Monitor Environmentally Sustainable Work practices

Implement and Monitor Environmentally Sustainable Work practices

Assessment Task Instructions for Students:

Students are required to research and complete ALL twelve questions in relation to waste recycling.

The scheme used MUST be selected from the list below.

Imagine you have been asked to launch a waste recycling scheme for your workplace.

You are to select ONE scheme from the list below:

  1. paper recycling
  2. introducing a combined recycling program
  3. recycling biodegradable kitchen waste.

Based on one of the above schemes, please complete the questions below.

NAME OF SCHEME __________________________________

  1. What information would you need to have prior to implementing this type of recycling scheme?
  1. What targets would you set for this scheme?

Please provide specific detail e.g. progressive timelines and percentages/quantities.

  1. A) What would be the costs that you would expect to incur from implementing this scheme?

B) How would you justify these costs?

  1. How would you communicate with the following stakeholders to consult, seek feedback from and report on the success of the scheme:

A) Management

B) Colleagues

C) Suppliers

D) Would these reports be presented in the same way?

E) If yes why, if no why not?

  1. How might you apply continuous improvement to your scheme after you have achieved your initial targets?
  1. List and provide a brief explanation of the following that are relevant to a restaurant in the ACT:

a) environmental legislation

b) environmental regulations

c) environmental codes of practice

d) Where could you find the above information if it wasn’t available in the workplace?

  1. Provide two ways you can check compliance in the workplace with sustainability regulation requirements?
  1. List and explain the ways in which you could ensure that your suppliers have implemented and follow sustainable practices.
  1. What may be some Work Health and Safety (WHS) issues and requirements in relation to implementing the following into the workplace for improved sustainability

A) implementing new processes

B) implementing new procedures

C) implementing new equipment

  1. How does the recycling program you have chosen demonstrate corporate responsibility and quality assurance for environmental sustainability?
  1. When would you seek input from stakeholders to assist in setting environmental targets for improvements?
  1. Provide TWO examples of how you might benchmark environmental and resource sustainability in the hospitality industry

Time Allowed:  Due date is 11.55pm Tuesday 23rd October 2018.

Assessment Range and Conditions:  This is an open book assessment.

Students are required to access eLearn and a variety of websites to research their chosen recycling scheme.

Materials Provided:  Internet access, government and other relevant website links on eLearn.

Materials you may need: Access to an electronic device and the internet.

Information for Students:  You may have two (2) attempts for this assessment.

  • If your first attempt is not successful, your teacher will discuss your results with you and will arrange a second attempt.
  • If your second attempt is not successful, you will be required to re-enrol in this unit.

Only one re-assessment attempt will be granted for each assessment item.

Expert Partial Solution 

  1. What information would you need to have prior to implementing this type of recycling scheme?

Before beginning the restaurant’s paper recycling program, I would find out what materials our current waste management provider recycles and how they need to be separated. I would consult some top firms of waste management like Remondis Australia, Cleanaway Innisfail Recycling Centre and JJ Richards & Sons. Once I figure out what can be recycled, I would then talk to both the front- and back-of-house staff so they understand how to properly dispose of recyclables. Also, be sure to emphasize to other employees the importance of properly sorting out the paper waste before throwing them in their respective bins. Any food particles left behind on recycled items can contaminate and ruin the recycling batch, so it’s best to have them cleaned up before they’re collected. I would gather all the relevant information from our collector in regards to how much paper waste is collected from the restaurant coupled with some input from the management of the restaurant. Investigating whether or not there is the readily available market for the recycled paper within the local area would be essential before implementing the scheme. Another key aspect would be looking for information on the most viable methods of sorting out the recycling batch, for instance, by texture, size or color, considering that paper is easy to recycle (Virtanen & Nilsson, 2013). Other forms like corrugated, wrapping, and packaging papers among other types of paper are usually checked for recycling suitability before the process.

  1. What targets would you set for this scheme?

Please provide specific detail e.g. progressive timelines and percentages/quantities.

TargetProgressive TimelinesPercentages/ Quantities
To reduce hazardous environmental effects associated with poor disposal of paper in a new strategy to address poor utilization of waste paper. This objective will be achieved through partnership with the current waste collectors and local businesses engaging in paper recycling.The first phase of the recycling scheme would be implemented by 2020 from a 2017 base year. The progress of the scheme by 2020 will be traced from 2017 paper recycle levels.Achieve 25%
Promoting efficiency of paper use, reduce waste and increase its subsequent recycling. This will be done through improvements such as paper efficient kitchen practices and sustainable packaging.Continuous evaluation on a weekly basis to identify the strengths and weaknesses of the scheme.Achieve 40%
Elevating and supporting sustainable kitchen practices with respect to paper use. This will be done in collaboration with all the staff members by encouraging restaurant recycling.Adopting a continuous assessment of the sustainable kitchen practices on a weekly basis.Achieve at least 70% overall uptake.
Building on the momentum of existing schemes on recycling restaurant waste and efficiency by identifying alternative practical solutions.Having monthly evaluations during the first year and subsequent quarterly evaluations.Achieve at least 35% efficiency.

 

  1. A) what would be the costs that you would expect to incur from implementing this scheme?
  2. B) How would you justify these costs?
ActivityEstimated Cost in US dollarsPerceived Benefits
Purchase of recycling bins and containers. This would also involve placing them strategically within the restaurant premises to facilitate easy collection of the waste paper (White & Duram, 2013).20 recycling bins each costing 5 dollars.Improved and controlled collection of waste paper through the increased points of collection.
Purchase of 1 set of small waste paper recycling machine.At a discounted price of 8,000 dollars.Using it in the production of other products such as simple tissue papers which would be sold to earn the restaurant some amount of revenue. An estimated production of 100 set of rolls would be made on a daily basis.
Strengthening the efforts of paper recycling by creating awareness on its importance and training the staff members on the viable practices. 5 employees will be trained on the machine operations and maintenance.5,000 dollars

 

 

 

 

 

 

 

Total costs- 13,100

Proper understanding and increased uptake of the sustainable paper recycling practices by employees.

 

I would justify these costs by carrying out a cost-benefit analysis. It is a process business use to analyze decisions (Boardman, Greenberg, Vining, & Weimer, 2017). The business or analyst sums the benefits of a situation or action and then subtracts the costs associated with taking that action.

  1. How would you communicate with the following stakeholders to consult, seek feedback from and report on the success of the scheme?

Management

Participation by stakeholders leads to empowerment and to joint ownership of the project (Munsaka, 2013). There would be a consultation process that moves to negotiations and ends with joint decisions. Sessions to deliberate on the progress would allow for feedback from the management and provide monthly reports on the same. Weekly memos and reports will be prepared for updating the management. Job descriptions and project manuals will be provided…Read more

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