Sustainability: The Capacity to Endure BIOL 3720/ENVS 3720 Sustainability at KSU February 17, 2014...

transcript

Sustainability: The Capacity to Endure

BIOL 3720/ENVS 3720 Sustainability at KSU

February 17, 2014

Institute for Culinary Sustainability and HospitalityKennesaw State University

Sustainability at Work

• Introduction• Background• Philosophy– Lifelong Learning– You– Industry– ICSH– Fun!

’sup?

Show of Hands• Recycle?• Compost?• Use compact fluorescent bulbs (CFLs)?• Car pool, take the bus, ride a bike?• Water running when – Brush your teeth– Shave– Shower

• Why or why not?

Bottom Line

• Showerheads– 5 - 7 gpm (pre-1980)– 2.5 gpm (1992 – present) – required now– .75 gmp – 2.0 gpm available

• 10 minute shower– 10 min x 5 gallon x 30 days = 1500 gallons– 10 min x 2.5 gallon x 30 days = 750 gallons

• Typical family of 4– 36,000 to 72,000 gallons/year on showers

Bottom Line

• Toilets– 4.5 - 7 gallons/flush (pre-1980)– 1.6 gallons/flush (low-flow toilet)– 1.3 gallons/flush (high efficiency toilet (HETs))

• Typical family of 4 – w/ old toilet – 26,000 gal/year– w/ low flow – 11,000 gal/year

Bottom Line

• Standard washing machine uses 45 - 55 gallons/load – 90% energy goes to heating water;– Family of 4 generates 300 loads/year,

consuming 12,000 gallons annually;• Water efficient machines use 14 -

30 gallons/load;– Savings of 6,000+ gallons annually;

• Dishwasher 5.5 - 15 gallons/load;

Bottom Line

• Average American household uses 96 gallons/day for outdoor use

• Nationally, landscape irrigation totals @ 9 billion gallons/day -- @50% wasted!

Residential

• Bathroom – 60.9% of water use

Which Are You? Id

The Perfect StormPr

• Average meal travels 1,500 miles to plate– Ingredients from 5 different countries;– Uses 10% of total U.S. energy budget, 50% of

our land, and 80% of our freshwater;

• Love cheap food1949 – 22% of income to food;2009 – 10% (half of Japan and France);

ent Meals and Energy

• @ 25% of carbon emissions– Deforestation and landfills;

• Approx. 23% of landfill waste is packaging– Styrofoam products make up 25-30%;En

tLandfills

• Misconception that compostable items thrown in trash will compost in landfill;

• Food waste is #1 material in landfills;– Methane gas is 21x more damaging than CO2;

– 15% from restaurants;– 40% of items purchased for home• 20 lbs. per person/per month;• Total of $165B annually in America;• Accounts for 25% of US methane emissions;

Natural Resources Defense Council (2012)

ent Landfills and Food

erRe-Defining Water Priority

Humans derive @ 20% daily protein from animal-based products;• Animal protein-rich food consumes 5-10x

more water than plant-based diet;

70% of all available water used in agriculture;• ⅓ current farmland is used to grow crops

that feed animals;

95% of world will be forced to be vegetarian by 2050;

-Stockholm International Water Institute

Food Recovery Hierarchy

Least Preferred

Factoids on Food Production

• 2.2 lbs. hamburger/steak = 5400 gal• 1 lb. of bread = 500 gallons• 8 oz. serving chicken = 330 gallons• 8 oz. serving milk = 48 gallons• Typical Thanksgiving dinner for 6 people =

30,000 gallonsProd

Commodities in Crisis

• 2013 looking to 20-25% reduction in original forecasts for corn and soybeans production;

• Ranchers liquidating herds– 2 years to fatten and send to slaughter;

• Wholesale food prices up 8.1% in 2011, menu prices only up 2.3%

• Water, energy, emissions, waste, etc. • Restaurants use 5-7x more energy per sq./ft.;• QSRs use 10x more energy;• @ 80% of $10B spent on energy is wasted• $1 reduction in energy costs = $12.50 in sales

Energy Vampires

US Restaurants

Hospitals

seSchools

• Avg public school 42 years old;• 2008- typical school district paid

$1.25/sq ft for energy;• Per pupil energy cost ↑19% between

2007-2008;

Individual Action

• Recycling 1 glass bottle saves enough energy to light a 100-watt light bulb for 4 hours

• Recycling 1 aluminum can will run a computer for 3 hours

• Recycling 1 plastic soft drink bottle will save enough to run a TV for 1.5 hours

• Recycling 5 lbs. of paper will conserve enough water to “offset” the water used in a typical shower

Institute for Culinary Sustainability and Hospitality (ICSH)

Offers a unique approach to the study of culinary and hospitality management, infusing the curriculum with

state-of-the-art knowledge and practices in sustainability, while emphasizing food science,

nutrition, agro-ecology, conservation, internationalism, and essential business skills/abilities

in a relevant fashion.

The Commons• “The Lab” serves @ 7,000+ guests/day

– 65 acres farm, 40,000+ lbs. fresh produce to date– 2500 sq. ft. herb garden on site– Composting 60,000 lbs./month– Zoned HVAC & Lighting– Single source, grass-fed livestock– On-site grist mill– Recycling cooking oil – Vermicomposting– Hydroponics

Points of Distinction

• Internships with Auxiliary Services– Consistency in skill set/abilities– Already engaging in best practices

• Footprinting as an Assessment Tool

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Points of Distinction

• Work Experience/Volunteerism (600 hours)– Minimum 200 through true volunteerism;• Food pantry, non-profits, student ambassadors

for K-12 partnerships (Ford Elementary);

– Students have experiential learning opportunities with philanthropic impact;

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Fall 2014• CSH 2400: Services Management &

Food Production

Fall 2014

• CSH 2300: Basic Culinary Skills8 Sections

Fall 2014

• CSH 3400: Sustainable Facilities Design and Management

Fall 2014

• CSH 3500: Organic Agriculture and Beginning Apiary Studies

Fall 2014

• CSH 4610: Plant Based Cuisine

Fall 2014

• CSH 4630: Spirits, Beers, and Brews

Sowing the seeds of social responsibility in our students…

Dr. Christian E. HardigreeFounding Director and Professor

Institute for Culinary Sustainability and Hospitality 1000 Chastain Road

Kennesaw, GA 30144678-797-2032

chardigr@kennesaw.eduhttp://icsh.kennesaw.edu/

Sustainability: The Capacity to Endure BIOL 3720/ENVS 3720 Sustainability at KSU February 17, 2014...

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