Student Name: Investigate the environmental impacts of food production Chef:
1- Review 5 challenges involved in achieving energy efficiency in a commercial kitchen
What are the challenges involved in achieving energy efficiency in production kitchens?
1- human Awareness and resistance to change:
2- the cost of equipment:
3- consumption :
4- climate change :
5- lack of recourses :
2-Compare recycling and waste management procedures ( reduce-reuse-recycle) in a range of commercial kitchensجدول مقارنه
Waste management procedures
Fast food (assembly line )
Fast food is the main cause of chronic illnesses such as cancer, obesity, and diabetes. Reduction is the best option.
Live kitchens involve the preparation of food in an open environment. Most live kitchens should use biogas which is more environmentally friendly.
In the bakery, people should reduce the use of plastic bags as storage materials.
Gallery airplane is a designated place in the aircraft, train, and ship where food is cooked. Items that can be reduced are products that increase soil pollution, such as plastic bags for food storage.
Based on fast-moving food, it is critical to use packaging materials that can be reused to prevent soil and air pollution (Change, 2019).
The families that use firewood should embrace the culture of using ashes as pest sides in their firms.
90% of the bakery materials can be reused, including glasses, aluminum cans, and cardboard.
The most important items that can be reused are utensils such as cardboard and metallic cans.
The main challenge in many countries is managing plastic bags mainly used to store fast-moving food. A government should use a mechanism to recycle plastic bags.
The live kitchen can reuse recycled firewood and charcoal by planting more trees in their environment.
Since most countries are still using plastic bags, they can recycle them since they contribute to soil pollution and don’t decay easily.
Plastic cans used to serve most drinks can be recycled to reduce soil pollution when dumped as waste materials.
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 wastage denies people having enough water from dry areas. Additionally, water wastage prevents maximum water harvesting for dry seasons.
I recommend households and water conservation boards provide better storage facilities such as plastic tanks to householders. The national and local governments can construct dams for water harvesting, particularly in the United States.
Energy usage is the effective use of energy and storage of excess energy.
Excessive energy from solar panels can be stored in solid-state batteries.
Food wastage might occur in many ways, such as having poor storage facilities for perishable products, thus wasting products that could be used in the future if they were properly stored.
The government of any country should be aggressive and proactive in providing refrigerator facilities to store perishable products such as tomatoes, vegetables, and milk.
Carbon footprints are excessive methane and carbon dioxide from greenhouse gases.
The carbon prints can be limited by developing reusable shopping gas and limiting beef consumption (Zwolak, Sarzyńska, Szpyrka & Stawarczyk, 2019).
Point of view:
In my view, proper water usage will prevent water wastage that can be used during the dry season for irrigation. It is also critical to develop better energy storage facilities for friendly energy from wind and hydroelectric power.
4-Critically analyze and reflect on the environmental influences and sustainability issues that impact commercial kitchens to justify recommendations for improvements
The environmental influences and sustainability issues
Recommendation for improvement
Landfill sites are designated areas for dumping garbage and solid waste. Many countries are still using plastic bags and containers as packaging materials.
However, a country can use materials that can easily decompose.
There has been an increase in climate change across the globe. The main causes of climate change include burning fossils such as natural gas, oil, and coal (Coccia, 2020). The other climate change causes high usage of petroleum products such as in transportation.
I recommend countries across the globe reduce petroleum products in the transportation sector and embrace electric vehicles.
Pollution (Soil pollution )
Soil population is common, particularly in areas with various industrial activities, due to waste disposal on open services. The other cause of soil pollution is acid rain, which occurs due to the emission of poisonous reasons.
I recommend that key stakeholders in a government environmental stake reduce chemical fertilizers and embrace organic farming. The other strategy is to adopt afforestation and reforestation.
Energy is an essential factor in the industrial sector, and no country can achieve success in any economic activity without energy consumption.
However, I recommend countries to use more friendly sources of energy such as wind and hydroelectric power from water bodies.
Point of view:
In my view, his fight against any population is not a one-country affair but a collaborative effort among all key stakeholders globally.
In conclusion, all populations are life-threatening since most people may consume poisonous gases or consume agricultural products that are compromised with chemicals from fertilizers and pests.
Change, C. (2019). The Future of Our Pasts: Engaging cultural heritage in climate action Outline of Climate Change and Cultural Heritage. International Council on Monuments and Sites-ICOMOS.
Coccia, M. (2020). How (un) sustainable environments are related to the diffusion of COVID-19: the relation between coronavirus disease 2019, air pollution, wind resource and energy. Sustainability, 12(22), 9709.
Zwolak, A., Sarzyńska, M., Szpyrka, E., & Stawarczyk, K. (2019). Sources of soil pollution by heavy metals and their accumulation in vegetables: A review. Water, air, & soil pollution, 230(7), 1-9.
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