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Sustainability: The Capacity to Endure
Institute for Culinary Sustainability and HospitalityKennesaw State University
Wel
com
e!
Philosophy W
hat t
o ac
hiev
e
• Not trying to change you
• Relate concepts to personal life
• Relate concepts to industry
• Relate concepts to Kennesaw State
• Have some fun
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?
Pers
onal
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
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
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
• 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
• 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
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
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
• 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
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
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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