Environmental Business Impact

Environment Policy

At KDJ we are committed to operating in an environmentally responsible manner. We recognise the impact our operations can have on the environment therefore, we are dedicated to minimising our carbon footprint, conserving resources, and promoting sustainable practices across all aspects of our business.

Compliance with Environmental Regulations

We adhere to all relevant environmental laws, including:

• Resource Management Act (RMA) 1991 – Ensuring compliance with waste management, pollution control, and environmental resource use.
• Waste Minimisation Act 2008 – Reducing landfill waste through food recovery programs and composting, participating in product stewardship schemes, and complying with waste reporting requirements.
• Health and Safety at Work Act 2015 – Managing environmental hazards to protect employees and the public.
• Food Act 2014 – Promoting food safety and sustainable sourcing practices.
• Climate Change Response Act 2002 – Reducing greenhouse gas (GHG) emissions in line with New Zealand’s net-zero goals.

 Sustainable Resource Management

We are committed to the efficient use of natural resources, including energy, water, and raw materials, to minimize our ecological footprint. Our strategies include:

• Energy Efficiency:
  • Upgrading to energy-efficient kitchen equipment and LED lighting.
  • Implementing timer-based and automated energy systems to reduce consumption.
  • Encouraging staff to adopt energy-saving behaviors (e.g., switching off unused appliances).
• Water Conservation:
  • Installing low-flow faucets and water-efficient dishwashers.
  • Implementing water reuse systems where possible (e.g., rainwater harvesting for non-potable use).
• Sustainable Procurement:
  • Prioritising local and seasonal ingredients to reduce carbon footprint.
  • Sourcing organic and fair-trade certified products.
  • Partnering with sustainable and ethical suppliers who align with our environmental goals.

Waste Reduction and Pollution Prevention

We recognise the importance of reducing waste and preventing pollution through effective management practices:

• Food Waste Management:
  • Implementing a waste audit system to track and reduce food waste.
  • Partnering with food rescue organizations to donate surplus food.
  • Implementing composting programs for organic waste.
• Packaging and Single-Use Plastics:
  • Eliminating single-use plastics in favor of biodegradable and compostable packaging.
  • Encouraging the use of reusable containers and utensils for catering services.
• Pollution Control:
  • Maintaining grease traps and wastewater treatment to prevent pollution.
  • Using eco-friendly cleaning products to reduce chemical runoff.
  • Implementing efficient transport logistics to reduce vehicle emissions.
  • Prioritising the use of produce from businesses that have sound environmental standards.

Greenhouse Gas (GHG) Emission /carbon footprint Reduction

To reduce our carbon footprint, we are committed to:

• Monitoring and measuring GHG emissions/ carbon footprint from operations.
• Transitioning to low-emission vehicles.

Continuous Improvement & Employee Engagement

• Conducting regular training sessions for employees on sustainability practices.
• Establishing an internal Green Team to drive environmental initiatives.
• Introducing an eco-incentive program for employees who suggest or implement successful sustainability initiatives.
• Conducting sustainability workshops with external experts.
• Regularly reviewing and updating our environmental policy based on new regulations and industry advancements.

 Supplier Accountability & Sustainable Partnerships

• Require sustainability commitments from suppliers, including third-party certifications for food, packaging, and transport.
• Implement a supplier audit and review process to ensure ongoing compliance with our environmental goals.
• Partner with local environmental conservation organizations to promote sustainable land use and biodiversity protection.

Environmental Certifications & Reporting

We are in the process of acquiring recognized environmental certifications to demonstrate our commitment to sustainability.

• Toitū carbonzero & carboNZeroCertTM (GHG reduction and offset).
• ISO 14001 (Environmental Management System).
• Sustainable Business Network (SBN) Membership to collaborate with industry leaders.
• Environmental Choice NZ certification for sustainable catering practices.
• Commitment to publishing an annual sustainability report to track progress and transparency.

Commitment to Sustainability Goals

We are dedicated to aligning our operations with New Zealand’s net-zero emissions targets by 2050 and supporting the United Nations Sustainable Development Goals (SDGs), particularly:

• Goal 2: Zero hunger
• Goal 5: Gender equality
• Goal 12: Responsible Consumption and Production.
• Goal 13: Climate Action.
• Goal 15: Life on Land (through sustainable food sourcing and waste reduction).

Governance & Policy Review

• Assigning a Sustainability Manager or dedicated team responsible for implementing and overseeing this policy.
• Establishing a review and update timeline to ensure continued relevance and effectiveness.
• Engaging with stakeholders, including employees, customers, and regulatory bodies, to enhance our environmental strategy.

This Environmental Policy is reviewed annually to ensure its effectiveness and alignment with current regulations and industry best practices.

 

Environmental Aspect Assessment

While operating a catering business we identify several possible environmental aspects and the impact it can cause therefore, we adhere to make necessary changes and comply with various environmental laws and regulations to minimise the impact on the environment. Below are the key environmental aspects associated with our businesses and the appropriate control measures to prevent or mitigate their impact:

1. Waste Management

Environmental Aspect:

• Generation of food waste, packaging waste (plastic, cardboard, etc.), and other non-biodegradable materials.
• Improper disposal leads to landfill overload and pollution.

Control Measures:

• Sourcing locally: source local and regional ingredients lowering the total kilometres in transportation.
• Separate waste streams: Implementing recycling, composting, and general waste bins to segregate waste.
• Composting: Partnering with local composting facilities for food waste & charities for surplus food.
• Reduce single-use plastics: Use of biodegradable or reusable packaging materials.
• Compliance: Following the Waste Minimisation Act 2008 and local council waste management guidelines.
  
  

2. Water Usage and Wastewater

Environmental Aspect:

• High water consumption in food preparation, cleaning, and dishwashing.
• Wastewater containing fats, oils, and grease (FOG) that can pollute waterways.

Control Measures:

• Install grease traps: Prevent FOG from entering the wastewater system.
• Water-efficient equipment: Usage of water-saving dishwashers and taps.
• Regular maintenance: Clean and maintain grease traps and plumbing systems.
• Compliance: Adhere to the Resource Management Act 1991 and local council wastewater regulations.
  
  

3. Energy Consumption

Environmental Aspect:

• High energy use from cooking equipment, refrigeration, and lighting.
• Greenhouse gas emissions from non-renewable energy sources.

Control Measures:

• Energy-efficient appliances: Usage of ENERGY STAR-rated equipment.
• Renewable energy: Installing solar panels or using green energy providers.
• Monitor usage: Regularly tracking energy consumption and identifying areas for reduction.
• Compliance with the Climate Change Response Act 2002 and energy efficiency standards.
  
  

4. Chemical Use

Environmental Aspect:

• Use of cleaning chemicals, pesticides, and other hazardous substances that can harm the environment.
• Improper storage or disposal leading to soil and water contamination.

Control Measures:

• Eco-friendly products: Using biodegradable and non-toxic cleaning agents.
• Proper storage: Storing chemicals in labeled, secure containers to prevent spills.
• Training: Educating staff on safe handling and disposal of chemicals.
• Compliance with the Hazardous Substances and New Organisms Act 1996 (HSNO).
  
  

5. Air Pollution

Environmental Aspect:

• Emissions from cooking processes (e.g., smoke, odors, and particulate matter).
• Use of gas or coal-powered equipment contributing to air pollution.

Control Measures:

• Ventilation systems: Exhaust systems to capture and filter emissions.
• Clean energy: Use electric or induction cookers instead of gas or coal.
• Regular maintenance: Clean and service ventilation systems to ensure efficiency.
• Compliance: Adhere to the Resource Management Act 1991 and local air quality regulations.
  
  

6. Food Sourcing and Sustainability

Environmental Aspect:

• Sourcing ingredients from unsustainable or environmentally damaging practices.
• High carbon footprint from transporting non-local or out-of-season produce.

Control Measures:

• Local sourcing: Prioritizing locally grown, seasonal, and organic produce.
• Sustainable suppliers: Partner with suppliers who follow sustainable practices.
• Menu planning: Design menus to minimize food waste.
• Compliance with the Food Act 2014 and consider certifications like Fair Trade or Marine Stewardship Council (MSC).
  
  

7. Noise Pollution

Environmental Aspect:

• Noise from kitchen equipment, deliveries, and events disturbing the surrounding community.

Control Measures:

• Soundproofing: Install soundproofing materials in kitchens and event spaces.
• Quiet equipment: Usage of low-noise appliances and machinery.
• Delivery schedules: Restricting noisy activities to daytime hours.
• Compliance with local council noise control bylaws under the Resource Management Act 1991.
  
  

8. Biodiversity and Land Use

Environmental Aspect:

• Sourcing ingredients from practices that harm biodiversity (e.g., overfishing, deforestation).
• Land use changes for catering operations.

Control Measures:

• Sustainable sourcing: Usage of ingredients certified by organizations like the Forest Stewardship Council (FSC) or MSC.
• Minimize land use: Optimize space usage in catering facilities.
• Compliance: Adhere to the Resource Management Act 1991 and biodiversity protection guidelines.
  
  

9. Carbon Footprint

Environmental Aspect:

• High carbon emissions from transportation, energy use, and food production.

Control Measures:

• Carbon offset programs: Invest in carbon offset initiatives.
• Efficient logistics: Sourcing locally for reduced transportation-related emissions. Optimizing delivery routes and using fuel-efficient vehicles.
• Monitor emissions: Track and report carbon emissions regularly.
• Compliance: Follow the Climate Change Response Act 2002 and aim for carbon neutrality.
  
  

10. Compliance and Reporting

Environmental Aspect:

• Failure to comply with environmental laws and regulations, leading to fines or reputational damage.

Control Measures:

• Regular audits: Conduct environmental audits to ensure compliance.
• Staff training: Educate employees on environmental responsibilities.
• Documentation: Maintain records of waste management, energy use, and compliance measures.
• Compliance: Follow all relevant New Zealand laws, including the Resource Management Act 1991, Waste Minimisation Act 2008, and Health and Safety at Work Act 2015.

By implementing these control measures, we can minimize the environmental impact, comply with regulations, and contribute to a more sustainable future with our growing business.

 

Environmental Opportunities & Possible Improvement Targets 

For our business, we have identified numerous environmental opportunities and improvement targets that can help reduce environmental impact, improve sustainability, and potentially lower operational costs. Below is a detailed list of opportunities and targets for improvement:

Environmental Opportunities

1. Waste Reduction and Recycling

Opportunity: Reduce food waste, packaging waste, and single-use plastics.

Improvement Targets:

• Implement a food waste tracking system to identify and reduce waste sources.
• Switch to biodegradable or reusable packaging materials.
• Partner with local composting facilities for organic waste.
• Achieve zero waste in landfills by 2025.
  
  

2. Energy Efficiency

Opportunity: Reduce energy consumption and transition to renewable energy sources.

Improvement Targets:

• Upgrade to ENERGY STAR-rated kitchen appliances.
• Install energy-efficient lighting (e.g., LED bulbs).
• Transition to 100% renewable energy by 2030.
• Conduct regular energy audits to identify areas for improvement.
  
  

3. Water Conservation

Opportunity: Reduce water usage and improve wastewater management.

Improvement Targets:

• Install water-efficient dishwashers and taps.
• Reuse water where possible (e.g., for cleaning or irrigation).
• Reduce water usage by 20% within the next 2 years.
• Regularly maintain grease traps and plumbing systems to prevent leaks.
  
  

4. Sustainable Sourcing

Opportunity: Source ingredients and materials from sustainable and ethical suppliers.

Improvement Targets:

• Source 50% of ingredients locally by 2025.
• Use only certified sustainable seafood (e.g., MSC-certified).
• Prioritize organic and fair-trade products.
• Reduce the carbon footprint of supply chains by optimising delivery routes.
  
  

5. Carbon Footprint Reduction

Opportunity: Lower greenhouse gas emissions from operations and transportation.

Improvement Targets:

• Offset carbon emissions through certified programs.
• Use electric or hybrid vehicles for deliveries.
  
  

6. Chemical Management

Opportunity: Use eco-friendly cleaning products and reduce hazardous chemical use.

Improvement Targets:

• Replace all chemical cleaning agents with biodegradable, non-toxic alternatives.
• Train staff on proper chemical handling and disposal.
• Reduce chemical usage by 25% within the next year.
  
  

7. Biodiversity and Ecosystem Protection

Opportunity: Support biodiversity through sustainable practices.

Improvement Targets:

• Source ingredients from suppliers that avoid deforestation and habitat destruction.
• Partner with local conservation initiatives.
• Eliminate the use of ingredients linked to biodiversity loss (e.g., palm oil from unsustainable sources).
   

8. Community Engagement and Education

Opportunity: Promote environmental awareness among staff, customers, and the community.

Improvement Targets:

• Host workshops or events on sustainable cooking and waste reduction.
• Display information about the business’s sustainability efforts to customers.
• Partner with local schools or organisations to promote environmental education.