HOS603 SUSTAINABLE PROCUREMENT | My Assignment Tutor

RTO No: 3045 CRICOS Provider No: 01505M HEP 9534 | Copyright all text and images William Angliss Institute unlessotherwise statedHOS603SUSTAINABLE PROCUREMENT FORHOSPITALITY & TOURISMWEEK 5 – Triple Bottom Line – Planet/EnvironmentRTO No: 3045 CRICOS Provider No: 01505M HEP 9534 | Copyright all text and images William Angliss Institute unlessotherwise statedANY QUESTIONS TODAYwww.slido.com #7839How many earths was your ecological footprint?ⓘ Start presenting to display the poll results on this slide.RTO No: 3045 CRICOS Provider No: 01505M HEP 9534 | Copyright all text and images William Angliss Institute unlessotherwise statedWEEK FIVE▪ Triple Bottom Line – Planet▪ The Environment in Procurement / Green Supply ChainRTO No: 3045 CRICOS Provider No: 01505M HEP 9534 | Copyright all text and images William Angliss Institute unlessotherwise statedTHE TRIPLE BOTTOM LINE▪ People▪ Planet▪ ProsperityElkington, J (1999), Cannibals with forks: the triple bottom line of 21st century business. Oxford: Capstone. ISBN 9780865713925RTO No: 3045 CRICOS Provider No: 01505M HEP 9534 | Copyright all text and images William Angliss Institute unlessotherwise statedTHE BRUNDTLAND REPORT 1987Known as ‘Our Common Future’ and popularised the term “sustainable development”Environmental• Natural resource use• Environmental management• Pollution prevention (air,water, land, waste)Economic• Profit• Cost savings• Economic growth• Research anddevelopmentSocial• Standard of living• Education• Community• Equal opportunitySustainabilitySocial-EnvironmentalEnvironmental justiceNatural resources stewardshipLocally & globallyEnvironmental-EconomicEnergy efficiencySubsidies / incentives for use ofnatural resourcesEconomic-socialBusiness ethicsFair tradeWorker’s rightsAdapted from the 2002 University of MichiganSustainability AssessmentRTO No: 3045 CRICOS Provider No: 01505M HEP 9534 | Copyright all text and images William Angliss Institute unlessotherwise statedWHAT IS CURRENTLY HAPPENING, LOCALLY,NATIONALLY GLOBALLY IN OUR ENVIRONMENT?RTO No: 3045 CRICOS Provider No: 01505M HEP 9534 | Copyright all text and images William Angliss Institute unlessotherwise statedON GOING CHALLENGES FOR THE PLANET“Humankind consumes what nature has to offer and in returncreates waste and depletes the Earth’s natural reserves. All ouractions have an impact on the Earth’s ecosystems that are onlyable to renew themselves at low levels of consumption ….. Ourcurrent consumption levels are simply too high and action needsto be taken as the planet’s non-renewable resources are beingdepleted, creating climate change in the process. The depletion isaccelerated by the continuous growth of the world population andits changing consumption patterns”(Legrand, Sloan & Chen, 2017 p. 31)RTO No: 3045 CRICOS Provider No: 01505M HEP 9534 | Copyright all text and images William Angliss Institute unlessSource: (Global Footprint Network, 2021) otherwise statedRTO No: 3045 CRICOS Provider No: 01505M HEP 9534 | Copyright all text and images William Angliss Institute unlessotherwise statedCLIMATE CHANGE▪ NASA announces in 2015 that the earths temperatures were thewarmest ever recorded▪ Some key consequences of climate change are impacting the tourismand hospitality industries1. Extreme weather patterns2. Pressure on eco-systems3. Disruption in water supply and quality4. Unstable food supply5. Increase in infrastructure damage from sea level rise or extreme heatRTO No: 3045 CRICOS Provider No: 01505M HEP 9534 | Copyright all text and images William Angliss Institute unlessotherwise statedTHE OCEANRogerMosley/Pixabay, Beach Pacific Coastline Ocean Coast Sea, Copied and communicated under Creative Commons CC0 (https://creativecommons.org/publicdomain/zero/1.0/),date accessed 11 March 2019, https://pixabay.com/photos/beach-pacific-coastline-ocean-coast-2089936/RTO No: 3045 CRICOS Provider No: 01505M HEP 9534 | Copyright all text and images William Angliss Institute unlessotherwise statedOCEANS▪ Apart from environmental degradation, most extinction over the pastseveral hundred years is mostly due to▪ Over-hunting for food, fashion & profit▪ Fishing, more advanced technologically – increase in demand, morefishing▪ Pollution from land entering waterways▪ The Gulf of Mexico dead zone▪ https://www.youtube.com/watch?v=p-CzdrvpgMI© Copyright William Angliss Institute all text and images unless otherwise stated.RTO No: 3045 CRICOS Provider No: 01505M HEP 9534 | Copyright all text and images William Angliss Institute unlessotherwise statedWATER▪ Ground water suppliers are diminishing▪ Communities taken control of waterways▪ Water is also affected by pollution▪ Impacted by weather (drought, floods, mudslides)▪ Wasteful irrigation techniques▪ 1kg of beef needs 15,000 litres of water▪ 1 kg rice needs 3,500 litres of water▪ 1 cup of coffee 140 litres© Copyright William Angliss Institute all text and images unless otherwise stated.RTO No: 3045 CRICOS Provider No: 01505M HEP 9534 | Copyright all text and images William Angliss Institute unlessotherwise statedAND ITS NOT JUST IN MEXICO▪ Mass fish die-off in Darling River could impact fish numbers inother states▪ Murray-Darling Basin Royal Commission slams authority for‘maladministration’ | ABC News▪ https://www.youtube.com/watch?v=v7DfAR3Jl4k▪ Why is the Murray-Darling Basin so important and how did weend up at this point? | SBS News▪ https://www.sbs.com.au/news/why-is-the-murray-darling-basin-so-importantand-how-did-we-end-up-at-this-point▪ https://www.abc.net.au/news/2019-01-15/mass-fish-kill-in-darling-riverto-impact-other-states/10715640RTO No: 3045 CRICOS Provider No: 01505M HEP 9534 | Copyright all text and images William Angliss Institute unlessotherwise statedRTO No: 3045 CRICOS Provider No: 01505M HEP 9534 | Copyright all text and images William Angliss Institute unlessotherwise statedPLASTIC POLLUTION IN OUR WATER/OCEANS▪ How We Can Keep Plastics Out of Our Ocean▪ https://www.youtube.com/watch?v=HQTUWK7CM-Y▪ A Plastic Wave – A documentary film on plastic pollution▪ https://www.youtube.com/watch?v=9-dpv2xbFyk▪ 24.37 minutes long.RTO No: 3045 CRICOS Provider No: 01505M HEP 9534 | Copyright all text and images William Angliss Institute unlessotherwise statedREUSING WATER▪ Recycling of water with water tanks▪ Desalination plant (this requires a lot of power to run)▪ We have one of these plants in Victoria. Built 2012, produced firstwater in 2017▪ https://www.abc.net.au/news/2017-03-19/victoria-desalination-plantfinally-delivers-water/8367554RTO No: 3045 CRICOS Provider No: 01505M HEP 9534 | Copyright all text and images William Angliss Institute unlessotherwise statedFORESTS▪ Deforestation impacts biodiversity▪ Home to 80% of the world’s biodiversity▪ Forest are important as they release vast quantities of moisture in theair (producing rain) and absorb carbon dioxide▪ Deforestation still occurs, although deforestation is partly decreasingRTO No: 3045 CRICOS Provider No: 01505M HEP 9534 | Copyright all text and images William Angliss Institute unlessotherwise statedLAND CLEARING▪ Biofuels – good for the environment, takes up land from food▪ Soy production, cattle▪ Palm oil issues▪ https://www.youtube.com/watch?v=LSumTLrJzdU (2.46)▪ https://www.youtube.com/watch?v=h_v7JTyEKZcRTO No: 3045 CRICOS Provider No: 01505M HEP 9534 | Copyright all text and images William Angliss Institute unlessotherwise statedGRAN CHACO IN PARAGUAY & BOLIVIA▪ Deforestation for cattle and soy20Gran Chacohttps://earthzine.org/wpcontent/uploads/2013/12/paraguay-forest.jpgRTO No: 3045 CRICOS Provider No: 01505M HEP 9534 | Copyright all text and images William Angliss Institute unlessotherwise statedMINERALS AND OILS▪ Demand for non-renewable resources is still on the rise (think phones,computers)▪ Plastic is ending up in our waterways – through the ‘supply chain’ weare potentially eating micro plastics▪ Energy – not all of it is renewable.RTO No: 3045 CRICOS Provider No: 01505M HEP 9534 | Copyright all text and images William Angliss Institute unlessotherwise statedOVER POPULATION▪ 9.7 billion people in 2050▪ 2 billion are overweight and 1 billion don’t have enough foodRTO No: 3045 CRICOS Provider No: 01505M HEP 9534 | Copyright all text and images William Angliss Institute unlessotherwise statedWASTE▪ On average hotel guests generate 1 kg of waste per guest per night in the form of paper,plastics and cardboard.▪ Globally – One third of all food produced is lost or wasted –around 1.3 billion tonnes offood –costing the global economy close to $940 billion each year▪ If food waste was a country, it would be the third biggest emitter of greenhouse gases after USA andChina▪ Throwing away one burger wastes the same amount of water as a 90-minute shower▪ Australia▪ The Government estimates food waste costs the Australian economy $20 billion each year.▪ Over 5 million tonnes of food ends up as landfill, enough to fill 9,000 Olympic sized swimming pools▪ A World Without Waste: Coca-Cola Announces Ambitious Sustainable Packaging Goal(2018)▪ https://www.coca-colacompany.com/stories/world-without-wastehttps://www.ozharvest.org/what-we-do/environment-facts/RTO No: 3045 CRICOS Provider No: 01505M HEP 9534 | Copyright all text and images William Angliss Institute unlessotherwise statedENERGY▪ https://reneweconomy.com.au/australian-first-big-waste-to-energyplant-reaches-financial-close-in-w-a-59064/▪ Fossil fuels: contributors to CO2 (climate change)▪ Coal, oil, gas, methane▪ Renewable energy:▪ Solar, wind, sea (waves), hydrogenRTO No: 3045 CRICOS Provider No: 01505M HEP 9534 | Copyright all text and images William Angliss Institute unlessotherwise statedWHY IS THIS HAPPENING?RTO No: 3045 CRICOS Provider No: 01505M HEP 9534 | Copyright all text and images William Angliss Institute unlessotherwise statedBARRIERS TO SUSTAINABILITY▪ Internal –Financial obligations, lack of reliable suppliers, lack of leadership ororganisational drive,▪ External –Cost, industry specific, regulation, non-transparent practicesRTO No: 3045 CRICOS Provider No: 01505M HEP 9534 | Copyright all text and images William Angliss Institute unlessotherwise statedIS IT CHANGING AT ALL?.RTO No: 3045 CRICOS Provider No: 01505M HEP 9534 | Copyright all text and images William Angliss Institute unlessotherwise statedTBL – ENVIRONMENT DIMENSION IN PROCUREMENT ANDTHE SUPPLY CHAINMinimising the negative environmental impacts of a supply chainoperations1. Environmental collaboration- pollution prevention▪ Product redesign▪ Manufacturing process redesign▪ Product management during use▪ Product life extension▪ Recovery processes at end of lifeRTO No: 3045 CRICOS Provider No: 01505M HEP 9534 | Copyright all text and images William Angliss Institute unlessotherwise statedTBL – ENVIRONMENT DIMENSION IN PROCUREMENT ANDTHE SUPPLY CHAINMinimising the negative environmental impacts of a supply chainoperations2. Environmental Monitoring– Pollution control– Environmental Management Systems– Range of certification systems and programsRTO No: 3045 CRICOS Provider No: 01505M HEP 9534 | Copyright all text and images William Angliss Institute unlessotherwise statedMORE AWARENESS▪ https://youtu.be/B-nEYsyRlYo?t=1▪ “As the human population continues to grow, so does our impact onthe environment. In fact, recent research has shown that threequarters of Earth’s land surface is under pressure from humanactivity.”▪ In this short film, spoken word artist Prince Ea makes a powerful casefor protecting the planet and challenges the human race to create asustainable future. Winner of the Film4Climate”RTO No: 3045 CRICOS Provider No: 01505M HEP 9534 | Copyright all text and images William Angliss Institute unlessotherwise statedMEET SVART THE WORLDS FIRST ENERGYPOSITIVE HOTEL CONCEPT BY THE ARTICCIRCLE▪ http://www.svart.no/▪ https://www.youtube.com/watch?v=5XyqX1Mw7GYRTO No: 3045 CRICOS Provider No: 01505M HEP 9534 | Copyright all text and images William Angliss Institute unlessotherwise statedCAMPBELL UNCANNED▪ A useful example of how an organization is addressing environmentalconcerns in their products▪ https://www.uncannedbycampbells.com/RTO No: 3045 CRICOS Provider No: 01505M HEP 9534 | Copyright all text and images William Angliss Institute unlessotherwise statedECO-FRIENDLY▪ Insta-worthy and ecofriendly – the Raw Kitchen▪ https://particle.scitech.org.au/food/insta-worthy-ecofriendly-raw-kitchen/RTO No: 3045 CRICOS Provider No: 01505M HEP 9534 | Copyright all text and images William Angliss Institute unlessotherwise statedWHERE DOES THE PRESSURE TO CHANGECOME FROM?RTO No: 3045 CRICOS Provider No: 01505M HEP 9534 | Copyright all text and images William Angliss Institute unlessotherwise statedLEVELS OF RESPONSIBILITY?▪ Who decides – should decide – when there is conflict?▪ Personal / consumer▪ F&B Outlet (small – medium Independents)▪ Large Independents / multi – sites Org▪ Supermarket Chain / Global Organisation▪ Government / Lobby Groups / NGO’sRTO No: 3045 CRICOS Provider No: 01505M HEP 9534 | Copyright all text and images William Angliss Institute unlessotherwise statedAPPLICATION TO TOURISM, HOSPITALITY, FOOD& EVENTS“Beside the known fact that a clean environment is a keyfactor to attract tourists, both major internationalhospitality and small hotel or restaurant businessesrecognize the tangible benefits in being proactive inmitigating environmental impacts including realefficiency gains and an improved corporate reputation”(Legrand, 2017, p. 48)RTO No: 3045 CRICOS Provider No: 01505M HEP 9534 | Copyright all text and images William Angliss Institute unlessotherwise statedDRIVERS TO SUSTAINABILITY▪ InternalMoral / ethical leadership, customer demands, improvement ofreputation, product differentiation▪ ExternalPolitical pressures, support of local identity and cultural values,competitiveness, public pressureRTO No: 3045 CRICOS Provider No: 01505M HEP 9534 | Copyright all text and images William Angliss Institute unlessotherwise stated▪ Coca-cola – long been an issue for environmentalists▪ A World Without Waste: Coca-Cola Announces Ambitious SustainablePackaging Goal (2018)▪ https://www.coca-colacompany.com/stories/world-without-wasteRTO No: 3045 CRICOS Provider No: 01505M HEP 9534 | Copyright all text and images William Angliss Institute unlessotherwise statedRELEVANCE TO SUSTAINABLE PROCUREMENT:THE ‘GREEN’ SUPPLY CHAIN1. What do we consider ‘green’ and does anyone care?2. Do different foods have intrinsically different impacts on theenvironment?3. Do different systems of food production have different effects on theenvironment?4. How much does transport effect the environment?5. How does different ways of processing waste and how does this putconsumption into context?6. What is the impact of cost?RTO No: 3045 CRICOS Provider No: 01505M HEP 9534 | Copyright all text and images William Angliss Institute unlessotherwise statedTHE HIDDEN COSTS OF HAMBURGERS▪ https://www.youtube.com/watch?v=ut3URdEzlKQRTO No: 3045 CRICOS Provider No: 01505M HEP 9534 | Copyright all text and images William Angliss Institute unlessotherwise stated41Cost to you – How does your lunch connect youto the rest of the planet?Are You Eating Plastic for Dinner? | Short Film Showcasehttps://www.youtube.com/watch?v=FjT8GG0ETQgRTO No: 3045 CRICOS Provider No: 01505M HEP 9534 | Copyright all text and images William Angliss Institute unlessotherwise statedAUSTRALIA’S FAVOURITE BIRD – “CHEEP!”42Chicken is down, down!How to make chicken cheapRTO No: 3045 CRICOS Provider No: 01505M HEP 9534 | Copyright all text and images William Angliss Institute unlessotherwise statedFEEDING THE WORLD?• “three largest Australian chicken meat processors committed to sourcenon-genetically modified ingredients for all feed when commerciallyviable”– Australian Chicken Meat Federation43RTO No: 3045 CRICOS Provider No: 01505M HEP 9534 | Copyright all text and images William Angliss Institute unlessotherwise statedTHE BEGINNING OF THE GREEN SUPPLY CHAIN▪ Outsourcing products reduces control over the supply chain▪ This is important, not just for price but also social and environmentalimplications▪ This means that the culture, policy and procedures of the sourcingcompany becomes more important. Supplier Selection is vital forbusinesses and organisations concerned with the planet (environment)RTO No: 3045 CRICOS Provider No: 01505M HEP 9534 | Copyright all text and images William Angliss Institute unlessotherwise statedA BEGINNING OF GREEN SUPPLY CHAINS.▪ Good environmental practice started with an attempt to comply withlaw. In a sense it was an attempt to minimize costs.▪ This black and white approach has evolved and now includesapproaches that are collaborative and even voluntary.▪ Government support for pollution prevention and other greenpurchasing activities has also aided environmental awareness.▪ Green certificationshttps://www.google.com/search?q=environmental+certification&rlz=1C1GCEB_enAU833AU833&source=lnms&tbm=isch&sa=X&ved=0ahUKEwjL26Xyt_vgAhUNU30KHRl4AHMQ_AUIDigB&biw=1680&bih=944RTO No: 3045 CRICOS Provider No: 01505M HEP 9534 | Copyright all text and images William Angliss Institute unlessotherwise stated▪ “Green supply chains have a number of flows including materials,services, financial, information and knowledge, and waste flows(Sarkis, 2012). Each of these needs to be considered and managed”(p. 12)© Copyright William Angliss Institute all text and images unless otherwise stated.RTO No: 3045 CRICOS Provider No: 01505M HEP 9534 | Copyright all text and images William Angliss Institute unlessotherwise statedISO14001 ENVIRONMENTAL MANAGEMENTSTANDARDS▪ Corporatesustainability▪ ISO 50001 the energymanagement system.Source: http://www.bizphyx.com/iso14001sustainability.htmlRTO No: 3045 CRICOS Provider No: 01505M HEP 9534 | Copyright all text and images William Angliss Institute unlessotherwise statedCLOSING THE LOOP▪ A greener supply chain closes the ‘loop’ and brings outflows back intothe system, extending the useful life of materials and productsSource Sarkis, 2014, p3RTO No: 3045 CRICOS Provider No: 01505M HEP 9534 | Copyright all text and images William Angliss Institute unlessotherwise statedREDUCE, REUSE, RECYCLE, REFUSE▪ Processes that include programsto minimize waste▪ Programs that integrate ecodesign of the product (check outsupermarket with no plastic)▪ End-of-pipe practices includereuse, remanufacture and recycle▪ Sometimes a product can also beincinerated, and whilst it is notpreferable there can be a benefitto reduction in valuable space inlandfill.PreventionMinimisationReuseRecyclingEnergyrecoveryDisposalSource Sarkis, 2014Waste hierarchyMost favoured optionLeast favoured optionRTO No: 3045 CRICOS Provider No: 01505M HEP 9534 | Copyright all text and images William Angliss Institute unlessotherwise statedDELAWARE NORTH▪ GreenPath, Delaware North’s environmental program – TheImportance of Sustainability▪ https://www.youtube.com/watch?v=rGslLEj-sr8&list=PLhzXnHJF5YYnVJV6YXg3bGzWYi1_dn-0XRTO No: 3045 CRICOS Provider No: 01505M HEP 9534 | Copyright all text and images William Angliss Institute unlessotherwise statedLIFECYCLE▪ A good way to assessenvironmental impact is toperform a lifecycle analysis.▪ This can be broken down intothree areas:▪ Lifecycle inventory analysis▪ Lifecycle impact assessment▪ Lifecycle improvement analysisSource Sarkis, 2014Stories/freepik, Analysis concept illustration Free Vector. Communicated under Creative Commons CCO (Business vector created by stories – www.freepik.com), date accessed 14.01.2021RTO No: 3045 CRICOS Provider No: 01505M HEP 9534 | Copyright all text and images William Angliss Institute unlessotherwise statedFURTHER REFERENCES▪ Wilson, F., Post, J.E. (2013). Business models for people, planet (& profits): exploring the phenomena of social business, a market-based approach to socialvalue creation. Small Bus Econ 40, 715–737▪ Environmental Sustainability in the Hospitality Management Curriculum: Pers▪ http://ezproxy.angliss.edu.au/login?url=http://search.ebscohost.com/login.aspx?direct=true&db=hjh&AN=59574504&site=eds-live▪ Environmental Sustainability in the Hospitality Industry: Best Practices, Guest Participation, and Customer Satisfaction (says that environmentconsiderations are important, but not necessarily the over riding factor)▪ https://scholarship.sha.cornell.edu/cgi/viewcontent.cgi?article=1199&context=chrpubsRTO No: 3045 CRICOS Provider No: 01505M HEP 9534 | Copyright all text and images William Angliss Institute unlessotherwise statedWEEK FIVE TUTORIAL▪ Environmental considerationswithin the supply chain.▪ Commodity research activity.Pikisuperstar/freepik, Online class illustration Free Vector. Communicated under Creative Commons CCO (School vector created by pikisuperstar – www.freepik.com), date accessed 07.01.2021RTO No: 3045 CRICOS Provider No: 01505M HEP 9534 | Copyright all text and images William Angliss Institute unlessotherwise statedEND OF WEEK FIVE LECTUREThanks for listening!

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