Work Plan to Instructors

Sustainable Catering Co.

Purpose/Background

The purpose of this work plan isto address the potential gaps associated with Trade Center Limited(TCL)’s catering sector. &nbspIn doing so, the group will analyzethe food waste management practices and local food sourcing practicesthat are currently in existence. &nbspWhile looking into thesepractices we will conduct a Sustainability Assessment to address thegaps and provide alternative methods to address these.

Problem Definition

TCL is looking for ways to maketheir catering more environmentally friendly. They are alreadyoperating above “best practice” and are highly sensitive to theways that they can streamline their catering processes in order tomake a positive impact on the environment. &nbspThe goal of thisproject will be to highlight and examine the efforts that the companyis already making and to identify the areas that have the potentialfor improvement. The findings will be presented at the end in acomprehensive and attractive manner that can be made available forinterested parties. &nbspThe sustainability assessment will examinetwo potential areas for improvement in particular waste managementand local foods.

Waste management at TCL isalready handled in an effective and fairly environmentally friendlymanner, but it is always an area worth examining. The project wouldlook at potentials for community and/or local compostingopportunities. This could include providing community gardens orlocal farmers with compost materials. There is also potential forexamining the disposal methods of cooking oil. Cooking oil is oftenwasted or disposed of in an environmentally unsound manner. There aremany alternatives for rinsing cooking oil down a drain that TCL couldpotentially incorporate into their cooking processes and that couldbe further examined in this report.

Food sourcing is anotherimportant component of the catering process. TCL does make an effortto source their food locally wherever possible, but they areinterested in looking for ways to increase their local food sourcesif at all possible. The main issue TCL faces with sourcing local foodis finding a consistent food source that can provide them with thevolume that they require. To avoid unnecessary complications, thereport would attempt to focus on one or two primary food items usedby TCL catering and attempt to find one or more reliable andconsistent sources that could provide these items to TCL. This wouldbe an important step in further localizing TCL’s menu.

Methodology

Sample

Research Design

Instrumentation

Analysis of Data – Natasha

Analyzing data is an importantaspect when developing a sustainability assessment. &nbspIt is “theprocess of evaluating data using analytical and logical reasoning toexamine each competent of the data provided” (Business Dictionary,2015). &nbspAfter the data is analyzed, it allows the user to createreasonable recommendations and to form a concrete conclusion based onscientific evidence. &nbspIt in turn provides information towardsthe problem statement, which “describes the gap the client isfacing, not the solution to the problem or the goal of the project”(Wells, 2015, p. 10).

Analyzing data for thesustainability assessment is a bit challenging because it involvesmainly qualitative data, which cannot easily be measured or compared.&nbspThe design thinking process presentation by Mary Kilfoilsuggests utilizing three main practices “inspiration, ideation andimplementation”, which intersect to create the whole system(Kilfoil, 2015, p. 4). Using the inspiration process will allow thegroup the ability to analyze the current practices at TCL byconducting field research to find facts and problems to unpack thelarger problem of food waste and sourcing out local food (Kilfoil,2015, p. 6). Another process that will tend to be very useful inanalyzing the data is ideation, which is “the process ofgenerating, developing, and testing ideas” (Kilfoil, 2015, p. 4).&nbspThis allows the group to define the overall problem by usingexperimentation that involves lots of trial and error.

Limitations

TCL is a large crown corporationthat has many challenges and limitations associated with local foodand food waste. &nbspThey must monitor their costs to developsolutions that create a positive and realistic achievement.

TCL currently can serve 2000people and when they move into their new facility, they can serveapproximately 4000 people. &nbspThis makes it very challenging toobtain enough local food to fulfill the necessary requirements. &nbspNotonly is it hard to gather a large enough supply, it is also extremelydifficult to get items that consumers want depending on the time ofthe year. &nbspIn Nova Scotia, the weather is very unpredictable andcrop growth is often a major concern. &nbspSome items are also notgrown in Nova Scotia and need to be imported from other areas.Gathering local food is not feasible for TCL due to the region,quantity and quality of food required and the high transportationcosts.

A limitation for food waste isthe ability to turn it into something practical or useful as the casein the World Trade Center in New York City where they employed abusiness to use the food waste to turn it into soil for green roofs(The Dust Organization, 2015). &nbspAnother option is to let localtrucking companies come and take the leftover food to turn it intocompost for local community gardens.

Some limitations associated withdeveloping a sustainability assessment are that there are no baseguidelines to go off from. &nbspIt will also be challenging todetermine which areas should be the centre of attention anddeveloping fair criteria to support those requirements. &nbspIt alsomay be challenging to get in contact with the farmers, wholesalersand food recovery personnel to assess the entire lifecycle fromorigin to end of life.

Delimitations

TCL is already achieving sometargets in relation to food waste and sourcing out local food. &nbspForfood waste, TCL sorts out their garbage by using city green bins tosort out the compost from the garbage which is a step in the rightdirection but there are other methods that could make it moresustainable. &nbspFor local food, TCL currently uses localvegetables when they are in season for their dishes. &nbspThey haverelationships with local suppliers such as Foxhill Cheese House,Gordon Food Services, Sysco and Pete’s Frootique. &nbspWhen smallgatherings are held, local food is sourced out from local markets andTCL already has arrangements made with local wineries for their winesupplies.

Food waste is an aspect that isvery important for TCL and to find affordable methods to reuse foodwaste is a priority. &nbspA delimitation that TCL has inconsideration to food waste is that there is some food waste fromitems that cannot be incorporated into food dishes and must becomposted. &nbspCity green bins are used to collect this food wasteand are then transported to municipal composting facilities such asthe ones in Burnside and Ragged Lake Business Park. &nbspThis couldbe fixed if TCL is willing to hire a local trucking company, such asB.D. Rae Waste Management, to collect this food waste and cooking oiland recycle it with the environment in mind. &nbsp&nbspAnotherdelimitation is that once the food waste material is sent to thelandfill, there is no anaerobic digestion facilities around thatcould convert this compost into biofuel (Turning Earth, 2010).

Another delimitation associatedwith food waste is the regulations that Nova Scotia has set in placeto protect one`s health. &nbspThese regulations do not allowrestaurants the ability to send their leftover cooked meals to foodbanks such as Feed NS. &nbspIn other jurisdictions such as inToronto with Second Harvest, they have The Donation of Food Act,which allows organizations to send their leftover foods to food banksto feed people in need without the fear of being sued (Government ofOntario, 2015). &nbspThis would be an excellent opportunity for TCLwhen they have large functions and a lot of leftover food. &nbspInstead,TCL needs to throw this food out or serve to staff because of thecurrent regulations.

Timeline

Item

Friday, November 6, 2015

Have rough draft of each section of the work plan completed

Friday, November 13, 2015

Have each section of the work plan fully completed and sent to Mike to edit

Monday, November 16, 2015

Have the PowerPoint for the instructors completed to ensure enough time to prepare for the presentation

Tuesday, November 17, 2015

Submit PowerPoint to the instructors on BBL

Wednesday, November 18, 2015

Submit completed work plan to BBL by noon and

present PowerPoint to instructors

Friday, November 20, 2015

Discuss any changes that need to be made to the final work plan and PowerPoint for clients

Monday, November 23, 2015

Have the final changes made to the work plan and the PowerPoint and send to Mike for final editing

Wednesday, November 25, 2015

Submit final PowerPoint on BBL by noon

Wednesday, November 25, 2015 and Friday, November 27, 2015

Present work plan to clients

Monday, December 7, 2015

Submit final work plan on BBL by noon

Wednesday, December 9, 2015

Complete peer evaluations and submit on BBL

Wednesday, December 9, 2015

Assign individual tasks to be completed over break to see the progress that has been made on the work plan

Monday, January 4, 2015

Have a discussion to see what everyone has found out over Christmas break about their individual task they were assigned

Wednesday, January 6, 2016

Update class on progress on project

Friday, January 8, 2016

Begin sourcing information to complete the sustainability assessment of TCL and divide the sections between everyone

Monday, January 18, 2016

Meet with Greg Smith and get feedback on the track the group is headed and if TCL wants to change anything

Friday, January 22, 2016

Have a group meeting to discuss what everyone is thinking and if we need to change our direction or scope of the project

Friday, January 29, 2016

As a group share what we have found so far in the research to be able to present an update

Wednesday, February 3, 2016

Update class on progress on project

Wednesday, February 10, 2016

Get together with Greg Smith and gather more information to solve any problems that we have encountered

Wednesday, March 2, 2016

Update class on progress on project

Friday, March 4, 2016

Begin to implement project plan

Monday, March 14, 2016

Have rough draft of report to instructors completed as well as the final copy of the PowerPoint

Friday, March 18, 2016

Have final draft of report completed to send to the editor

Monday, March 21, 2016

Submit report to instructors on BBL before noon

Wednesday, March 23, 2016

Dress rehearsal of presentation

Friday, March 25, 2016

Consider recommendations and make final changes to both the report and presentation

Monday, March 28, 2016

Final presentation to the client due on BBL by noon and presentation day

Friday, April 1, 2016

Work on the creative reflection assignment and make final changes to the final paper

Monday, April 4, 2016

Final report due on BBL by noon

Wednesday, April 6, 2016

Present the creative reflection assignment

Friday, April 8, 2016

Peer review due on BBL

Responsibilities of team andeach team member, client or college

When a professionalrelationship begins between two groups, in this case between a workgroup and a client, it is always important to clearly define thevarious responsibilities each group has towards one another to ensurethat there is mutual understanding and respect between the two groupsgoing into the project. In this instance the working group has anumber of responsibilities towards the TCL catering group, theforemost being to respect the confidentiality agreement between theworking group and the client. TCL is sharing private information withthe work group that they do not necessarily want publicized, so it isimportant to ensure that anything TCL divulges in confidence remainsso. A second responsibility the work group has towards TCL is to workclosely with the client to ensure that the alternate methods orpractices are tailored to the client’s specific needs in order tonot only effectively meet those needs, but to also ensure that theclient feels included in the decision making process. A thirdresponsibility that the work group and the client have towardsanother is to insure that there is open communication between the twogroups and that that each group has a professional demeanor whendealing with one another, which helps ensure that everybody feelstheir voice is being heard throughout the process. Anotherresponsibility that is shared both by the work group and the clientis to keep an open mind when discussing newmethods or practices thework group should be prepared to change/tailor their projects to theclient’s specifications while the client should also keep an openmind to the different ideas and solutions presented by the workgroup. Finally one of the most important responsibilities the workgroup has is to take the creation and implementation of the possiblealternatives seriously, and to do their best to ensure that the needsof the client are met.

Budgetary Considerations (ifapplicable) –

Ethical Considerations

Apart from the responsibilitiesthe work group and the client have toward one another, there arecertain ethical considerations that must also be addressed whenundergoing the sustainability assessment. Once again the foremostethical consideration that must be acknowledged by the work group isto respect the privacy of the client, and not divulge any sensitiveinformation. A second ethical consideration that must be taken intoaccount when undergoing a sustainability assessment is to ensure thatonly relevant areas are being assessed, keeping in mind that theclient has a right to their privacy. After completing thesustainability assessment, some things to consider when proposingalternative methods or practices are whether or not the projectviolates the basic rights of workers, or ignores health, food, orsafety standards the proposed alternatives should also aim atpromoting environmentally conscious work practices. Finally, the workgroup should ensure that any proposed alternatives are well founded,based off of proper research practices, and avoid any type ofshortcuts that could compromise the effectiveness of the project.

Conclusion

This work plansought to address the potential gaps associated with Trade CenterLimited catering sector. This will be achieved by analyzing the foodwaste management practices and local food sourcing practices that arecurrently in existence. &nbspWhile looking into these practices wewill conduct a Sustainability Assessment to address the gaps andprovide alternative methods to address these. Even though TCLsourcing of foods and disposal of waste is above the recommendedparameters the company can still look for new and better to handlewaste. This study will use the conceptual framework developed by MaryKilfoil. Mary Kilfoil design utilizes three main practicesinspiration, ideation and implementation.The possiblefacets of upgrading for TCL are search for consistent and dependablesources of food and better ways to dispose cooking oil.

The mainlimitation for food waste management is the knack to transform itinto something useful as it happened in the case of World TradeCenter in New York City where they engaged external dealers to usethe food waste and turn it into soil for green roofs. &nbspAnotheralternative is to let a local trucking firm that collects the foodwaste to transform it into compost for local community gardens. Themain limitations associated with developing a sustainabilityassessment is that there are no base principles that can serve as abenchmark. &nbspIt will also be gargantuan task to establish whichfacets should be the center of focus and developing reasonablemeasures to shore up those requirements. &nbspIn conductingsustainability there some ethical consideration that must be takenaccount, particularly those relating to the privacy of the client,the rights of workers, food, healthy and safety standards. Thealternative proposed to the client will be geared towards promoting asustainable catering process.

Glossary

Local Food:food produced near their processing plants. Food that is consumed asclose as possible to the point of production and processing

Food Waste:Food that is discarded or lost or uneaten.

WasteManagement:the process of treating solid wastes.

FoodSource:Farms, companies or places where that serve as the provider offoodstuff.

CommunityGardens:A designated area within a given jurisdiction where companies candispose biodegradable materials

EnvironmentalFriendly:Activities or food that causereduced, nominal, or no harm to the environment.

SustainabilityAssessment: Theuse of different methods to evaluate the synergy, short-term andlong-term impact of a given plan, project, process, policies andprograms