1. Kennesaw State University Culinary Sustainability

2. What is Sustainability?
True Sustainability Fulfills All Three Pillars:
1. Economic (financial viability)
2. Environmental (minimizing negative contributions)
3. Social (engaging, educating and enriching the community)
“The Triple Bottom Line”
People, Planet and Profit

3. Sustainability in Action KSU Culinary and Hospitality Services
PEOPLE
Engage: Create a strong presence on campus and across our social media platforms; cross department collaboration.
Educate: Provide thoughtful programming that meets the needs and interests of our collegiate community.
Enrich: Provide unique and innovative opportunities for on campus participation (ie. Farmers market, earth day, etc.).

4. Sustainability in Action KSU Culinary and Hospitality Services
PLANET
Utilize: industry innovations to monitor and ultimately minimize our carbon footprint with a long term goal of carbon neutrality.
Minimize: our environmental impact and give back to the immediate community/environment through donation, collections and volunteer days.
Implement: innovative programming to source on site while reducing negative environmental impact.

5. Sustainability in Action KSU Culinary and Hospitality Services
PROFIT
Strengthen: our financial bottom line through: thoughtful procurement practices and product utilization.
Maximize: our efficiency potential through investing/training our associates in order to minimize labor waste and employee turnover.
Utilize: innovative energy systems to cut down on energy and water consumption.
Pursue: grant and eco-based funding for new projects

6. Ongoing Initiatives/Events
Food Connections
Food Recovery Network
IDP Utilization
Imperfectly Delicious Produce
In house waste tracking
Project Clean Plate
Trim Trax
Farmers Market
Earth Day
Fall Festival
Recycling/Composting tracking
Republic/New Market Waste Mgmt. and Closed Loop Composting

7. Food Waste in the U.S.
Today, the United States spends over $218 billion (1.3% of GDP) growing, processing, transporting, and disposing of food that is never eaten.
This totals to roughly 63 million tons of annual waste.
**While all waste diversion tactics can be beneficial, following the
Food Recovery Hierarchy ensures the most effective methods
are used whenever possible.

8. Waste Aversion Totals (2016)
Recycling: 21,517.9 lbs of cardboard 23,000+ lbs of single stream recycling (paper, plastic, etc.) *While we are still currently unable to recycle glass in Cobb County, going forward we will be partnering with Keep Kennesaw Beautiful for specialty recycling days to recycle glass and electronics.

9. Waste Aversion Totals (2016)
Composting:
443,915.5 lbs of food waste composted
(both pre- and post-consumer waste)

10. Waste Aversion Totals (2016)
Food Recovery/Insecurity: lbs of food donated through Food Recovery *This amounts to nearly just under 2,500 meals provided to people in need!

11. Initiatives/Events
In office Recycling Initiative End of Semester Recycling Drives: (collaboration with Keep Kennesaw Beautiful and environmental RSOs) Farmers Market CSA (Community Supported Agriculture) Bee Campus USA Certification “Local Features” in the Commons In-House Energy Analysis Project
Bee Campus USA- a nation-wide initiative to bring awareness about the crucial role of pollinators in ensuring our food supply.  There are currently 20 certified schools with this certification, we're working towards becoming the 3rd certified school in GA (currently: GA Tech and East GA State Colleges)  Average of 1 in every 3 bites of food impacted by pollinators.
We are teaming up across campus with facilities, professors, students and staff to provide workshops, events and volunteer days create pollinator habitats throughout our campus. 
For more information on bee cities and bee campus initiatives, check out beecityusa.org 
Farmers Market CSA
-We are a smaller market, so many vendors have a hard time selling enough produce each week for it to be financially viable to continue, unless the also have value added products (bread, jelly, juice, etc.)
-As a response to our students request for more produce, and our ongoing efforts to support our local farmers, we are putting together a CSA or Community supported agriculture program to provide a consistent supply of produce, and a guaranteed buy for our vendors. 
-This is a pre-paid program (similar to Peach Dish or Blue Apron, minus the prep work) with options to pay in full (discounted rate), or in monthly installments
- We are doing a soft launch for faculty and staff this summer with the goal of providing a limited number of shares for anyone who's interested at the fall 2017 farmers market
How does it work? 
-Students, faculty and staff will be able to purchase a weekly CSA box, composed of a variety of fresh, seasonal vegetables, grown locally and responsibly, as well as an occasional specialty product (honey, bread, grits, etc)
-Customers can purchase both full and half shares, half being ideal for a college students living in a dorm, a full share being ideal for a small family. 
-Weekly pickup will be at the KSU Farmers Market, every Wednesday next to the Commons 
-This will also help provide continued access to farm fresh vegetables to students while the farmers market is closed. When the market is not in session, customers will pick up their CSA boxes in front of The Commons.

12. Long Term/Special Projects
Carbon Neutrality: Assess our current carbon impact at The Commons and Stingers, establish realistic projections for minimizing output. Water Reclamation: Readdress previous water reclamation projects, research innovative systems that pertain to our facility Snap/EBT benefits at Farmer Market (2018): Address food insecurity on campus and in the immediate community On-sight Growing at KSU: Urban Agriculture model

13. Want to Know More? We love to work with our campus community!
To request additional information, provide feedback or learn how how you can get involved, please feel free to reach out to our Sustainability Coordinator:
Jordan Barron