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

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Presentation transcript:

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

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

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 3

Foodservice Energy Use 4 Lighting13% Refrigeration 6% Sanitation18% HVAC28% Food Preparation35% Source: ENERGY STAR® Guide for Restaurants. (2007). Environmental Protection Agency, Washington, D.C., Author.

Energy Saving Lowering the lid and covering braising pans and steam kettles saves up to 40%. Every 1 o 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. 5

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

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) 7

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) 8

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) 9

Weight of Waste Type of FacilityAmount (lbs/meal) School University CCRC*0.93 Restaurant0.89 Military Dining Hall0.99 Military Healthcare1.32 * Continuing Care Retirement Community 10

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

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 = cubic yards 250 gallons x = 1.25 cubic yard dumpster 12

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

Water Usage School nutrition gal/student/day Restaurants gal/meal Nursing home15.7 gal/resident/day 14

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

Objective 2 Describe the components of an environmental management plan 16

Environmental Management Plan Source: ENERGY STAR Guidelines for Energy Management Overview 17