The club’s green mission statement
The RSL Services and Citizens Club Nambour Inc is a not-for-profit community club that makes a real contribution to its community all year, every year. The club’s management team and Board of Directors are committed to the social, economical and environmental wellbeing of the community. Our organisation is focused on sustainable initiatives and the enhancement of environmental practices.
How does the club achieve this?
Reuse, reduce and recycle
The three ‘R’s play a vital part in reducing our footprint on earth. They also play an important role in the day-to-day running of Nambour RSL Club. Here are some ways we reuse, reduce and recycle:
- All glass and cardboard waste is recycled
- Our kitchen team uses natural gas in a bid to reduce our carbon footprint
- All of the cooking oil used by the club is returned to the manufacturer to undergo a refinement process. It is then redistributed.
- Staff are encouraged to turn computers and airconditioners off when they leave for the day to reduce electricity use.
Think green… architecture and design
In 2009 the club underwent a major renovation. This renovation included the design and construction of the Zinc Bar, which includes a purpose-built alfresco area. The concept provides for natural ventilation which reduces the need for airconditioning in cooler months. Shade structures were also added to the club’s exterior to provide protection from the heat subsequently reducing the need for airconditioning. Finally, LED lighting is used throughout the venue where possible.
Voltage Power Optimisation
VPO optimises a site’s power supply to provide energy, carbon and financial savings. The Nambour RSL Club uses a powerPerfector unit which is manufactured from high quality materials and designed specifically for energy efficiency and power conditioning. Since installing VPO the club’s CO2 emissions have reduced by 294,000kg annually. VPO also reduces maintenance and lengthens the life of electrical equipment.
Our chefs have access to fresh herbs which are grown onsite in the venue’s greenhouse. There is also a herb feature wall in the award-winning Altro café which acts as a focal point for the venue. The aim is to create discussion amongst members and guests about the fresh, locally grown produce.
Save paper, save trees
In 2013 the Nambour RSL Club’s management team made the decision to reduce the print run of the quarterly Club Bulletin newsletter. The club’s previous 10,000 printed copies has been reduced to 1000 with club members now receiving the publication via email.