EFFICIENT USE OF RESOURCES, WATER AND ENERGY Flashcards
CLEAN KITCHEN PREMISES - UNIT 4
1
Q
HOW CAN NEGATIVE ENVIRONMENTAL IMPACTS BE REDUCED IN INDUSTRY?
A
- Ensuring waste management processes are in place → Employers and customers can follow, outline step by step guide in order to minimise the amount of waste going to landfill
- Practicing efficiency in energy use → EG: Sensory lights
- Ensuring efficient resource use → Only using things on a needs basis
- Implementing a water resource management policy → EG: Automatic taps, fill dishwasher
- Introducing a productive recycling and reuse policy → EG: Metal straws
2
Q
WHAT ARE STRATEGIES OF A WASTE MINIMISATION PLAN?
A
- Using/disposing of food responsibility → EG: Standard recipe card = helps immensely for quantity
- Responsible disposal of e-waste EG electronics
- Programs for recycling and reusing products
- Water waste management
3
Q
WHAT ARE STRATEGIES TO REDUCE THE USE OF ENERGY?
A
- Switching to solar or wind generated power will help reduce the amount of cool fuelled energy consumed
- Installing lights that turn off automatically
- Installing spring loaded taps and hoses
- Installing water tanks