Case Study

La pochette is a restaurant based in Melbourne, that is well-known for its Italian dishes. Annabella is the owner of the restaurant. The company wanted to be a member of restaurant chain called "Green hotelier" that supports sustainability at workplace. The company applied for its membership that was rejected because of the restaurant's unfriendly environmental practices. The pivotal reason was the lack of sustainable environment. The company has been using plastic bags, spilling oil in drainages that are not only non-compliant with the "Green hotelier" policies but also breach the current legislations for sustainable practices. The restaurant's inability to address these issues will have severe consequences as they are breaking stringent legislations in place. The owner of the restaurant wants to address these issues and improve their environmental footprint by implementing some more sustainable approaches to their work habits. The restaurant business will achieve the following benefits if they are able to register with Green hotelier:

Economic as restaurants and hotels will continue to come under increasing pressure from customers, regulators, investors and tour operators to employ green procurement policies.

Reduced operating costs through bulk buying from local suppliers, demanding reduced packaging, buying seasonally, etc.

Will be well recognised and will have better community relationships, increased customer loyalty, and improved morale and loyalty among staff.

Currently, organisation is using plastic bags for packaging that are not recyclable, costly and hazardous to environment. There is nobody at the restaurant who is responsible for ensuring that the restaurant complies with sustainability practices.

The government is also considering banning bottled water and plastic bags at official even bags as it takes lot of oil to make plastic, creating CHG emission in manufacturing and even though they can be recycled they often end up in landfill taking 1000 years to break down.

The current purchasing strategies of the restaurant are:

Usage of paper tablecloths and napkins

Table linens made with hazardous dyes and heavy metals and formaldehyde

Plastic cups and disposable table ware

Plastic bottles for drinks

Currently the organisation has no policies or procedures in place regarding sustainable practices.

The owner would like an all-encompassing policy that suggest strategies to address these issues. Annabella is thinking of a simple green proposal to implement at the workplace/restaurant. It might be effective to introduce a recycling scheme, use alternate source of energy such as solar energy and using better work practices and processes to address the oil spilling and other issues.

The goals of the restaurant are to:

Increase 40% of the paper packaging

Shrink packaging volume by 10%.

Cut off electricity prices by 50% using solar form of energy.

Using better work practices to ensure their compliance with current legislations.

Anabella has consulted the manager and has allocated him the task to analyse the given information to evaluate workplace strategies and improvement practices and plan and organise work group activities to meet environmental and sustainability requirements and make a report for her by collecting, analysing and organising information from of sources of information so that the information can be provided to the work group that must include the following:

1) Environmental regulations applicable to carry out the given activities

2) Analyse current procedures and recommend changes to comply with sustainability regulations.

3) Collect appropriate information on resource efficiency systems and procedures.

4) Use information from range of resources and provide advice for improvement opportunities.

5) Analyse current usage requirements and provide recommendations to comply with environmental sustainability.

6) Access external sources of information and provide description to comply with green proposal.

7) Set efficiency targets so that the restaurant can successfully apply for the Green Hoteliers.

Questions: - Prepare report on Sustainable Work Practices

Report covering following Topics in appropriate details

Environmental regulations applicable to carry out the given activities

Identify and assess common environmental and energy efficiency issues within industry.

Analyse current procedures and recommend changes to comply with sustainability regulations.

Collect appropriate information on resource efficiency systems and procedures.

Use information from range of resources and provide advice for improvement opportunities.

Analyse current usage requirements and provide recommendations to comply with environmental sustainability.

Access external sources of information and provide description to comply with green proposal.

Set efficiency targets so that the restaurant can successfully apply for the Green Hoteliers.