where: princeton dining services building 26 college road west 26 college road west (princeton...
Post on 19-Dec-2015
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À La Carbon:
Sustainable Dining At Princeton University
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EI- SUSTAINABILITY INTERN FOR DS
Marcus TheusJune 7th – August 13th
2010
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About the Internship
Where: Princeton Dining Services Building
26 College Road West (Princeton University)
Supervisors: Stu Orefice, Director Sarah Bavuso, Special Events Manager
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Objectives
Update the Sustainable Dining Purchases Metric.
Update reference lists of contacts and distances for local vendors
Update Sustainable Dining Web page information
Submit purchase totals for Sustainable Report Card and The Food Project’s Real Foods Challenge Report
Research for iPhone Carbon Calculator Applications
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Project 1: Purchase Metric
Collecting purchase data for food purchases in the categories of Local, Organic, Fair Trade, Humane, Socially Just, and [Monterey Bay] Sustainable Seafood from July 2009 to present.
We are most interested in reducing our Food Miles1 and conventional purchases2 .
1. Distance food must travel to consumer (U.S average >1,300 miles for processed food and >1,500 miles for produce [source: USDA and DOE])
2. Items that do not fit into any of the sustainable food categories
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Continued…
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Continued…
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Notable Accomplishments
Over 50% of our purchases are local (meaning they have traveled < 200 miles and as few as 0.6 miles). This includes over 90% of our eggs and almost all of our baked goods.
Almost all of our coffee and tea is purchased from businesses with Socially Just practices.
We decreased our conventional purchases by about 4%.
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Project 2: Carbon Calculator Application
Determining a Method (Tiers) Calculation Factors
Initial Growth (including feed ratios) Processing/Harvesting Transportation (including refrigeration) Storage/refrigeration Cooking Waste
Significance/Environmental Impact GHG emissions 1 (potency)
CO2e= Carbon Dioxide equivalence (burning fossil fuels, coal, etc.) CH4 = Methane, 21 times potency. (transport/production coal, fossil fuels, etc. and
ruminant fermentation) NO2 = Nitrous Oxide, 310 times potency. (fertilizer, combustion of fossil fuels and
solid waste) Initiatives: local grass fed beef (Natural Acres), local free range chicken
and eggs (Bell & Evans), local organic vegetables
1. Environmental Protection Agency (epa.gov)
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Continued…
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Additional Activities
Other App Features Map w/ locater Residential and Retail Info/Menus Hours of Operations Vending Info
GPS locations Individual Dining Facilities
Residential and Retail Vending Machines
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Reflections
Overall, I found this internship to be both informative and rewarding. In the first half, I learned about the
University’s practice of large scale socially and environmentally responsible food purchasing.
In the second half, I learned about the true meaning and significance of a variety of sustainable dining practices—in particular carbon foot-printing.
I would highly recommend this experience to others.
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Acknowledgements
Special Thanks to All the Princeton Dining Services
Administrative Staff—especially Kathleen Franc, Linda Recine, Fred Pierson, Richard Herbst…
Additional Thanks to : Professor Xenia Morin: for assistance with
carbon emissions calculations