CH 12: Natural Resource Management

Energy Audits

• Energy consump monitored by reading electric & gas meters located in kitchen on same date every month • Resulting data used to establish an energy management plan. A team of staff members responsible for plan survey equipment & practices used in kitchen, measure energy consumption, & ID areas to conserve energy • Energy audit- method to ID all energy-consuming equipment, amount of energy consumed, & energy consumption patterns. • Analysis of data indicate areas to decrease energy consumption •Energy monitored by time period: day, week, & month • Equipment payback incentives can be achieved.

Refrigeration

• Keep doors closed • Organize shelves • Store perishables immediately • Install plastic strip curtains • Cool cooked food before storage • Keep coils clean • Ensure condensers have air circulation • Check for leaks • Use correct operating temperatures

Solid Waste

• Municipal Solid Waste (MSW): all non-hazardous waste from domestic, commercial, & institutional sources • MSW generated from foodservice operations can be further divided into two categories: - Production waste (food preparation) - Service waste (from plates or trays served) • EPA has long range goal of reducing amt solid waste going to landfills by 50% • solid waste management hierarchy (most to least preferred)- strategy to prevent pollution before occurs ---source reduction, recycling, landfilling, & incineration

Maintenance

• Performing routine maintenance on appliances & HVAC (Heating, Ventilation, and Air Conditioning) systems impact amount of energy consumed • Regular cleaning of food production equip keeps them operating within optimal energy consumption range. • Documenting cleaning & maintenance schedules helps tracking operating costs, ID energy consumption patterns, & indicate areas needing intervention.

Cooking

• Preheat correctly • Operate equipment only when needed • Use equipment appropriate for size of food • Clean at specified intervals • Filter oil and clean fryers daily

Indoor Air Quality

• Quality of indoor air affected by humidity levels, air flow, particulates, & volatile organic compounds (VOC) • Adequate ventilation key in controlling exposure to indoor air pollutants • Monitor kitchen & dining areas for adequate air flow Poor air quality risks: - Sick Building Syndrome (SBS) - Smoking - Asbestos - Faulty equipment/hoods

Hazardous Waste

• The Resource Conservation and Recovery Act (RCRA) defines hazardous waste as a material that exhibits: - ignitability, corrosiveness, reactivity, or toxicity • Foodservice staff may be exposed to hazardous chemicals such as solvents, cleaners, and pesticides and should have Material Safety Data Sheets (MSDS) for the chemicals, proper labels on all chemical containers, and provide staff training in the safe use of the hazardous chemicals. • Written Hazcom plan required for employers using hazardous materials

Lighting

• Turn off lights • Upgrade lights • Install occupancy sensors

General Energy Management Practices

•Purchase Specifications: Technology development = more energy efficient equipment. Energy efficiency can be included in equipment purchase specifications. •Food Production: Simple procedural changes can result in significant energy savings.

Income spent on food

% of income spent on food has decreased (24% in 1910 and 10% in 2013)

Energy Management Basics

-BTU, or British Thermal Unit- One BTU = amount energy required to increase the temp of 1 gallon of water 1 degree Fahrenheit. -Natural gas-burns cleaner than oil & coal & added benefit of reducing greenhouse gas emissions.

Natural Resources in Food Production

-Water, energy, & air have a role in nearly every aspect of foodservice systems. ----Essential inputs for food production -Quality of system's output (food) affected by quality of water used to produce it & how effectively energy for heating & cooling food was used in the process.

Change to farming after WWII

1 Farmer = Food for 20 People 1 Farmer = Food for 150 People

% Greenhouse Gases Come From the Food System

1/3 or 33%

% of Fossil Fuel Use goes to food system

20%

To make a cheeseburger

26 oz oil 7 lbs coal 120 lbs manure

General Water Management

Conduct a water audit to limit waste. Purchase Specifications: -consider equipment with water shut- off sensors -consider equipment that uses less water

Environmental Considerations when Allocating Resources

Foodservice director must consider social, legal, technological, & natural envir. when making resource allocation decisions. - Recycling programs - Ethical procurement - Water and air quality - Solid waste disposal

Water Conservation & Quality

Foodservice operations affected by 2 standards: • Clean Water Act of 1970 - standards include receiving (incoming) water & waste (effluent) water • Safe Drinking Water Act - Standards of quality for consumed water.

Ventilation

• Clean air filters and hoods • Position fans so they do not blow on temperature-sensitive equipment • Consider air cleaners to reduce amount of outside air required for adequate turnover of air.

Ware Washing

• Clean machine daily • Run full loads • Run at slack times to avoid demand charge • Repair leaking faucets • Insulate hot water pipes

Solid Waste Management

• Conduct an audit to minimize solid waste • Reduce waste by source reduction and recycling • Recycle: cardboard, aluminum, and paper