Activity 3
1- Review 5 challenges involved in achieving energy efficiency in a commercial kitchen
What are the challenges involved for achieving energy efficiency in production kitchens
1- human Awareness and resistant to change :
2- cost of equipment :
3- consumption :
4- climate change :
5- lack of recourses :
2-Compare re-cycling and waste management procedures ( reduce -reuse -recycle) in a range of commercial kitchens جدول مقارنه
| Waste management procedures | Fast Food (assembly line ) | Live kitchen
sushi |
Bakery | Galley
airplane |
| Reduce | ||||
| Reuse | ||||
| Re-cycling |
3-Analyze the impacts of a commercial kitchen on the environment and make valid recommendations for improvements
| The environmental Impact | Analyze the impact | Recommendation for improvement |
| Water usage | ||
| Energy usage | ||
| Food waste | ||
| Carbon footprint |
Point of view :——————————————————————-
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4-Critically analyze and reflect on the environmental influences and sustainability issues which impact on commercial kitchens to justify recommendations for improvements
| The environmental influences and sustainability issues | Critically Analyze | Recommendation for improvement |
| Landfill sites
|
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| Climate change | ||
| Pollution (Soil pollution )
|
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| Energy consumption |
Point of view :
Conclusion :
