SITXENV001A

1. SITXENV001A Participate in Environmentally Sustainable Work Practices

2. Element 1Identify current resources used within the workplace Resources are used every day to do our jobs, run our home and go about our daily business. • Every organisation has an impact upon the environment and its resources. If we can minimise risk, then we can also increase opportunities for the business.

3. Environmental issues for businesses • Air • Water • Noise  • Waste • Natural resources • Land and wildlife

4. Minimise risk • Effective policies and procedures need to be in place • Training • Supervision • Report all environmental hazards

5. An organisation can reduce its environmental impact by • reducing the resources used and/or • using its resources more efficiently and/or • using alternative environmentally friendly resources.

6. Measure and document current usage Once recorded, data can be analysed and ways can be researched to minimise the impact that their use will have on the environment.

7. Workplace procedures for documenting resource usage • Desktop assessment - invoices, purchase orders, waste disposal records and stock takes • Physical assessment - usage of selected resources using checklists is measured and recorded

8. Ecological Footprint This is the measurement of human demand on the Earth's ecosystems. http://www.myfootprint.org/en/about_the_quiz/what_it_measures// http://www.epa.vic.gov.au Calculate your footprint!!!!!

9. Measuring and Calculating our Environmental Foot Print • By tracking the resources used and the waste products generated from that usage • By making use of waste flows and converting the waste to another product that can be used by us or others i.e. food waste can be turned to compost for gardens.

10. Activity Using newsprint paper and bright pens, choose a product and create the life cycle of that product from resources used to all by - products of the Manufacturing process and beyond.

11. Potential Hazards • Air - fossil fuels for energy, transportation • Water – contaminants • Waste - oils and fats • Poisons, chemicals and other hazardous substances – cleaning products, acids, heavy metals, pesticides or herbicides

12. Environmental Hazard Management Plan • Procedures include how dangerous goods should be handled, stored, used and disposed of • The steps to follow in the event of an environmentally hazardous situation.

13. Environmental Hazard Management Plan Should include: • All Environmental Legislation the organisation must comply with • Licences and permits required for the organisation to operate • The operational plan, including details of how the organisation will comply with the environmental regulations

14. Responding to hazards • Investigation may include: • Finding ways to make existing work practices environmentally sustainable • Modifying and maintaining equipment as required to support these practices • Co-ordinating staff training

15. Responding to hazards • Exploring alternative workplace policies and procedures • Encouraging consultation with employees • Consulting with specialist personnel such as Environmental Officers or Workplace Health and Safety Representatives or Committees.

16. Comply with Environmental Regulations Why comply? • Legal – • Stakeholders – • Public Image – • Reduce Ecological Footprint –

17. Environmental Regulations • International - ISO 14000 • Commonwealth – National Greenhouse and Energy Reporting (NGER) Act 2007. • States and Territories – NSW pollution of the environment is regulated by the Protection of the Environment Operations Act 1997(POEO Act) • Local governments – As above policed with the EPA

18. Help with Compliance Industry Bodies, e.g. Restaurant & Caterers, MEA, AFTA, IATA. Operational Permits, organisations may need to hold permits and licenses to conduct certain aspects of the business

19. Help with Compliance • Organisational procedures – Each organisation is responsible for ensuring all staff and business activities comply with the relevant laws and regulations.

20. Report breaches or potential breaches • Each organisation is legally bound by legislations, permits and regulations • Swift reporting allows swift action to correct the breach. • To reduce potential harm to the environment. • Stakeholders are reassured of the organisations commitment to the environment. • Each individual is personally responsible for reporting breaches.

21. Documentation and reporting Each organisation will have its own policies and procedures Any breaches need to be reported under the relevant permit or licence as soon as possible to the relevant staff member.

22. Improving environmental practices and resource efficiency Develop and implement policies and procedures to assist employees in ensuring resources are used and disposed of in an appropriate manner to reduce the impact on the environment.

23. Environmental Management Plan/Policy”, or an “EMP”. • Ensure consumables are used by the use by date • Printing to double sided paper • Use recyclable products • Recycling of all rubbish • Ordering products from ‘green’ suppliers • Provides details regarding the organisations environmental policies relating to all staff, suppliers and subcontractors

24. The EMP should also include details on how the organisation will monitor and report on resource usage. When developing these plans consult with employees and other stakeholders.

25. The types of plans, policies and procedures likely to be effected by changes include: • Standard Operating Procedures • Waste, Water and Energy management plans • Accreditation policies like Green Table • Preferred supplier agreements

26. Innovation May include: • a new product or enhancement to a product or service • a new work practice or new operation

27. Encouraging staff to identify opportunities to improve operations or procedures can lead to improvements in operational efficiency and effectiveness as well as customer satisfaction.

28. Simple changes to minimise environmental risks • Switch your energy consumption to green energy with your energy provider • Purchase carbon offsets to balance out emissions • Switch to natural gas • Reduce your hot water system temperature to 65ºC.

29. Can you think of other ways to minimise risk?

30. Accreditation Schemes • Climate Action (EcoTourism Australia) • Green Star (AAA Tourism) • Green Globe (EC3 Global) • EcoClubs (ClubsNSW) - • Green Table (Restaurant & Catering)

31. A read only copy of the resources can be found on the Hunter Institute portal. Go to sharepoint/Tourism and Hospitality/shared documents It is saved under GreenSmart project If you have any problems refer to your head teacher.