
Use of disposables
Use biodegradable products
Reduces landfill
Energy use
Use renewable energy
Reduces greenhouse gas emissions
Energy use
Turn off appliances and lights
Reduces power consumption Increases profits
Energy use
Maintain fixtures and appliances in good working order
Reduces power consumption Increases profits
Energy use
Purchase five star rated appliances
Reduces power consumption Increases profits
Energy use
Insulate building and have North facing windows with 1m eves
Reduces power consumption (heating and cooling)
Energy use
Wash laundry with cold water
Reduces power consumption
Energy use
Monitor usage and record – set targets
Reduces power consumption
Water use
Maintain plumbing e.g. leaking taps
Prevent water loss Increases profits
Water use
Turn off taps as required
Minimise water use Increases profits
Water use
Monitor usage and record – set targets
Minimise water use
Maintenance
Follow a schedule to keep fixtures and appliances in good working order
Reduces power consumption Reduces cost of replacement
Cleaning
Use environmentally friendly cleaning products
Reduces pollution and potentially hazardous waste
Laundry
Use environmentally friendly detergents
Reduces pollution and potentially hazardous waste
Laundry
Purchase five star rated appliances
Minimise water use
Laundry
Line dry if possible
Reduces power consumption
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Areas to target
Action
Aim
Staff and students
Encourage: Car-pooling Public transport Bike riding
Reduces greenhouse gas emissions
Customers
Invite feedback and suggestions
Increase idea pool Increase knowledge of market needs
Waste
Stock control and rotation
Reduces over-ordering and food waste
Waste
Controlled ordering by teachers
Reduces over-ordering and food waste
Waste
Composting green-waste
Reduces landfill
Waste
Recycle
Reduces landfill
Saleable items
Use of biodegradable take away containers, cutlery and bags
Reduces landfill
Transport
Hybrid vehicles
Reduces greenhouse gas emissions
Staff and student knowledge of sustainability
Train staff and students in sustainable practice
Increase participation in sustainability
Monitoring resource use at The Gordon Culinary School As part of the project with Sustainability Victoria, staff in cookery are monitoring our use of electricity. Importantly power use must be recorded over a period of time to obtain meaningful data to figure out what we actually use. This was done over a 3 month period using meters that were installed. Here is what we discovered:
Electricity use was measured in Kilowatts (kW) Location
kW / hour
kW / 4hour Class
CafĂŠ On Track and Cookery staff office
52.51
210.04
Davidson Restaurant
92.88
371.52
Unit Kitchen 3 (UK3)
149.68
598.72
Note: Electricity use for The Davidson was for both front and back of house Additionally Unit Kitchen 3 (UK3) was measured for gas, cold water, hot water, extractor fan power as well as electricity.
Resources used for Unit Kitchen 3 Resource
Use / hour
Use / 4 hour Class
Gas (m3)
2.66
10.64
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Cold water (m3)
0.1192
0.4768
Hot water (m3)
0.2096
0.8384
Electricity (kW)
149.68
598.72
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Targets for Reduction of Resource Use Our Targets for reducing our consumption of resources are a 10% reduction over 12 months. Therefore in 12 months our power use would look like this:
Current Use kW / hour
Use with a 10% Reduction kW / hour
CafĂŠ On Track and Cookery staff office
52.51
47.26
Davidson Restaurant
92.88
83.59
Unit Kitchen 3 (UK3)
149.68
134.71
Location
Activity 4 Use of electricity in UK3 is very high compared to The Davidson and CafĂŠ on Track and Cookery staff office. Why do you think this might be? __________________________________________________________________________________ __________________________________________________________________________________ __________________________________________________________________________________ Suggest some ways that these 10% Reduction targets can be met? __________________________________________________________________________________ __________________________________________________________________________________ __________________________________________________________________________________
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Activity 5 5
Reading, recording and interpreting meters is an important part of moving towards sustainability. The ability to set reduction targets is based on the data obtained from meters and other measuring instruments. You will be reading and recording the electricity use of the meters at The Gordon. Readings for all meters will be taken twice and the time and date of the readings must be noted. For your own interest a Table is provided for home or work. You will have to work out the kW use per hour for each location. From that calculation you will work out the projected use based on a 10% reduction. Below is an example of what you will be doing:
Location
Date
Time
Reading (kW)
UK3
1/2/11
12pm
4674.9
1/2/11
4pm
5273.62
Difference (kW)
598.72
To work out the kW per hour: First work out how many hours between the readings i.e. on 1/2/11 difference was 4 hours The difference between the readings is the amount used in 4 hours = 598.72 kW Therefore: 598.72kW / 4 hours = 149.68 kW/hour A 10% reduction is: 149.68 – 14.97 = 134.71 kW/hour Fill out the tables below and work out the kW / hour use for each location
Location
Date
Time
Reading (kW)
UK ______ Difference (kW) How many hours between the readings were there_______________________________________? kW per hour calculation: Difference (kW) ______ / Number of hours ________ = ___________ kW/hour
5
Element 1, 1.3 Measure and document current usage of resources using appropriate techniques
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A 10% reduction of kW/hour __________ kW/hour – 10% ________ kW/hour =_________kW/hour
Location
Date
Time
Reading (kW)
Café on Track and Cookery staff office
Difference (kW)
How many hours between the readings were there? _______________________________________ kW per hour calculation: Difference (kW) _______ / Number of hours _______ = ________________kW/hour A 10% reduction of kW/hour ___________ kW/hour – 10% ________ kW/hour = _________kW/hour
Location
Date
Time
Reading (kW)
Davidson Restaurant
Difference (kW) How many hours between the readings were there? _______________________________________ kW per hour calculation: Difference (kW)________ / Number of hours _________ = _____________kW/hour A 10% reduction of kW/hour __________ kW/hour – 10% _______ kW/hour = _________kW/hour
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Your home or work reading: Location
Date
Time
Reading (kW)
Difference (kW) How many hours between the readings were there? ______________________________________ kW per hour calculation: Difference (kW)_______ / Number of hours ________ = _____________kW/hour A 10% reduction of kW/hour ___________ kW/hour – 10% __________ kW/hour = _________kW/hour Just out of interest, the Australian national average electricity consumption is 18 kW per day (0.75/hour). One of our staff members measured their use between 5.00pm to 7.00pm on a Saturday night. Two people live in the free-standing wooden house and the appliances running were: •
1 x 4star energy rating fridge
•
1 x 3star energy rating fridge
•
1 x 3star energy rating small bar fridge sized freezer
•
1 x small bar fridge sized wine fridge
•
1 x spa filter (twice daily for 1 hour)
•
1 x laptop computer
•
1 x desktop computer
•
No lights or heating and cooling devices were on
• 1.53 kW/hour was the usage during this time On average this household uses 20.5kW/day The usage was reduced to 14.5 kW/day by: •
Turning off the small freezer
•
Reducing the spa filtering to 20 minutes per day
•
Turning off the PC at the wall when not in use
•
Turning off the TV and DVD player at the wall when not in use
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Energy and Water Efficient Appliances In Australia many of our appliances are rated for their efficiency using a system of six stars (6 stars indicates excellent efficiency and 1 star very poor). There are strict regulations imposed by the Australian Government ensuring that all energy labels must be approved by a regulatory authority (http://www.energyrating.gov.au/reg.html accessed Feb 2011). According to the Australian Government Energy Rating website, “the Energy Rating Label was first introduced in NSW and Victoria in 1986. It is now mandatory in all states and territories for refrigerators, freezer, clothes washers, clothes dryers, dishwashers and air-conditioners (single phase only) to carry the label when they are offered for sale. Three phase air-conditioners may carry an energy label if the supplier chooses to apply for one.� (http://www.energyrating.gov.au/con3.html ) When purchasing appliances we should consider the initial cost with the ongoing running costs and the cost to our environment. Often very efficient appliances are more expensive to purchase but are cheaper to run. However, overtime the savings on bills may well exceed the initial purchase cost. For example: You pay $1100 for a 3 star rated fridge with the 10 year running cost of $800 or you pay $990 for a 2 star rated fridge with the 10 year running cost of $1200. The difference in your initial out-of-pocket cost is $110. So at what time do you start realising your investment if you purchase the 3 star fridge?
Year
2 star annual running costs (cumulative)
3 star annual running costs (cumulative)
2 star – 3 star running cost difference
Up front cost difference
1
$120
$80
$40
$110
2
$240
$160
$80
$110
3
$360
$240
$120
$110
4
$480
$320
$160
$110
5
$600
$400
$200
$110
6
$720
$480
$240
$110
7
$840
$560
$280
$110
8
$960
$640
$320
$110
9
$1080
$720
$360
$110
10
$1200
$800
$400
$110
As you can see from the Table above, in the 3 rd year you break even and after that you save money and you have lowered your ecological footprint.
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If you bought the more efficient fridge: •
In year 1 you’ve saved $40 on running costs but you’ve spent an extra $110.
•
In year 3 you’ve saved $120 on running costs but you’ve spent an extra $110.
•
In year 10 you’ve saved $400 in running costs but you’ve spent an extra $110.
This breakdown of costs and benefits to our environment begs the question “Why are energy saving appliances more expensive?” Recall the diagrams on Page 12 which illustrate our current imbalance of profit (economy) dominating our unsustainable existence. What are your thoughts? __________________________________________________________________________________ __________________________________________________________________________________ __________________________________________________________________________________
Activity 6 6
To accurately compare products for their star energy ratings and running costs, The Australian Government Energy Rating website is excellent. Access this website http://www.energyrating.gov.au and research refrigerators. Click on “Search and Compare Appliances” “Refrigerators and Freezers” Look at 2 door fridge/freezers with a capacity greater than 600 litres for ALL brand names Compare a range of fridge/freezers and fill out the table below.
Fridge
Brand
Volume (L)
Energy consumptio n
10 year energy cost
New star rating
Best (lowest) Energy Consumption Best star rating Midrange 10 year energy cost Worst (highest) Energy Consumption
6
Element 3, 3.2 Make suggestions for improvements to workplace practices in own work area
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7
Your fridge at work or home What is the price range for 10 year energy costs? $_____________ to $_____________ What is the range for new star ratings? _____________stars to ___________ stars
7
Element 1, 1.2 Identify resources used in own work role
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Some examples of successful sustainable businesses operating in Victoria Changing an existing business or setting a new business so it is carbon neutral or sustainable might seem like an expensive, daunting and non-profitable proposition. But it can be simply achieved with dedication, commitment and not too much effort. Let us have a look at some businesses in Victoria that are doing something positive.
La Madre Bakery http://www.lamadre.com.au/index.asp La Madre Bakery located in Milton St, Bell Park. Thanks to Anna Spurling, co-owner of La Madre for her contribution to the text below and permission to use La Madre as a case study in this book. The owners of La Madre bakery are dedicated and committed with regards to making their business as sustainable as possible. They produce a top quality range of sourdough and other breads as well as a range of pastries and other products. One of the problems they face is to balance the product, with supplies and resources to maintain a consistent, high quality produce. For example, using gas ovens is more sustainable than electric ones but the quality of the bread would have been compromised. Here are some the areas they are targeting to reduce their ecological footprint:
Suppliers and food Suppliers are constantly assessed to ensure they are ethical. E.g. Lauke Mills is certified organic and 100% Australian owned. One of their key performance indicators is to be using 75% organic, biodynamic or Victorian ingredients by the end of 2011. •
Certified, organic flour is grown in the Wimmera and Mallee regions and milled in Bendigo.
•
Spelt was sourced from the Mallee but a disease devastated the crop so it is temporarily being imported (Feb 2011).
•
Sugar cannot be grown in Victoria so comes from Queensland.
•
Belgian chocolate is used as the quality of Australian chocolate is not as good.
They are slowing reviewing all suppliers and have made some great decisions including: •
Mount Zero Olives + Olive Oils – biodynamic olive producers (cheaper than their previous Greek olive supplier that were importing).
•
Tabletop Grapes – about to change all vine fruits (sultanas, raisins, currants) to this high quality producer who are chemical free.
•
St James Walnuts – grown near Bannockburn. High quality fresh walnuts. These are only used in our pastry range due to the very high price.
•
Jonesy’s Milk – based in Kerang (flooded in early 2011). Real milk with a fair price for farmers. This stuff is seriously tasty and for a non-milk drinker (can’t tolerate it), Anna can drink buckets of this stuff as it is unpasteurised. http://www.jonesysdairyfresh.com/story.html
•
Green Eggs - http://www.greeneggs.net.au/about.asp - named so because they are owned by the Greens and not because of their colour. Free range, seriously happy hens and excellent eggs known for the poachability (not the reason Anna loves them but why breakfast chefs do).
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•
Natural food colourings – sourced by Hullabaloo. Pink is coloured by hibiscus; Green – spirulina, safflower; Blue – spirulina; Yellow – safflower, lemon. The colour is quite pale (pastel) but without the frightening lurid colours or numbers.
Ingredients they will not use They do not use ANY preservatives, additives, improvers or any ingredients with numbers.
Packaging All packaging is 100% biodegradable and compostable. •
Bread bags are made from a cellulose derivative and their brown paper bags are recyclable.
•
Labels are printed on a tree free stock (made from bamboo which is very easy to grow and regenerate) with a vegetable based ink. The backing paper is fully recyclable PET (like a coke bottle).
•
Plastic bags are not given with purchases from their retail shop.
Waste All waste is recycled where possible but they are currently (Feb 2011) finding it hard to recycle food waste in the Geelong region. La Madre’s owners in conjunction with other local representatives have formed Barwon Sustainable Business Committee to help address this problem. The following is a breakdown of their various sections: •
In the pastry room, there is a bit of wastage with the chocolate sponge used to make their double chocolate lamingtons which is now being used to form a base for a cheesecake which is in the testing phase.
•
Whilst they have clear signage, waste management is a continual process. They don’t always get the right products in the right bins which is due partly to lack of communication and understanding and partly to lack of care. They usually remind, remind, remind but they certainly have a lot of work to go on this part of their environmental management.
•
They don’t compost or use a worm farm at the moment mainly due to the lack of infrastructure to manage it. They would love to have a small garden to grow salad items plus the buckets of rosemary that they use but at the moment it is not feasible. They do have a good relationship with the Transition Bell project and hope to be able to develop this going forward.
Energy La Madre use 50% green energy to offset the tremendous amount of energy produced by the ovens. The rest of the building is quite efficient with LED downlights, tri-phosphor pendant lights, + T5 fluro lights installed. They use a heat shifter in the winter to remove excess heat produced by their ovens to warm the shop and the office. In the summer, their double glazed windows and blinds along with 5 star air con help reduce heat in a very warm working environment. They have also installed a thermally regulated roller door in the storage facility – like a big insulated fridge door which also assists with controlling temperatures.
The Alto Hotel The Alto hotel on Bourke, located in Melbourne’s CBD is Australia’s first carbon neutral hotel. The hotel is 4 star, offering a range of boutique apartments and rooms. They have reduced their carbon footprint to an average of 13.5 kg per room compared to 24-26kg set by the Sustainable Tourism Cooperative Research Council. (http://www.crctourism.com.au). Interestingly, 50% of The Alto’s customers are unaware that the hotel is carbon neutral before they stay there. Of that 50%, 95% said that they would stay again. The hotel is heavily booked so clearly they are doing the right thing.
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Thanks to The General Manager of Alto Hotel, Gary Stickland, for his permission to use The Alto Hotel in this book.
Activity 7 Investigate some of the strategies that the Alto Hotel has put in place to enable it to be carbon neutral. Access the Hotel’s website http://www.altohotel.com.au and click on the link to “commitment to the environment” under the heading “Australia's first carbon neutral hotel”. Fill in the table below:
Targeted
Action
Carbon
Electricity
Airconditioners
Water
Gas
Windows
Plastic
Toiletries
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Targeted
Action
Paper
Waste
Transport
Management Initiatives
Guest Initiatives
Green Team
8
Think about your own work environment. What resources and actions could be targeted to become more sustainable? __________________________________________________________________________________ __________________________________________________________________________________ __________________________________________________________________________________ __________________________________________________________________________________
8
Element 1, 1.2 Identify resources used in own work role
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Environmental Regulations What laws, Acts, Industry Codes of Practice and local regulations do you have to know about with regards to sustainability in hospitality in Victoria? It can be daunting and complex but at the end of the day it’s really about voluntary compliance. Our project at The Gordon is voluntary and as a result we have funding from Sustainability Victoria. The Alto Hotel’s carbon neutral status is a result of voluntary compliance and as a result they have won many awards and have a very successful business – customers choose to go there because it is environmentally sustainable.
Environmental Protection Act 1970 Over arching all our regulations is the Environmental Protection Act 1970 (Vic) (Environment Protection Act 1970). The intent of this Act is to mitigate pollution and hence protect our environment. The Act covers areas such as clean water, clean air, solid wastes that pollute land, litter, noise, resource efficiency, waste management plans, landfill, environmental audits etc. Arguably, for the hospitality industry, the most important area covered in the Act is Trade waste (waterwaste). Big food manufacturers through to fish and chip shops should have a Trade Waste Agreement and follow guidelines from organisations like Barwon Water (http://www.barwonwater.vic.gov.au/business/trade-waste). According to Barwon Water (accessed Feb 2011): •
All businesses that discharge trade waste are required to enter into a Trade Waste Agreement with Barwon Water.
•
These agreements specify what can and cannot be discharged into the sewerage system, and any pre-treatment required.
•
There are currently more than 1450 individual trade waste agreements in place.
•
Discharges are monitored and inspected to ensure compliance.
Additionally if a business produces large quantities of food waste, noise, odours or other polluting materials, they should research relevant laws. Other Acts which may pertain to sustainability include: Energy Efficiency Opportunities Act 2006 (Commonwealth) National Greenhouse and Energy Reporting Act 2007 (Comm) Environment Protection & Biodiversity Conservation Act 1999 (Comm) Water Act 1989 (Vic) Water Industry Act 1994 (Vic)
Industry Codes of Practice After The Act, Industry Codes of practice are the next level down. According to the Australian Government Business Resource Codes of Practice set out specific standards of conduct for an industry in relation to its customers. They let your customers know what you as a business agree to do when dealing with them. They are usually established through consultation with industry and the community (http://www.business.gov.au/BusinessTopics/Fairtrading/Pages/CodesofPractice.aspx )
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Voluntary Compliance Comply with environmental regulations • Follow procedures to ensure compliance • Report breaches or potential breaches to appropriate personnel Voluntary Compliance with sustainability is similar to OH&S as both involve risk assessment. For example if oil is spilt on the floor it is very likely that someone will slip over – so it’s high risk. Similarly, if you tip oil down the sink it is very likely that our waterways will get polluted (high risk). Because of this, we choose to put rules in place to prevent undesirable things happening. Larger organisations like The Gordon have an Environmental Policy to minimise its environmental impact. Smaller establishments may have simple rules or practices that they follow. Both La Madre Bakery and The Alto Hotel are excellent examples of ongoing voluntary compliance. Some of the things businesses choose to follow are:
ISO 14001: 2004 Environmental Management Systems Specifies requirements for: •
Establishing an environmental policy
•
Identifying significant environmental impacts of products, activities and services
•
Development of environmental objectives and measurable targets
•
Implementation plans to meet targets and objectives
•
Checking and corrective action
•
Management review
See the Kyocera website at: www.kyoceramita.com.au/environment/Pages/ISO14001Certification.aspx
National Packaging Covenant http://www.packagingcovenant.org.au/page.php?name=aboutus This covenant states: “The Covenant is a voluntary initiative, by Government and Industry, to reduce the environmental effects of packaging on the Environment. It is designed to minimise the environmental impacts arising from the disposal of used packaging, conserve resources through better design and production processes and facilitate the re-use and recycling of used packaging materials”. (Australian Packaging Covenant, accessed Feb 2011). So many of our purchased goods are excessively packaged and nearly all of it goes to landfill. The cost of this packaging is directly passed on to the consumer, and the consumer throws it in the bin. A cheaper and more environmentally friendly option is to cut down on packaging.
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Activity 8 Access some websites that offer biodegradable food and beverage packing that could be used as alternatives for takeaway consumables. List some your findings. __________________________________________________________________________________ __________________________________________________________________________________ __________________________________________________________________________________ __________________________________________________________________________________
Wastewise http://www.sustainability.vic.gov.au/www/html/2717-resourcesmart-wastewise.asp The Resource Smart website gives a practical, step-by-step program for Victorians to minimise waste and maximise the efficient use of valuable resources. Joining Waste Wise is entirely voluntary and there are no costs involved in participation (accessed Feb 2011).
Activity 9 Access Wastewise at: http://www.sustainability.vic.gov.au/www/html/2717-resourcesmart-wastewise.asp List some ideas that you could implement that will improve your waste production and management. __________________________________________________________________________________ __________________________________________________________________________________ __________________________________________________________________________________ __________________________________________________________________________________
Recycling http://www.sustainability.vic.gov.au/www/html/2715-resourcesmart-recycling.asp “Businesses that develop recycling systems, reduce waste and its related costs and implement strategies for increased efficiency in the workplace can increase profitability and productivity� (accessed Feb 2011). Many things can be recycled such as plastic, glass, green waste, food waste etc. Though sometimes it can be hard to enforce and make sure it is done (recall La Madre).
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Activity 10 Access Recycling for businesses at: http://www.sustainability.vic.gov.au/www/html/2715-resourcesmart-recycling.asp List some areas that they look at for recycling and list some ideas of how you might improve recycling at your workplace or in your home. __________________________________________________________________________________ __________________________________________________________________________________ __________________________________________________________________________________ __________________________________________________________________________________
Water Water is a precious resource in Victoria. There are many ways you can reduce the amount of water used in your business. Additionally, if you use less hot water, you less energy you need to heat and pump it so you also save on your energy costs (Resource Smart).
Activity 11 Access the Resource Smart website at: http://www.resourcesmart.vic.gov.au/for_businesses/water.html List some ways you can reduce water usage in your workplace or home. __________________________________________________________________________________ __________________________________________________________________________________ __________________________________________________________________________________ __________________________________________________________________________________
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Buying Locally As seen in La Madre’s story on page 29 it is possible to buy quality ingredients from local producers. This cuts down transport costs (greenhouse gas emissions) and boosts the local economy.
Activity 12 In the Geelong region and Victoria there are many food business that produce foods that we use daily in our cooking businesses. The book Produce to Platter. Geelong and Surrounding Regions by George and Wilton (2010) is an excellent book that showcases many suppliers. Research the following suppliers and note some products and prices (if possible) of foods that you use in your workplace or home. You might consider swapping suppliers to become more sustainable. If you know of any other local suppliers please list them at the end. Otway Prime http://www.otwayprime.com.au __________________________________________________________________________________ __________________________________________________________________________________
Otway Pork http://www.otwaypork.com.au/cms __________________________________________________________________________________ __________________________________________________________________________________
Gentle Annie Berry Gardens http://www.gentleannie.com.au __________________________________________________________________________________ __________________________________________________________________________________ La Madre Bakery www.lamadre.com.au or Zeally Bay Sourdough http://www.zeallybaysourdough.com.au/contact.html or Irrewarra Sour Dough http://www.irrewarra.com.au __________________________________________________________________________________ __________________________________________________________________________________
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Drysdale Cheese http://www.drysdalecheeses.webs.com __________________________________________________________________________________ __________________________________________________________________________________ Sea Bounty Pty Ltd http://www.seabounty.com.au __________________________________________________________________________________ __________________________________________________________________________________ Mount Zero Olives http://www.mountzeroolives.com __________________________________________________________________________________ __________________________________________________________________________________ Any other suppliers you know about? __________________________________________________________________________________ __________________________________________________________________________________
Involve Everyone A great way to ensure (or maximise) compliance and continually improve your sustainable practises is to involve everyone. At The Gordon we have an Environmental Management Team that meet regularly to discuss sustainability issues, strategies, implementation and improvements. Environmental Coordinators work closely with the team. At the Alto Hotel they have a Green Team, so all environmental initiatives are team efforts and supported by everyone on the staff. This means all staff members get to have their say, contribute ideas and continual improvement can be achieved. Also if everyone is involved it will result in more enthusiasm and dedication and ultimately improve profits.
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Activity 13 Suggest some ways that a business could employ so all the staff are involved. __________________________________________________________________________________ __________________________________________________________________________________
Ethical Consumer Guide Ethical shopping is another way to contribute to sustainability. According to The Ethical Consumer Guide, globalisation affects us whether we like it or not. There is nothing wrong with trading goods and services, however it can contribute to: •
reducing the power of local communities
•
increasing the divide between rich and poor
•
driving our ever increasing consumption of natural resources
•
reducing biodiversity and even significantly reducing the basic protections of animals.
Multinational corporations continue to replace hundreds of thousands of small businesses, shopkeepers and farmers that traditionally generate most economic activity and employment. (www.ethical.org.au accessed Feb 2011) So the big message here is try and buy Australian, preferably Victorian and local, and choose companies that have ethical and humane practises. There is a handy pocket-sized guide Guide to Ethical Supermarket Shopping 2011 that is designed to help you match your shopping habits with your values. When you shop in a supermarket, you can make an informed decision about where your money goes. There is a new edition costing $6.00 has been completely revised and updated, and is also available as the Shop Ethical! iPhone app.
Activity 14 Visit the Ethical Consumer Guide at www.ethical.org.au. List some items that you regularly use in your workplace or home and find out what brands are more ethical. __________________________________________________________________________________ __________________________________________________________________________________ __________________________________________________________________________________ __________________________________________________________________________________
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Carbon Offsets Voluntary compliance in many areas can hugely reduce your ecological footprint and help to achieve a carbon neutral status. But it can be very hard and businesses opt to offset their unavoidable emissions by purchasing carbon offsets. Carbon offsetting is the process of measuring greenhouse gas emissions and then compensating for, or "offsetting" these by investing in projects that reduce the amount of greenhouse gas emitted into the atmosphere. For example, for The Alto Hotel to be carbon neutral it has invested in a renewable energy plant in India. This energy plant burns rice husks at high temperatures so there is low CO 2 emissions and clean energy is produced. The Carbon Offset Guide Australia (COGA) is a good website that provides easy search access to find providers. COGA works with EPA Victoria and Global Sustainability. http://www.carbonoffsetguide.com.au/carbon-offset-guide-australia-0?sid=4753 For other documents that are relevant to meeting Commonwealth & Victorian Legislative Requirements and Voluntary Compliance see the end of this book
Reporting breaches or potential breaches of environmental regulations Breaches of regulations for businesses involved in hospitality (cookery) could be in a number of areas e.g.: •
Trade waste
•
Tipping oils or fats down the sink or into a storm water drain
•
Tipping chemicals or toxins down the sink a storm water drain
•
Spills of fats, oils, chemicals or toxins
•
Dumping rubbish in unauthorised areas
•
Pollution – odours from rubbish, and drains
•
Cigarette butts being thrown on the street because there is facility for disposal
•
Leaking gas
•
Leaking water
Importantly, these should be reported to the correct body or persons who can act to change or correct the breach. •
If the breach is easily fixable your supervisor should be informed and often an incident report form should be filled in.
•
If the breach is ongoing or large, the EPA should be immediately contacted (03 52264825 or http://www.epa.vic.gov.au). The EPA will work with the council and/or other relevant bodies such as the Water Authority to investigate the breach.
•
If the breach is an emergency such as leaking gas or a burst water main Emergency Services should be called on 000.
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Activity 15 How to identify and report workplace environmental hazards and seek out opportunities to improve resource efficiency Seek opportunities to improve resource efficiency • Follow enterprise plans to improve environmental practices and resource efficiency • Work as part of a team, where relevant, to identify possible areas for improvement to
work practices in own area. • Make suggestions for improvements to workplace practices in own work area Working in groups, list some environmental breaches that may occur in your workplace or in The Gordon’s kitchens, Café or restaurant. What actions would you take to identify and report the breach? What are the repercussions for the environment if you don’t report the hazard? Look for areas where environment and resource improvements can be made.
The Hazard
Identifying and Reporting the hazard
Repercussions of the hazard
The Area
The resource
The improvement
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Conclusion At the end of the day, we all want to live in a nice clean world but still have all those luxuries of life – electricity, clean water from the tap, hot water from our showers, heating and cooling, appliances that make our life easier, a toilet to get rid of our personal waste, shops that we can afford and transport that will get us from A to B. But with our current way of living, will that be the way of the future? We are not sustainable with our current practices so we have to change. In this unit you have learnt about many ways you can change your personal and workplace practices to become more sustainable. Dedication and commitment, no matter how small it is a great way to start. As you’ve seen, businesses that focus on reduction of their ecological footprint are flourishing –they are doing the right thing and customers love it. Let’s think about our resources and how we use them so we can make a difference. Recall what sustainability is “Enough for all forever”.
Other documents that are relevant to meeting Commonwealth and Victorian Legislative Requirements and Voluntary Compliance are as follows: Energy Efficiency Opportunities Regulations 2006 (Comm) www.epa.vic.gov.au/about_us/legislation/default.asp Environment Protection (Prescribed Waste) Regulations 1998 (Vic) National Greenhouse and Energy Reporting Regulations 2008 (Comm) National Greenhouse and Energy Reporting (Measurement) Determination 2008 (Comm) Water (Resource Management) Regulations 2007 (Vic) Water Industry Regulations 2006
ISO 14064: 2006 Standards for Greenhouse Gas Reporting The ISO 14064 standards for greenhouse gas accounting and verification provide government and industry with an integrated set of tools for programmes aimed at reducing greenhouse gas emissions, as well as for emissions trading.
Energy Efficiency Opportunities Act 2006 & Regulations The Energy Efficiency Opportunities Act 2006 took effect on 1 July 2006 (with an amendment in March 2007). It aims to improve the identification and evaluation of energy efficiency opportunities by large energy using businesses and, as a result, to encourage implementation of cost effective energy efficiency opportunities.
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National Greenhouse and Energy Reporting Act 2007 Under the National Greenhouse and Energy Reporting System (NGER System), registered corporations are to report annually to the Greenhouse and Energy Data Officer on the level of greenhouse gases emitted, energy produced and energy consumed or the reduction, removal or offset of greenhouse gas emissions achieved by its greenhouse gas projects. About 1,000 Australian companies currently report because they meet one or more of the specified thresholds for greenhouse gas emissions, energy production or energy consumption. See summary of the Act at www.nger.com.au/assets/pdfs/ngerfactsheet.pdf
Commonwealth Carbon Pollution Reduction Scheme www.climatechange.gov.au/government/initiatives/cprs.aspx The Carbon Pollution Reduction Scheme (CPRS) is an emissions trading scheme which will use a cap and trade mechanism. The cap - an upper limit on the country’s carbon pollution that will be reduced in future years. On 27 April 2010, the Prime Minister announced that the Government has decided to delay the implementation of the CPRS until after the end of the current commitment period of the Kyoto Protocol and only when there is greater clarity on the action of other major economies including the US, China and India.
Kyoto Protocol Australia's ratification of the Kyoto Protocol came into effect on 11 March 2008. The Kyoto Protocol aims to reduce the collective greenhouse gas emissions of developed country parties by at least 5 per cent below 1990 levels during 2008 to 2012 – referred to as the first commitment period. Read more at www.climatechange.gov.au/government/initiatives/kyoto/kyoto-protocol-works.aspx
Triple Bottom Line Reporting in Australia or Sustainability Reporting Triple Bottom Line (TBL) reporting is becoming an accepted approach for organisations to demonstrate they have strategies for sustainable growth. TBL focuses on decision-making and reporting which explicitly considers an organisation's economic, environmental and social performance. Reporting can be done through GRI as per below. See the Australian Govt publication at www.environment.gov.au/sustainability/industry/publications/indicators/index.html
Global Reporting Initiative (GRI) This framework sets out the principles and indicators that organizations can use to measure and report their economic, environmental, and social performance. Sustainability reports based on the GRI framework can be used to benchmark organizational performance with respect to laws, norms, codes, performance standards and voluntary initiatives; demonstrate organizational commitment to sustainable development; and compare organizational performance over time. See G3 guidelines at www.globalreporting.org
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Product Stewardship Product stewardship is an approach that ensures that the environmental impacts of a product are responsibly managed during and at the end of the product's life. In the case of refrigerant gas, product stewardship centres on the recovery and destruction of gas at the end of life, either during equipment maintenance or decommissioning. This product stewardship licence condition is about taking responsibility for the entire lifecycle of the product imported. See more on Product Stewardship at: www.environment.gov.au/atmosphere/ozone/publications/stewardship-faq.html
Green Office Program A Green Office program puts energy and waste saving measures into practice e.g. by purchasing of recycled paper, turning off lights in unused areas, recycling glass, cans and paper, etc. See Swinburne University’s Green Office site at: www.swinburne.edu.au/ncs/swingreenoffice www.energyrating.gov.au/library/pubs/greenofficeguide.pdf
ecoOffice: Green Resources for Australian Business www.ecoofficesupplies.com.au/pages/links.html
Green Purchasing See the City of Kingston’s Green Purchasing Policy at: www.kingston.vic.gov.au/Files/Green_Purchasing_Policy.pdf
Sustainable Supply Chain Management (SSCM) Also known as Green Supply Chain Management (GSCM). The aim of SSCM is to create supply chains that perform well economically, socially, and environmentally.
McDonald’s website For information on Sustainable Supply Chain CR&S Chapter 4 at: http://mcdonalds.com.au/about-us/responsibility
Lend Lease SSCM policy at: www.lendlease.com.au/sustainability/ourInfluenceSummary.html#/our-influence-summary Listen to this online podcast “5 major challenges to green supply chain management” at http://vimeo.com/13887169
Victorian Government Sustainability Policies www.sustainability.vic.gov.au/www/html/1620-sustainability-in-government.asp
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Sustainability Victoria - Energy & Greenhouse Management Toolkit www.sustainability.vic.gov.au/www/html/1938-energy-and-greenhouse-management-toolkit.asp? intSiteID=4
Victoria’s Climate Change Action Plan www.climatechange.vic.gov.au/index.html
Australian Govt Dept of Climate Change www.climatechange.gov.au
Wesfarmers Sustainability Report 2010 http://media.corporateir.net/Media_Files/IROL/14/144042/Wesfarmers_2010_Sustainability_Report.pdf
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Participate in environmentally sustainable work practices I The
Glossary Add terms and definitions to the glossary that relate to sustainability
Term Carbon dioxide equivalents (or CO2e) Carbon Neutral
Carbon Offset
Definition Measures used to assess the effects of greenhouse gases on global warming in terms of carbon dioxide. E.g. methane and nitrous oxide are "converted" into CO2. Having a net zero carbon (or CO2e) footprint. This can be achieved by reducing carbon emissions and/or offsetting unavoidable carbon emissions. The process of measuring greenhouse gas emissions and then compensating for, or "offsetting" these by investing in projects that reduce the amount of greenhouse gas emitted into the atmosphere.
Energy Nonrenewable
Energy from fossil fuels. E.g. coal, petroleum and natural gas.
Energy - Renewable
Energy from e.g. sunlight, wind, geothermal, rain and tides.
Ethical
Following the rules, standards and principles of right conduct.
Fossil fuels
Nonrenewable energy sources such as coal, petroleum and natural gas.
Greenhouse gases
Trade Waste
Gases in The Earth's atmosphere that trap heat. The most important ones are water vapour, carbon dioxide, methane, nitrous oxide and ozone. Trade waste is wastewater from commercial businesses and industry. It is sometimes referred to as industrial wastewater, industrial sewage or industrial effluent.
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Term
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Definition
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References: Alto Hotel http://www.altohotel.com.au/green-star-accommodation-melbourne.php Do Something http://dosomething.net.au Dee. J. 2010, Small Business, Big Opportunity: Sustainable Growth. Sensis Pty Ltd. ISBN978-09807228-1-9 Energy Rating http://www.energyrating.gov.au Environmental Protection Authority,Victoria. URL http://www.epa.vic.gov.au/ (accessed Feb 2011) La Madre Bakery http://www.lamadre.com.au/index.asp SIT07 V2.2 Tourism, Hospitality and Events Training Package. Service Skills Australia. Commonwealth of Australia 2010. Sustainability Victoria. URL http://www.sustainability.vic.gov.au/www/html/1517-home-page.asp (accessed Feb 2011) Understanding Climate Change. http://www.climatechange.vic.gov.au/what-is-climatechange/understanding-the-science (accessed Feb 2011)
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