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Reducing Waste - Coggle Diagram
Reducing Waste
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Waste Produced in a Cafe
Who is affected?
- the owner [the owner would want to reduce the amount of waste produced because they want to reduce the amount of money lost through excess materials]
- the workers/employees [the workers/employees such as chiefs, coffee makers, bakers, cleaners and waitresses all have to deal with the waste of the cafe and they would prefer to deal with a less amount of waste to save time and get more food out to costumers]
- the customers [ customers would like to have their food out as quick as possible and if the workers are dealing with large amounts of waste it will slow the process down of getting their food to them, customers also do not want large amounts of waste in or around the place they are eating as it is unappetizing and some may find it rather disgusting]
What are the issues?
- food waste is produced in a cafe from people not finishing their meals and the leftovers being thrown out immediately, food products may not be stored properly so they may go out of date and have to be thrown out
- water waste is produced in a cafe from people wasting drinks, leaving taps on, wasting water irresponsibly when washing up cutlery and dishes
- energy waste is produced in a cafe from electrical appliances being left on when not being used such as lights or a blender or coffee machines, the cafe may also have poor insulation which allows heat loss causing energy waste
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