Club Oatley protocol to care for our environment
Energy Efficiency. We work to reduce energy used by lighting, heating, ventilation , air conditioning, appliances, office equipment, and transport. Equipment is maintained to ensure it is operating efficiently and not wastefully. Kitchen staff turn off gas burners when not in use. Ice machines are tunned off whenever possible, and ice is stored for use in down periods. Compact fluorescents and low-wattage lights are used where practicable. Staff are encouraged to economise in the use of transport when travelling to and from work.
When equipment is not being used overnight, it is turned-off, and not left on standby. Lights in storerooms use movement sensors and switch off automatically when not needed. Hot water pipes are insulated, and ceiling insulation has been installed to reduce the need for air-conditioning and heating. We monitor the monthly use of electricity and gas to ensure that we are maintaining good practices.
Water conservation methods and technologies are used for kitchen appliances and equipment in a way that does not compromise hygiene and cleanliness, and also in landscaping. Flush toilets are not set to automatic and have a system installed that allows flushing once every four hours; taps are fitted with devices to reduce water flow. Sinks in kitchen are not over filled. Wash cycle in dish washers is set to the minimum cycle to save water and electricity. Shut off nozzles are fitted to hose outlets and minimum amounts of water are used for hosing hard surfaces. Water use is monitored regularly to ensure we are maintaining good practice.
Recycling of glass, plastic, metal, cardboard, paper, corks, waste oil, ink and toner cartridges is a part of our daily operations, where possible, and within food- safety guidelines.
Source Reduction. Wherever possible, suppliers take back the packaging supplied with deliveries or eliminate it altogether. Suppliers are encouraged not to use polystyrene foam boxes and packages for any deliveries to the Club.
Printing. Photocopying and printing is done on both sides of paper, and communication is done by email wherever possible instead of using paper. Menus are available on the internet website for customers to view at any time. Recycled paper is used for photocopying.
Sustainable Food is used to support the long term viability of agriculture, fishing and grazing. Where possible we use organic produce and avoid the use of genetically modified food. We source food locally to reduce the use of transport.
Chlorine-free Paper Products such as napkins, table cloths and paper towels are used that are unbleached or whitened with alternatives such as hydrogen peroxide, oxygen and ozone.
Tree-free Products are used wherever possible, and we endeavour not to purchase timber products sourced from old-growth forest timbers.
Non-toxic Cleaning Products are used that are biodegradable, free of hazardous ingredients and safe for people and the environment.
Green Power. Our electricity supply contract is reviewed regularly. The proposal accepted is chosen for the suppliers willingness to strive to use renewable sources of energy, ensuring a reduction in air pollution.
Employee Education is at the heart of our environmental commitment, and staff are given regular updates about our environmental issues, goals and results. Training is given regarding the Clubs environmental issues and best practice in hospitality. Staff give the program enthusiastic support and are encouraged to provide ideas for improvement. It would not be possible without their commitment and contribution.
If you would like to know more about our environmental program, email us firstname.lastname@example.org