Sustainability analysis -best practices development and improvement
| dc.contributor.author | Wasan Daraghmeh | |
| dc.contributor.author | Sara Na’na | |
| dc.contributor.author | Shahed keyed | |
| dc.contributor.author | Qais Malhis | |
| dc.date.accessioned | 2025-07-31T12:15:25Z | |
| dc.date.available | 2025-07-31T12:15:25Z | |
| dc.date.issued | 2025-07-31 | |
| dc.description.abstract | Abstract This project aims to evaluate and enhance the sustainability practice at the "Piece of Cake" factory for pastry manufacturing in Nablus, Palestine, through the integration of social, economic, and environmental factors to realize operational sustainability and competitive performance enhancement. The study begins with a general background of sustainability principles, emphasizing its three pillars and anchoring it on the United Nations Sustainable Development Goals as an operational framework. Detailed site assessment was carried out including initial data collection using questionnaires, interviews, and site observation in addition to documentation review and treatment reports. International standards such as ISO 14001 (Environmental Management), ISO 46001 (Water Efficiency), and guidelines of OSHA (Occupational Safety and Health) were utilized for assessing compliance and performance. The evaluation included consideration of the social sustainability dimension, highlighting occupational health and safety practice and community involvement, with suggestions for areas of improved documentation and regular training. The economic pillar showed significant cost savings through the adoption of an electric delivery truck, which reduced fuel costs from approximately 3,000 ILS per month to around 600 ILS per month, and optimized logistics routes to improve operating efficiency by reducing delivery times by about 20%. Environmental audit revealed an absence of explicit environmental policies, low recycling of waste (only 10% of waste was recycled), reliance on traditional energy sources, and a nascent scheme to install solar energy, which is expected to cover 20% of energy needs. Comprehensive examination of water and energy consumption was done by taking inventory of electrical devices, estimating usage, and reconciling with actual utility bills. Energy consumption was reduced by approximately 15% after implementing energy-efficient practices, while water consumption was approximately 33.6 cubic meters per month based on faucet usage, with an average monthly bill indicating a consumption of around 29.78 cubic meters. Visual inspection of energy flow via Sankey diagram helped in the identification of high-power-consuming devices, which accounted for 70% of total energy use, on which energy savings can be made. Waste disposal was basic with no established recycling process, and materials used for packaging rely heavily on conventional plastics, a fact that promotes shifting to biodegradable substitutes. The solutions to such issues involve exchanging outdated machinery with their energy-efficient counterparts, installing smart meters, adopting the 5S organizational philosophy to enhance cleanliness in the workplace and utilization of resources, and increasing workers' consciousness of environmentally friendly behavior. The project discovers that while "Piece of Cake" has a smooth well-organized operation and utilization of newest technologies, there still exist vital environmental strategy loopholes, management of resources, and social welfare schemes. With the inclusion of the proposed adjustments, the operation will become more efficient, save money, and be 7 long-term sustainably because it meets global development goals. This study provides an effective model for small and medium enterprises to incorporate sustainability into regular business using systematic planning, continuous review, and stakeholder engagement to promote sustainable industrial development. | |
| dc.identifier.uri | https://hdl.handle.net/20.500.11888/20315 | |
| dc.language.iso | en | |
| dc.supervisor | Basheer Shaheen | |
| dc.title | Sustainability analysis -best practices development and improvement |
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