Presentation is loading. Please wait.

Presentation is loading. Please wait.

Sustainability: The Capacity to Endure Institute for Culinary Sustainability and Hospitality Kennesaw State University Welcome!

Similar presentations


Presentation on theme: "Sustainability: The Capacity to Endure Institute for Culinary Sustainability and Hospitality Kennesaw State University Welcome!"— Presentation transcript:

1 Sustainability: The Capacity to Endure Institute for Culinary Sustainability and Hospitality Kennesaw State University Welcome!

2 Dettifoss 4,400,400,000 gallons per day IaICELAND

3 Sustainability at Work Intro Background Philosophy Wha’sup?

4 Philosophy What to achieve Not trying to change you Relate concepts to personal life Relate concepts to industry Relate concepts to Kennesaw State Have some fun

5 Personal Questions 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? Personal

6 Which Are You? Identify with?

7 Bottom Line Showerheads – 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

8 Bottom Line Toilets – 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

9 Bottom Line Average American household uses 96 gallons/day for outdoor use Nationally, landscape irrigation 9 billion gallons/day wasted! Average American home

10 Residential Bathroom – 60.9% of water use Total Water Use

11 The Perfect Storm Industry Issues

12 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 Meals and Energy

13 Food waste is #1 material in landfills; – Methane gas is 21x more damaging than CO 2; – 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 Landfills and Food

14 Food Recovery Hierarchy Least Preferred Best

15 Water Re-Defining Water Priority Humans 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

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

18 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

19 The Commons “The Lab” 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! Un-


Download ppt "Sustainability: The Capacity to Endure Institute for Culinary Sustainability and Hospitality Kennesaw State University Welcome!"

Similar presentations


Ads by Google