1. Business introduction.

Windsor Dining Hall is a Melbourne based, 300 seat restaurant. They specialise in Middle eastern
and Spanish cuisine. Lily is the owner of the restaurant. The company wanted to be a member of
restaurant chain called “Green Hotelier” that supports sustainability at workplace. However, the
membership application was rejected because of the restaurant’s unfriendly environmental
practices.

2. List of currently identified issues.

 Restaurant is using plastic bags for packaging, which are not recyclable, costly and
hazardous to environment.
 Restaurant is selling plastic bottled mineral water to its customers. Bottle manufacturing
causes massive amount of Greenhouse Gas emission. Some plastic bottles are recyclable,
but they often end up in landfill taking 1000 years to break down.
 The government is considering banning bottled water and plastic bags within six months.
 Kitchen staff spills oil in drainage, which is not only unacceptable by “Green Hotelier” but is
a serious breach of Environment Protection Act 1997.
 During busy times when their recycled bins are full, staff tends to dump recyclable waste in
garbage bins.
 Greasy table linens are being washed in a non-commercial washing machine, which is
installed just next to the kitchen.
 Their electricity bill is 39% higher than any other restaurant of their size.
 Their water bill is 51% higher than any other restaurant of their size.
 Their food waste is 25% higher than any other restaurant of their size.
 Their operational cost is 14.5% higher than any other restaurant of their size.
 Staff is unaware of sustainability practices.
 Restaurant does not have any sustainability policy in place.
 Restaurant does not have any nominated official, who is responsible for ensuring that the
restaurant complies with sustainability practices.

3. At least five consequences of not addressing the identified issues.

 Liability for contaminants.

 Problems with the supply of raw materials and energy.
 Attacks on the company's image.
 Legal risks.
 Defamation of a product
 Expulsion of the organization from certain markets

4. Name the environment regulation (with full title and year) which applies to the business.
 Environment Protection and Biodiversity Conservation Act 1999.
 Australian Renewable Energy Agency Act 2011
 Clean Energy Regulator Act 2011
 Climate Change Authority Act 2011
 Environment Protection (Alligator Rivers Region) Act 1978
 Environment Protection and Biodiversity Conservation Act 1999
 National Environment Protection Council Act 1994
 Product Emissions Standards Act 2017
 Water Act 2007

5. Prepare an action plan.

 Strategies Date Responsibility Outcome

use paper or recyclable 01/04/21 Manager Compliance with laws

bags and quality
improvement

sell water in glass bottles 15/04/21 Manager Don uses plastic bottles

pack the oil and pay the 12/05/21 Chef Reduce oil waste
entities in charge of
handling this type of
waste

buy bigger recycling bins 08/05/21 Manager Increase the recycling

buy a commercial washing 05/06/21 Owner Decrease water and

machine electricity
consumption

Turn off idle equipment 15/04/21 Chef Reduce electricity

and lighting. consumption
Floor head

training of personnel in the 12/05/21 Kitchen Head Reduce water

use of water consumption

do a sustainability policy 01/04/21 Floor head Be more sustainable

and procedures
 6. Read the provided “Sustainability Procedures” in e-learning and explain how they will help
the restaurant in becoming an environment friendly and sustainable organisation.

It is accountable for its economic, social and environmental performance and takes appropriate
measures to prevent the recurrence of unintended and unforeseen negative impacts. It is
transparent in the delivery of information about its activities and decisions that impact society and
the environment.

7. List current purchasing strategies and suggest the new ones.

Current strategies
 Buy the cheapest available material.
 Cost is the main concern.
 No quality checks are required.
 Buy raw material in bulk to save money.
 Purchase cooking oil only, when in-use oil can no longer be recycled/ treated.
Suggest strategies
 Buy quality materials
 Identify best products on the market with a good cost
 Make quality procedures assessment
 buy in bulk only materials that will not be damaged over time
 no recycle the oil

8. How would you involve team members and other stakeholders in finding the best
environment friendly and sustainable work practices?
 Constant reminders. Instill in the worker the importance of saving water and energy, as well
as minimizing waste, through reminders in the rest rooms, bathrooms, conference or waiting
rooms, company cafeteria. Do not limit this communication in a simple meeting, but in places
of normal use for employees.

 Show progress. Keep the worker informed of the company's results, as well as involved in
discussions about its sustainability. Disclosure and agreements on this matter confirm a
Corporate Social Responsibility (CSR) of transparency.

 Use technology efficiently and appropriately. Choose the appropriate communication vehicle,
depending on the audience and the desired result.

 Align the external and internal image of the company. Instill the same values in the workers
that they themselves project abroad. This is a great exercise in trust and transparency.

 Create competitiveness between their own workers and those of another company. In turn,
create it among the different departments of the same company. In this way, enthusiasm and
motivation are generated among employees.

 Provide certain incentives to encourage interest, participation and feedback. Companies can
reward workers to induce them to create new ways of recycling, as well as to limit the use of
plastic and water.

 Recognize commitment and creativity. The departments specialized in CSR must actively
and voluntarily contribute to the social, economic and environmental improvement of the
company, in order to improve its competitive situation.

 Give freedom to thought leaders. Find the best way for these employees to actively
participate in activities for the development of sustainability, through campaigns that can
contribute positively to the morale of the rest of the team and abroad.
  Make everything discussed fun, social and appreciative. Sustainability can be a duty, but this
does not mean that those who practice it do not deserve recognition. In fact, the most
important thing is that employees feel better about themselves after each sustainable action

9. List at least three external sources of information for sustainability & environment protection.

 Environmental justice Australia

 Environmental Health Professionals Australia
 World Wildlife Fund

10. Develop a monitoring plan by using the given template in e-learning.

Data Report
Strategy Indicator How When recording Who to

use paper or Number of Accounting Each 3 Inspection Manager Owner

recyclable plastics plastic month table
bags used recycling s
waste

sell water in Number of Selling data Each 6 Selling Manager Owner

glass bottles glass bottle recording month historical
sell s

pack the oil Number of Payment Each Invoices Chef Manager

and pay the liters given doing to year and
entities in to the waste entities payments
charge of entities
handling this
type of waste

buy bigger Weight of weigh the Each final report Manage Owner
recycling bins the recycling garbage month of weighs r
when it is to the garbage
be thrown

buy a Water use Machine Each Inspection Owner Owner

commercial and specifications year
washing electricity calculations
machine

Turn off idle Energy % Light bills 6 Bills and Chef manager
equipment consumptio month costs
and lighting. n s financial Floor
year head

training of Water % Water bills 6 Bills and Kitchen Manager

personnel in consumptio month costs Head
the use of n s financial
water year
 do a Happiness Surveys Each Survey Floor Manager
sustainability and year report head
policy and knowledge
procedures of the
employees

11. List at least six continuous improvement strategies to ensure that restaurant remain
environment friendly and a sustainable business.

Preparation of boxes and posters for the collection.

Socialization of the program with the management.
Training for the entity's staff on the program.
Talks with the headquarters officials about savings and also bulletins via intranet.
Disseminate activities to contribute to strengthening the Institutional Environmental Management
Identify new economic sources in the entity such as the recycling of paper and electronic devices
and minimize the environmental impacts caused during the activities.

12. How would you ensure that all staff members understand the importance of environment
protection and sustainability?

 Reach employees wherever they are, in meeting rooms, conference rooms, break rooms,
restrooms, parking lots, and on the web.
 Integrate sustainability into career development.
 Show them the progress of the company.
 Use technology effectively and appropriately.
 Align all the messages of the communication strategy; communication with employees,
public relations and advertising, ensuring a consistent message, both inside and outside the
company.
 It inspires competition between group companies, even between departments, measures
progress and motivates the achievement of more successes.
 Provide meaningful incentives to encourage interest, participation, and communication.
 Recognize commitment and creativity.
 Recognize the key messengers and thought leaders in the process.
 Make it fun, social and always appreciate it.

13. Explain how you would ensure that all staff members are following the sustainability work
practices AND they are contributing to achieve a true environment friendly and sustainable
organisation.

1. Allow
A company's sustainability vision, along with its goals and strategies, are helpful in establishing
permissions that your employees can seek. The support of leaders and management, and the
consistency of their words with actions are also an implicit form of permission.

2. Educate and involve

The tools to engage employees are important to create interest in sustainability in collaborators and
to provide them with the necessary information to take action. Main tools such as: green teams,
volunteering, social networks and prizes and incentives can be used.

3. Act
Employees must have the power to take action in the office, as well as at home and in their
community. It is important to encourage employees to take action to demonstrate the relationship
between their actions and the company's sustainability goals.
4. Lock
Make the commitment regular, and create a corporate culture in which sustainability is embedded in
various aspects of the company, such as recruitment, operation, employee evaluation and
compensation, and product development and innovation.

5. Evaluate
It is important to measure and evaluate engagement programs to gauge their impact and
integration into the company. Some measurements include volunteer hours, participation in green
teams, employee surveys, and correlating participation with reduction in environmental impact.

14. List at least five methods to reward staff for their positive contribution.

 The award can be a monetary compensation

 A special meal with some executives
 An extra day of vacation.
 recognition in front of all employees for being the most sustainable
 one or more days off payments.

15. How would you ensure that all staff members are being consulted on regular basis?

It is monitored and consultation methods will be carried out with a periodicity so it will ensure that
everyone is participating and giving their ideas to improve sustainability. They can give they opinion
true surveys and meetings.

16. How would you seek feedback from staff and other stakeholders?

Conducting a large-scale survey remains the most recommended method for obtaining useful
feedback from employees. Take surveys on a regular basis, but they say you shouldn't do it more
than once a year because employees could lose interest when feeling pressured. Design the
questions specifically to address current business issues, a common trend is that many surveys
seek to discover how connected the employee feels to the company.

The suggestion box is an easy way to let employees know that you are interested in their opinions
beyond the annual survey. General meetings and other group events that bring senior management
face-to-face with workers is also a good option. Consider an online portal where employees can
submit anonymous notes or posts. Provide the option for employees to provide feedback and
communicate openly from training days.

17. How would you ensure that collected feedback is being actioned?

This can be achieved by sharing at least some of the results with the entire organization and setting
benchmarks for improvement. Put together a goal tracking system, which will be uploaded online or
made known on a blackboard, so that progress can be shown in achieving those goals.

18. How would you ensure that your suggested plans & strategies are cost effective and will
achieve the best outcome for the organisation?

To increase the probability of making the best decision in business management, management
must understand and apply cost-benefit relationships. In the analysis derived from this connection,
an evaluation is carried out that allows obtaining the profitability of a project, from the detail of the
costs and benefits derived from it, both directly and indirectly.

Likewise, the efficient and effective management of sustainability activities must be in line with new
approaches and trends in strategic accounting and human capital management. In this sense, the
treatment of the valuation of the investment in activity in an integrated way, allows the use of
managerial and financial tools in combination with the management of human capital. Finally, the
results that would be obtained would allow planning, controlling and making decisions.

19. How (and how often) you will review your plans.
Sustainability monitoring includes three stages:
1) formulation of individual topics for empirical analysis (research agenda)
2) conducting individual analyzes
3) carrying out synthesis and comparative studies based on individual analyzes.

as it is done by indicators it will be done in the times indicated for each indicator in the monitoring
table

20. Assume that it has been 18 months and you were able to implement the new plans
successfully. Staff and customers are happy, and the restaurant was able to secure “Sustainability
& Environment Protection Award” from the local city council. Now, you are in process of preparing
plans for next three years.
a. Define at least five efficiency targets for next three years.

 Train our staff in all the services offered in the restaurant and in sustainability policies.
 Implement all the programs of the sustainable tourism management system.
 Maintain quality in the provision of our services offered, under the parameters established in
our sustainable management system.
 Review the processes, procedures and programs established by the Restaurant.
 Apply corrective and preventive actions that lead the restaurant bar el pier to the continuous
improvement of its sustainable management system

b. List the tools/ techniques you may need to achieve those targets.

 Raw materials from fair trade

 Certified Sustainable Cleaning Products
 Biodegradable products
 Eco-design or sustainable architecture.
 Use of materials and equipment for kitchen and living room certified as sustainable
 Logistics and means of transport that reduce their environmental impact
 Control of energy efficiency and water and gas consumption
 Reduction of kitchen and living room waste
 Implementation of environmental control systems
 Reduction of the use of cold gases that pollute
 They generate energy using photovoltaic solar panels and geothermal energy
 collect rainwater to be able to reuse it by watering their orchards and carrying out cleaning
tasks
 use recycled materials
 they recycle the waste generated by creating their own compost
 have an electric vehicle charging point
 Healthy letters that promote healthy eating
 Corporate actions that show our social responsibility
 Marketing strategies that include sustainability initiatives
 Staff training on sustainability
 Relations with institutions