BSBSUS201 Participate in environmentally sustainable work practices

Project

STUDENT NAME:

STUDENT ID:

(if applicable)

DOB:

ASSESSMENT DATE:

STUDENT DECLARATION:  I certify that this is my own work.

STUDENT’S SIGNATURE:

ASSESSOR’S NAME: Nick Mercy

ASSESSOR’S COMMENTS:

 SATISFACTORY  NOT YET SATISFACTORY

ASSESSOR’S SIGNATURE: Nick Mercy

DATE:
Instructions for assessment

 This assessment consists of 2 parts:

 Part A requires you to demonstrate your underpinning knowledge in a written assignment.

 Part B requires a practical project of a resource efficiency assessment in your workplace or

other area as instructed by your teacher or trainer, for which you need to submit your findings
in form of a report.

 All written work must be your own.

 Your written report may be typed or handwritten. However, all work must be well presented
with attention given to correct grammar and spelling.

 You will be allocated a 120 minute time slot to conduct your practical task (excluding the
report–which needs to be submitted by the given due date, together with Part A)

 Notes from your practical task need to be attached to this assignment, clearly marked with
your name, student number and class on each page.
Part B: Resource Efficiency Assessment

BA. Conduct a practical assessment of your organisation’s resources and practices. You may use
the forms attached below to collect your data or any software available to you (for example you may
create a spreadsheet using Microsoft Excel).

For this purpose you need to identify:

1. The locations of all meters for:

 Gas
 Electricity
 Water

2. The current readings for these meters

3. The equipment and appliances used in one specific department (for example Kitchen, F&B etc.)

4. Measure the consumption of electricity as listed on the appliance labels and write these down.

5. Measure the flow rate of various taps using the formula “Flow rate = Volume/Time (L/min)”

6. Inspect the energy ratings for all appliances where these bear a star rating.

7. Inspect the A ratings of appliances using water (e.g. Washing machine, Ice maker etc.)

8. Inspect the type of lighting used and determine the KW/H (1000 Watt = 1 KWH) used in that
department.

9. Inspect the provisions for recycling

10. Enquire about the intervals of waste collection and determine the size of the cubicle(s) used.

11. Determine the number and size of garbage containers in your department.

12. This task is performed outside: Wearing gloves and using tongs, physically inspect the contents of
garbage bins from your department and inspect the approximate waste for each category (Glass,
paper, card board, green waste etc) and express these in percent (approximately).

13. Enquire about the energy consumption of air conditioners and heaters where applicable and
document the KWH for these units.

14. Enquire about provisions for watering plants and landscaping, identify where the water is coming
from and whether it could be feasible – according to given infrastructure – to install a rain water
tank.

15. Identify any workplace environmental hazards and discuss the issues in your report findings,
including the provisions to whom you would report such hazards.
 16. Identify any breaches or potential breaches you have encountered in the audited area during your
project and discuss the issues in your report findings, including the provisions to whom you would
report such breaches.

BB. Compare the values you have collected against the benchmarks you have researched in Part A
of this assessment and suggest alternatives. Specifically this would include for example:

 Use of e.g. 10 light bulbs rated at 0.060 KWH in Kitchen area could be replaced with 10
energy saving bulbs rated at 0.012 KWH which would represent an energy saving of (10 *
48 = 0.480KWH) 0.480 KW per hour

 10 Showerheads in guest rooms rated A could be replaced by ones rated AAA with a
potential saving of (10 * 55 L = 550 L ) 550 Litres per day etc.

1. Given the provided examples, prepare your report and describe your findings during your practical
assessment and determine the areas where energy consumption and waste can be reduced or
improved, by providing details how this can be done effectively in line with sustainable practices.
Water Meter Meter Reading:

Quarterly Water Use Aver Daily Cost of Sewage Trade Connection Estim.
Period kL/period Use Water per Disposal Waste Fees Alternative
kL Costs Fees Water
Resource

Water Appliances (determine usage)

Location Item Type Water flow Amount/ Type
(L/min)

Electricity Meter 1 Current Reading:

Meter 2 Current Reading:
Meter 3 Current Reading:
Meter 4 Current Reading:

Month Invoice # Amount $ Peak Off Peak Total Total for

Month
Jan
Feb
Mar
April

Gas Current Reading:

Month Invoice # Amount $ Total Total for

Month
Jan
Feb
Mar
April
Waste

a. Review current waste contractual arrangements

(Waste Wise Hotels, 2007)
Material Type of Collection Collection Average Contractor
container and frequency frequency annual details
amount (normal) (busy cost
periods)

b. Over 1 period conduct a visual waste audit of all rubbish bins

 Observe what is being thrown away

 Look for contamination (materials disposed of wrongly)
 Professional companies can undertake waste audits on a fee-for-service basis
Glass Bottles (%)

Other (Broken
Plastic Bottles

Milk CaSSHns

Organic (%)
Paper (%)
Cans (%)
Location

Card (%)
Bin Size

Glass)
Date/
Time

(%)

(%)
Calculate the daily total amount of rubbish from each department
‘____________Area’
Bin Size Plastic Glass Cans (%) Card (%) Paper Milk Organic Other
Bottles Bottles (%) CaSSHns (%) (%) –
(%) (%) (%) broken
glass

Total

c. Work out your collection requirements

 Total the volumes of each type of waste per day

 Some items can be combined such as glass, metal, plastic, paper & milk caSSHns –
referred to as ‘co-mingled’ waste. (but, no food scraps, polystyrene or plastic bags)
 Calculate the required bin size and frequency of collection – e.g. if your property
produced 242.5 litres of ‘co-mingled waste’ per week then 1 x 250 litre bin should
be sufficient with a once a week collection frequency.

d. Review the packaging from your supplies

 Attempt to reduce or eliminate waste at the source

Supplier Packaging Used Waste Disposal Opportunities for Benefits

on Delivery Issues Avoidance
Bob’s Fruits & Waxed
Vegetables cardboard boxes