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Greening routine final 1
Greening routine final 1
Greening routine final 1
Greening routine final 1
Greening routine final 1
Greening routine final 1
Greening routine final 1
Greening routine final 1
Greening routine final 1
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Greening routine final 1
Greening routine final 1
Greening routine final 1
Greening routine final 1
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Greening routine final 1
Greening routine final 1
Greening routine final 1
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Greening routine final 1

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Entire presentation Greening Your Routine webinar.

Entire presentation Greening Your Routine webinar.

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  • The U.S. still maintains the highest per person CO2 emissions (19.4 tons), followed by Russian (11.8 tons), and Western Europe (8.6 tons) compared to China's 5.2 tons per inhabitant. But China now releases 24% global GHG emissions compared to the US' 21%.
  • Life Cycle Assessment of Coffee Production, Ben Salinas
  • Transcript

    • 1. Greening Your Routine <ul><li>Today’s Webinar is Sponsored By: </li></ul><ul><li>And Presented By: </li></ul><ul><li>Barista Exchange </li></ul><ul><li>Kirstin Henninger, Green Café Network </li></ul><ul><li>Louie Poore, Urnex Brands, Inc. </li></ul><ul><li>Richard Young, Food Service Technology Center </li></ul>
    • 2. What to Expect <ul><li>Today’s webinar is about integrating sustainability practices at your café, with a focus on daily behaviors during work shifts that add up to make a difference </li></ul><ul><li>If you have a question, simply type in the ‘chat’ box </li></ul><ul><li>We’ll also take questions at the end and try to save time for open discussion </li></ul><ul><li>Please join our “Greening Your Café” group on Barista Exchange at www.baristaexchange.com </li></ul><ul><li>Past webinars and news of our next one can be found on BX and on GCN’s websites: www.baristaexchange.com and www.greencafenetwork.org </li></ul>
    • 3. Today’s Presentation: <ul><li>Tips on bringing “green” to these typical shifts and roles at the café: </li></ul><ul><li>Opening Shift </li></ul><ul><li>Food Prep </li></ul><ul><li>Barista and Cashier </li></ul><ul><li>Cleaning </li></ul><ul><li>Closing Shift </li></ul><ul><li>These tips focus on: </li></ul><ul><li>Conserving Energy </li></ul><ul><li>Conserving Water </li></ul><ul><li>Reducing Waste </li></ul><ul><li>Reducing Toxics </li></ul>
    • 4. Review: Why Green?
    • 5. The Big Picture The US has of the world’s population, but uses of the planet’s resources. 5% 30% If everybody consumed at U.S. Rates, we would need 3 to 5 planets
    • 6. US emits highest CO2 emissions per person <ul><li>  </li></ul>
    • 7. Global Climate Change <ul><li>  </li></ul>
    • 8. Coffee production: Country of consumption has highest impacts
    • 9. Why green our café routines? <ul><li>Energy: Restaurants are the #1 consumer of electricity in retail sector, using 5 times the electricity of other retail </li></ul><ul><li>Water: Billions of gallons of water are needed to process and brew coffee and run the cafe, as well as billions used to produce paper cups & other common café products </li></ul><ul><li>Waste : Cafes create massive waste, especially from disposable products </li></ul><ul><li>Toxics: Conventional cleaning products contain toxics that can affect café staff and the environment </li></ul>
    • 10. Environmental impact of the paper cup industry per year  <ul><li>5.5 billion gallons of water </li></ul><ul><li>Enough energy to power 77,000 homes </li></ul><ul><li>9.5 million trees </li></ul><ul><li>182,000 tons of waste </li></ul>
    • 11. The Consequences of Waste Landfills Produce Methane - a Green House Gas with 21X MORE heat trapping power THAN CO2
    • 12. Good News: In some cities, up to of café waste can be diverted from the landfill. 95%
    • 13. More Good News… <ul><li>Cafes benefit from being green </li></ul><ul><ul><li>Strengthens bottom line </li></ul></ul><ul><ul><li>Employee wellness </li></ul></ul><ul><ul><li>Stay ahead of legislation </li></ul></ul><ul><ul><li>Recognition & marketing </li></ul></ul>
    • 14. <ul><li>44% of consumers say they are likely to make a restaurant choice based on a restaurant’s efforts to conserve energy and water </li></ul><ul><li>1,044 mayors representing 86 million Americans have promised to reduce carbon emissions in their cities by 2012 </li></ul>More Good News: Interest is rising
    • 15. <ul><li>Cafes are “third places” where people gather, exchange ideas and form community </li></ul><ul><li>One in FOUR people in the US have worked in food / beverage service! (currently 9% of the workforce). </li></ul>Cafes influence people
    • 16. Greening Your Routine: Key Tip – LIST IT! Integrate these “green” actions into your café’s standard list of shift duties
    • 17. Opening Shift
    • 18. <ul><li>Turn on lights according to necessity as you set up </li></ul><ul><li>Set a standard lights schedule for opening shift </li></ul>Opening: Energy Conservation
    • 19. Opening: Energy Conservation Minimize lights turned on near windows Savings add up : by keeping just 10 lights (60 watt) off for one hour more each day, this saves about $25/year… Turning off more lights (and different types) = more savings!
    • 20. <ul><li>Minimize use of exterior lights during day </li></ul>Opening: Energy Conservation
    • 21. <ul><li>Set strict start schedules for appliances </li></ul><ul><li>Examples: </li></ul><ul><li>Try using pop up toaster in afternoon when toast & bagel orders are lower </li></ul><ul><li>Don’t turn on panini grill, soup warmers, etc. until lunch prep time </li></ul>Opening: Energy Conservation
    • 22. <ul><li>Keep fridge lights off when café is closed – turn back on when opening cafe </li></ul>Opening: Energy Conservation
    • 23. <ul><li>Merchandiser fridges: </li></ul><ul><ul><ul><li>Keep night cover on as long as possible </li></ul></ul></ul><ul><ul><ul><li>Turn off interior lights as long as possible </li></ul></ul></ul><ul><ul><ul><li>Make sure vents are not blocked by merchandise! </li></ul></ul></ul>Opening: Energy Conservation Photo courtesy of Food Service Technology Center Photo courtesy of Food Service Technology Center
    • 24. <ul><ul><li>We pay for water THREE TIMES: </li></ul></ul><ul><ul><ul><li>1) Incoming water and 2) heating and 3) sewage </li></ul></ul></ul><ul><ul><li>Keep eyes open for leaks…$200 leaks are not uncommon! </li></ul></ul>Opening: Water Conservation Photo courtesy of Food Service Technology Center
    • 25. <ul><ul><li>Place tap water and cups in an accessible location </li></ul></ul>Opening: Waste Reduction
    • 26. Opening: Waste reduction Make sure bulk condiments and stir spoons, etc. are easily accessible
    • 27. Opening: Waste Reduction <ul><ul><li>Make sure front of house waste bins are accessible </li></ul></ul>
    • 28. Food Prep:
    • 29.   Food Prep: Energy Conservation <ul><ul><li>Keep prep table closed as much as possible. </li></ul></ul><ul><ul><li>Keeping lid up can increase electricity use by up to 50%! </li></ul></ul>
    • 30.   <ul><ul><li>Keep lights in walk in fridge OFF and door closed </li></ul></ul>Food Prep: Energy Conservation Photos courtesy of Food Service Technology Center
    • 31. Don’t rinse produce or thaw ice with running water Food Prep: Water Conservation Photo courtesy of Food Service Technology Center
    • 32. Food Prep: Waste Reduction <ul><li>Compost and recycle whatever is possible in your city </li></ul><ul><li>Keep bins easily accessible and well marked for staff </li></ul>
    • 33. Food Prep: Waste Reduction <ul><li>Avoid Spoilage: </li></ul><ul><li>About 45% of restaurant waste is food </li></ul><ul><li>Use as much of your produce and fresh foods as possible </li></ul>
    • 34. Food Prep: Waste Reduction Reuse containers from suppliers (pastry boxes, chai containers, produce boxes, coffee bags, cleaning product bottles, etc.)
    • 35. Barista & Cashier
    • 36. Barista & Cashier: Water Conservation Suggest tap water before bottled water
    • 37. Barista & Cashier: Water Conservation <ul><li>Get rid of dipper wells or minimize their use by: </li></ul><ul><li>Running them on low setting </li></ul><ul><li>Turn off for night ASAP </li></ul>Photo courtesy of Food Service Technology Center
    • 38. Barista & Cashier: Waste Reduction Make sure coffee grounds go in the compost
    • 39. Barista & Cashier: Waste Reduction Try not to over-pour milk – it’s expensive, too!
    • 40. Barista & Cashier: Waste Reduction Always ask if orders are “for here” rather than assuming it’s “to go”
    • 41. Barista & Cashier: Waste Reduction Promote your BYO mug incentives and show those customers appreciation
    • 42. Cleaning
    • 43. Cleaning: Water Conservation Use low-flow rinse nozzle to fill mop bucket, rinse bins, etc.
    • 44. <ul><ul><li>You can clean your café without toxics – for CHEAP! </li></ul></ul><ul><ul><li>Use as few cleaners as possible: multipurpose cleaners can do the trick for kitchen, bathroom & dining </li></ul></ul><ul><ul><li>Call your DPH to ask about where sanitizers required </li></ul></ul><ul><ul><li>Floors: Can be mopped with vinegar solution </li></ul></ul><ul><ul><li>Windows: Can be cleaned with ¼ cup vinegar + 1 qt h2o and newspaper </li></ul></ul>Cleaning: Toxics Reduction
    • 45. Why clean green? <ul><li>Cleaning products are responsible for about 10% of all toxic exposures reported to U.S. Poison Control Centers </li></ul><ul><li>Also responsible for acute and chronic skin, eye, and respiratory problems in both employees and customers / building occupants </li></ul><ul><li>Many cleaning products contain chemicals or other items (i.e. phosphates) that can harm water quality </li></ul>
    • 46. Phosphates in cleaning products <ul><li>Phosphates exist naturally, and are valuable plant nutrients </li></ul><ul><li>Highly effective ‘builder’ used in detergents </li></ul>
    • 47. The bad side of phosphates… <ul><li>High phosphate levels in bodies of fresh water trigger rapid algae development, which then can can choke off native eco-systems (eutrophication) </li></ul><ul><li>Bodies of fresh water over time will emit an odor, take on a dark green color, and prove unsafe for consumption, swimming, or living </li></ul><ul><li>High algae levels create problems for filtration required for water consumption </li></ul>
    • 48. The good side of phosphates… <ul><li>Manufacturers of laundry detergent have adopted other ‘builders’ such as sodium carbonate, citrates, and sodium silicate in lieu of phosphates </li></ul><ul><li>These substitutes have also begun to trickle into other cleaning products </li></ul><ul><li>Once criticized for their cleaning power, concentrated formulations are proving to be as effective as phosphates without the harm to our waterways, lakes, and rivers </li></ul>
    • 49. Clean for your Coffee, Clean for our environment       Clean coffee equipment without phosphates…
    • 50. “ Green” cleaning of your coffee equipment <ul><li>When cleaning a basket brewer, use the remaining solution to clean other wares, including airpots and spray heads </li></ul><ul><li>Grinder Cleaner is compostable. Throw it in your compostable bag with coffee grounds for pick-up, or offer to your customers for their gardening needs </li></ul>
    • 51. <ul><li>A proper measuring scoop, as can be found on the Urnex Scoopz brush, not only eliminates waste, but prevents an unnecessary amount of soap buildup, which will require more rinsing and more wasted H2O </li></ul><ul><li>Tablets are a great portion-control measure to not only ensure correct dosing of backflush detergent, but also eliminate waste </li></ul>“ Green” cleaning of your coffee equipment
    • 52. Closing Shift
    • 53. Closing Shift: Energy Conservation <ul><li>Turn off all lights (except those for security) </li></ul>
    • 54. Closing Shift: Energy Conservation <ul><li>Turn OFF all appliances and/or put in ‘stand by’ mode </li></ul>
    • 55. Closing Shift: Energy Conservation <ul><li>Check AC or heating: set to minimum setting needed (or auto settings of “unoccupied” versus “occupied) </li></ul>
    • 56. Closing: Water Conservation Soak pots and pans first!
    • 57. <ul><ul><li>Only operate dishwasher when really full </li></ul></ul>Closing: Water Conservation
    • 58. Closing: Waste reduction Double check waste bins – sort if necessary
    • 59. Engaging Customers – part of all shifts!
    • 60. Encourage customer loyalty
    • 61. Engaging Customers: Energy Conservation <ul><ul><li>Post reminders to turn out lights in the restrooms </li></ul></ul>
    • 62. Engaging Customers: Water Conservation Post signs to save water in restrooms
    • 63. Engaging Customers: Waste Reduction
    • 64. Engaging Customers: Waste Reduction
    • 65. Engaging Customers: Waste Reduction Creative Signage is key – and humor helps, too
    • 66. Engaging Customers: Waste Reduction Encouraging Reuse
    • 67. Engaging Customers: Pollution Prevention Encouraging Cycling & Public Transit
    • 68. Engaging Customers: Inform
    • 69. THANK YOU!!!
    • 70. Resources <ul><li>www.greencafenetwork.org </li></ul><ul><li>www.fishnick.com </li></ul><ul><li>www.urnex.com/fullcircle.html </li></ul><ul><li>www.baristaexchange.com </li></ul>

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