Environmental_Issues_Facing_the_Hospitality_Industry

Question 21 Danielle Strongman There are many environmental issues facing the hospitality industry Discuss the range of strategies AND/OR procedures available to work in an environmentally sustainable manner in the hospitality industry ***NEED STATISTICS!!! Under the Protection of the Environment Operations Act 1997 (NSW), is the main piece of NSW environmental legislation covering water, land, air, and noise pollution and waste management. Hospitality industry workers must be compliant to the rules set by legislation to work in an environmentally sustainable manner, because prosecution and penalties may result in breaking the law. Hospitality organisations generate enormous energy requirements thus having a negative impact on the environment. Efficient energy use is achieved by means of a more efficient technology or course of action rather than by changes in individual behaviours. Establishments can become more efficient by implementing various strategies and procedures for Example; fitting energy saver lights, maximising the natural light by considering various ergonomic designs that best suit the building. Install a sensor driven automatic building management strategy to regulate temperatures throughout the establishment. Adopt alternative energy source i.e. solar energy through solar panels. Ensuring large generators to smaller electrical appliances are kept in good working condition to minimise their need for minimising energy consumption, and also educating employees and guest on energy minimising techniques. The hospitality businesses produce a range of waste material, in very large quantities. The industry must decrease the amount of waste entering landfills and increase the amount of waste that can be recycled. Establishments within this industry can implement strategy schemes like the Waste management Hierarchy where it goes through the steps of avoidance, Re-use, Recycle, Dispose. To contribute to the overarching goal minimising waste that cause toxins and pollution to enter the atmosphere. Paper is a common waste product entering landfills, rather than being recycled. Paper creates methane gas which is a major green house gas that contributes to global warming as it breaks down. Plastic is a main contributor that pollutes forests, rivers and oceans. Plastic is toxic and non-biodegradable as it secrets harmful toxins i.e. CO2 and methane, and remains in the environment for hundreds of years. These are common waste products are just an example of the type of waste that can be minimised through alternate approaches and minimising and awareness strategies and procedures for example; Implementing accurate ordering, serving and stock rotation, correct calculations for food services, discontinue the use of single-use items i.e. plates bowls and cups. Using recyclable products and implementing recycling where possible, reduce packaging materials that accompany food and beverages thus buy products in bulk contributes to less waste that requires disposal from the establishment. Also by donating all leftovers that would otherwise be thrown out to shelters is an effective procedure in minimising wastage. Develop and implement a program to sell or donate unwanted furnishings, fixtures and equipment thus keeping them out of landfills. Water is a readily overused resource within the hospitality industry, thus there are strategies and procedures for hospitality workers to incorporate on a day to day basis to minimise the amount used. For example ensuring dishwashers are running efficiently, exchanging kitchen appliances with low water users. Hosing down areas and tending to the garden in the evening or early morning to reduce the amount of water evaporation. Implementing a water management system that regulates water flow throughout the establishment, reporting and leaks. Avoidance or minimisation strategies regarding resource use is imperative to work in a environmental sustainable manner for example; Purchasing sustainable products, regular maintenance of tools and equipment, identifying, reporting and rectifying equipment faults, and the use of biodegradable and nontoxic materials. By examining and monitoring relevant information and data relating to resource use i.e. bills, meter readings, the frequency of waste collections. Comparisons should be made. Audits need to be conducted to assess the impact of new practices e.g. waste audits and the impact of product packaging. There are many electronic and manual tools available to measure and document resource use including checklists (use to check competency levels of staff), databases & spreadsheets (records resource use on a daily or weekly basis) and stock control tools (provides formal documentation of resource use i.e. incoming stock ensuring minimal wastage) A range of mindful strategies and procedures must be implemented by each worker to work in an environmentally sustainable manner.