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Transcript of Sustainability: The Capacity to Endure BIOL 3720/ENVS 3720 Sustainability at KSU February 17, 2014...
![Page 1: Sustainability: The Capacity to Endure BIOL 3720/ENVS 3720 Sustainability at KSU February 17, 2014 Institute for Culinary Sustainability and Hospitality.](https://reader036.fdocuments.net/reader036/viewer/2022062516/56649d8d5503460f94a75a50/html5/thumbnails/1.jpg)
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!
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Sustainability at Work
• Introduction• Background• Philosophy– Lifelong Learning– You– Industry– ICSH– Fun!
Wha
’sup?
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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
?
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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
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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
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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
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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
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Residential
• Bathroom – 60.9% of water use
Tota
l Wat
er U
se
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Which Are You? Id
entif
y w
ith?
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The Perfect StormPr
edic
ting
Indu
stry
Nee
ds
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• 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
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• @ 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;
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• 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
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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
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Food
Rec
over
y H
iera
rchy
Food Recovery Hierarchy
Least Preferred
Best
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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
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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
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• 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
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Ener
gy U
sage
US Restaurants
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Ener
gy U
sage
Hospitals
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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;
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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
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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.
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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-
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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
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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;
Prog
ram
Diff
eren
tiatio
ns
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Fall 2014• CSH 2400: Services Management &
Food Production
Clas
ses
of In
tere
st
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Fall 2014
• CSH 2300: Basic Culinary Skills8 Sections
Clas
ses
of In
tere
st
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Fall 2014
• CSH 3400: Sustainable Facilities Design and Management
Clas
ses
of In
tere
st
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Fall 2014
• CSH 3500: Organic Agriculture and Beginning Apiary Studies
Clas
ses
of In
tere
st
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Fall 2014
• CSH 4610: Plant Based Cuisine
Clas
ses
of In
tere
st
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Fall 2014
• CSH 4630: Spirits, Beers, and Brews
Clas
ses
of In
tere
st
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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/