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
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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
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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
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