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Ecofootpirnt   Pendulum
 

Ecofootpirnt Pendulum

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    Ecofootpirnt   Pendulum Ecofootpirnt Pendulum Presentation Transcript

      • “ Every organism,
      • be it a bacterium, whale or person,
      • has an impact on the earth.
      • We all rely upon the products and services of nature, both to supply us with raw materials and to assimilate our wastes.”
      • -Nicky Chambers et al.
    •  
    • Our Ecological Footprint:
      • What it is:
    • Our Ecological Footprint:
      • What it is: The land needed to support our current lifestyle of consumption, measured in land area per year
    • Our Ecological Footprint:
      • What it is: The land needed to support our current lifestyle of consumption, measured in land area per year
      • What it isn’t:
    • Our Ecological Footprint:
      • What it is: The land needed to support our current lifestyle of consumption, measured in land area per year
      • What it isn’t: It isn’t an indicator of social or economic well-being
    • Why use the Footprint?
      • Addresses constraints of measuring resources with monetary value
      • Respects limiting factor of nature’s productivity
      • Decision making tool to compare and contrast alternative practices
      • Easily understandable, interactive and FUN!
              • www.earthday.net/footprint
      • Has been adopted on many levels:
      • -Individuals
      • -Governments
      • -NGOs
      • -Companies
    • … even Nike!!!
      • How Big is the Footprint of a Nike Running Shoe?!!
    • But You Can’t Eat Shoes! Good Question…
    • Getting Going: GRS Project Gone Wild!!
    • The Key Players: Getting Going: GRS Project Gone Wild!!
    • The Key Players:
      • Brenda Sawada,
      • SEEDS Program Coordinator
      Getting Going: GRS Project Gone Wild!!
    • The Key Players: Nancy Toogood, Food & Beverage Manager Getting Going: GRS Project Gone Wild!!
    • The Key Players: Brent Skura, Supporting Professor, Food Guru Getting Going: GRS Project Gone Wild!!
    • The Key Players:
      • Brenda Sawada,
      • SEEDS Program Coordinator
      Nancy Toogood, Food & Beverage Manager Brent Skura, Supporting Professor, Food Guru Getting Going: GRS Project Gone Wild!!
    • Purpose of Footprinting the Pendulum:
      • 1) Quantification
      • 2) Recommendations
      • 3) Re-evaluation
      • 4) Education
    •  
    • The Pendulum – A leader in Sustainability!!
      • Composts much of their biodegradable kitchen material
      • Gives discounts for people who bring their own mugs
      • Recycles bottles and cans
      • Has many vegetarian and vegan menu options
      • Attempts to buy locally where possible
      • Makes most dishes in the SUB
    •  
    • Components of Our Ecological Footprint:
      • Food Production
      • Transportation
      • Facility (Hydroelectricity and Water)
      • Materials and Waste (Garbage and Recycling)
    • Land Use Categories:
      • Fossil Energy
      • Arable Land
      • Pasture Land
      • Sea
    • Production Footprint Multipliers - - 12.75 8.00 Poultry - - 58.33 8.00 Beef 551.75 - - 10.00 Fish - - 17.67 7.50 Tea and coffee - 199.19 - 6.50 Cheese, butter, cream - 19.92 - 1.00 Milk, yogurt - - 11.73 1.00 Beans - - 0.56 0.50 Fruit, vegetables Sea (m² per kg) Pasture Land (m² per kg) Arable Land (m² per kg) Fossil Energy (m² per kg) Category
    • Production Footprint Multipliers - - 12.75 8.00 Poultry - - 58.33 8.00 Beef 551.75 - - 10.00 Fish - - 17.67 7.50 Tea and coffee - 199.19 - 6.50 Cheese, butter, cream - 19.92 - 1.00 Milk, yogurt - - 11.73 1.00 Beans - - 0.56 0.50 Fruit, vegetables Sea (m² per kg) Pasture Land (m² per kg) Arable Land (m² per kg) Fossil Energy (m² per kg) Category
    • Production Footprint Multipliers - - 12.75 8.00 Poultry - - 58.33 8.00 Beef 551.75 - - 10.00 Fish - - 17.67 7.50 Tea and coffee - 199.19 - 6.50 Cheese, butter, cream - 19.92 - 1.00 Milk, yogurt - - 11.73 1.00 Beans - - 0.56 0.50 Fruit, vegetables Sea (m² per kg) Pasture Land (m² per kg) Arable Land (m² per kg) Fossil Energy (m² per kg) Category
    • Production Footprint Multipliers - - 12.75 8.00 Poultry - - 58.33 8.00 Beef 551.75 - - 10.00 Fish - - 17.67 7.50 Tea and coffee - 199.19 - 6.50 Cheese, butter, cream - 19.92 - 1.00 Milk, yogurt - - 11.73 1.00 Beans - - 0.56 0.50 Fruit, vegetables Sea (m² per kg) Pasture Land (m² per kg) Arable Land (m² per kg) Fossil Energy (m² per kg) Category
    • Production Footprint 0 0 0.3 0.1 0.3 170.1 DARK ROAST Organic Fair Trade 0 0 1.8 0.3 0.7 315.4 ROAST BEEF (TOP ROUND) 0 24.2 0 0.8 2.5 1216.4 CHEDDAR 10LB BLOCK 0 0 0.4 0.1 0.4 2534.5 TOMATO Sea (ha) Pasture Land (ha) Arable Land (ha) Fossil Energy Land (ha) Product'n Footprint (Krause) Total Mass (kg/year) Product Name
    • Case Study: A Tomato Traveling From Navolato, Mexico to UBC
      • 3709 km from Navolato, Mexico to Vancouver
      • 2535 kg of tomatoes consumed each year
      • What does this mean?
    •  
    •  
      • On average:
      • 1 Hectare of forest can sequester
      • 1.8 tonnes of carbon per year
    • A tomato traveling by truck has a footprint 7 times bigger than the same tomato traveling by ship or by train
    • Ecological Footprint Estimates for Freight Transport Heavy goods vehicle (HGV) embodied energy per t-km with a proportioned area of the road 0.07 Road (truck) Energy footprint of a coaster – does not include any sea or land areas associated with freight 0.01 Sea (ship) An estimate for a diesel freight train. Includes fuel, manufacture and maintenance energy plus an estimate of apportioned rail space. 0.01 Rail (train) Assumptions Footprint (hectare-years/1000 t-km) Freight
    • Facility Footprint
      • Counting light bulbs…
      • Watching microwaves…
      • Monitoring the dishwasher…
      • Playing phone tag with Jesse at U of T…
      • and hanging out with the AMS architect,
      • Michael Kingsmill
    • Waste Footprint
      • Collecting garbage, recyclables and compostables
      • Sorting through…
      • Weighing it!
    • The Total Footprint of the Pendulum is….
    • The Total Footprint of the Pendulum is….
      • 340 hectares/year!!!
    • On Average, the Footprint of Each Meal Served is…
    • On Average, the Footprint of Each Meal Served is…
      • 27 square metres!
    •  
    • Break It Down! 338 19 225 19 75 Total: 42 - - - - - - 34.5 7.5 MATERIALS AND WASTE Garbage Recycling 12 - - - - - - - - - - - - 10.6 0.9 0.8 negligible FACILITY Hydroelectricity Appliances Lights Heating/Cooling Water 5 - - - - - - 4.4 0.1 TRANSPORTATION Food Consumer Goods 279 18.5 224.8 19.4 16.0 FOOD PRODUCTION Total SEA PASTURE LAND ARABLE LAND ENERGY LAND THE MATRIX
    • What Have We Accomplished?
      • 1) Quantification
      • 2) Recommendations
      • 3) Re-evaluation
      • 4) Education
    • Where Do We Go From Here?
      • Re-Evaluation
      • EDUCATION!!!
      • Marketing of Sustainable Choices
      • Footprinting Other Campus Restaurants
      • Computer Model
    • “ We must become the change we want to see in the world” -Ghandi
      • PS: Sign The Sustainability Pledge!!!
      • www.sustain.ubc.ca/sustainable_u/
      • (jigga what!)