Senior Chapter 13

© Copyright 2017 by the National Restaurant Association Educational Foundation (NRAEF). All rights reserved.

SUSTAINABILITY AND CONSERVATION

•U.S. Congress created national parks

•Audubon Society and Sierra Club

oPreserve natural environment and wildlife

•U.S. Environmental Protection Agency (EPA)

oFederal agency

oProtect human health and environment

oConserve water, energy, natural resources

oResearch new technology

oPromote practices that use energy

2

Multiple Choice

The federal agency with the mission of protecting human health and the environment is

• FDA

• EPA

• CCP

• USDA

SUSTAINABILITY AND CONSERVATION

Sustainability:
•Meet current resource needs

•Does not compromise ability to meet future needs

Conservation:
•Limiting use of resources

3

Multiple Choice

What is the practice of limiting the use of a resource, such as water, forests, or wild-caught seafood?

• Conservation

• Sustainability

• Recycling

• Preservation

Multiple Choice

Practices that meet current resource needs without compromising the ability to meet future needs is known as

• Conservation

• Sustainability

• Recycling

• Composting

SUSTAINABILITY AND CONSERVATION

Foodservice operations:
•Natural resources

oWater

oNatural gas

oLand

oInfrastructure—electricity

4

LAND-BASED PROTEINS

•Demand for animal products increased

•Industrialized farming transformed

oAmount of product available

oPrice of meat

oWorldwide availability

7

ORGANIC FOOD

Organic food:
•Produced without pesticides or synthetic fertilizers

•Conserve oil and water

•No antibiotics or growth hormones

•Regulated by U.S. Department of Agriculture (USDA)

oThrough National Organic Program

9

Multiple Choice

What does the term "natural mean when applied to fresh produce?

• The term is legally meaningless

• Natural indicates organic ingredients

• The food provides better nutrition

• The produce is 100% sustainable.

Multiple Choice

Food products that are produced without pesticides or synthetic fertilizers are

• Local sourcing

• Aquaculture

• Organic

• All naturual

COFFEE

Environmental effects:
•Sun coffee

oForest cleared or thinned

oRoom for more crops

oRequire strict management

oFertilizers and pesticides

oMeets global demand

oIncreases farmer’s profits

13

Multiple Choice

Coffee that is grown in the sun in densely planted farms that require fertilizers and pesticides is known as

• Greenhouse coffee

• Sun tea

• Sun coffee

• shade grown

Multiple Choice

By this traditional method, coffee trees grow under taller rain forest trees whose larger leaves shade the crop. This is

• Sun coffee

• Shade coffee

• Sun tea

• Shade tea

SEAFOOD

The Food and Agriculture Organization (FAO):
•75% of world’s fish species

oFished, overfished, depleted

•Demand for seafood increases

16

AVAILABLE OPTIONS

Aquaculture:
•Farming of seafood

•Controlled conditions

•50% of fish eaten globally

17

Multiple Choice

The farming of seafood under controlled conditions is called

• Over fishing

• Water conservation

• Aquaculture

• Controlled environment

WATER CONSERVATION

Surface water:
•Water on top of earth’s surface

•Lakes and oceans

•Snow on mountain caps

Groundwater:
•Freshwater beneath earth’s surface

•Public and private wells

•Pump from aquifers

18

Multiple Choice

All of the water that is on top of the earth's surface, from lakes and oceans to the snow on the mountain caps is called

• Surface water

• Ground water

• Hydropower

• Organic

Multiple Choice

Freshwater (not salty) found beneath the earth's surface and has been absorbed by the earth is called

• Surface water

• Ground water

• aquaculture

• Organic water

GROUNDWATER PROCESS

19

WATER CONSERVATION

Effects of water shortage:
•Limit food supply and prices rise

•Businesses and farms close

•Unemployment rises

•Brushfires and dust storms increase

•Residents may leave

20

WHAT THE INDUSTRY CAN DO

Limit usage:
•Options to reduce water

•Plan ahead for thawing

•Scrape and soak dishes

•Sweep outdoor areas

•Use timers on sprinklers

21

WHAT THE INDUSTRY CAN DO

Follow best practices:
•High-efficiency sprayers

•Load dishwasher correctly

•Repair leaks

22

WHAT THE INDUSTRY CAN DO

Train employees to conserve:
•Ensure policies are followed

Encourage guests to conserve:
•Do not automatically serve water

23

Multiple Choice

An efficient and safe way to reduce water unsafe in an operation is to

• Make sure that the dishwasher loads are full

• leave faucets running on a very low level.

• remove sink aerators.

• use cold water for dishwashing.

ENERGY CONSERVATION

•Energy efficiency

oReduce use

oReduce cost

•Energy used and wasted

oKeep costs down

24

THE IMPORTANCE OF ENERGY EFFICIENCY

•Renewable energy

oElectricity

oRun out eventually

•Nonrenewable energy

oFossil fuels—natural gas, coal, propane, crude oil

oPlant or animal resources

oBuried deep in earth

25

Multiple Choice

Energy that could eventually run out is called

• Renewable energy

• Nonrenewable energy

• Conserved energy

• Green energy

THE IMPORTANCE OF ENERGY EFFICIENCY

Greenhouse gases:
•Burning fossil fuels

•Carbon dioxide and water vapor

•Trap sun’s heat in atmosphere

•Could raise earth’s temperature

26

Multiple Choice

Gasses in the atmosphere that contribute to the greenhouse effect by trapping heat around the earth are Greenhouse Gases

• True

• False

THE IMPORTANCE OF ENERGY EFFICIENCY

Water (hydropower):
•Directing, harnessing, or channeling moving water

•Determined by how quickly water moves

•Large amounts of energy

•Most common renewable energy

27

THE IMPORTANCE OF ENERGY EFFICIENCY

Wind:
•Wind flows over blades

•Lift—causes blades to turn

•Connected to drive shaft

•Turns generator—produce electricity

28

THE IMPORTANCE OF ENERGY EFFICIENCY

Solar:
•Photovoltaic (PV)

o“Solar cells”

oChange sunlight into electricity

•Solar power plants

oSolar collectors—heat fluid

oProduce steam—power generator

29

THE IMPORTANCE OF ENERGY EFFICIENCY

Geothermal:
•Heat inside earth

oContinuously produced

•Water replenished by rainfall

30

THE IMPORTANCE OF ENERGY EFFICIENCY

Biomass:
•Stored energy from sun through photosynthesis

•Wood

•Crops

•Manure

•Some garbage

•When burned—released as heat

31

WHAT THE INDUSTRY CAN DO

Energy efficiency plan:
•Based on usage needs

•Enables management to make changes

•Online tracking programs

32

WHAT THE INDUSTRY CAN DO

Saving energy—guidelines:
•Limit usage

oTurn lights off

oSet timers—parking lots

•Keep exterior doors closed

oAvoid losing heat or air-conditioning

33

WHAT THE INDUSTRY CAN DO

Saving energy—guidelines:
•Buy energy-efficient options

oENERGY STAR

oCertified to save energy

oLight bulbs

▪Compact fluorescents (CFLs)

▪LED bulbs

34

WHAT THE INDUSTRY CAN DO

Saving energy—guidelines:
•Follow best practices

oPower-up and power-down equipment schedules

oUse timers

oRegular cleaning and maintenance

•Train employees to conserve

oEnsure policies are followed

35

BUILDING FOR EFFICIENCY

Commercial buildings:
•17% of greenhouse gas emissions

•$100 billion/year

ENERGY STAR–certified buildings:
•35% less energy

•35% less emissions

36

BUILDING FOR EFFICIENCY

Green building:
•Conserves energy more efficiently

•Reduces overall impact on environment

37

NEW CONSTRUCTION

LEED (Leadership in Energy and Environmental Design):
•Contractors and architects certified

•Comply with natural standards for green construction

•Sustainable site development

•Water savings

•Materials selection

•Indoor environmental quality

38

WASTE MANAGEMENT

Landfills:
•Take up space

•Produce methane gas

•34% of all methane emissions

Foodservice operations:
•Reduce

•Reuse

•Recycle

44

REDUCING

•Benefits to environment

•Benefits to bottom line

•Smart planning

oAccurate production forecasting

oPurchase correctly

oSuppliers—consolidate packing and shipping

45

REUSING

Repurposed food:
•Guests did not eat

•Prepared in advance

•Not sold

•Cannot reuse served food

Controlled environment:
•Safe from cross-contamination

•Safe from time-temperature abuse

46

Multiple Choice

Food that customers did not eat but has been prepared, cooked, cooled, and held safely in order to be used again is

• Leftovers

• Recycled food

• Renewed food

• Repurposed food

REUSING

Reuse food in three ways:
1. Serve in original format
2. Repurpose food into another format
3. Donate food to local food rescue program

47

OPPORTUNITIES FOR REUSE IN THE OPERATION

•Salvaged or recycled materials

oFlooring, furniture, countertops

•Used furniture and equipment

•Recycled paper

oMenus, signs, stationery

•Compostable utensils and dinnerware

48

DONATIONS

•Uniforms, furniture, appliances

•Unwanted computers and electronic equipment

•Old cell phones

•Used cooking oil

49

RECYCLING

•Waste changed into valuable resources

oPaper

oMetal

oBottles and containers

oPlastics

50

RECYCLING

•Fluorescent light bulbs

•Cooking oil and grease

•Cell phones

•Acid and NiCad (nickel-cadmium) batteries

•Uniforms

•Used furniture and appliances

•Computer equipment and ink cartridges

51

RECYCLING

Environmental and operational benefits:
•Prevents pollution

•Reduces greenhouse gases

•Saves energy

•Can generate additional revenue

52

Multiple Choice

What is the process whereby waste is transformed into valuable resources called?

• Reusing

• Renewing

• Recyling

• Repurposing

COMPOSTING

•Biological decomposition

•Natural form of recycling

•Organic material decomposes

oOrganic fertilizer

53

Multiple Choice

Biological decomposition, a natural form of recycling where organic material decomposes to form organic fertilizer is

• Composting

• Recycling

• Reusing

• Renewing

COMPOSTING

Compost:
•Organic waste

oFood leftovers

oYard trimmings

oCompostable products

•Proper ratios

•Add bulking agents

oAccelerate breakdown

54

COMPOSTING

Improve the environment:
•Enhances soil

•Helps reduce pollution

•Improves soil’s water-holding capacity

•Removes tons of waste

oWaste stream

oWater treatment plants

•Diverts reusable organic matter from landfills

55

COMPOSTING

56

Do compost

Do not compost (generally)

Cardboard rolls and clean paper

Dairy products

Coffee grounds and filters

Fats, grease, or oils

Food scraps

Meat, fish bones, or related scraps

Fruits and vegetables

Paper with noncompostable inks

Kitchen trimmings

Leftover bakery goods

Paper napkins or other paper
products soiled with food

Salt, pepper, sugar, and straw
paper wrappers

Soiled boxboard, paper bags, and
paper tray liners

Tea bags, egg shells, and nut shells

Multiple Choice

Materials that are desirable for composting include

• coffee grounds and paper napkins.

• coffee grounds and fish bones.

• fish bones and leftover baked goods.

• leftover baked goods and oils.

Multiple Choice

The process of breaking down organic material to form fertilizer is known as

• conserving

• controlling

• culturing

• composting