Sustainability

garden_pictureWhy Sustainable Food Service?

  • 85% of all food consumed in Hawaii is imported
  • $3 billion annually flows out-of-state in food and beverage imports
  • Due to the multiplier effect, replacing $1 billion of imported food with local food would result in an impact of approximately $3 billion to the local economy
  • According to the World Watch Institute – food travels an average of 1,500 to 2,500 miles from farm to plate
  • Even more distance in Hawaii
  • Results in 17 times more oil and 17 times more carbon emissions than buying locally grown
  • Due to the multiplier effect, replacing $1 billion of imported food with local food would result in an impact of approximately $3 billion to the local economy
  • The foodservice industry, per square foot, is the most energy intensive commercial sector in the country

What Are the Components of Sustainable Food Service?

  • Biodegradable Disposables
    • If cost-effective or even cost-neutral
  • Buy Fresh, Buy Local
    • First choice whenever available and cost-neutral
  • Edible Gardens
    • Whenever possible, grow what you eat
  • Composting Food Waste
    • Utilize your food waste to generate compost to be utilized on campus as high-grade organic fertilizer
  • Fuel From Food
    • Utilize waste cooking oil to generate biodiesel fuel
  • Waste Not Want Not
    • Establish conservation mind-set, keep equipment operating at efficient levels, fix leaks

Biodegradable Disposables

  • Reduce the level of polystyrene or other oil based disposables by replacing with biodegradable disposables
    • Biodegradable disposals can be made from: Paper, Bamboo, Corn Plastics or Bagasse (Sugarcane fiber)
  • Works best when combined with a composting project
  • KCC Culinary has two sustainable outlets that utilize biodegradable disposables and plans to go 100% in all outlets in the near future

garden_frontBuy Fresh – Buy Local

  • Reduces energy waste
  • Reduces food and transportation costs
  • Increases quality
  • KCC Culinary Arts has established a policy of “whenever possible and if cost neutral, utilize local first”

edible_garden_signEdible Gardens – Aquaponic System

KCC Culinary has established herb and vegetable gardens and an aquaponic system on campus that adhere to the USDA’s Good Agricultural Practices (GAP) guidelines for certifying food safety.

  • Serve as source of fresh herbs and vegetables
  • Serve as a model for others to follow
  • As they are education and training tools, the department utilizes grant funding to support its efforts.
  • View the engineering behind how the KCC Culinary aquaponic system works. Video Credit Olomana Gardens

Composting Food Waste

  • KCC Culinary has created several on-campus models of composting food waste and currently focuses on composting all of its Pre-Consumer food waste using one of these methods:
  • Vermi-composting
    • Earthworm composting utilizing commercial units
    • Funded by a private grant
  • Forced-air composter
    • Commercial Earth Tub unit
    • Funded by a USDA grant

Fuel from Food

  • STEM Center creates bio-diesel from our waste cooking oil
    • Utilized in our diesel utility cart
  • Plans include the installation of a commercial biodiesel unit on property

Waste Not Want Not

  • Invest in keeping equipment and facilities in good repair:
  • Restaurants use five times more energy per square foot than other commercial buildings and five times more energy in the kitchen than in the rest of the building.
  • Energy costs represent 30 percent of a typical building’s annual budget.
  • Energy costs have been increasing at a rate of 6 percent to 8 percent per year.
  • ENERGY STAR labeled kitchen equipment consume about 40 percent less energy than typical ones
  • A leaky faucet dripping one drip per second can waste more than 3,000 gallons of water a year. A leaky toilet can waste about 200 gallons of water a day.