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Sustainability: The Capacity to Endure
BIOL 3720/ENVS 3720 Sustainability at KSU
February 17, 2014
Institute for Culinary Sustainability and HospitalityKennesaw State University
Wel
com
e!
Sustainability at Work
• Introduction• Background• Philosophy– Lifelong Learning– You– Industry– ICSH– Fun!
Wha
’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?
Iden
tify
with
?
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
Show
ers
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
Flus
hing
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;
Getti
ng th
ings
cle
an
Bottom Line
• Average American household uses 96 gallons/day for outdoor use
• Nationally, landscape irrigation totals @ 9 billion gallons/day -- @50% wasted!
Aver
age
Amer
ican
hom
e
Residential
• Bathroom – 60.9% of water use
Tota
l Wat
er U
se
Which Are You? Id
entif
y w
ith?
The Perfect StormPr
edic
ting
Indu
stry
Nee
ds
• 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);
Envi
ronm
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
viro
nmen
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)
Envi
ronm
ent Landfills and Food
Wat
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
Rec
over
y H
iera
rchy
Food Recovery Hierarchy
Least Preferred
Best
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
uctio
n In
form
ation
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%
Pric
e In
crea
ses
• 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
Ener
gy U
sage
Energy Vampires
Ener
gy U
sage
US Restaurants
Ener
gy U
sage
Hospitals
Wat
er U
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
You
Mak
e a
Diff
eren
ce
Mis
sion
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
Unc
omm
only
Aw
esom
e!Un-
Points of Distinction
• Internships with Auxiliary Services– Consistency in skill set/abilities– Already engaging in best practices
• Footprinting as an Assessment Tool
Prog
ram
Diff
eren
tiatio
ns
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;
Prog
ram
Diff
eren
tiatio
ns
Fall 2014• CSH 2400: Services Management &
Food Production
Clas
ses
of In
tere
st
Fall 2014
• CSH 2300: Basic Culinary Skills8 Sections
Clas
ses
of In
tere
st
Fall 2014
• CSH 3400: Sustainable Facilities Design and Management
Clas
ses
of In
tere
st
Fall 2014
• CSH 3500: Organic Agriculture and Beginning Apiary Studies
Clas
ses
of In
tere
st
Fall 2014
• CSH 4610: Plant Based Cuisine
Clas
ses
of In
tere
st
Fall 2014
• CSH 4630: Spirits, Beers, and Brews
Clas
ses
of In
tere
st
Sowing the seeds of social responsibility in our students…
Cont
act
Dr. Christian E. HardigreeFounding Director and Professor
Institute for Culinary Sustainability and Hospitality 1000 Chastain Road
Kennesaw, GA 30144678-797-2032
[email protected]://icsh.kennesaw.edu/