Transcript Slide 1

The UC Project Management Institute is a Registered
Provider with The American Institute of Architects
Continuing Education Systems. Credit earned on
completion of this program will be reported to CES Records
for AIA members. Certificates of Completion for non-AIA
members are available upon request
([email protected]).
This program is registered with the AIA-CES for continuing professional education.
As such, it does not include content that may be deemed or construed to be an approval
or endorsement by the AIA of any material of construction or any method or manner of
handling, using, distributing, or dealing in any material or product. Questions related to
specific materials, methods and services will be addressed at the conclusion of this
presentation.
Earth-Friendly
CUISINE
Greening Your Dining Facility
UC/CSU/CCC Sustainability Conference 2008
Bonnie Crouse
Assistant Director
Residential Dining Services
University of California, Santa Barbara
UCSB – Who We Are
Located on California’s central coast
20,000 Student population
Housing & Residential Services
$68 million operating budget
5 Departments:
• Apartment & Community Living
• Business & Financial Planning
• Residential Dining Services
• Residential Life
• Residential Operations
• 8 Residence Halls
• 6200 student residents
• 22,000 Summer Conferees
• 5 apartment complexes
• 65 for sale homes
• 150 acres of property
• 400 career and 800 student employees
Residential Dining Services
• Self Operated
• $14.5 million operating budget
• $4.3 million raw food budget
• 4700 student residents
• 4 Dining Commons – All you care to eat
(19, 14, 10 board meal plan options)
• 1500 off campus meal plans
(19,14, 10, 5 meal plan options)
• Special Events Catering
• Concessions for Event Center and Athletics
• 178 career employees
• 500 student employees
• 2.1 million meals served annually
Housing & Residential Services
Environmental Successes > 10 to 20 years
• Energy and Environmental Manager on staff
• Electric and natural gas vehicles
• Recycling
• Composting pre consumer vegetable prep waste
• Purchasing in bulk packaging
• Energy saving equipment and solar power
• Leftover policy – quarterly donations
• Waste Awareness focus
• Recipes from scratch – focus on nutritious real foods without preservatives
• Fresh produce and salad bars central to menu – vegetarian and vegan options
Residential Dining Goals 2007 – 2011 (1-5 years)
1. Organic and Locally Grown Food – Increase purchase of ‘verified’
sustainably grown meat, poultry, fish and dairy by 10%. Increase purchase of
organic and local produce by 25%.
2. Biodegradable disposable dishware – Compost all disposables Take out,
Concessions & Catering
3. Green Chemicals – increase kitchen cleaning chemicals to 80% green
4. Purchasing – All purchase orders contain sustainability criteria
5. Recycling & Composting – Increase recycling to include all grease for
biodiesel and Compost all pre and post consumer waste
6. Networking – Share with others UCSB’s framework for a sustainable food
system
Residential Dining Goals 2007 – 2011 (1-5 years)
7. Campus Outreach – Partner with other departments at UCSB to reach
goals
8. Education and Marketing – Educate and outreach through workshops,
signage, classes, brochures and other media
9. Food Manufacturers & Distributors – Influence manufacturers and
distributors to provide organic products in bulk recyclable packaging
10. Equipment – Purchase all Energy Star equipment
11. Community Food Working Group – Establish team of dining staff,
campus staff, students, faculty and community members for ongoing discussion
and partnering on projects on sustainability in the Santa Barbara County
Residential Dining Goals 2012 + – Long Term
1. Organic and Locally Grown Food – Increase ‘verified’ sustainably
grown meat, poultry, fish and dairy by 25%. Increase organic and local
produce to 50% with viable local farmer distribution system in place.
2. Certified Green Dining Commons – All dining renovations LEED
and/or certified green
3. Waste Management – all food waste is composted and used on
campus
4. Campus Gardens – organic gardens grow produce used in campus
dining
UCSB Campus – Focus on Sustainability
• Campus Sustainability Plan adopted winter 2008 – Associate VC hired to
focus on sustainability
• UCSB “Change Agent Co-Chairs” Committee reconvened with 10 Areas of
Focus: Energy, Academics & Research, Built Environment, Water,
Transportation, Communications, Landscape, Procurement, Waste and FOOD
• Campus Recycling Project launched spring 2008
• Campus Composting Project – partner with Waste Management company
on composting campus waste - dining commons’ pilot project summer 2008
• Academic Senate – formation of Chancellor’s Advisory Sustainability
Committee Fall 2008
• Faculty and Student Involvement – Environmental Studies classes and
Environmental Awareness Board – student projects
Organic Local Produce
Raw Produce – Sustainability Project
•Conventional RFP– Identify growers and
regions and increase certified organic products
•Sustainable Agreements - Increase organic,
and pesticide free products from local farmers
(currently 12% dollar volume)
Green Cleaning Chemicals
•
•
•
Pilot program to implement and
test products at 1 Dining
Commons
3 Green Seal Cleaning Chemicals
replace 7 products
Glass and surface cleaner,
washroom cleaner and all purpose
cleaner (hydrogen peroxide based
sanitizer)
Recycling
Cardboard
Commingled: aluminum, plastic, glass,
paper, tin
800 Gallons/month Grease for BioDiesel
Furniture/Equipment Donations
Scrap Metal
Batteries
Concrete, metal, wood, furniture, carpet
and appliances during renovations
Computers and electronic waste
Composting
4 Dining Commons
= 30,000 pounds/month vegetable waste
1 Dining Commons pilot program – 2008
= include Post Consumer/kitchen waste
Compost Pilot Project
•
Compactor Waste = 39% food
waste that can be composted
(includes post consumer,
biodegradable disposables and
other kitchen prep waste)
De La Guerra Dining Commons
Waste Sort - May 2008
39%
•
Other waste =
– Pre consumer veggie waste
– Cardboard
– Commingled recycled materials
61%
Trash
Food
Compost Pilot Program
University Center
Waste Sort - May 2008
Recycables
1%
Food
6%
Paper
17%
CardBoard
18%
Trash
CardBoard
Trash
58%
Paper
Food
Recycables
Dining Developing “Green” Projects
 Energy and Buildings
Lighting and Solar projects
Demand Ventilation Control – Dining commons retrofit after
Platform design resulted in savings of over 50
Renovation and equipment replacement –Energy Star and
Green certification
 Alternative Transportation vehicles
 Green Chemical Implementation
 Water Conservation
Pulper/trough recirculation –reduced water use by 2/3
Waste accumulators replace disposals – savings up to 50%
 Organics and Local Food
Local Farmer’s Market Distributor
Grower’s Collaborative(CAFF)
UCSB Sedgwick Reserve – leased by local farmer
Dining Developing “Green” Projects
 Community Personal Connections – quarterly meetings –
County, City, School District (Orfaela Funding),
Ag groups, local Farmers, Slow Foods, CAFF,
Fairview Farms, SB Farmers’ Market, SBCC,
Westmont, IV Coop, Environmental Defense Counsel,
Faculty, staff and students
 Waste Management –partners with Marborg and Campus
Campus composting pilot project – 1 Dining commons
Recycling - Cardboard, commingled and grease waste
 Student Involvement and Staff Education
Waste Initiative – focus on reduction in food waste
Student interns - Environmental Studies classes and
projects focus on food systems and processes
Staff workshop & tours
Signage and brochures
UCSB Sustainability Resources and Contacts
Bonnie Crouse, H&RS Assistant Director Dining
[email protected]
Mark Rousseau, H&RS Environmental & Energy Manager
[email protected]
Ron Cortez, Associate Vice Chancellor, Administrative Services
Katie Maynard, Sustainability Coordinator
2008 UC/CSU/CCC Sustainability Conference Chair
[email protected]
UCSB Sustainability website www.sustainability.ucsb.edu
Energy Efficient Technology for UC and CSU Campuses
Demand Ventilation Control Case Study UCSB
Public Interest Energy Research (PIER Program)
www.energy.ca.gov/pier
QUESTIONS?
This concludes the American Institute of Architects Continuing Education Systems
Program.
UCSB Residential Dining Services