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Green/Environmental Conservation

Green/Environmental Conservation. National Food Service Management Institute The University of Mississippi. Objective 1. Define the green/environmental conservation issues that relate to school nutrition programs. Energy Expenditure per Square Foot. Retail $1.19 Foodservice $3.13

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Green/Environmental Conservation

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  1. Green/Environmental Conservation National Food Service Management Institute The University of Mississippi

  2. Objective 1 Define the green/environmental conservation issues that relate to school nutrition programs

  3. Energy Expenditure per Square Foot • Retail $1.19 • Foodservice $3.13 • Healthcare $1.54 • Office $1.40 • All buildings $1.09 Source: 2003 Commercial Buildings Energy Consumption Survey: Consumption and Expenditure Tables, Energy Information Administration

  4. Foodservice Energy Use • Lighting 13% • Refrigeration 6% • Sanitation 18% • HVAC 28% • Food Preparation 35% Source: ENERGY STAR® Guide for Restaurants. (2007). Environmental Protection Agency, Washington, D.C. , Author.

  5. Energy Saving • Lowering the lid and covering braising pans and steam kettles saves up to 40%. • Every 1o F of cooling equals a 3% increase. • Compact fluorescent lights (CFL) consume 75-80% less energy than incandescent lights. • Strip curtains on walk-in refrigerators and freezers save four times more on energy.

  6. Energy Saving Strategies • Annual Servicing of Equipment • Shut It Off • Turn It Down • Keep It Clean

  7. Shut It Off • Implement an equipment start-up & shut-down schedule ($1000/yr) • Turn off exhaust fans ($600/yr) • Install occupancy sensor or timer switches ($100/year) • Install temperature control occupancy sensor walk-ins ($150/yr)

  8. Turn It Down • Reduce hot water usage ($800/yr) • Install low-flow rinse spray nozzle ($450/yr) • Preheat according to manufacturer specifications ($500/yr) • Retrofit with energy-efficient lighting ($220/yr)

  9. Keep It Clean Repair or replace broken control panels on ovens, steamers, and other appliances that feature control panels Clean condenser and evaporator coil and check pilot lights (US $500/year) Change air filters regularly (US $100/year) Replace worn door gasket (US $100/year)

  10. Weight of Waste Type of FacilityAmount(lbs/meal) • School 0.50-0.58 • University 0.39-0.57 • CCRC* 0.93 • Restaurant 0.89 • Military Dining Hall 0.99 • Military Healthcare 1.32 *Continuing Care Retirement Community

  11. Composition of School Food Service Waste • By Weight 61-74% food waste • By Volume 71-88% packaging

  12. Waste by Volume Calculation 100 student/adult x 0.50 gallon per student/adult x 5 days of school per week = 250 gallons Waste hauler charges by volume number of gallons x 0.005 = cubic yards 250 gallons x 0.005 = 1.25 cubic yard dumpster

  13. Food Waste Alternatives • Food recovery programs • Composting • Vermicomposting (worm composting) • Garbage disposal • Dumpster/landfill

  14. Water Usage • School nutrition 10.8-21.6 gal/student/day • Restaurants 2.7-10.5 gal/meal • Nursing home 15.7 gal/resident/day

  15. Water Use by Individuals How many gallons of drinking (potable) water are used per day per person? 100

  16. Objective 2 Describe the components of an environmental management plan

  17. Environmental Management PlanSource: ENERGY STAR Guidelines for Energy Management Overview

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