Energy Audit Energy Comparison and Solid Waste Audit Worksheet review the attached practice paper. Using bullet points, list 5 practices (along with a brie

Energy Audit Energy Comparison and Solid Waste Audit Worksheet review the attached practice paper. Using bullet points, list 5 practices (along with a brief explanation of how each practice will impact your operation) you would implement as a foodservice director in the hospital setting in order to promote sustainability (and, thus, lessen your operation’s impact on the environment). about 200 words. Practice Paper of the Academy of Nutrition and Dietetics:
Promoting Ecological Sustainability within
the Food System
ABSTRACT
Registered dietitians (RDs) and dietetic technicians, registered
(DTRs) can implement environmentally responsible practices
in their workplace and personal lives. RDs and DTRs who
conserve natural resources while minimizing environmental
degradation will help maintain sustainability of the food
system, which requires knowledge of the external costs of
operational and personal decisions. These external costs
include energy to produce, transport, and process food; water
for food production, preparation, and sanitation; removal
of air pollutants; and waste management. As client and
public educators, RDs and DTRs are uniquely positioned to
meet the growing needs of those seeking guidance on food
choices as they relate to ecological sustainability. In an effort
to promote ecologically sustainable diets, it is important to
consider natural resources as they relate to food production,
transformation, distribution, access, and consumption. It is
essential that the dietetics community take a more active
leadership role in support of ecological sustainability and
social responsibility. RDs and DTRs can influence policy at the
institutional, community, local, state, and national levels by
presenting results of operational practices and science-based
natural resource information. RDs and DTRs are encouraged
to become educated and active in implementing sustainable
practices and shaping policy in an effort to promote healthier
individuals, communities, and the nation as a whole.
Registered dietitians (RDs) and dietetic technicians,
registered (DTRs) have an opportunity to shape the future
of our food system and are uniquely poised to meet the
growing needs of clients seeking guidance on food choices
as they relate to human health and ecological sustainability.
The objective of this practice paper is to describe how RDs
and DTRs can apply environmentally responsible practices
to typical work settings by identifying key environmental
practices for food and nutrition managers; describing how
practitioners can apply food system sustainability concepts
that support environmental and ecological balance; and
specifying community applications and advocacy efforts
unique to the dietetics profession. A resource list is provided
(Figure 1), which can be used by Academy members seeking
additional information.
Energy
Primary renewable energy sources include thermal, wind,
water, and solar. Natural gas, coal, and oil are primary
nonrenewable energy sources. Primary sources, renewable
and nonrenewable, are used directly or converted
to another form of energy to produce light, heat, or
refrigeration for food production.2 Fossil fuel is the main
energy source for the US food system. The majority of
electricity is generated from coal, natural gas, or oil, all
of which are forms of fossil fuel. The Energy Information
Administration estimates that energy consumption for
the commercial sector, which includes foodservice, will
remain stable through 2035, mainly due to increases in
energy efficiency for lighting, heating, refrigeration, and
cooking.3 Electricity use in the commercial sector, however,
is projected to increase 1.4% per year from 53% to 58%
of total energy consumption. Therefore, efficiency gains in
food production equipment may be offset by increasing use
of non-food–related electronic equipment.4
ISSUES RELATED TO MANAGEMENT OF FOOD
AND NUTRITION OPERATIONS
Food and nutrition managers have an important role in the
food distribution and access sector of the food system—
procuring, preparing, and serving food in large quantities.
Their actions impact allocation of energy, water, and indoor
air quality for labor and equipment inputs within the food
production system, and their resource decisions impact both
the natural environment and the US economy.1
It is important for RDs and DTRs to know how to estimate
energy consumption and how that translates into expenses
for the foodservice operation. The following sections will
cover how to measure energy consumed and how to make
comparisons between energy sources.
Type of resource and organization
Website
Solid waste data, publications, environmental management systems
Environmental Protection Agency9
www.epa.gov/epawaste/inforesources/index.htm
Sustainable best practices in foodservice10
Do it yourself energy audit
www.greenfoodservicealliance.org
Commercial foodservice energy audit11
www.energytrust.org/library/forms/BE_FM_commercialSelfAudit.pdf
The Oregon Energy Trust
Potential best management practices for foodservice
The California Urban Water Conservation Council
www.cuwoc.org/products/pbmp-reports.aspx
Checklists for grease, oil, food waste & solid waste
North Carolina Environmental Assessment and Outreach
Energy and water efficiency information
http://portal.ncdenr.org/web/deao/recycling/fog
Food Service Technology Center
Information on equipment and sustainable actions
www.fishnick.com
Consortium for Energy Efficiency
www.cee1.org
Indoor air quality large building assessment model
Environmental Protection Agency
www.epa.gov/iaq/largebldgs/i-beam/index.html
AND Hunger and Environmental Nutrition (HEN) dietetic practice group
www.hendpg.com
Healthy Land, Healthy People: Building a Better Understanding of
Sustainable Food Systems for Food and Nutrition Professionals
www.hendpg.org/docs/Sustainable_Primer.pdf
Natural Resources Conservation Service
www.nrcs.usda.gov
United Nations Food and Agriculture Organization (FAO)
www.fao.org
Farm to School
www.farmtoschool.org
Farmers’ Markets and Local Food Marketing (Includes National
Farmers’ Market Directory)
www.ams.usda.gov/farmersmarkets/map.htm
Farm Bill
www.eatright.org/search.aspx?search=farm+bill&type=Site
Healthcare Without Harm
www.noharm.org/
American Community Gardening Association
http://communitygarden.org/
Community Food System (USDA list of resources)
http://fnic.nal.usda.gov/nutrition-assistance-programs/communityfood-systems
National Organic Program
http://www.ams.usda.gov/AMSv1.0/nop
Figure 1. Resources for supporting the ecological sustainability of the food system.
Energy Units Primary sources of energy are measured
by units such as cubic feet (ft3) and kilowatt hour (kWh).
Converting energy to the British thermal unit (Btu) is one
method to compare energy sources for making efficiency and
cost decisions. One Btu is equal to the energy released from
burning one wooden kitchen match. The Table shows the
energy equivalence for common sources of energy.5
Energy Comparison When deciding about equipment
purchases, RDs and DTRs should take into account energy
utilization and cost of energy. For example, a two-shelf electric
convection oven uses 12.5 kW per hour of operation. A
similar capacity natural gas powered convection oven uses
42.8 ft3 for the same time period.
•
12.5 kWh × 3,412 Btu = 42,650 Btu
•
42.8 ft3 × 1,028 Btu = 43,998.4 Btu
Both ovens consume similar amounts of energy when
converted to Btu. The cost of energy must be considered
when making energy comparisons. For this example, the
most recent commercial rate for electricity ($0.104/kWh)
and for natural gas ($0.008/ft3) will be used.
2
Energy Source
Btu Equivalents
Gasoline
1 gallon = 124,000 Btu
Electricity
1 kilowatthour (kWh) = 3,412 Btu
Natural Gas
1 cubic foot (ft3) = 1,028 Btu
Heating Oil
1 gallon = 139,000 Btu
Propane
1 gallon = 91,333 Btu
Table. Btu equivalents of forms of energy used in food production
•
Electric oven uses 12.5 kW × $0.104/kWh = $1.30/
hour at maximum capacity
•
Natural gas oven uses 42.8 ft3 × $0.008/ft3 = $0.34/
hour at maximum capacity
Despite similar energy consumption when measured in
Btu, the natural gas convection oven costs less to operate.
Foodservice directors should make operational decisions
based on common energy units (Btu) and cost per unit of
energy. Regional differences in energy cost and availability
will influence the type of energy used by equipment.
Purchase of Energy Star-certified equipment will be the most
cost efficient choice for the available energy sources.
The Energy Star program was implemented by the
Environmental Protection Agency (EPA) in 1992 as a
result of instability of oil supplies and prices during the
1970s and 1980s. It is a government-backed symbol for
energy efficiency and reduced operating cost of food
preparation, cooling, and heating equipment. In order
to earn the Energy Star label, equipment must offer
substantial energy savings, use non-proprietary technology,
and generate measurable performance.6
Energy Efficient Equipment Energy Star has published
specifications for food production equipment. The key
criteria for each type of equipment are developed from
testing procedures of independent organizations such
as the National Sanitation Foundation and American
Society for Testing and Materials. For example, Energy
Star criteria state that a stationary single tank door
dishwasher should consume less than 1 kWh when idle
(heater only) and use less than 0.95 gal water/rack. A
single tank conveyor dishwasher has idle criteria of less
than 2 kWh energy (heater only) and use less than 0.7
gal water/rack. Single tank dishwashers meeting these
key criteria will earn an Energy Star label. An Energy
Star certified dishwasher may save 90 million Btu of
energy per year and cost $900 to operate. The Energy Star
dishwasher may save $200 annually for water cost and
save 52,000 gallons of water per year.7 The Energy Star
website has equipment cost savings calculators for each
segment of the foodservice industry.
Energy Audits Foodservice operations consume 2.5 times
more energy per square foot than the rest of the commercial
sector.8 A record of the time and length of equipment
operation, including lighting, can reduce production costs
and decrease greenhouse gas emissions. Figure 2 illustrates
typical energy consumption for food production. An energy
audit is an evaluation of energy flow throughout a foodservice
operation to decrease energy consumption while maintaining
food quality and safety standards. An audit is a component of
an energy management plan.9
Knowledge of a facility’s energy consumption patterns
provides food and nutrition managers opportunities to
conserve energy and control costs. Measuring energy
generates baseline data, which can be used to measure
performance of conservation measures. An energy audit
can use several approaches; however, all audits will identify
energy consuming equipment or practices by type of
energy. Energy consumption for each piece of equipment
is monitored for a specified time period, typically 1 week.
Patterns of consumption such as time of day or type of
activity are recorded. Energy consumed should be converted
to Btu (refer to energy comparison example) so that all
energy is compared by the same criteria.
Cost comparisons for each type of energy and the amount
consumed will identify opportunities for conservation.
Demand charge and shared utilities are two factors that can
influence efficiency and cost. Electric capacity cannot be
stored; therefore, supply of energy must be constant to meet
periodic demand. A demand charge is a surcharge added
by electric utilities to compensate for daily fluctuations in
electricity consumption. The surcharge is added during high
use periods such as 12 PM to 1 PM and 5 PM to 6 PM. In
terms of shared utilities, unless a food production operation
is the sole building occupant, climate control functions
are often shared among departments. Collaborating with
building engineers will help quantify heating, cooling, and
air quality costs incurred by the foodservice operation itself
aside from the rest of the building. The EPA and other
organizations have developed energy audit forms for every
foodservice segment. The link can be found in Figure 1.9–11
Water
Water is an essential natural resource that must be
protected from contamination and conserved. The
commercial sector, which includes health care, public
institutions, and restaurants, consumes 46 million gallons
of water per day—11% of total freshwater use.12 This is
23% of the total potable water supply. Food production
water use ranges from 5 gal per child’s meal for school
3
Figure 2. Energy consumption by food production activity, percent of total energy consumed.
lunch to 10 gal per meal for full-service restaurants and
cafeterias.13 Commercial and institutional kitchen water
consumption accounts for about 10% of total water use
for each foodservice category. Regional population shifts as
well as the development of agricultural land to commercial/
residential properties has strained existing water systems.
The outcomes of building new water systems to serve
growing populations are increased water treatment and
delivery costs.14 The national average cost for tap water
was $1.87 per 1,000 gallons in 2008, a 36% increase from
1995 water prices,12 thus the need for RDs and DTRs
to carefully evaluate water consumption and costs when
making decisions. The next section will highlight the steps
needed to perform a water audit, a necessary duty to assure
water conservation and cost savings.
Water Audit Water consumption directly affects energy
use in the kitchen. Energy is needed for heating water
and for operating equipment such as steamers. Utilities
charge for water by the unit: one unit = 100 cubic feet or
748 gallons. The cost of water includes the water meter
charge (water in) and the sewer use charge (water out).
Disposing of food scraps and other organic material
through the sewer can result in biological oxygen demand
(BOD) charges. BOD refers to the quantity of oxygen
needed to break down the organic material when it enters
a body of water. If BOD exceeds available oxygen supply,
algae blooms and higher treatment costs will result. This
is why sewer use charge is usually higher than the water
meter charge. A water audit is a method directors can use
to control operational costs and minimize pollution. All
water consuming equipment and water outlets need to be
inventoried for flow rate and potential leakage.15 The flow
rate, or volume of water flowing through a device, can
be measured by placing a gallon pitcher below the device
and observing the time required to fill the pitcher with
the device completely open or at full force. The number
of seconds to fill a 1 gallon container multiplied by 60
seconds is the flow rate, or gallons per minute (gpm).
Equipment manuals may provide gpm or the gpm may be
etched on the equipment; however, the flow rate can be
determined by the method described if the information
is unavailable. The higher the flow rate, the more water is
consumed per time period. Knowledge of flow rates for all
equipment is important for water conservation planning
and for writing specifications for equipment purchases.16
WaterSense is a voluntary EPA–private collaboration
promoting water efficient practices and water conserving
equipment. A product must be at least 20% more water
efficient and perform as well as conventional equipment
to earn the WaterSense label. All efficiency claims must
be verified by a third party.14 Looking for the WaterSense
label is another tool that RDs and DTRs can use when
evaluating equipment purchases.
4
Capital budget planning for energy and water efficient
equipment should include payback period as part of
purchase criteria. Food and nutrition directors can identify
the most cost-effective equipment based on results of their
energy and water audits and payback calculations. The
payback formula: Equipment cost/savings per unit of time
= time to recoup investment. Example: A steamer costs
$15,000 and is estimated to save $3,600/year for water and
energy costs. $15,000 ÷ $3,600/year = 4.17 years or 4 years,
2 months is the payback period.
•
Download waste-tracking work forms and instructions
from http:// www.epa.gov/wastes/conserve/smm/
wastewise/pubs/br-excel-instructions.pdf or develop
a waste tracking sheet specific to the facility: http://
www.epa.gov/wastes/conserve/foodwaste/pubs/wastetracking-form.xls (Wastewise is a voluntary partnership
with the EPA to reduce and recycle solid waste. The
program has initiatives to reduce targeted categories
of waste and provides resources to help commercial
and institutional organizations implement solid waste
management programs20).
Waste Management
Municipal solid waste (MSW) is defined as any solid,
semisolid, or liquid substance that is a byproduct of
residential, institutional, commercial, or industrial
sources. In 2010, more than 249 million tons of MSW
was produced from residential, business, and institutional
sources, which approximates 4.43 lb per person.17
Approximately 35% to 45% of the total MSW stream
was generated by institutions such as hospitals and
schools in 2010. The two major solid waste categories
for foodservice were packaging (30.3%) and food scraps
(13.9%). The EPA has established a hierarchy of solid
waste management that promotes environmentally sound
strategies for MSW. Source reduction (including reuse)
is the most preferred method, followed by recycling and
composting, and lastly, disposal in combustion facilities
and landfills. Figure 3 depicts the EPA food waste
hierarchy for foodservice operations.18
•
Place waste receptacles for both packaging and food
waste in appropriate areas in the kitchen.
•
Facilitate sorting by using tarps spread outside or on a
table out of the food production vicinity. Place scales
near the sorting area.
•
Measure waste volume by using containers of known
volume, such as 5 gal buckets and 30 gal trash cans.
•
Record time of waste sorting for each category of
waste. This is important for identifying periods of high
waste generation. Volume of solid waste generated will
vary by time of day and day of the week. Weigh and
measure the volume of waste. Volume measurements
are important for waste removal cost control. MSW
removal is charged by the cubic yard. Dumpsters range
from 6–9 cubic yard capacity.
Solid Waste Audit Food and nutrition directors should
understand the types of waste generated in their facility
so they can manage resources more effectively. Food
wastes generated from quantity food production represent
4%–10% of total food purchases. This waste category
incorporates embedded energy, transport, disposal, and
labor costs, in addition to the actual cost of food discarded.
Approaches to measure solid waste include records
examination, walkthroughs, and waste audits or sorts.
•
Total the weight and volume of each waste category.
The data will highlight the largest waste categories. This
knowledge presents options for recycling and waste
reduction plans.
Examining records of activity such as purchases, waste
removal costs, and maintenance logs can identify major
sources of waste as well as opportunities for source reduction
and recycling. Conducting a walkthrough assessment is an
opportunity to observe processes that could be modified
to reduce waste. A solid waste audit characterizes the waste
stream by sorting and measuring wastes for a specified time
period.19 The process of a solid waste audit involves the
following steps:
•
Select a time period to measure waste. The audit should
be conducted over several days to accurately represent
waste. Inform staff of the audit and describe the benefits
of measuring waste.
Recycling The recycling rate has increased from less than
10% in 1980 to 34% in 2010.21 However, the overall
recycling rate has not met the EPA’s goal of 50% of all
wastes diverted from landfills. In addition to environmental
benefits, foodservice operations receive several operational
benefits from recycling. Waste removal and sewer use
costs would decrease, moving disposal from a fixed to a
controllable expense. In addition, the smaller amount …
Purchase answer to see full
attachment