1 / 33

Sustainability: The Capacity to Endure

Sustainability: The Capacity to Endure. BIOL 3720/ENVS 3720 Sustainability at KSU February 17, 2014 Institute for Culinary Sustainability and Hospitality Kennesaw State University. Welcome!. Sustainability at Work. Introduction Background Philosophy Lifelong Learning You Industry ICSH

lemuel
Download Presentation

Sustainability: The Capacity to Endure

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Sustainability: The Capacity to Endure BIOL 3720/ENVS 3720 Sustainability at KSU February 17, 2014 Institute for Culinary Sustainability and Hospitality Kennesaw State University Welcome!

  2. Sustainability at Work • Introduction • Background • Philosophy • Lifelong Learning • You • Industry • ICSH • Fun! Wha’sup?

  3. 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? Identify with?

  4. 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 Showers

  5. 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 Flushing

  6. 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; Getting things clean

  7. Bottom Line • Average American household uses 96 gallons/day for outdoor use • Nationally, landscape irrigation totals @ 9 billion gallons/day -- @50% wasted! Average American home

  8. Residential • Bathroom – 60.9% of water use Total Water Use

  9. Which Are You? Identify with?

  10. The Perfect Storm Predicting Industry Needs

  11. Meals and Energy • 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 food 1949 – 22% of income to food; 2009 – 10% (half of Japan and France); Environment

  12. Landfills • @ 25% of carbon emissions • Deforestation and landfills; • Approx. 23% of landfill waste is packaging • Styrofoam products make up 25-30%; Environment • Misconception that compostable items thrown in trash will compost in landfill;

  13. Landfills and Food • 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) Environment

  14. Re-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; • ⅓current farmland is used to grow crops that feed animals; • 95% of world will be forced to be vegetarian by 2050; Water -Stockholm International Water Institute

  15. Food Recovery Hierarchy Best Food Recovery Hierarchy Least Preferred

  16. 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 gallons Production Information

  17. 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% Price Increases

  18. Energy Vampires • 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 Usage

  19. US Restaurants Energy Usage

  20. Hospitals Energy Usage

  21. Schools • Avg public school 42 years old; • 2008- typical school district paid $1.25/sqft for energy; • Per pupil energy cost ↑19% between 2007-2008; Water Use

  22. 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 Make a Difference

  23. Mission 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.

  24. Un- 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 Uncommonly Awesome!

  25. Points of Distinction • Internships with Auxiliary Services • Consistency in skill set/abilities • Already engaging in best practices • Footprintingas an Assessment Tool Program Differentiations

  26. 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; Program Differentiations

  27. Fall 2014 • CSH 2400: Services Management & Food Production Classes of Interest

  28. Fall 2014 • CSH 2300: Basic Culinary Skills 8 Sections Classes of Interest

  29. Fall 2014 • CSH 3400: Sustainable Facilities Design and Management Classes of Interest

  30. Fall 2014 • CSH 3500: Organic Agriculture and Beginning Apiary Studies Classes of Interest

  31. Fall 2014 • CSH 4610: Plant Based Cuisine Classes of Interest

  32. Fall 2014 • CSH 4630: Spirits, Beers, and Brews Classes of Interest

  33. Contact Sowing the seeds of social responsibility in our students… Dr. Christian E. Hardigree Founding Director and Professor Institute for Culinary Sustainability and Hospitality 1000 Chastain Road Kennesaw, GA 30144 678-797-2032chardigr@kennesaw.edu http://icsh.kennesaw.edu/

More Related