Bsbsus 201 Assessment 1 Part A PDF

Preview

Summary

pass...

Description

BSBSUS201A Participate in environmentally sustainable work practices

Project Part A Theory Assessment

STUDENT NAME: STUDENT ID:

Prasidha Giri 0000014355

(if applicable) DOB: ASSESSMENT DATE: STUDENT DECLARATION: STUDENT’S SIGNATURE:

22/09/1995 04/07/2021 I certify that this is my own work.

ASSESSOR’S NAME: ASSESSOR’S COMMENTS:

 SATISFACTORY ASSESSOR’S SIGNATURE: DATE:

 NOT YET SATISFACTORY

Part A: Develop an Environmental Management Plan

Step1: Create a ‘Green Team ‘ Going green for a company must needed in this generations. So, creating green team in a company will help to save money, energy as well as it will help saving the environment. Backgrounds of committee members: Prasidha giri - Environmental Manager Subash dhitial financial manager Navaraj acharya – Purchasing manager. Sasuke uchiha – Marketing manager

Naruto uzumaki – Human Resource Individual roles in a committee:    

Develop, implement, and manage operational infrastructure for sustainability programs and practices. Programs should be monitored and measured, and changes should be implemented. Organize public relations and communications initiatives; submit awards applications. Capture, measure and report on environmental operations so that data can be used to prioritize goals and action plans.

Communications channel:  Social media (Facebook, skype, WhatsApp etc.)  Telephone  Meetings

Provisions to meet legislative requirements (refer to the provided links in your text)  

List the environmental regulations of your local government that are relevant to your work in the workplace. Identify any resources and initiatives that exist or are available in your state to help the business reduce its waste and use resources more efficiently.

Provisions for fostering team understanding and including all employees in environmental processes:  Reducing the negative impact on the environment.  Community responsibility of businesses Step 2: Identify current consumption. The areas to be monitored are as follows:

Gas Electricity Water Waste Sewerage Suggestions for audit for these areas are:  Disseminates research findings to the industry.  Sustainable Resources  Work together with governments and industry Techniques for identifying current consumption are:  Provide rules to help businesses in specific industries operate in a more environmentally friendly manner.  Create a sense of social responsibility as well as a useful marketing tool.  The creation of a plan of action.  Reports of evaluation  benchmarking Recycling provisions for all departments within your organisation: Using a recycling product for company. Finding a company who can look after the recycling process. Breaches or possible breaches within the organisation and how you would determine these:

 

determine whether, on the balance of probabilities, a breach of the Code of Conduct has occurred; and decide what, if any, sanction(s) is appropriate in all the circumstances.

Step 3: Compare to Best Practices Industry benchmarking and green globe program can be the best practices for the business to practices

environmentally sustainable work.

Step 4: Make Green Changes This part will cover the waste efficiency, energy efficiency and water efficiency to reduce the water, energy gas, electricity and waste can be reduced effectively. Waste efficiency  Use recyclable product for business.  Educate your staff about waste management.  Use FIFO method Energy efficiency:  Educate your staff for proper use of energy.  Promotion of energy saving in the business.  In the common spaces of staff members, there is a demonstration of corporate commitment. Water efficiency:  Use technology to save the water in the washroom or water using department.  Acknowledge your staff of importance of water saving.  Reduce the amount of energy used in the transportation and treatment of water and waste.

Step 5: Monitor and Improve Following are the steps to monitor and improve to keep less wastage from the business. Let us do the research of kitchen department.     

Problems: Food waste Issues: ordering excessively Recommended Actions: Order as per requirement Revision Dates: 28 of June Person(s) responsible: kitchen head chef.

Restaurant front.  Problems: Water waste  Issues: Not maintaining the broken tap  Recommended Actions: fix the broken tap.  Revision Dates:12 of June  Person(s) responsible: front Manager.

References: http://www.sustainabilityroadmap.org/strategies/greenteam.shtml#.YNsqfegzaUl https://www4.enphase.com/en-au/support/what-consumption-monitoring https://www.dandlofficepartitioning.com.au/wp-content/uploads/2020/09/recycling-and-reusing.pdf https://www.sustainability.vic.gov.au/recycling-and-reducing-waste https://environment.des.qld.gov.au/management/policy-regulation...