back to the future - stephen f. austin state...
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Back to the FutureAn Introduction to Sustainability in Food Service
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What is Sustainability?
The practice that meets
current resource needs
without compromising
the ability to meet
future needs
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Image from video
Food Scraps to
Green Energy(click on link)
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Environmental Protection Agency (EPA)
Federal agency
Mission
To protect human health and the environment
Focus
Finding ways to preserve natural resources such as:
Water
Energy
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Water
Quick fact
On average, North
Americans use 92
gallons of water per
person per day
Effect of disappearing water supply
No water for crops and animals
Businesses and farms may close
Unemployment rises
Increase in brush fires and dust storms
Dying cities and towns or overpopulation
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Conserving Water
The Food Service Industry can conserve water by:
Thawing food in cooler/refrigerator
Soaking and scraping dirty dishes before
washing
Loading dishwashers correctly
Repairing leaks quickly
Not automatically serving water to customers
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Energy
Renewable Energy
Can be refurnished quickly
Water – Hydropower
Wind
Solar
Geothermal – heat inside earth
Biomass – stored energy from
sun
Non-Renewable Energy
Limited Supply
Fossil Fuels
Coal
Natural gas
Petroleum (crude oil)
Propane
Effects:
air pollution (greenhouse gas)
earth’s average temperature affecting climate
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Energy Conservation
Highest percentage of energy used by:
Cooking equipment
Heating and cooling
Conserve by:
Turning off lights when not in use
Powering down idle equipment – use timers
Purchasing energy-efficient equipment
Using compact fluorescent or LED light bulbs
Sealing off unused areas
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Conservation Construction
Brownfield site – repurposed industrial site
Green building – a sustainable building
Renovate existing buildings – green improvements
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The 3 R’s of Conservation
Recycle
- Audit trash
- Create a recycle environment
Reduce
- Smart planning – limit overproduction
- Bulk purchasing
Reuse
- Repurpose food
- Recycle products
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Composting
Turn food throwaways into organic fertilizer
Natural form of recycling
Do not compost:
- dairy products
- fats, grease and oil
- meat, fish bones and related scraps
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Sustainable Food Practices
Food Miles
How far food products travel
Local Sourced Food
Food produced in surrounding area
Overfishing
Aquaculture
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Other Sustainable Food Improvements
Industrialized Farming
Effects on environment
Organic Food – Alice Waters
Pesticides or synthetic fertilizers stopped being used
Shade Coffee
Grows under taller rainforest trees
Smaller Family Farms and Ranches
Produce smaller quantities
Sun Coffee
Large forests cleared for sun coffee
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Questions
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References and ResourcesImages:
Microsoft Office Clip Art: Used with permission from Microsoft.
Textbook:
Foundations of restaurant management and culinary arts, Level two. (2011). Boston: Prentice Hall.
Website:
EPA – United States Environmental Protection Agency
Our mission is to protect human health and the environment
http://www2.epa.gov/aboutepa
YouTube™:
Food Scraps to Green Energy
Food waste is the second largest portion of garbage going into landfills in the
United States, accounting for over 30 million tons each year.
http://youtu.be/vhyekv1V32s
Accessible version: http://www.epa.gov/region09/waste/features/foodtoenergy/
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