Resource Conservation- Final Exam Flashcards
We generate more than ___million tons of solid waste a year in the U.S. Only ___ million tons are recovered via ___ or ___. EPA estimates each person = __ pounds/day.
210 million, 56 recycling and composting. 4.5
___ percent of materials produced = ___ ___.
___-___ percent of materials produced= ___ within a few months.
six, durable goods.
ninety-four, waste.
The ___ ___ is one of the ___ ___ to this large amount of waste.
foodservice inductry, major contributors,
Now entering an era of environmentalism: “__ ___” “___ ___ ___”
zero discharge, total population management.
Reductions in pollution and waste = ____ ____ and ___ ___. Healthier economy: __ jobs per 15,000 tons solid waste ___. ___jobs per 15,000 tons ___. _ job per 15,000 tons sent to ___.
healthier environment, healthier economy.
9, recycled, 2, incinerated, 1, landfills.
____ are actively engaged in solid waste management programs that include __ ___ and ___ of ____ every ___ ___.
foodservices, source reduction, recycling,
virtually, every waste product.
Conservation of Natural Resources: ___ Design__> ___ conservation and ____ conservation.
Green, energy, water,
Many ___ and ___ benefits derive from foodservice’s adoption of “___” design ___.
ecological, economic, green, practices.
Green Design: Use of ____ principles: minimize the use of ____ ___ (__, ___ ___, ___). Seeking to prevent __, ___ and ___ contamination and other activities that degrade the environment.
sustainable, nonrenewable resources, (oil, natural gas, coal). air, water, and ground.
Lots of focus on ways to cut ___ costs. Energy= one of biggest overhead costs in a ___ operation. ___ rates parallel ___ rates. Escalating energy use because customers demand “___”.
energy, foodservice. utility, inflation, “comfort”.
Green Design: standards established by U.S. ___ ___ ___. Standards knows as the ___ (____ in ___ and ____ ___). ___ ___ ___ system.
Green building council, LEED (Leadership in energy and environmental design) Green building rating system.
GOALS: in green foodservice design project:
1. ___/___ ___ impact of the building on local ecosystem. 2. develop __ __ plan. 3. ____ ___ supplies/ ensure water-use efficiencies.
reduce/eliminate negative, sustainable site plan. safeguard water.
GOALS in green foodservice design project: 4. determine optimum __ and __ ___ ___. 5. Make use of __ and ___ ____ in construction/ operations. 6. ___ ___ ____ ___ after facility opens.
facility, equipment energy efficiency. recyclable and recycled materials. preserve indoor environmental quality.
Benefits of following green design principles:
1. increased ___ ___. 2. reduced ___-___ costs of ___ __. 3. reduced ___ environmental ___. 4. Healthy, ___ communities.
worker productivity, long-term, daily operations, negative, impacts, sustainable.
Following green design, now select equipment with environmental protection agency’s __ ___ ratings: reduce ___ use, reduce ___ ___, __-__% reduction, ___/___ credits.
energy star, energy, energy cost, 25-60%, rebates/tax
Equipment that has been rated: ___, ___, ___-___ ___, ___, __-__ ___ cabinets, and ___ ___.
refrigerators, freezers, gas-powered fryers, steamers, hot-food holding, ice machines.
Development of an effective ___ ___ program can begin with an __ of ___.
energy management, analysis, utilities.
Energy conservation: Natural gas supplies= ____.
Energy prices expected to ____.
tightening, increase.
New ___ and equipment can reduce ___ ___ and save ___.
technology, energy consumption, money.
Energy management programs need ___ ___- ensure cooperation of ___: in-service ___ and ____ programs.
every, employee, all, training, incentive.
Ventilation system: ___, biggest ___ energy user in most commercial kitchen. Manufactures of ___ ___ are putting more ___ into their equipment to keep the ___ ___. Cost of heating and cooling a kitchen can be reduced by ____ ___ from the ___ ___.
single, controllable, cooking equipment, insulation, kitchen cooler. transferring air, dining room.
Ventilation system: all air exhausted must be replaced with ___. (Usually __/__ or ___).
fresh, A/C, heated.
Electric ___ ___ = ___ of A/C __.
utility co. = analysis, demand.
Electric company- monitors __ and ___. Turn off at __ ___. Keep temps in ___ zone. Move heat producing equipment out of __/__ area. (___ ___/___ = heat and ice machines)
temps compressors, peak periods, comfort, a/c (refrigerators consdenser/compressor
Mixing power sources: deregulation of ___ and ___ increases ___.
electricity and gas, options.
New compact cogeneration systems use __, ___ ___, ___ __ or ___ ___ to power an engine that turns electrical generator. “___” hot water source= by-prodcut of ___ this ___.
gas, fuel oil, diesel fuel, scrap wood, free, cooling this engine.
2 new alternative energy sources: __ ___ and ___ ___. Tie in to existing energy grids, get __ __ and gov’t ___ to use renewable energy resources.
wind power and fuel cells. tax credits, grants
Parts of windmill: ___ (“___” wind, pushed in ___), ___ ( ___ turn ___), and ___ (spins as ___ spins, connected to ___ ___, ___ energy spins wires within ___ field).
blades, “Catch”, circle, Hub, blades, hub, Shaft, hub, induction generator, kinetic, magnetic.
Heating water: hot water generators and booster heaters for dishwashers= __ __ ___. Gas booster heaters = better ___ and ___. Many switched from __ or __ gal coffee urns to ___ ___ and ___ __ ___ dispensers.
major, energy users, efficiency, reliability, 3, 6, thermal pots, instant hot water dispensers.
Lighting: ___ or ___ lighting load: turn off ___ in areas not being used. Computerized ___ ___/___ (timers, motion detectors). Use ___; make “__” energy truly usable, install ___ in kitchens/dining rooms.
reduce, eliminate, lights, lighting control/dimming, daylight, “Free”, skylights.
Proper ___ and ___ of equipment contributes to ___ ___.
use, maintenance, energy conservation.
Use equipment at ___ ___: most common energy waster is using large equipment with ___ ___ or leaving on ___ __.
full capacity, partial loads, between loads.
Turn equipment on only when ___: A change from previous ___. Reduce utilities by shutting off equipment that is not being ___.
needed, protocol, used.
Practice ____ ___.
-Routine ___ and ___ is ___. Weak/broken door springs on ovens or refrigerators may equal __% reduction in ___. Carbonized grease and cooking residue on griddle plates may equal ___% reduction in ___ ___.
preventative maintenance
maintenance and cleaning essential
30%, efficiency, 40%, cooking efficiency.
Utility company offers ___-___ suggestions:
___ ___ adjustment
___ audits
assistance in establishing ___ ___ management programs.
energy-saving, equipment service, energy, effective energy,
___ ___, relative to equipment use, can be taken to maximize ___ ___.
additional steps, energy conservation.
HVAC (\_\_\_, \_\_\_, \_\_\_-\_\_\_ \_\_\_) equals half of \_\_\_\_ energy's \_\_\_. -place filters for \_\_\_ \_\_\_ to \_\_\_/\_\_\_. -insulate \_\_ (2") -zone units to control \_\_\_ \_\_\_ -cover/lock thermostats heat= \_\_\_F; cool \_\_\_F.
heating, ventilation, air conditioning system operation's, use. easy access clean/replace ducts thermostats 68F, 78F.
water heating= ___-___ aspect of operation.
location: water heater= close proximity to ___ ___. Insulate all ___. Quality equipment and ___ ___.
energy-intensive
major use, lines, size accurately.
Water heating: quality valves and repair __ promptly. Spring-loaded faucets= limit __ ___ ___. Reduce ___ ___ where possible.
leaks, hot water waste, water temp.
Dishwashing: __ to handle avg max requirements. Easy ___ to ___ for___ in ___ ___. Consider chemical dishwasher if ___ ___.
size, access, switch, shutdown, slack periods, small operation.
Cooking equipment: be ___ in specs: want greatest ___ and ___ of use. Preheat just before ___. Turn __ when not in use. Keep ___ ___ (saves ___ and positive ___ results)
selective, efficiency flexibility, use, off, equipment calibrated, energy, consistent
