Eating at Hedrick Dining Hall What goes into an average dinner here?

Slides:



Advertisements
Similar presentations
Focus on Fruits and Vary Your Veggies! One cannot think well, love well, sleep well, if one has not dined well. Virginia Woolf.
Advertisements

Convenience Foods vs. Making from Scratch
Eating Healthy on a Budget
How are the burgers made? Are there any major backlash to making burgers everyday?
Eating Sustainably at UCLA? Hannah Gustafson. UCLA has a wide variety of [similar] environmental initiatives on campus, including: – Intensive recycling.
Trayless Dining Economic Impact Saves on cost of energy, water, detergents and rinse aids Eliminates cost of trays Reduces food waste removal costs Environmental.
The American Diet Electra Nicolaysen, L&C Assistant Fernando III El Santo.
Three-Month Supply Build a small supply of food that is part of your normal, daily diet. These items should be rotated regularly to avoid spoilage.
By Derezar Mehta. A preview to MyFitnessPal MyFitnessPal is a diet and fitness community built with one purpose in mind: providing you with the tools.
* Example How to Make Sandwich Materials 1.Two breads 2.Strawberry jam 3.Tomatoes 4.Lettuce 5.Fried cornet.
Organic Foods A better option?. Have you ever found yourself debating whether to buy organic food versus conventionally grown foods?
PROTECTING FOOD RESOURCES: PEST MANAGEMENT
Danielle Daugherty NTR 300 Rick Hall. A & B Commodities (Brown Box) Processed (End Products) “A” Group Fruits, Vegetables, Meats “B” Group Cheese, Flour,
Organic and Local - Why Does It Matter? Mary Upham Outreach and Education Coordinator.
Cooking for One or Two Cooking made simple. Making Mealtime Enjoyable Again Choose recipes with fewer ingredients- Saves you time and energy! Pick your.
Waste Management Lesson 3. Learning Goals In this activity you will: Learn the process, benefits, and types of composting; Study the importance of reduce,
Biomass Biomass is anything that is alive or was alive a short time ago.
What life was like… During great depression it was really hard for people to afford food. So they had to find ways to make a meal for their family! Back.
Food Miles Factoid 1: 50% of vegetables and 95% of fruit eaten in the UK is imported.
Organic agriculture. Preface In order to prevent pests and bacteria from intrusion, pesticides appeared, although it succeeded in curbing the problem,
Chapter 9 food.
Sidra A. Al-Noor Br.Nassry Living Environment Key terms you should know: Human actions Contributing Global warming.
ON FIRE ASIAN BUFFET – All You Can Eat By Landon Gallion.
Lots of People Stop eating Red Meat Reduced demand for Red Meat Create Booklet on Production Agriculture People learn about the problems associated with.
Office of Sustainability Green Office Certification Training Course 5: Food.
© Crown copyright 2007 Going food shopping. © Crown copyright 2007 Before you go shopping Before you go food shopping, it is always a good idea to plan.
Super Power Yunsi Liang Xueshan Ni Emma Witt Gabriela Baeza Carlos Gonzalez May 25, 2011.
Slow Food/Fast Food Katie Shepherd Indiana University 3 December 2007.
A Guide to Daily Food Choices!
What is an “Eco Luncheon”? Features organically and locally grown food with a focus on “sustainability”
Eating at Hedrick Dining Hall What goes into an average dinner here?
© British Nutrition Foundation 2005 – BNF Food Life Skillswww.nutrition.org.uk Module Number: 4 noodle time.
F.I.T. Tech VI Webinar. Eating on the Go  We are all constantly on the go either running daily errands, traveling, or working.  Eating healthy isn’t.
CHAPTER 9 SUSTAINABILITY When was the Environmental Protection Agency started? (575) 1970.
Meal Planning A two-course meal.
 Plan a banquet for the class?  Main Dish  Snack foods  Beverages  Forks  Paper Plates  Cups  Desserts.
Cooking with Convenience
Science Expo - Carbon Footprint. Driving questions Audience 3:  What steps can be taken to decrease Metro-Nashville’s carbon footprint?  How can Nashville.
CARBON FOOTPRINT Maha Tufail- English 12. What is carbon footprint?  Carbon Footprint is where the impact of your day- by-day activities take place,
Holiday Eating, the Healthy Way Presented by: Jessica Galtelli Katelyn Hart.
Vegetables By: Adesh and Madelyn Darker {green} The Better SSSStudies have shown that dark green vegetables are more nutritious than other colors.
Why Organic? By Lily Roth Click Big Green Button To Start.
Going Green Being “Green” means doing small things everyday to make a difference in the world.
Red the Tomato A Trip from Farm to Table Sean Edward Wilson Rensselaer Polytechnic Institute 15’ Sustainability Education Fall 2015.
Team We Met on Saturday and it was Cold and Kinda Creepy Fern Will Gina Lena
Start Smart with Our Food Groups: Fruits & Vegetables
Healthy Diet Healthy Planet Healthy You By: Kristine Chan “ We are all in a planetary emergency” -Al Gore.
LSU Dining By: Randa Whitaker. Focus for Project Beginning of Semester: 459 Commons The 5 The Union End of Semester: 459 Commons The 5.
Dining Hall meals typically change daily, so this was for 4/12/2009.
HOW TO MAKE HEALTHY CHOICES AT THE GROCERY STORE AND IN THE KITCHEN Healthy Eating for Families.
U of I go with the grain!!. UIUC Sustainability Efforts Background: 2008 Signed American College and University Presidents Climate Commitment Baseline.
Making food more sustainable at your school Candice Luper- S ustainability Officer.
FOOD, ENERGY, AND YOU!.
Reducing Carbon Footprint- A Health Perspective Our carbon footprint is the measure of the amount of carbon dioxide (CO2) and other greenhouse gases we.
Choose My Plate and Dietary Guidelines. Make half your plate fruits & vegetables 1- Choose fresh, frozen, canned or dried fruits and vegetables 2- Eat.
Module 5 – Food Sustainable Food.
Very vegetarian pineapple peach pear water melon grape lemon mango strawberry.
+ Healthy Layered Salad or Salad Vegetable: 50g Salad Leaves 1 Tomato
PHED 1111: Physical Education Instructor- Fauzia Callaghan
PowerPoint 3 Sarah’s salad
Eating Healthy at Fast Food Restaurants
Introduction.
Ordering Food Online Made Easy
How to Use Cream of Mushroom Soup
Biomass is anything that is alive or was alive a short time ago.
Healthy Living Challenge
Grocery Shopping Guidelines
Ecological Impact Super Power Yunsi Liang Xueshan Ni
PAPER 2: Challenges in the human environment
Presentation transcript:

Eating at Hedrick Dining Hall What goes into an average dinner here?

The Mission! The goal of my project is to understand the process the ingredients in my dinner had to undergo before they were cooked in the dining hall. In this presentation, I will try to follow the ingredients from their birth (the farm) all the way until their death (the compost site). So let’s begin!

My Meal Salad from the Organic Salad Bar Rotisserie Chicken with Peach Sauce and Rice Pilaf

What’s In the Chicken Dish? Components: -Rotisserie Chicken -Rice Pilaf -Peach Sauce Celery Onion Bell Pepper

The Chicken and the Rice It’s hard to say where the chicken or the rice came from. The chicken could have come from an industrialized farm and the rice could have been grown anywhere. However, we do know that these items were probably not organically grown. The peach sauce is probably processed as well.

What’s in the Organic Salad? The Ingredients: -Spring Mix [lettuce & other leafy vegetables] -Ginger and Sesame dressing -Tomatoes -Broccoli

From the Farm Everything in the salad bar is organically grown That means there was little to no synthetic pesticides or fertilizers used on it. “Some of our items are organically-grown and pesticide free” Dining Hall Website

“We make an effort to purchase California- grown produce. This supports the local economy and reduces energy use and pollution resulting from the transportation of goods” Dining Hall Website Similar to the FarmtoCollege Program Results

To the Vendors From the organic farms, the produce is then transferred to small distributers. The small distributers then work with larger distributors. UCLA work with these large distributers to make their daily purchases.

To UCLA Hedrick Dining Hall According to Robert Gilbert, the Sustainability Coordinator for Housing and Hospitality Services, some of the vendors UCLA deals with are SYSCO and World Produce. Juvenal Solis, one of the Hedrick dining hall managers, informed me that most of the ingredients come packaged and already prepped.

The Aftermath After the food is eaten, all the food waste goes through the dining hall’s composting system. Although Hedrick does not have one yet, the other dining halls do. Athens Service, which is part of the LA food waste program, then picks up the compostable waste and brings it to a composting facility.

The Carbon Emitted Transportation creates a lot of CO 2. It takes energy to transport the produce from the farm to the small distributor to the large distributor to UCLA to the composting site. Keep in mind this occurs everyday– the produce is ordered daily. Most of the food comes processed or packaged and prepped. Energy is spent processing all the food. Cooking the food burns more fossil fuels as well.

The Bright Side The organic salad bar is doing its part to help the environment and local businesses. It’s sustainable and most of it is grown in California. Improvements can be made by buying more locally grown produce directly from the local farmers. Similar to the FarmtoCollege Program Results

Increasing Sustainable Efforts Tray-less Hedrick Dining Hall – Reduce the water needed to wash the trays, saving hundreds of gallons of water Beef-less Thursdays – Cattle emit large amounts of greenhouse gases and enormous amounts of water – Healthier for people in general to eat less red meat because they’re high in saturated fat

So In Summary… FARM Large VendorHedrick Dining Hall Compost SiteSmall Vendor

Happy Eating!