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
Convection ovens: ____, performs most ___/___ in ___ time period.
versatile, baking/roasting, shortest.
Steamers: high ____ at minimal ___ cost.
production, operating
Grooved griddle: replaces ___ __ (more efficient), less load on __/__ system, greater ___ capacity.
underfired broilers, a/c, cooking.
broilers: compartment over can be used to __ __, ___ ___, ___, ___ melting.
warm plates, finish foods, browning, cheese.
Salamanders/cheese melters: specify ___ ray radiation. ___ operating ___ in ___. Can be turned ___ when not in use.
infrared, full, temp, seconds, off.
Braising pans/tilting skillets: ___ volume production equipment. __, __, ___, ___, ___, ___ __.
versatile, fry, boil, braise, roast, steam, food warmer.
Floor fryers: max ___ ___. Self-contained ___ ___ ___.
production capabilities, power oil filters.
Effective energy management requires ___ by organization leaders and ___ by ___ ___ within the organization.
commitment, participation every employee.
Recommendations for organizing energy management program in foodservice: ___ comprised of all areas of operation. Conduct ___ __ (determine ___ date). Develop __ ___ ___ (specific __/__). Measure __ (compare __ with new ___). Maintain/modify ___ (based on ___ and ___ achieved)
committee, energy audit, baseline, energy conservation plan, goals/strategies, results, baseline, results, plan, feedback, results.
Water conservation: simple practices are ___ off ___ completely. Running __ at ___ ___. Using ___-___ __. Serving ___ to customers only when ___.
turning faucets, dishwashers, full capacity, low-flow toilets, water, requested.
Water conservation: Use __ ___ (wash water and other waste water that goes down ___ __)
gray water, sink drains.
Simple practices decrease __ use and save ___.
water, money.
Solid waste management is an __, ___ and ___ mandated ___ of ___ ___ today.
ethically, legally, economically, priority, foodservice management.
An urgent need exists to ___ the amount of ___ __ ___ (___).
reduce, municipal solid waste (MSW)
MSW= __ ___ ___ at ___ and ___ and ___ establishments.
solid waste produced, residences, commercial, industrial
MSW: ___ goods, ___ goods, __ and ___, ___ scraps, ___ trimmings, __ ___ wastes.
durable, nondurable, containers and packaging, food, yard, misc inorganic
MSW: i.e. __, automobile ___, ___. ___, ___, ___ tableware, __ and ___ paper, ___ pallets, ___ wastes.
appliances, tires, newspapers, clothing, boxes, disposable, office and classroom, wood, food.
MSW is NOT ___.___ debris, ___ bodies, ___ ___, ___ ___, __ ___ wastes.
construction/demolition, automobile, municipal sludge, combustion, ash, industrial process
Annual cost for disposal in landfills = ___$ per ton.
100$
MSW: some states have legislation to lower mandatory ____ __ and ___ ___.
recycling regulations, landfill bans.
Factors affecting amount of waste in foodservice: type of ___ ___, ___ of ___, type of ____ used, ___ forms of ___ purchased, ___, ___ and ___ of ____.
foodservice operation, style, service, serviceware, market, food, menu, use, effectivness forecasting.
An ___ __ ___ management system should be employed by __ foodservice ___.
integrated solid waste, all, operations.
Integrated solid waste management system goals: 1. reduce ___/__-___ pollution, 2. reduce ___ of ___. 3. ___ ___ and ___ safely before final ___.
air/ground-water, volume, waste, extract, energy, materials, disposal.
Integrated solid waste management system Hierarchy: ____ reduction (including ___ of materials), ___ materials (including ___), ___ combustion, and __ of ___.
source, reuse, recycling, composting, waste, use, landfills.
The first step in an integrated solid waste management program is ___ ___.
source reduction.
Source reduction: ___, ___ and __, ___ ___ ___.
recycling, incineration and landfilling, facility waste assessments.
Source reduction: the “__ and ___ of ___ and ___ of products with ___ __ ___ and minimum ___ of ___ and/or a longer life”
design, manufacturing, products, packaging, minimum toxic, content, volume, material.
Source reduction includes: no ___-___ containers, no ___ ___ phase out ___ containers, ban packaging that isnt ___, sanitize ___ and ___ containers for ___, donate leftover food to ___ programs.
single-use, double packaging,metal, recyclable, glass, plastic, storage, homeless.
common tools: ___ crushers, ___ ___ in all sinks, ___ ___ systems (shred/sanitize ___), trash ____, ____ “___”.
cardboard, garbage disposals, pulper extractor, garbage, “crushers”, polystyrene “melters”
Recycling ___ waste handling costs, dependence on ___ __ ___, manufacturing ___ ___, amount of ___ sent to ___, and the potential ___ of ___.
reduces, scarce natural resources, energy costs, material, landfills, pollution of nature.
Why recycle? conserves ___ ___ ___. Reduces quanity of __ ___ sent to ___. Reduces ___ ___ in ___. Reduces ___ that is dumped in __, ___, ___ and ___. Prevents ___ contamination by ___ ___ ___ down ___.
scarce natural resources, waste materials landfills, energy costs, manufacturing, waste, oceans, streams, forests, deserts. groundwater, flushing hazardous materials, drains.
Recycling: many foodservice operations have appointed a recycling ___ and formed ___ teams. ___/___ programs. Train ___/___. Encourage ___.
Nonprofit organization- ___ ___ ___.
coordinator, recycling, implement/oversee, staff/customers, involvement, Steel Recycling Institute.
Recycling steel: foodservices produce ___ waste. All __ can/should be ___. ___% steel currently recycled in the U.S.
steel, steel, recycled. 66%.
Why should steel be recycled? Reduced ___ sent to ___. Saves ____. Conserves precious ___ ___ ___.
material, landfill. energy. domestic natural resources.
Steps in Steel Recycling: 1. ___ can; use ____ water. 2. ___ can; remove ___; stack all ___ in one ___. 3. ____.
rinse, leftover, flatten, bottom, lids, can. recycle.
Glass Recycling: operations that use large quantity ___. (___). Equipment to “___” glass containers.
glass (bars), “disintegrate”
Crush ___ to “____” consistency: __/__ reduction in glass vloume. Can now be ___. Cleaner/safer __ ___. Less __ ___ __ space. Less ___ ___ costs. Fewer trips to ___.
bottles, “gravelly”, 1/12, recycled, work environment, empty bottle storage space, waste removal costs, dumpster.
Polystyrene (Sytrofoam) Recycling: past target bc manufactured with ___ (__). Now manufactured via ___ process using ___.
chlorofluorocarbons, CFC’s, injection, hydrocarbons.
___ ___ ___ ___ facilities accept used and baled ___. -___ and ___ and ___. ___, extruded into ___, cut into small pellets. Sold to ___ to produce: ___/___ supplies, ___ materials, ___ packaging, ___ cartons, etc.
National Polystyrene Recycling Company’s, polystyrene. washed, ground, dried,. Melted, strands, manufactures, school/office, construction, foam, egg,
___ is growing in popularity as a means to ___ ___ ___ in foodservice operations.
composting, manage solid waste
Composting- \_\_\_ \_\_\_ of \_\_\_ \_\_\_. -\_\_\_ -controlled, \_\_\_ conditions -relatively \_\_\_ humus used as \_\_\_
decomposition organic materials microorganisms aerobic stable fertilizer
Composting Reduce pollution:
slide 80
Reduce landfill costs: decreased ___ on __ __/___ due to less volume. Extends life of current __ and ___ need for costly new ones.
cost, waste collection/disposal, landfills, postpones,
Composting healthy soil:
improves __ ___, ___ __, ___ retention by breaking down ___ ___. Feeds the soil providing ___ ___ and ___ necessary for plant growth- improves ___. ___, ___, ___-___ fertilizer and will not burn plants.
soil texture, air circulation, water, heavy soils, organic matter, nutrients, yields. mild, natural, slow-release
Animal feed: the advantages of feeding foodwaste to animals are: __ is diverted from ___, ___ density of animal diets can be ___, ratio costs can be reduced and ___ ___ increased.
waste, landfills, nutrient, increased, farmer’s profits
Animal feed: the challenges of feeding foodwaste to animals are: must match ___ to ___ ___. ___, ___ to prevent ___ cannot add ___. Moisture content must be ___.
wastes to animals’ requirements. transportation, processing, spoilage, costs. reduced.
Animal feed: keep it ___. “food waste to ___ ___”
allow __ __ to pick up ___ ___. Everyone ___.
simple, animal fodder, pig farmers, food waste, saves.
Fat to fuel- 1 gallon of used cooking oil can= _ gallon of ___.
1, biodiesel.
Simple operation: __ is ___ in __ ___ reactor. Then, ___ with __ and ___. ___ is produced by this process and is ___ off. Remainder equals ___-___-___ ___.
oil, warmed, stainless, steel, treated, methanol, lye, glycerin, poured. ready-to-use biodiesel.
Fat to fuel: U.S. military engineers are testing plan to ___ used ___ __ into __, a cleaner ___ fuel.
recycle, restaurant oil, biodiesel, burning
The military used ___ million gallons of ___/year.
600, diesel,
Incineration and landfilling: final alternatives in the ___ ___ management system.
integrated waste
Incineration may equal ___; reduces __ of solid waste. Landfilling = least ____ option.
energy, volume, desirable.
__ ___, ___ and ___ can be used to determine the ___ and __ of waste generated by a foodservice operation.
waste assessment, audits, analyses, determine, amount and type,
1st step to determine an effective waste management plan is to determine: ___ and ___ of waste being generated. Can be ___ (__-__ facility_ May be detailed- review all __, ___ use, disposal practices.
amount and type, simple, walk-through, purchasing, materials.
Waste assessment= a ___ way to ___ waste reduction opportunities in a ___ ___.
systematic identify, specific operation.
Waste assessment= __ main purposes. 1. Establish beter understanding of current ___, ___ ___, ___ ___ ___. 2. Identify potential __ ___ options for __. 3. Establish ___ from which to measure success of waste reduction program.
3; purchasing, waste generation, waste disposal practices. waste reduction, evaluation. 3. baseline.
Waste stream analysis: ___ method of ___, __ and ___ waste. most __ and ___ info. ___ consuming and ___ to perform.
systematic, collecting, sorting, weighing. accurate, precise. time, costly.
Waste stream analysis: 1. Collect all __ from ___ to ___ of operation. 2. Sort by ___ of ___. 3. Weight each ___ of __ ___.
waste, opening closing. type waste. category, waste product.
Waste audit: method of determining the ___ and ___ of waste produced by a specific ___ in a foodservice operation. Not a ___ ___- random ___ obtained over at least ___ week time span. Not as ___/___. ___-__/___ alternative.
amounts, types, foodservice, complete inventory, samples, one, precise/accurate, cost-effective.
Simple waste reduction measure can be implemented without ___ ___. Switch from ___ to ___.
waste assessment. disposables, reusables.
Visual methods to estimate volume of waste generated= ___ to perform and yield date not significantly different from __ ___ ___.
easiest, waste stream analysis.
