1. Create a table or list and enter: all equipment and appliances used in one specific department (for example Kitchen, F&B etc.), and measure the consumption of electricity as listed on the appliance labels.
2. Measure the flow rate for water of various taps using the formula “Flow rate = Volume/Time (L/min)”
3. Inspect the provisions for recycling.
4. Determine the intervals of waste collection and determine the size of the cubicle(s) used.
5. Determine the energy consumption ratings, use and settings of air conditioners and heaters where applicable and document the potential KWH usage for these units.
6. Determine the resources required for any plants, landscaping or outside areas as relevant.
7. List the purchasing strategies which are currently in place including environmentally sustainable approaches; carbon foot print considerations (for example use local supplies from growers etc.)
8. Identify any breaches or potential breaches for environmental practices you have encountered in the audited area during your project and outline the issues.
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