Page 57 - Towards A Sustainable Future , Phase 3 2025, E-Book_Neat

In my journey through the Nitec in Being a part of this sustainability
Western Culinary Arts program, I've project has strongly deepened my
come to understand the extensive comprehension of the environmental
energy demands of professional intricacies that dictate our present
kitchens, notably the need for con- circumstances and forecast our
tinuous lighting. This requirement future. This endeavor has unveiled
not only escalates energy costs but the multifaceted nature of
also contributes significantly to en- sustainability challenges, intertwining
vironmental strain. To mitigate this, economic, social, and environmental
I proposed a transition to energy-ef- dimensions. While navigating through
ficient LED lighting, recognizing its these complexities presented its own
potential to revolutionize kitchen set of obstacles, it has also fostered
operations. a sense of hope and determination
Lezanne Gan Lee Jian Hao within me. I am encouraged by the
Nitec in Western LED bulbs stand out for their lower Aloysius potential for the companies involved
Culinary Arts Nitec in Western
ITE College West energy consumption and superior Culinary Arts to enact significant environmental
longevity compared to traditional ITE College West change, particularly in terms of
lighting solutions. This shift not only promises considerable reducing their carbon footprint.
cost savings by reducing electricity bills but also diminishes
the environmental footprint of our culinary practices. The This project has served as a vivid reminder of the urgent need
adoption of LED lighting across kitchen and restaurant spaces for concerted efforts in tackling climate change and promoting
is a strategic move towards slashing both electricity usage and sustainable practices. It has underscored the critical role that
the frequency of bulb replacements. businesses play in this endeavor, highlighting how strategic
changes in operations can lead to substantial environmental
I am wholeheartedly dedicated to championing this change, benefits. My optimism is buoyed by the thought that, through
leveraging my acquired skills to enhance the sustainability of initiatives like these, we can steer these companies towards
our kitchen operations. I am convinced that even incremental more eco-friendly and responsible business models.
adjustments, such as upgrading to energy-efficient lighting,
can accumulate to produce significant environmental and Moreover, this experience has reinforced my commitment
financial benefits. Through advocating for and implementing to sustainability, inspiring me to continue advocating for and
this lighting upgrade, my goal is to influence the culinary contributing to projects that aim to mitigate environmental
industry positively, steering it towards a more eco-friendly and impact. The journey through this project has been both
economically viable future. This initiative is a testament to the challenging and rewarding, offering invaluable insights and
impactful changes we can drive in our field, contributing to a reinforcing the belief that through collaborative efforts,
broader movement towards sustainability in culinary arts. significant strides can be made in shaping a greener, more
sustainable future.

References 6. https://www.ema.gov.sg/
1. https://www.ditp.com/ 7. https://timeforchange.org/category/global-warming/
2. https://www.greenleafthai.org carbon-footprint/
3. https://www.ledvanceus.com/products/TruWave/Pages/ 8. Plastic bags and plastic bottles - CO2 emissions during
default.aspx their lifetime - Time for Change
4. https://www.biopak.com/sg 9. https://www.statista.com/statistics/723478/number-of-
5. https://www.3m.com.sg/3M/en_SG/p/d/b00016645/ restaurants-in-singapore/?utm_source=chatgpt.com

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