Overview
Preview Task
The aim of this assignment is to create a baseline carbon inventory for local restaurants in Oman in order to combat climate change. Accordingly; each student is tasked to conduct a visit to any restaurant individually and collect the necessary information needed to prepare and write a report. The report on carbon and energy management investigates how the selected restaurant's carbon management has an impact on the environment. Determine the challenges associated to carbon and energy management, such as improving energy efficiency, conserving water, lowering waste production, etc., and evaluate the restaurant's carbon footprint. As regulations and policies relating to climate change are implemented, consider these challenges. The assignment is limited to 3000 words and should include critical calculation and analysis from different sources. All used information must be cited.
Important notes:
- Get approval from the module tutor regarding the selected restaurant.
- For your calculations, use only the factors provided by the module tutor.
The report should include the following points:
- Introduction: not more than 500 words including a background about carbon and energy management, and specifying the selected resturant details such as: boundaries, size, location, staff commuting, activities etc.
- Critical evaluation of the restaurant carbon footprint taking into account the calculation of three scopes; scope 1, scope 2 and scope 3.
- For the selected restaurant, explain and identify the issues related to carbon and energy management such as; energy consumption and improving energy efficiency, etc. consider sustainable development and natural resources.
- For the selected restaurant, evaluate the issues associated with the implementation of natural policy related to climate change.
- Conclusion