1. Sustainability: The Capacity to Endure Institute for Culinary Sustainability and Hospitality Kennesaw State University Welcome!

2. Dettifoss 4,400,400,000 gallons per day IaICELAND

3. Sustainability at Work Intro Background Philosophy Wha’sup?

4. Philosophy What to achieve Not trying to change you Relate concepts to personal life Relate concepts to industry Relate concepts to Kennesaw State Have some fun

5. 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? Personal

6. Which Are You? Identify with?

7. 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 Showers

8. 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 Flushing

9. Bottom Line Average American household uses 96 gallons/day for outdoor use Nationally, landscape irrigation totals @ 9 billion gallons/day -- @50% wasted! Average American home

10. Residential Bathroom – 60.9% of water use Total Water Use

11. The Perfect Storm Industry Issues

12. 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 food 1949 – 22% of income to food; 2009 – 10% (half of Japan and France); Environment Meals and Energy

13. Food waste is #1 material in landfills; – Methane gas is 21x more damaging than CO 2; – 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) Environment Landfills and Food

14. Food Recovery Hierarchy Least Preferred Best

15. Water Re-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

16. 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 gallons Production Information

17. 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 Energy Usage Energy Vampires

18. 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 Make a Difference

19. 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 Uncommonly Awesome! Un-