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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

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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
Sustainability at Work
  • Introduction
  • Background
  • Philosophy
    • Lifelong Learning
    • You
    • Industry
    • ICSH
    • Fun!

Wha’sup?

show of hands
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?

bottom line
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

bottom line1
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

bottom line2
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

bottom line3
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

residential
Residential
  • Bathroom – 60.9% of water use

Total Water Use

which are you
Which Are You?

Identify with?

the perfect storm
The Perfect Storm

Predicting Industry Needs

slide11

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

slide12

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;
slide13

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

slide14

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

slide15

Food Recovery Hierarchy

Best

Food Recovery Hierarchy

Least Preferred

factoids on food production
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

commodities in crisis
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

slide18

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

slide19

US Restaurants

Energy Usage

slide20

Hospitals

Energy Usage

slide21

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

individual action
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

slide23

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.

the commons

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!

points of distinction
Points of Distinction
  • Internships with Auxiliary Services
    • Consistency in skill set/abilities
    • Already engaging in best practices
  • Footprintingas an Assessment Tool

Program Differentiations

points of distinction1
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

fall 2014
Fall 2014
  • CSH 2400: Services Management & Food Production

Classes of Interest

fall 20141
Fall 2014
  • CSH 2300: Basic Culinary Skills

8 Sections

Classes of Interest

fall 20142
Fall 2014
  • CSH 3400: Sustainable Facilities Design and Management

Classes of Interest

fall 20143
Fall 2014
  • CSH 3500: Organic Agriculture and Beginning Apiary Studies

Classes of Interest

fall 20144
Fall 2014
  • CSH 4610: Plant Based Cuisine

Classes of Interest

fall 20145
Fall 2014
  • CSH 4630: Spirits, Beers, and Brews

Classes of Interest

slide33

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/