BSBSUS201 Participate in Environmentally Sustainable Work Practices

Learner guide
Participate in
environmentally sustainable
work practices
BSBSUS201
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Contents
Overview ........................................................................................................ 3
Section 1: Identify current resource use......................................................... 3
Section 2: Comply with environmental regulations....................................... 25
Section 3: Seek opportunities to improve resource efficiency ...................... 33
Glossary ....................................................................................................... 45
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BSBSUS201 Participate in environmentally sustainable work practices
Overview
What do you think of when you hear the words ‘environmental sustainability’, ‘carbon
footprint’, ‘global warming’, ‘greenhouse emissions’, ‘ecological change’ or ‘grey water’?
What’s your understanding of the current environmental state of our planet? More
importantly, what are you doing to improve its current state?
You may already recycle, use green shopping bags, or have a water tank, but is this
enough? Though these are all things that help us to live more sustainably, there’s a lot
more we must do. The Earth cannot sustain the current human consumption rate. It takes
about one year and four months for the Earth to regenerate what we use in a single year.
So, what do the terms ‘sustainability’, ‘global warming’ and ‘footprints’ mean? They mean
your future: being aware of the direct and indirect impact you have on the environment in
every aspect of your life, personal and professional.
You can make a difference in your workplace by being aware of environmentally

hazardous practices and recommending solutions to management.
Let’s look at what you will learn on completion of this unit.

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Section 1: Identify current resource use
Section 2: Comply with environmental regulations

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Section 3: Seek opportunities to improve resource efficiency

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1 Section 1:
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Identify current resource use

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Let’s look at what you will learn on completion of this section.
• Identify workplace environmental and resource efficiency issues.

• Identify resources used in own work role.
• Document and measure 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.
What’s happening to the world?

Click on the TV.
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The Earth is changing.
From the South Pole, all the way to the North Pole and everywhere in between, global
warming is shaking up the natural rhythm of the world and affecting life and the
environment as we know it.
Glaciers and ice sheets in the Arctic Sea, Greenland and Antarctica are being destroyed.
As a result, we are seeing movement from some animal species and a decline in others.
Deforestation in Indonesia and Malaysia is having a devastating impact on many critically

endangered species.
Hurricanes and storms are likely to be stronger than ever before and floods and droughts
are expected to be more common with the global change in climate.
Farmers around the world can expect many challenges as they try to adjust to the
unpredictable weather and the unlikelihood of crops growing in extreme conditions.
As for disease, well you can expect that to spread too, particularly with the help of
mosquitoes who carry malaria.
Pollution is everywhere and in so many different forms it’s a wonder how anything
manages to survive.
It’s clear we need to take action to save our land, but what about in our oceans? We’ll look
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at this next.
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[Source: National Geographic www.nationalgeographic.com, accessed January 2016.]

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What’s happening to our oceans?

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Click on the tabs to find out the answer.

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On t he rise
You’ve probably heard that sea levels are on the rise, but do you know by how much? 3.5
millimetres per year since the early 1990s.
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That might not sound like a lot, but this rise is causing floods, land erosion and
contamination of agricultural soil. It’s also endangering fish, plants and birds and
threatening major coastal cities. Millions of people are at risk of losing their homes, and in
some cases, whole islands are being taken over by the ocean.
This is not a prediction for the future, this is happening right now.
As temperatures rise with global warming (affected by humans emitting carbon dioxide
into the atmosphere), it’s the oceans that are absorbing the brunt of this heat. This
increase in temperature is affecting the lifecycle of all marine life.
Pollut ion
Pollution is the introduction of contaminants into a natural environment that causes harm,
instability or disorder to the ecosystems. It can take many forms and causes much
damage. For now let’s concentrate on water pollution.
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Ever wondered what all the fuss is about with organic farming? Not only do farming
chemicals pollute the food you eat, herbicides, fertilisers and pesticides are all released
into the environment in some way, for example, into the soil which animals feed off, and
into waterways which eventually lead to ocean bays and deltas creating many dead zones
where no marine life can exist.
Waste material, sewage, cleaning chemicals and detergent all end up in our oceans and
are ingested by our marine life. Think about that the next time you eat fish at a restaurant.
The ‘fresh catch of the day’ may not be that ‘fresh’ after all!
Oc e a n t ips
You most likely know what your local rubbish tip looks like. Imagine one the size of Texas
and dump it into our ocean. This is what you will find in the North Pacific. Sadly this is not
the only ocean tip out there, and they're all growing in size.
Ocean tips are created when currents collect the debris that is littered into our oceans by
humans (at sea or on land) and form a giant floating tip of plastic and other trash.
N oise pollut ion

It’s not just waste and chemicals that are polluting our oceans. Sound waves can travel for
miles in water and can disrupt the migration, communication, hunting and reproduction of
marine animals and mammals (such as whales and dolphins). Think about that next time
you hire out a jet ski, take a cruise, or go on a speed boat. It’s not just the fishing boats
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and oil rigs causing havoc for marine animals.
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Fishing
Many live with the false belief that there is an endless supply of fish in the ocean. This is
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not the case. Fish simply cannot reproduce at a rate fast enough to keep up with the
number of fishing boats that are hauling them out of the ocean.
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Fishing is big money, and although there are regulations in place, there are many illegal
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fishing operations that take place on the ocean and are threatening many species. As
numbers of large fish diminish, commercial fishers are searching further down the food
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chain, affecting the oceans natural biologic rhythm.
One study revealed by National Geographic indicates that world fish stocks may even run
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out by 2048.
Ca rbon diox ide

The lifestyle we demand as consumers today results in billions of tons of carbon dioxide
(C02) and other greenhouse gases continuously being pumped into the atmosphere.
About one-third of this pollution is absorbed by our oceans, so it’s not surprising that
things are changing beneath the water’s surface.
When the ocean absorbs C02, carbonic acid is formed. This increases the acidity of the
water, affecting shell growth in some marine animals, deformities in others, changes in
coral systems, and the dynamics of the ecosystem as we know it.
If you think that’s something to be concerned about, wait until the ocean can no longer
store our carbon emissions. The less absorbed by the ocean, the more is left in the
atmosphere.
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T ourism
Fishing boats, scuba divers, jet skis, speed boats, snorkellers, kayaks and more! The
water sports that so many tourists enjoy worldwide can have an effect on delicate coral
systems, natural habitats of marine life and waterways in general.
What’s going on with our water supply?

Most people are generally aware that the world is facing a water shortage crisis. But do
you realise how bad the situation has become?
Click on the icon to find out more.

A large percentage of world’s population is already faced with water supply and water
quality problems. This is resulting in malnourishment, disease, farming issues and
degradation to land. Water supply is reaching its end in many parts of the world, and while
freshwater runoff is expected to increase over the next 30 years, the population is
expected to increase substantially more.
We can’t survive without fresh water, so it’s essential that we change habits and start
conserving it today. Everyone everywhere needs to take action.
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The hidden effects of water consumption
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Over-consumption of water has an effect on the environment in more ways than one.
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Click on the icon to find out what they are.

Building more dams means destroying vegetation and wilderness, the emission of
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greenhouse gases, and an upset to the natural ecological system.

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Wetlands, rivers and streams are degraded due to the amount of water we are taking from
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them and the amount of polluted runoff we put in. This also upsets the ecological system.
Billions of dollars are spent upgrading and repairing the damage we cause.
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What will happen if we do nothing?

Scientists can only predict what will happen in the future if we do not take drastic
measures to change our impact on the environment.
Click on the pictures to find out what inaction may result in.
T e m pe ra t ure s w ill rise

Some predict that the Earth will continue to get warmer, changing the entire ecological
system as we know it. The world will be facing a global fresh water crisis, fish supplies will
be depleted, many animal species will be extinct, and extreme and unpredictable weather
conditions are likely to occur (such as hurricanes and tornadoes) wiping out everything in
their path.
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Wa t e rs w ill rise
Glaciers will melt, sea-levels continue to rise and our whole world map as we know it will
be altered as the oceans reclaim masses of land. Some even predict the oceans to rise
enough to reclaim many of the cities along the US East Coast by 2100. More drastic
predictions include a complete meltdown of the Greenland ice sheet, and a sea-level rise
great enough to take over London and Los Angeles.
[Source: National Geographic www.nationalgeographic.com, accessed January 2016.]
Why is this my problem?

This is not just your problem, it’s everyone’s problem. But as individuals we need to take
ownership of what we do and take steps to reduce our impact on the environment. Every
person, everywhere on Earth can make a difference.
To begin, you need to understand why this is happening. Let’s get started!
Why is this happening?

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How much do you understand about the world’s current environmental situation? Think for
a moment about the issues we have discussed so far. Can you identify some possible
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reasons for the negative changes that are occurring to our planet?
You have 30 seconds to record your response.

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Click start to begin.

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How many reasons did you think of? Did you have global warming and greenhouse gas
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emissions? Let’s look at these and other causes of change over the next few screens.
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Why is all of this happening?

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To understand what is causing changes to our Earth, it’s important to understand a few
environmental terms.
Click on the environmental terms to learn more about them.
Globa l w a rm ing
Global warming is when the temperature of the Earth’s air and oceans increases. Most of
the global warming is a result of human activity and our continued burning of fossil fuels
(such as coal, petroleum and natural gas) and deforestation (clearance of forests for
reasons such as agriculture, lumber (glossary), infrastructure, roads).
Gre e nhouse e ffe c t

The greenhouse effect is the rise in temperature that the Earth experiences as a result of
greenhouse gases trapping the sun’s energy.
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The effect is much like a greenhouse used to grow plants, hence the name greenhouse
effect. Greenhouses are made with glass panels to let heat from the sun in and prevent it
from escaping. The result, a warm environment in which to grow plants in cold climates
and in winter. The effect is the same with a car parked in the sun. Heat travels through the
glass, warms up the car and cannot escape.
Effe c t on Ea rt h
Greenhouse gases in the atmosphere work in much the same way as glass panels on a
greenhouse. The sun beams energy through the atmosphere, passing through a blanket
of greenhouse gases. The Earth’s biosphere (air, land and water) absorbs the sun’s
energy and sends it back into the atmosphere. This radiated heat from the Earth is called
infrared rays. Although some of these rays make their way into outer space, much of them
are trapped in the atmosphere by greenhouse gases, which radiate heat. In the same way
a greenhouse or parked car heats up, so too does our Earth and lower atmosphere....only
we have no doors or windows to open!
Gre e nhouse ga se s
The greatest contributing gas responsible for the greenhouse effect is carbon dioxide
(C02). But the term ‘greenhouse gas’ actually relates to a number of different types of
gases, such as methane (released from grazing animals, agriculture and landfills) and
nitrous oxide (from refrigeration gases and fertilisers).
Each type of gas has different heat-trapping abilities and so they are often compared,
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based on their global warming potential (GWP).
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N ot all gre e nhouse ga se s a re ba d

The greenhouse effect is important for life to exist on Earth. If all of the sun’s energy
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bounced off the Earth and back into space with no heat absorption or radiation from
greenhouse gases, we simply couldn’t survive.
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We need the right amount of greenhouse gases to keep the Earth at the right
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temperature.
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The problem with today’s environmental situation is that human activity has increased the
level of greenhouse gases in our atmosphere, trapping more heat and warming the Earth.
Unfortunately, it only takes an increase of a couple of degrees to have a devastating effect
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on our environment.
What is a ‘carbon footprint’?

A carbon footprint is a measurement of how much greenhouse gas you’re responsible for
in your business or domestic lifestyle. Activities that contribute to your carbon footprint can
be both direct and indirect (glossary).
Click on the tabs to see which things enlarge your carbon footprint.
Dire c t
• Gas, oil, coal use
• Electricity use
• Car/motorbike use
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• Public transport use

• Transport for holidays/flights
• Food choices (packaging/organic)
I ndire c t
• House and furniture
• Clothes and jewellery
• Recreation, sport and leisure activities
• Cars (manufacturing)
• Food and drink
T re a d light ly!
Just about everything you do, use or buy results in the emission of greenhouse gases.
Reducing your carbon footprint is all about making responsible choices to reduce the
amount of carbon you are responsible for.
Basically, the more you buy, what you buy, where you buy it from, and how much you use
all makes a difference to environmental sustainability.
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What’s resource efficiency all about?

A resource is all of the energy and materials that are used to produce the product or final
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result of your work.
Click on the icon for an example.

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For a chef to prepare a customer’s meal, for example, they might need to use gas for cook
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top, electricity for a range hood exhaust fan, water to wash the vegetables, and lighting to
see what they’re doing. They might also need to consider toilets for the customer to use,
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cleaning detergents for the kitchen, restaurant and toilets, and a waste disposal system.
Resource efficiency is being smart about your use of resources.

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Renewable vs non-renewable
You may have heard of the expression renewable resources vs non-renewable resources.
Click on the pictures to find out more about each.
Re ne w a ble
A renewable resource is a resource that can be replaced by natural processes more
quickly than (or at least comparable to) the rate it’s consumed by people. Solar energy,
hydroelectricity, recyclable metals and wind are just four examples of renewable energy.
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N on-re ne w a ble
Fossil fuels, such as natural gas, petrol and coal, cannot be produced or generated
quickly enough to keep up with the human consumption rate. They are known as non-
renewable resources.
So, resource efficiency is not just about your use of resources, it’s also about your choice
of resources.
How does the waste management hierarchy work?

If you don’t manage waste properly, it causes pollution and environmental devastation.
Click on the dot points to find out how the waste management hierarchy reverses
this.
 It sets out preferred waste management practices from most to least desirable.
 It eliminates excessive wastage.
 It helps avoid disposal of waste that you could reuse or recycle.
 It minimises environmental risks.
 It maximises chances to improve environmental performance.
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Let’s take a closer look at the waste management hierarchy on the next screen.
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Waste management hierarchy from most to least preferred

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Click on the bins to learn more about the hierarchy stages.
Re fuse
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Refusing waste means saying no to unnecessary waste such as plastic bags, chemical
cleaners and polystyrene cups.
Re duc e
There are many ways you can reduce waste in the workplace.
• Buy products in bulk to minimise the amount of packaging used and disposed of.
• Use refillable containers or dispensers rather than individually packaged containers.
• Compost food scraps and donate leftover supplies to a charity to reduce food wastage.
• Wash fruits and vegetables and dirty dishes in still water, not running water.
• Install energy efficient appliances.
• Switch to fluorescent lighting.
• Switch off appliances, computers, televisions, heating, cooling and lighting when not in
use.
• Install flow restrictors or low-flow showerheads, toilets and taps.
• Consider installing solar panels and a rainwater tank.
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Re use
Ever heard of the saying ‘one man’s trash is another man’s treasure’? This is the concept
of reusing products. When you sell something on eBay, accept hand-me-down toys and
clothes, go to a garage sale, or donate goods to an opportunity shop, you’re reusing
resources and minimising waste.
Here are some ways different industries reuse products to minimise waste.
• Reusing scraps such as chicken bones to make stock in a commercial kitchen.

• Purchasing bulk containers for cleaning products.
• Reusing hangers in retail stores.
• Reusing containers from suppliers for storage of other products.
• Reusing plastic room keys in hotels.
Re c yc le
These days most people are familiar with the recycling process because it’s a service
provided to us by our local councils. Recycling in the workplace is no different to recycling
in the home.
• Separate used cardboard, glass, plastics and green waste from non-recyclable waste.
• Provide recycle baskets in guests’ rooms and foyers for used newspapers, plastic
bottles and other recyclable waste.
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• Provide a separate bin at reception and in conference rooms for white paper disposal.
• Buy recycled products such as recycled paper for the office, recycled toner cartridges,
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toilet paper and paper towels made from recycled paper.

• If you can, recycle water. It’s another great way to minimise waste.
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Remember, any waste you don’t recycle goes straight to landfill. Avoid this at all costs!
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Re c ove r
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Recovery takes waste and turns it into something that benefits the environment. Here are
some examples.
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• Material recovery (recycling)

• Energy recovery (reusing fuel)
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• Biological recovery (composting)
Recyclables are taken to a material recovery facility (MRF or ‘murf’). There, they are
sorted, baled and transported to reprocessing or treatment factories.
Re sponsible disposa l
Throwing waste away is the least preferred option, but sometimes you have no choice. If
you have to do it, at least do it responsibly. If you aren’t sure, check local council
regulations for specific waste disposal procedures relevant to your workplace.
Here are some general guidelines.
• Dispose of chemical and hazardous material safely and responsibly.

• Don’t throw batteries, toner cartridges, chemical containers, mobile phones,
computers, etc., in the general rubbish. They must be disposed of appropriately.
• Don’t pour hazardous chemicals or oils down the drain.
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Are you in 4th place?

Som e t hing w ort h c onside ring
When someone mentions ‘smarter waste disposal’ or ‘minimisation of waste’ the majority
of people think about recycling. Why? Simply sorting trash into recyclable and non-
recyclable bins is not enough. Recycling is fourth on the waste management hierarchy.
The first is to avoid waste altogether.
What’s being done about the environmental situation?

Governments, regulators, environmentalists and independent bodies have been
established worldwide to work together with industry, scientists and environmental experts
to completely understand the environmental situation we face.
Click on the tabs to find out more.
La w s a nd re gula t ions
There are international, federal, state and local laws and regulations that control what you
can and cannot do in certain situations.
It would be impossible to list all of the legislation here, but you can be sure that there is
legislation in place to protect every aspect of the environment. They include where and
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when you can fish, what you can put out on the kerbside as trash, what you can flush
down a drain, the type of petrol you must use in your car, how much water you can use,
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the type of chemicals you can use in your garden, products you can import, manufacturing
processes, disposal of chemical products, trees you can cut down on your own property,
reporting of environmental incidents, where you can build a house, and in some states,
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even the type of lighting, heating or windows you must use.
The point is, action is being taken. Whether or not the action is drastic enough to make a
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difference continues to be a worldwide political and environmental debate.

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Educ a t ion
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Environmental education is a big topic in government departments, workplaces and

schools. Industry and school education programs have been established to encourage
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individuals and groups to take a proactive approach in managing their impact on the
environment. Children are being educated early on how to look after their planet, and the
resources available to educate individuals are abundant.
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Government initiatives have been implemented to reward and acknowledge business
sustainability efforts, for example, environmental competitions, challenges and awards to
recognise schools that make simple changes, such as using recycled water for toilets.
Individuals are rewarded with financial incentives when they make changes such as
installing solar panels for the generation of electricity.
Ca rbon offset s
Carbon offsets are any activity that removes or reduces greenhouse gas emissions from
the atmosphere, for example, by avoiding deforestation, changing type of fuel used, or
switching to renewable energy sources.
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Organisations are purchasing carbon offsets to counterbalance the level of greenhouse

gases they emit in the running of their business. Although it’s not essential for you to
understand how the program works for this unit of study, it’s worthwhile knowing that
these programs exist in Australia and the reasons why some organisations are increasing
the cost of their products and services to allow for the purchase and trading of carbon
offsets.
Ca rbon t a x
To encourage manufacturers and suppliers to reduce their carbon emissions, the
Government charges taxes based on the amount of carbon they release into the
atmosphere. The idea behind this scheme is to make manufacturers accountable for the
pollution they cause and encourage them to find new and innovative ways to minimise
carbon emissions.
How can you make a difference?

You can make a difference by simply making lifestyle choices/changes that are
environmentally sustainable.
Click on the pictures to check out the changes you could make at home and in the
office.
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At hom e
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In your personal life, this may mean walking to the shops instead of taking the car,
switching off appliances, refusing plastic bags, purchasing recycled products, minimising
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waste, and cleaning with environmentally friendly products.
At w ork
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In the workplace, you can also make a difference by using environmentally sustainable
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work practices, participating in environmental education programs, and complying with

workplace environmental policies, legislation and by-laws.
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How do you minimise environmental risks at your workplace?

You can minimise environmental risks and maximise opportunities to improve business
environmental performance by following a few simple guidelines.
Click on the dot points to find out what they are.

 Minimise waste by implementing the waste management hierarchy.
 Ensure efficient energy use and seek alternative sources of energy, such as solar
heating.
 Ensure efficient water use in all areas of operations.
 Model environmental sustainable work practices throughout the establishment.
 Promote more efficient production and consumption of natural resources.
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 Measure and document current usage of resources.

 Identify and report workplace environmental hazards to appropriate personnel or
environmental department.
N ot e ...
It is your awareness of your environmental impact and a willingness to make a difference

that counts. Once you can identify products, activities and resources that are potentially
harmful to the environment, you can start making changes for the better.
What resources do you use to perform your role?

Every workplace and employee uses different resources to do their job. A retailer, for
example, uses very different resources compared to a chef, a manufacturer, hairdresser,
tour bus operator or office administrator.
Think back to what you learned about renewable and non-renewable resources earlier in
this section. What resources do you use to perform your role?
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You have 30 seconds to identify as many as you can.
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How many did you think of? Do you need water? Electricity? Gas, oil or fuel? These are
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only a few that may appear on your list. Let’s look at others common to a variety of
workplaces.
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Identify resources and environmental issues

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Click on the icon.

One of the best ways to identify environmental and resource efficiency issues is to look
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around the workplace and watch what people do. Look at what they use, how they use it,
and for how long. Pay attention to the products and process they apply.
Before you get started, it’s helpful to have an idea of specific practices to look out for.
Let’s look at some typical workplaces together. For now, focus on the identification of
resources and any potential environmental hazards. Don’t worry about solutions; we’ll get
to that later in section 3.
Exterior
To get started you don’t even need to step inside the workplace. There are already things
going on outside the building that you need to be aware of.
Click on the icons to find out what they are.
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Che m ic a ls
Windows are often cleaned with water and chemicals. Even if water usage
is kept to a minimum, the chemical residue that is left on the glass is
washed away, down drains and into the environment.
De sign
These days, buildings are designed with energy efficiency and smart use
of resources in mind. Consideration is given to reflective roofing, proper
insulation, the number and position of windows and maximising natural
light.
Older buildings can still make design changes to address energy efficiency
issues, so it’s worth taking a careful look at your workplace to see what
changes could be made.
Ene rgy
Garden lighting certainly looks attractive, and it’s also a great way to light
the driveway entrance for customers who use your business late at night.
But is it an efficient use of resources? Not if it is powered by electricity!
Fle e t a nd t ra nsport
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Businesses that have a vehicle fleet or offer a complimentary shuttle

service use non-renewable fuel at a rapid rate.
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Whether the choice in vehicle type is based on cost, comfort or energy,

efficiency is something every business should consider.
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Wa t e r
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Water features look attractive at the entrance of many buildings. However,

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due to evaporation, the water in the water feature needs to be refilled on a

regular basis. Water is a valuable resource that cannot afford to be
wasted.
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Front desk/service counter/administration

Click on the icons to find out what resources are used in administration and
reception roles.
Che m ic a l
Chemicals are used in the production of just about everything you find in
an office or at a service counter. So although the area may appear to be a
chemical-free zone, the choice of products purchased by the manager can
have a significant impact on the chemicals used and emitted during
manufacturing.
Staff use toner cartridges to operate printers and photocopiers, textas for
signage, pens to keep notes, and sanitisers to clean telephone headsets.
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These are all chemicals, so it’s important to use them efficiently if they
cannot be substituted for a more environmentally friendly option.
De sign
If the work area is not exposed to natural light, staff have to work under
artificial lighting for longer periods of time. This costs money and is an
inefficient use of our power resources.
Ene rgy
Energy is used to power computers, point of salepoint-of-sale terminals,
printers, photocopiers and telephone systems. It’s also used to provide
light and heating and cooling.
La nd a nd w ildlife
Where does your workplace source its furniture and fixtures from? How
much carbon was emitted during the manufacturing process, and how
many trees were cut down? If it’s made with imported timber, where has it
come from and what impact has this had on wildlife?
Choosing the cheapest imported option could be encouraging illegal

logging in some countries such as Indonesia, where deforestation is
having a significant impact on many endangered species including the
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Sumatran tiger, Sumatran rhinoceros, Sumatran elephant and Sumatran
orang-utan.
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Wa st e
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How many rubbish bins are in your work area? Are there separate bins for
different types of waste? Or do you throw all sorts of waste into the same
bin, recyclable or not?
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Can you identify the resources used?

By now you should have an idea of the sort of activities we’re looking for.
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On the next screen we’ll look at staff and customer toilets and bathrooms. Before we do,
see if you can identify the different resources used in this area of the workplace.
You have 15 seconds to record your answer.
I de nt ify t he diffe re nt re sourc e s use d in t his a re a of t he w ork pla c e .

How many did you think of? Water, cleaning chemicals and energy are three resources
that should definitely be on your list! Let’s look at the environmental issues on the next
screen.
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Toilets and bathrooms

Click on the icons to find out about resource efficiency issues in these areas of the
workplace.
Che m ic a l
Every cleaning chemical used eventually gets flushed down the drain or
toilet and into our waterways. As you’re already aware, this has an impact
on the environment’s ecological system.
Also worth considering is what happens to the cleaning product containers

when they’re empty? Are they recyclable? Where do they get disposed of,
and does this have an impact on the environment?
De sign
Yes, even in the toilets, design makes a difference. Installing dual-flush
toilets, for example, can improve water efficiency. Sensor taps and sensor
flush control urinals with flow restrictors are other design options available.
These days, most tap fittings and toilets come with a water efficiency
rating. This makes it easier to choose the best option for the environment.
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Ene rgy
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Do the lights always remain switched on, even when there’s no one using
the toilets or bathroom? This is definitely an inefficient use of resources
and something that would not take much effort to improve.
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It takes a lot of power to heat water in bathrooms, especially in a hotel with

hundreds of guest rooms! Can you think of a more energy efficient means
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of heating water?
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Wa t e r
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Did you know that a dripping tap can waste up to 31,000 litres in a year?
That’s enough to fill more than half of a domestic swimming pool!
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Dual flush toilets can save up to eight litres per flush compared to single-
flush toilets.
Food service areas

Click on the icons to see the resources and efficiency issues in this area of the
workplace.
Che m ic a l
Chemicals are used to clean the dishes, to clean and sanitise the work
area, in buckets when mopping the floors, and on the exterior of the glass
display cabinet and drinks fridge. Is this necessary? What types of
chemicals are used? Are they harmful to the environment, and what
happens to the containers when they’re empty? Perhaps there’s a more
environmentally friendly option.
17 2016 Edition
De sign
Design is very important when assessing the efficiency of equipment.
Manufacturers and suppliers have made it easy for you to choose the most
efficient option by placing stickers on appliances to show their energy
rating or water efficiency rating.
Even the design of your front door can have an impact on the environment.
A sliding door that opens and closes every time a customer walks by, for
example, makes it virtually impossible to regulate the internal temperature
of the establishment. Any split system or air conditioning unit has to work
overtime to keep up!
Ene rgy
Food preparation makes up a large percentage of any food services’
energy bill with refrigeration costs being the largest component.
Checking fridge, freezer and oven seals is a simple practice to ensure that
energy is not being wasted, as is checking the energy efficiency rating of
all electrical equipment.
Did you know that display case lighting can account for as much as 50% of
the energy running costs for the machine?* Leaving it switched on might
make the food look more appealing, but perhaps there’s a more efficient
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practice to use.
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Remember that anything you put down the drain ends up in the
environment. The more waste you put down the drain, the greater the
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impact on grease traps and the environment as a whole. All waste must be
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treated before being released into the environment. Businesses (including

all hospitality establishments) are charged a trade waste (glossary) fee
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based on the type and amount of pollutants they flush down the drain.
Scrape down plates and cutlery before rinsing them and empty oil and
grease into containers before washing them.
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Plastic cups, straws, plastic cutlery and plastic take-away bags are just
some of the items you might find in a food service business. Plastic wrap is
used to cover food items on display, sometimes whole cakes, and other
times individually wrapped items. Where does this packaging waste end
up? Landfill!
Wa st e
Some food service industries provide individually packaged sachets of salt,
pepper and sugar. This is hygienic and much easier than refilling
dispensers. But is it the best option?
Also consider the method used to clean up spills and wipe down tables.
Soiled paper towel cannot be recycled and must be disposed of. This is not
an efficient use of resources.
2016 Edition 18
Wa t e r
Getting out the mop and bucket is just a part of normal clean-up
procedures, right? No, it doesn’t have to be your only option. Sometimes a
broom might be more efficient, or an energy approved vacuum or steam
mop.
If your establishment is tastefully decorated with white linen tablecloths,

consider the amount of water you use to launder them, not to mention the
chemicals used to remove stains.
Commercial kitchen
Click on the icons to see the resources and efficiency issues in this area of the
workplace.
Che m ic a l
Here you’ll find an array of cleaning chemicals, detergents, sanitisers,
sterilisers and (caustic) oven cleaners. There are many options available to
consumers purchasing these types of products, some more
environmentally friendly than others. We’ll look at some options in Section
a
3 of this unit.
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By purchasing large containers of cleaning chemicals and using them to

refill spray bottles or dispensers (preferably diluted) you’ll minimise waste
disposal.
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De sign
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An in-sink disposal unit is a great design option for any kitchen, isn’t it?
Perhaps not! All of the food waste that is disposed of down the in-sink
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disposal unit can overload the grease traps designed to prevent grease, oil
and food from entering the sewerage system. This can block drains
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causing pollution and damage to the environment, not to mention

thousands of dollars in trade waste fees.
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Ene rgy
By now you should know what to look for when assessing energy
efficiency: type and number of lights, switching off appliances, purchasing
appliances with a high energy efficiency rating, checking fridge and freezer
door seals, maximising natural light.
Remember to look at processes as well as the work environment. For

example, defrosting frozen goods under running water wastes water,
defrosting them in the microwave wastes power. A better option is to
defrost them in the refrigerator overnight.
The dishes chosen by the chef are more important than you might realise.
The types of food products purchased and prepared encourage illegal
practices in countries everywhere around the world. Think about this next
time you hear someone request shark-fin soup.
19 2016 Edition
Wa st e
Do employees use plastic cling wrap for almost every type of food that
needs to be stored? Cling wrap cannot be washed, reused, recycled or
composted; it is waste that must be thrown away and added to the rest of
the trash in landfill.
What happens when there is an oversupply of food that is nearing its use-
by date? Do staff just write it off and dispose of it, or do they offer it to a
local charity? Remember that ‘reuse’ is above ‘recycle’ on the waste
management hierarchy.
Wa t e r
Inefficient water practices includes the following.
• Washing lettuce under running tap water

• Peeling and washing other vegetables under running tap water
• Rinsing dirty dishes and pots under running water rather than soaking
• Using a dishwasher on full cycle when economy cycle is suitable
• Turning on the dishwasher when the load is not full
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Accommodation services
as
Click on the pictures to see the resources and efficiency issues in this area of the
workplace.
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Che m ic a l
In many hotels, linen is taken to the establishment laundry where it is
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washed in chemical detergents. Stains are sprayed with more chemicals or

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bleached as needed. Consider the types of products used in your

establishment and whether or not they’re the best choice for the
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environment.
De sign
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Curtains and blinds are designed to do different things. They might be

installed to provide privacy, to simply decorate a room, or to let in filtered
light. For energy efficiency, blinds can be used to help insulate a room by
trapping in the heat in winter or blocking the heat out in summer.
External blinds and awnings can also help to keep the heat out in summer,
helping you save more energy on air conditioning.
Ene rgy
Do you keep televisions on stand-by? This is convenient for the customer
but not the most efficient use of resources, especially if no one occupies
the room for a number of days.
Consider the type of lighting used, the number of lights installed, and the
possibility of maximising natural light to avoid powered lighting altogether.
2016 Edition 20
Do guests leave air conditioners running all day while they are out
sightseeing or attending meetings? Heating and cooling unoccupied rooms
is a waste of energy.
Wa t e r
You can save water by encouraging guests to reuse their towels and by
changing linen on a weekly rather than daily basis.
Where does the establishment source its beauty and hygiene products
from? Most cosmetics and hygiene products are made from a range of
damaging chemicals. Many may also contain palm oil derived from palm
oil trees. The long burning fires required to clear land for palm oil
plantations is devastating for species such as the orang-utans and emit
greenhouse gases that are out of control.
How can you monitor usage and efficiency?

Observing work practices and resource usage is not the only way to identify efficiency
issues.
a
Click on the icons to see some other methods you can use.
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Ex a m ine supplie r invoic e s

Check out how much you’re paying for resource usage, monitor usage during peak
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periods and compare usage to previous invoices.
Supplier invoices show you what’s being ordered throughout the workplace including the
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type of products and size of packaging.

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Ana lyse re sourc e orde rs pla c e d a nd re sourc e (de sk t op) a udit s

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Look at what’s being ordered, where resources are being sourced from, and whether or
not these companies use environmentally sustainable work practices.
A
Managers should schedule resource audits to analyse and document resource usage and
identify opportunities for improvement.
Ex a m ine re le va nt inform a t ion a nd da t a

Examine internal and external information. Make use of the many business and
government departments who are experts in assessing resource efficiency and who are
willing to provide free advice on how you can improve practices.
M onit or e quipm e nt usa ge

Keep a log of equipment usage. Monitor frequency of use, thermostat temperatures and
maintenance logs.
Consider purchasing electrical meters. You can purchase these for business or the home.
They’re a relatively inexpensive means of monitoring power usage. They’re as simple as
using a double adaptor. Plug it into the power point, and the appliance into the meter.
Keep a written record of usage so you can compare results over a period of time.
21 2016 Edition
M e a sure usa ge unde r diffe re nt c ondit ions

The benefit of using electrical meters for individual appliances is that you can make small
changes and compare the results. For example, monitor computer usage while switched
on, in sleep mode, and while turned off at the power source.
You can monitor water and gas efficiency in a similar way. Implement change throughout
the establishment and compare results by analysing your gas and water usage meters.
De ve lop inspe c t ion c he c k list s

Develop and use tools such as inspection checklists to collect and measure relevant
information on organisation resource consumption. Include all work activities and
resources and remember to update the checklist any time a change is made to the work
area or activity.
M e a sure your c a rbon e m issions

There are many online calculators designed to help you calculate and reduce your carbon
footprint. Simply type ‘carbon footprint calculator’ into your internet search engine browser
and gain access to the many online tools and software options available.
Document the results and share them with management.
Ana lyse dire c t a nd indire c t e missions

a
Look at direct and indirect emissions caused by the running of your establishment.
as
Direct emissions are those caused by your establishment and which you have control
over, for example, gases escaping from air conditioners and power used to run
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refrigerators.
Indirect emissions are those you are responsible for but are not generated on the
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premises in which they’re used, for example, fuel used by suppliers who deliver your
goods, and emissions that result from manufacturing the furniture you purchase.
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How do you record resource usage?

A
Click on the icon to find out.

Record results from your monitoring so that you can compare results over a period of
time. For example, if a commercial kitchen upgrades its dishwashers to a model with a
larger capacity, continue to monitor energy and water usage, compare results to the
previous model, and draw conclusions about the dishwasher’s efficiency.
The method for recording data depends on your workplace, standard procedures and the
type of monitoring activities you’re undertaking. Some meters capture electronic data
making it simple to save, print and compare results. Other software packages allow you to
allocate resource usage to specific activities undertaken by the establishment. A hotel, for
example, can monitor how much energy is consumed in the kitchen, in running the indoor
pool, to heat guest rooms, etc.
2016 Edition 22
Filing re sult s
File any records and reports according to your workplace’s filing procedures. This is
typically in a locked office or filing cabinet in the administration or management
department.
Ensure that all copies are complete and contain the date of the report and the period the
results relate to.
N ot e ...
If your establishment uses electronic meters and software programs for monitoring
resource usage, make sure you get training in how to use and interpret them before
implementing any workplace changes.
Should you report environmental hazards?

Environmental hazards cannot be ignored. If you notice something in the workplace that
has the potential to harm the environment, or identify an opportunity to improve practices
and resource efficiency, speak up.
a
as
Every employee has an obligation to protect the environment.
Take action whenever you identify an environmental hazard, breach or potential breach.
B
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Who do you report hazards to?

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This depends on your workplace’s organisational structure, reporting policies and

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procedures and the hazard you identify. It might be your supervisor, your manager, the
business owner, workplace health and safety (WHS) representative or environmental
officer.
A
Some environmental hazards, accidents and breaches need to be reported to the council
or government authorities. This requires you to have an understanding of environmental
law and how it impacts on your job role and your workplace.
Let’s look at this in more detail in the next section.
Wha t is a n orga nisat iona l st ruc t ure ?

An organisational structure or ‘chain of command’ shows the positions and lines of
authority within a workplace. It describes who reports to whom in each area or
department.
They are useful for the following reasons.
• To help you identify the various departments and teams

• To assist you in understanding everyone’s roles within the departments and teams
23 2016 Edition
• To ensure you understand your own position within the structure so you know who to
report to and who can help you meet your responsibilities
• To help you identify your own responsibilities and duties in relation to other workgroup
members
End of section
You have reached the end of section 1.
Click to the next section to continue.
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2016 Edition 24
2
Section 2:
Comply with environmental
regulations
• Follow workplace procedures to ensure compliance.

• Report breaches or potential breaches to appropriate personnel.
Complying with environmental regulations

You’ve heard it mentioned several times now: make sure you keep a look out for
environmental hazards and comply with regulations. It sounds simple enough, but what
does it mean exactly?
Click on the icon to find out.

a
Do you know which regulations to refer to? If not, how can you be sure if you’re
compliant?
as
The fact is there are many laws and regulations you need to be aware of and they vary
between states and countries. There is no simple handbook that covers every area you
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need to be aware of.
As awareness and concern for the environment increases, standards and regulations are
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revised and amended. You need to keep up to date with changes and understand how
they affect your job role.
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N ot e ...
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Managers should take responsibility for identifying legislative changes, updating staff and
amending establishment policies and procedures. It is your role to ensure you comply with
these policies and procedures at all times. Failing to do so could see you acting in breach
of the law.
What do I need to comply with?

Click on the dot points to find out the answer.
 International laws and regulations
 Federal laws and regulations
 State or territory laws, regulations
 Local government by-laws and regulations
25 2016 Edition
 Industry codes of practice and best practice

 Industry accreditation schemes to which the establishment subscribes
 Organisational policies and procedures
La w s a nd re gula t ions log

This list is quite exhaustive and once you start to look at how many laws and regulations
are contained at local, state, federal and international level, you’ll understand why it’s
important to keep a log or register of websites and contacts to refer to.
The environment is an international concern

Click on the icon.
It's not OK to fish everywhere, nor can you take a boat across certain waterways, drive a
vehicle on certain tracks, cut down trees, touch certain species of wildlife, or dive or swim
wherever you want to. There are strict environmental laws in place to protect and manage
Australia’s flora, fauna, ecology and places of significant heritage. Some areas are
restricted altogether and others require a permit or licence to gain access.
However, sustainable development is not just an issue for Australia. Many of the
environment problems we have discussed so far are global issues. A cooperative
a
approach from every nation is needed to improve the current situation and work towards a
as
more sustainable future for our planet.

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What is Australia's global involvement?

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International environmental agreements are passed on to Australians through Australia’s

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federal law.
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To determine what these laws are, the government undertakes much research,
participates in global discussions, cooperative activities, forms treaties and other legally
binding agreements.
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The Organisation for Economic Cooperation and Development (OECD) is just one of the
many committees Australia is involved in. The OECD consists of members from 30
countries that meet to discuss issues of environmental concern.
To find out more about the work undertaken by the Australian Government or the OECD,
refer to the website www.environment.gov.au
Federal, state and territory environmental legislation

The Environment Protection and Biodiversity Conservation Act 1999 (EPBC Act) is the
Australian Government’s major piece of environmental legislation which focuses on the
protection of matters of national environmental significance. It enables a national
approach towards heritage protection and biodiversity conservation.
State and territory governments are responsible for matters of state and local significance.
2016 Edition 26
It’s impossible to list all environmental legislation in this resource, but we have
endeavoured to provide you with as many useful sites as possible to get your contact list
started.
Click on the state or territory for links to the relevant department, legislation and
codes of practice.
Com m onw e alt h

• Environment Protection and Biodiversity Conservation Act 1999 (EPBC Act)
• Australian Government Department of the Environment
www.environment.gov.au/epbc/index.html
ACT
• Environmental Protection Act 1997
• Environment and Planning Directorate
www.environment.act.gov.au
N SW
• Protection of the Environment Operations Act 1997
• NSW Government Office of Environment and Heritage
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as
www.environment.nsw.gov.au
N ort he rn T e rrit ory

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• Environmental Assessment Act 2013

• Environmental Assessment Administrative Procedures 2013
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• Northern Territory Government

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www.nt.gov.au
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Que e nsla nd
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• Queensland Government Environment and Heritage Protection
www.qld.gov.au
Sout h Aust ralia

• EPA South Australia
www.epa.sa.gov.au
T a sm a nia
• Environmental Management and Pollution Control Act 1994 (EMPCA)
• EPA Tasmania
www.epa.tas.gov.au/epa
27 2016 Edition
V ic t oria
• Environment Protection Act 1970
• EPA Victoria
www.epa.vic.gov.au
We st e rn Aust ra lia
• Department of Environment Regulation
www.der.wa.gov.au
M ore use ful link s t o a dd t o your list of cont a c t s

business.gov.au
T he Aust ra lia n Gove rnm e nt ’s princ ipa l busine ss re sourc e .

This site contains state and territory environmental legislation and links to Acts and
relevant state departments.
www.business.gov.au
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Gre e npe a c e Aust ralia
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A great site to visit to help further your understanding of environmental issues.
www.greenpeace.org
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Complying with by-laws

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Councils regulate local by-laws that individuals and businesses must comply with.
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Sometimes they’re specific to an area and other times they’re regulated on behalf of the
state government.
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Each council is a little bit different, so it’s important that you contact your own to make
sure you’re aware of the requirements in your immediate area.
Some of the environmental issues they’re concerned with include rubbish removal,
illegally dumped rubbish, building planning and noise pollution.
For more information or to locate your local council, refer to the Australian Local
Government Association www.alga.asn.au and click on ‘Links’.
What are industry accreditation schemes?

Accreditation schemes exist in all industries to identify and acknowledge businesses that
have met specific standards or levels of service.
Click on the icon to find out how an accreditation scheme works.
2016 Edition 28
Think of accreditation as being like an exam. Once you can prove that you’re performing
to the required standard, an assessor gives your workplace a tick of approval and
permission to proudly display the industry accreditation logo throughout your
establishment.
To maintain its registration and continue using the accreditation scheme logo, an
organisation must maintain compliance with the scheme’s minimum standards.
The major benefit of subscribing to an industry accreditation scheme is that consumers

can immediately identify the quality of your establishment, product or service. The use of
identifying logos can play a major role in marketing.
Industry accreditation schemes

There is no set number of accreditation schemes an organisation should subscribe to.
You should choose ones that you want to be associated with and recognised for.
Click on the icons for some examples across a range of industries.
Ac c re dit e d V isit or Ce nt re
If you provide information services to tourists you might want
a
to subscribe to use the Accredited Visitor Centre logo. This
identifying logo immediately tells customers about the type of
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information and service they can expect to receive.

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n e
Aust ra lia n T ourism Ac c re dit a t ion Progra m

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The Australian Tourism Accreditation Program (ATAP) is

another logo that helps tourism establishments gain
recognition for their high standard of business practices and
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customer service.
When customers see the logo, they can be sure that they will
receive professional customer service from an organisation
that has sound environmental practices, complies with WHS
standards and has appropriately licensed and qualified
operators.
29 2016 Edition
Ec o-Frie ndly ST AR Ac c re dit a t ion

Eco-Friendly STAR Accreditation gives accommodation
providers special recognition for their commitment to using
environmentally sustainable work practices.
To use the logo, establishments must meet set criteria

related to energy efficiency, waste minimisation and water
management.
Clim a t e Ac t ion Aust ra lia Ce rt ific a t ion Progra m

The Climate Action Australia Program is a new arm of
Ecotourism Australia.
When customers see this logo displayed, they can be sure

that the establishment is doing everything it can to reduce or
eliminate the carbon footprint of their operation.
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Ea rt hChe c k
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EarthCheck accreditation is the largest environmental

benchmarking certification and management system used by
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the travel and tourism industry to validate environmentally

sustainable work practices and carbon emissions.
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Gre e n T a ble Ac c re dit a t ion

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Green Table Australia is managed by Restaurant and

Catering Australia (R&CA). The program supports and
recognises restaurants, cafés and catering businesses that
use environmentally sustainable work practices.
2016 Edition 30
Gre e nPow e r Ac c re dit a t ion

GreenPower is a government accreditation program for the
use of renewable energy. Renewable energy comes from
sources such as solar, wind power or mini hydro.
Businesses that purchase GreenPower can apply to use the GreenPower logo on their
marketing material. When customers see the logo, they can be assured that they’re doing
business with an organisation that is concerned about their environmental impact and
greenhouse gas emissions.
Each state and territory energy provider has its own accredited GreenPower product.
Refer to www.greenpower.gov.au for more information and links to your state/territory.
Gre e nBizChe c k Ce rt ific a t ion

GreenBizCheck provides gold, silver or bronze certification to
businesses that demonstrate sustainable work practices in
areas such as paper usage, recycling, water and energy use,
supply, storage and transportation.
Their certification program is available to office-based

businesses, retail outlets, hotels, clubs, IT, education, food
a
and beverage and recruitment.
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N ot e ...
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To find more, search the internet, contact your industry accreditation body or simply pay
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attention to the logos being used by your competitors in the industry.

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Why is ongoing compliance important?

A
When you subscribe to an industry accreditation scheme, you’re agreeing to comply with
the minimum standards outlined by the accreditation body on an ongoing basis.

It’s not enough to pass the initial test; you must continue to ensure that all practices
comply with the requirements on an ongoing basis.
Staff need to be aware of the requirements and how it affects their role. Failing to comply
with set criteria, could result in the establishment being deregistered and losing the right to
use the recognised logo.
N ot e ...
To ensure compliance, management document expected practices in establishment

policies and procedures. Follow these at all times.
31 2016 Edition
Reporting environmental hazards

It’s not enough to be aware of environmental hazards; you need to take action to rectify
the situation. Initially, the best action you can take is to report your observations to your
supervisor or manager.

Depending on your role within the organisation, it may be appropriate to address the
matter with the employee concerned. It may simply be that the employee is unaware that
what they are doing is wrong or is harmful to the environment.
In other cases, management may need to review establishment policies, research

changes in legislation, or provide additional training for staff.
What’s most important is that you don’t ignore breaches. Failing to act will result in
continued harm to the environment, an increase in expenditure for the establishment, and
the possibility of fines and/or convictions.
What if the supervisor does nothing?

I t ’s t im e t o t a k e a c t ion!
a
Not everyone has the same passion for enforcing environmentally sustainable work
as
practices. If you’re unhappy with the action that has been taken, speak to the workplace
owner, occupational health and safety representative or environmental representative if
your business has one.
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If no action is taken and you still believe that work practices are hazardous to the
environment, contact your local council or environmental protection authority for advice.
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Don’t let the complacency of others influence your passion for protecting the environment
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and making a difference.

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When is reporting mandatory?

A
There are situations when reporting environmental hazards is mandatory. Business

owners and individuals can be fined and imprisoned for serious breaches of
environmental law.
Incidences of land contamination, chemical spills or water pollution must be reported to

the relevant authority. Contact the Department of the Environment to ascertain whether or
not you need to speak to your local council, state or federal authority.
End of section
2016 Edition 32
3
Section 3:
Seek opportunities to improve
resource efficiency
• Follow organisational plans to improve environmental practices and resource

efficiency.
• Work as part of a team, where relevant, to identify possible areas for improvements to
work practices in own work area.
• Make suggestions for improvements to workplace practices in own work area.
Following organisational plans

Always refer to organisational plans whenever you’re assessing resource efficiency. You
must know the environmental goals the establishment has set out to achieve and
understand the procedures you’re expected to follow.
a
Whenever opportunities for improvement are identified, management revise and update
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organisational plans. This way everyone knows what they’re working towards and the
practices that are expected of them.
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Which organisational plans do I refer to?

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Click on the tabs to find out the answer.

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Polic ie s a nd proc e dure s

Policies and procedures are like the rules of the establishment. Policies outline what the
A
establishment expects from staff and procedures tell you how to comply with the policies.
Policies and procedures must be revised whenever changes are made to work practices.
Work pla ns
Work plans are specific to departments and daily work tasks. They outline the step by
step procedures you need to follow to comply with establishment policies and procedures
and achieve set goals. They have clearly defined objectives so all staff know what they’re
expected to achieve. For example, you might have work plans to minimise waste and
increase efficiency of water use.
Regularly review and update work plans to ensure they’re current and relevant.
Endorse m e nt of indust ry c ode s of pra c t ic e

Policies and procedures often refer to compliance with industry codes of practice and
accreditation schemes. When an establishment does this, they’re basically saying ‘their
rules are our rules also’.
33 2016 Edition
Be aware of what is contained in the codes of practice and the requirements of the
accreditation schemes to which your establishment subscribes.
It’s the role of industry associations to keep up to date with legislative changes, new
developments and improvements that are implemented throughout your industry. Keeping
a regular check on their website activity ensures you have the latest information. It also
helps you identify any changes or improvements that need to be made to existing policies
and procedures.
Supply c ha in a nd e nvironm e nt a l m a na ge m e nt progra m s

Various programs exist to help businesses develop sustainable work practices and
policies. Supply chain programs educate businesses on the impact their business has on
the environment and aim to reduce environmental risks in all aspects of the supply chain
including manufacturing, purchasing, sales and marketing, selling and the provision of
services.
Other environmental management programs exist to help businesses comply with

environmental legislation, reduce their carbon footprint, and choose suppliers that use
sustainable work practices.
The Sustainability Advantage Program is one example developed by the NSW Office of
Environment and Heritage. You’ll find other similar programs and information by searching
‘sustainability programs’ on the internet.
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WH S pla ns
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Caring for the environment is a major component of workplace health and safety and is
often an integral part of work health and safety (WHS) and occupational health and safety
(OHS) policies, procedures and plans.
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Review you workplace’s safety procedures and you’re likely to find that many of the duties
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and responsibilities expected of you are written to protect your safety and the
environment’s, for example, turning off equipment prior to cleaning and when not in use,
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and safe use and handling of cleaning products.

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To find out more about the law that governs WHS in Australia, refer to the website
www.safeworkaustralia.gov.au and/or your state or territory governing body.
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T e rm s a nd c ondit ions of e m ploym e nt

Your employment contract, position statement and work instructions outline the terms and
conditions of your employment. They detail exactly what is expected of you in the
workplace. This includes details about your work responsibilities, who you report to, and
any procedures, laws or directions you must comply with.
Refer to your job description, employment contract or position statement to find out the
environmental practices and expectations applicable to your role.
Ot he r
There are certain legal rights that apply to all employees in Australia. Here are a few to be
aware of.
• You have the right to be treated fairly and equally in the workplace.
• You have the right to work in an environment that is free from discrimination, bullying
and harassment.
2016 Edition 34
• You have the right to work in an environment that is safe and free from hazards and
risks (to physical and emotional health).
• You have the right to report health and safety issues without fear of discrimination or
victimisation.
• You have the right to expect that your workplace will take action if there’s a breach of
environmental, equal opportunity or safety laws.
N ot e ...
To find out more about the law that governs WHS at a commonwealth level in Australia,
refer to the website www.safeworkaustralia.gov.au
To find out about equal opportunity and anti-discrimination laws in Australia, refer to the
Australian Human Rights Commission www.humanrights.gov.au
What is a team?
A team is a group of two or more people working together to achieve a common goal.
Most people think effective teams just ‘happen’. But as it turns out, a high-performing
a
team doesn’t develop by accident. It requires ‘teamwork’.
as
To create a safe and sustainable environment, be unified and solve problems as a team.
Discuss and negotiate issues and tasks with others in your work group. Listen to their
ideas and opinions as well as sharing your own knowledge and skills.
B
Do your pa rt
e
Your action or inaction impacts on whether or not your team achieves its goals. Consider
Alice from the previous example. She implemented a work procedure that all computer
n
monitors be turned off at the end of the work day to reduce the establishment’s energy
consumption. If some of her employees fail to do their part, she may not reach her goal.
ile
Review your own work practices and consider what might be preventing your team from
achieving its goals.
A
Contributing to team improvements

Take responsibility for your own work area and identify possible areas that you could
improve on. Improvements to environmental sustainability don’t happen by chance. They
come from innovative ideas from workers just like you. To identify better ways of doing
things, liaise with your team members to challenge assumptions.
Click on the icons to find out more.
Work pra c t ic e s
You don’t need to do things as they’ve always been done. For example, just because the
cleaning procedure says to mop the floor doesn’t mean you can’t suggest using a broom
instead. Find a way to do your tasks in a way that benefits the environment. Then, share
your strategies so your team can improve.
35 2016 Edition
Produc t s a nd se rvice s
How could you improve products and services in your immediate work area? Consider
your choice of suppliers and the type of products your customers demand. Do your
suppliers use sustainable practices? Recyclable products? Organic produce? How are
your products packaged, and what impact does manufacturing have on the environment?
Could you source a more environmentally friendly alternative?
M a t e rials a nd t ools
What materials and tools do you use to perform your role?
Are they the only ones available? Or do other businesses in your industry have ones that
are more environmentally friendly?
N ot e ...
When looking for opportunities for improvement, liaise with your team members and
remember to keep the long-term goals of both the business and the team in mind.
a
Identifying opportunities for improvement
as
In Section 1 of this unit, you were shown a variety of workplaces and some practices that
were potentially hazardous to the environment.
B
Let’s revisit each of these workplaces again and look at the improvements that could be
made.
e
Click on the checkboxes to see what you’ll be looking for.

n
 Methods to prevent and minimise risks through the use of solar or alternative forms
ile
of energy.
 Ways to reduce emissions of greenhouse gases.
A
 Ways to reduce the use of non-renewable resources.

 Opportunities to improve energy efficiency.
 Ways to increase the use of renewable, recyclable, reusable and recoverable
resources.
Exterior
Click on the icons to see some suggestions for improvement.
Che m ic a ls
Recommend the use of environmentally friendly cleaning products or avoid
the use of chemicals altogether.
2016 Edition 36
De sign
It may not be practical to redesign the whole building, but you can address
some design issues. Tinting the windows and looking at the type of
insulation used are two simple ways you might be able to reduce resource
usage.
Ene rgy
Fortunately you don’t need to get rid of garden lighting altogether. By
replacing them with solar-powered lights, you can continue to provide
lighting without the need for electricity.
Fle e t a nd t ra nsport
If your business offers a free shuttle service, you might consider
advertising public transport services as an alternative choice for
customers. Hotels could even purchase some bicycles for use by in-house
guests and provide maps of the local bike tracks.
Consider fuel efficiency and vehicle emissions when renewing vehicle

lease agreements. The website www.greenvehicleguide.gov.au provides
all of the information you need to make the best decision for your business
and the environment.
a
Wa t e r
as
The best option to save water and energy used to run a water feature is to
turn it into a feature wall or replace it with artwork.
B
Alternatively, a cover could be installed over the base to minimise

evaporation. Also consider using tank water or recycled grey water instead
of town water.
n e
ile
Front desk/service counter/administration

A
Che m ic a l
Purchase eco-friendly ink and toner products, remanufactured toner
cartridges or refill kits, which significantly reduce printing costs and landfill
waste.
Participate in toner recycling programs to ensure your toner cartridges

don’t end up in landfill.
Consider the following when choosing which office products to purchase.
1. If the product is in fact necessary for operations.

2. Whether or not the product contains recycled material.
3. Whether or not it can be recycled after use.
4. If the product is environmentally friendly when disposed of
(biodegradable).
37 2016 Edition
De sign
Consider installing a skylight or modify the layout of office furniture to
maximise exposure to natural light.
Ene rgy
There are many options to improve energy efficiency.
• Turn lights off when there’s enough natural light available.

• Switch to energy efficient appliances.
• Turn off computers and printers when not in use.
• Install sensor lights rather than leaving lights switched on at times when there’s no
customer activity.
• Purchase GreenPower or Greenhouse friendly accredited electricity.
Purchase furniture and fixtures from local manufacturers who comply with
environmentally sustainable work practices. When purchasing from
retailers, check where the products are sourced from and ensure that any
timber used is from renewable plantations.
Wa st e
a
Recommend a waste management policy that specifies how to dispose of
as
different types of waste. It’s easy to separate recyclable and non-

recyclable rubbish if you have an effective bin and disposal system.
B
Toilets and bathrooms

e

n
ile
Che m ic a l
There are many environmentally friendly cleaning products on the market.
It’s not necessary to use harsh chemicals.
A
Purchase products in bulk and refill dispenser bottles to save on wastage.
De sign
Conduct regular maintenance to ensure that none of the taps are dripping.
Install dual-flush toilets and flow restrictors on tap fittings if you don’t
already have them in your workplace.
Ene rgy
Sensor lighting is the ideal solution for improving energy efficiency in toilets
and bathrooms. There’s no need for the lights to be on if there’s no one
using them.
2016 Edition 38
Wa t e r
You can’t always rely on customers to report a dripping tap. Recommend a
system for checking taps and washers as part of your regular maintenance
procedure.
The use of grey water to flush toilets and urinals is another great water-
saving option to consider.
Saving energy
In Section 1 of this unit you were asked to think about alternative ways of heating water to
save energy. You have 15 seconds to make your suggestion.

How can you save energy when heating water?
T ype in your sugge st ions.

What solution did you recommend? Solar hot water is one possible option. Another option
is purchasing GreenPower.
a
as
Food service areas

B
Che m ic a l
e
Suggest the use of chemical-free or environmentally friendly cleaning

n
products in all areas of the workplace.

ile
De sign
It’s time to call in an electrician! Replace downlights with energy efficient or
A
fluorescent lighting.
Ask an electrician to test the energy consumption of various equipment

and recommend more energy efficient models or solutions.
Ene rgy
Review how much power it takes to leave display case lighting switched on
and recommend a procedure for turning it off during quiet periods. If
natural light in the establishment is adequate, consider leaving it switched
off altogether.
Checking fridge and freezer seals should be part of your regular

maintenance procedure. If it’s not, make this recommendation as soon as
possible.
Sensor lighting is a good option for a storage room. The light doesn’t need
to be switched on if no one is in there.
39 2016 Edition
To improve trade waste levels, recommend a food waste bin be placed in
preparation areas. Never rinse plates or cutlery under running water.
Instead, scrape down plates and deposit food scraps into a separate bin.
Fats and oils should also be emptied into separate containers for safe
disposal. Consider placing procedural charts in the kitchen to remind staff
of the correct procedure to follow.
Whether or not you can recycle used straws, plastic cutlery and coffee
cups depends on your local council’s recycling program. Planet Ark has
created an excellent website to help businesses find recycling depots for
all sorts of recyclable waste when kerbside recycling is not an option.
www.recyclingnearyou.com.au
Remember that recycling is the fourth preferred option on the waste

management hierarchy. A better solution is to stop offering straws
altogether and encourage customers to use glasses, coffee mugs and
reusable cutlery instead of the plastic alternative. As for plastic bags, this
practice is unnecessary and should be stopped altogether, regardless of
whether or not they’re recyclable.
a
Wa st e
as
Regardless of whether or not packaging is made from recycled paper, the

resources required to individually package these products is too high.
Improve this practice by purchasing sugar, salt and pepper in large
B
quantities and refilling reusable dispensers.
Use reusable, washable cleaning cloths instead of paper towel to minimise

e
waste when cleaning up spills and wiping down tables.

n
Wa t e r
ile
Implement a set procedure for the use of dishwashers and glass washers.
Use economy wash where possible and only turn it on when the load is
A
full. If there are only a few dishes left to clean at the end of the shift, hand-
wash them!
Suggest using grey water or recycled water from the bain-marie to mop the
floor.
Or if it’s appropriate, use a broom instead.
High-pressure, low-flow trigger nozzles are a must for every kitchen.
2016 Edition 40
Commercial kitchen
Che m ic a l
There are environmentally friendly options for all cleaning tasks, including
oven cleaning!
Review the contents of your establishment’s cleaning products to make

sure they are biodegradable (glossary).
De sign
The in-sink disposal unit has to go! Why put wasted food scraps down the
drain when they could be composted? In-sink disposal units use power
and water to operate, can overload grease traps and increase trade waste
fees. Composting is a simple solution for every kitchen.
Ene rgy
Forward planning can improve some work practices in the kitchen.
The chef generally knows what products need defrosting in advance. To

improve resource efficiency, place frozen goods in the fridge overnight, not
a
under running water or in the microwave.
as
Recommend that the chef purchase organic and free-range produce to
B
ensure your establishment doesn’t support the use of harmful chemicals in

farming.
e
Wa st e
n
Recommend the elimination of plastic cling wrap. Store food in airtight,

ile
reusable containers or covered in reusable chux cloths used only for

covering food.
A
Careful menu planning can help minimise food wastage. Use chicken off-
cuts, for example, for stews or pies, chicken carcasses for soups and
stocks.
As mentioned earlier, food scraps should be composted, not thrown in the

trash.
If food nearing its use-by or best-before date cannot be used, donate it to a

charity. Contact your local council to find a charity near you.
Wa t e r
Wash vegetables and fruits in still water, not running water.
Scrape plates, pots and cutlery into bins for composting. Don’t rinse under
running water.
Wash dishes in a sink of water, not under a running tap and only turn
dishwashers on when they are full.
41 2016 Edition
Consider use of sensor taps or foot-activated taps to further reduce water

usage.
Reuse water where possible, for example, by pouring cooled water from
the bain-maries and steamers into gardens rather than down the drain.
Accommodation services
Che m ic a l
Once again, you’re reminded to look for chemical-free or environmentally
friendly cleaning products.
De sign
Block-out curtains and external blinds help keep the heat in during winter
and block the sun’s heat out during summer.
Ene rgy
Housekeepers should turn all televisions off at the power source. Leaving
a
them on stand-by is a waste of electricity.
as
Review the number and type of lights installed in guest rooms. Where
possible, maximise natural light to avoid powered lighting altogether.
B
Finally, encourage guests to consider the environment prior to switching on

air conditioning units and follow the establishment’s recommendation for
e
thermostat settings and temperature control.

n
Wa t e r
ile
Implement a linen reuse policy if your establishment doesn’t already have

one in place.
A
Check the ingredients listed on your beauty and hygiene products and
switch to products that don’t contain harmful chemicals or ingredients that
have detrimental effects to land and wildlife.
What changes would you make at your workplace?

Click on the icons for the type of work activities to consider.
Adm inist ra t ive a nd produc t pla nning a ct ivit ie s

Consider policies, procedures and systems in place to ensure that work practices are
environmentally sustainable. Think about the system checks you have in place, processes
and planning for conducting desktop audits and any self-improvement plans you
implement.
2016 Edition 42
Pe rsona l se rvic e s
Think about the type of services offered to internal and external customers. What
improvements could be made to ensure that the delivery of services doesn’t harm the
environment?
Purc ha sing st oc k , equipm e nt a nd supplie s

What procedures are in place to ensure that the stock, equipment and supplies you use
are environmentally friendly or purchased from manufacturers who use environmentally
sustainable work practices?
Think about the direct and indirect impact your choice of equipment and supplies has on
carbon emissions, deforestation and pollution.
Disposa l of w a st e
How does your establishment plan to minimise and reduce waste? How does it dispose of
waste?
Do you provide recyclable bins for customers? What do you do with leftover food and how
do you plan to dispose of it when hosting large outdoor events?
Com m unic a t ing w it h supplie rs, c lie nt s a nd c olle a gue s

Sharing information about the environment is a great way to convert other individuals and
a
businesses to using environmentally sustainable work practices.
as
Talking to suppliers about their practices helps you make informed decisions about which
businesses you want to support, for example, by paying a little extra for organic produce
B
or free-range eggs.
Talking to colleagues provides you with the opportunity to share information and support
e
each other with the implementation of sustainable work practices.

n
Ca t e ring a nd provision of food a nd be vera ge

ile
Consider all areas of food production. Are any of the work practices carried out by staff
potentially harmful to the environment? How is waste minimised?
A
How is food packaged and transported for functions? How are beverages served? In take-
away cups, glasses or disposable bottles?
Orga nising a nd m a int a ining a c t ivit ie s

Consider all areas relevant to the operations of the enterprise. How does environmental
sustainability relate to and underpin every aspect of the business?
Who is responsible for ensuring that business practices comply with environmental
legislation, and how do they monitor ongoing compliance?
Providing a dvic e t o c ust om e rs

Don’t assume that customers know what is expected of them. You may encounter
customers from anywhere around the world. Although the state of the environment is an
international problem, the level of concern is not consistent from one country to the next.
43 2016 Edition
Provide customers with the information they need to help your establishment maintain
environmentally safe work practices, for example, by displaying a towel reuse policy in
hotel bathrooms, or providing pictures of the type of rubbish to be disposed of in different
bins.
End of section
Summary
We only have one planet. If we don’t start making some drastic changes now, life as we
know it will never be the same.
Be smart about the choices you make and the way you deliver products and services to
customers.
Every step you take towards minimising your carbon footprint and ecological footprint
makes a difference, so don’t think your individual contribution is insignificant. Everybody
a
taking steps together can make a BIG difference.
as
B
n e
ile
A
2016 Edition 44
GLOSSARY
Glossary
Word Meaning
Biodegradable Capable of being decomposed (broken down) by bacteria and safely
reabsorbed into the earth.
Direct Activities you have direct control over
GreenPower GreenPower is a government accreditation program for the use of
renewable energy. Renewable energy comes from sources such as
wind power, solar, biomass or mini hydro. For more information refer to
www.greenpower.gov.au
Grey water Waste water generated from activities such as dishwashing, laundry
and showering that can be recycled and treated on-site for uses such
as watering gardens and flushing toilets.
Indirect Carbon emissions that result from manufacturing and producing the
activities, luxuries and products you consume.
Lumber Trees that have been converted into marketable timber.
a
Trade waste Trade waste is any liquid and any substances contained in it that is
produced by a business and disposed of in the sewer. Some
as
commercial operations dispose of substances or chemicals that could

be harmful to the environment in their waste water. This harmful waste
must be treated before it is released back into the environment.
B
Councils charge businesses for this waste water treatment based on

the level of treatment required.
en
ile
A
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Learner guide

Section 1: Identify current resource use......................................................... 3

Section 2: Comply with environmental regulations....................................... 25

Section 3: Seek opportunities to improve resource efficiency ...................... 33

Ple a se not e t he follow ing c ondit ion

criteria, and the knowledge and performance evidence of individual competencies it

© 2016 Didasko Digital. All Rights Reserved.

You can make a difference in your workplace by being aware of environmentally

Let’s look at what you will learn on completion of this unit.

Section 1: Identify current resource use

Section 2: Comply with environmental regulations

Section 3: Seek opportunities to improve resource efficiency

Identify current resource use

Let’s look at what you will learn on completion of this section.

• Identify workplace environmental and resource efficiency issues.

What’s happening to the world?

The Earth is changing.

Deforestation in Indonesia and Malaysia is having a devastating impact on many critically

[Source: National Geographic www.nationalgeographic.com, accessed January 2016.]

What’s happening to our oceans?

Click on the tabs to find out the answer.

N oise pollut ion

chain, affecting the oceans natural biologic rhythm.

Ca rbon diox ide

What’s going on with our water supply?

Click on the icon to find out more.

Click on the icon to find out what they are.

greenhouse gases, and an upset to the natural ecological system.

What will happen if we do nothing?

T e m pe ra t ure s w ill rise

[Source: National Geographic www.nationalgeographic.com, accessed January 2016.]

Why is this my problem?

Why is this happening?

You have 30 seconds to record your response.

Click start to begin.

Why is all of this happening?

Click on the environmental terms to learn more about them.

Gre e nhouse e ffe c t

N ot all gre e nhouse ga se s a re ba d

What is a ‘carbon footprint’?

• Public transport use

What’s resource efficiency all about?

result of your work.

Click on the icon for an example.

Resource efficiency is being smart about your use of resources.

Click on the pictures to find out more about each.

How does the waste management hierarchy work?

Waste management hierarchy from most to least preferred

Click on the bins to learn more about the hierarchy stages.

• Reusing scraps such as chicken bones to make stock in a commercial kitchen.

toilet paper and paper towels made from recycled paper.

• Material recovery (recycling)

• Biological recovery (composting)

Here are some general guidelines.

• Dispose of chemical and hazardous material safely and responsibly.

Are you in 4th place?

What’s being done about the environmental situation?

Click on the tabs to find out more.

even the type of lighting, heating or windows you must use.

difference continues to be a worldwide political and environmental debate.

Environmental education is a big topic in government departments, workplaces and

Organisations are purchasing carbon offsets to counterbalance the level of greenhouse

How can you make a difference?