Page 164 - Towards A Sustainable Future , Phase 3 2025, E-Book_Neat

Objectives barbecues. Larger grilling surfaces, larger food preparation
This report aims to analyse and assess the sustainability volumes, and longer cooking durations all contribute to higher
initiatives that Peng Guan can undertake. Peng Guan's unique emissions [1].
process, which involves the use of big log charcoal from the Apart from harming the environment due to the various
Lohko species, provides a distinct flavour profile that sets greenhouse gases emitted, these emissions can also harm
its products apart in the market. However, the reliance on human health. The short-term effects of breathing in charcoal
a natural resource like Lohko charcoal opens sustainability and wood-burning fumes can include changes in blood
opportunities for the company. pressure, cardiac rhythm irregularities, and cardiovascular
problems. Extended exposure to the fumes produced by
The primary objective of this report is to evaluate how Peng burning biomass can lead to a resurgence of respiratory
Guan balances its commitment to preserving traditional inflammation, a decline in lung function, and a resurgence of
methods with the growing demand for sustainable practices Chronic Obstructive Pulmonary Disease (COPD), which can
in food production. Specifically, this report investigates the cause cough, wheezing, dyspnea, hyperproduction of mucus,
company's operations using Lohko charcoal and examines the and chronic bronchitis [1].
environmental implications of using large amounts of natural Figure 1 below reflects the working conditions of the factory
hardwood for fuel. Additionally, proposes a strategy to mitigate workers daily, having to stand in front of intense flames
potential adverse environmental effects. This report will also induced by the sheer volume of burning charcoal to cook the
look into Peng Guan's efforts to maintain product quality and meat that is arranged in a stacked manner. This image was
authenticity while incorporating sustainable initiatives. taken post-cooking, which explains why the barbecue units
are closed.
The report aims to offer an understanding of Peng Guan's role
in promoting environmental responsibility while staying true
to its traditional roots. By proposing sustainability initiatives to
the company, this report will provide valuable insights into the
challenges and opportunities for food producers that rely on
conventional methods in the context of a growing demand for
eco-consciousness. Ultimately, it will offer recommendations
on how Peng Guancan can further enhance its sustainability
practices without compromising the authenticity of its
products.

Environmental Aspects
This section of the report investigates the environmental and Figure 1: Factory barbeque units
health aspects of the company's operations that could be
improved using sustainability concepts.

In Peng Guan's factory, as the meat is grilled, water from the Additionally, the company explained that the post-cooking
food evaporates, organic pollutants are produced, and fat process involved soaking the burnt charcoal ashes in water
and oil drips into the fire. All these processes result in the to cool down before engaging the factory building's waste
discharge of visible fumes. Due to their larger operations, management service to handle the disposal of the unwanted
Peng Guan will produce more emissions than neighbourhood ashes.

162