Bastyr University : Spring | Summer 2008 : Bastyr Magazine : Give to Bastyr

Much has been said about the advent of a new environmental ethic in the food service industry. There is a lot to be excited about: local foods, organics being packed in food service containers, compostable disposables and the like. Yet there is also much more that goes into being a truly sustainable kitchen.

Quality and responsibility are the watchwords at Bastyr University Food Services. And, as part of the nation's leading health sciences university, the department has a mandate to become a leader in this area. "Improving the health of the human community" is part of our mission statement and the Conference and Food Services department takes this mission very seriously.

Bastyr University's student body is unlike any you may find on a more traditional college campus. The drive, passion and energy they have for their chosen fields often translate into their food and lifestyle choices. And they are not hesitant to express those choices: whole foods, organic foods, gluten-free products, triple-certified, local foods, vegan entrees, soy milk, rice milk, raw food, etc.

More than 65 percent of the food we serve is organic. This includes all rice and beans, flours, fruits, most vegetables as well as coffee, tea and many of our juices.

Although proud of what we've accomplished, there is more to becoming a truly sustainable kitchen. These factors have more to do with the infrastructure of the cafeteria and kitchen than what we produce in the area.

Similar to most private homes, the Bastyr kitchen is one of the most energy intensive rooms in the house. Energy consumption, inefficient equipment, bad lighting, bad ventilation and water over usage all need to be considered. Not only are there numerous opportunities in these areas to save our planet's resources, but there are substantial money saving opportunities as well.

The food service department may be the most water-intensive department on campus. We all think nothing of turning on the tap when we need water and many times do not shut it off when we've satisfied our need. Low-flow sprayers and aerators have been installed. This reduces "gallons per minute" usage by more than 50 percent and results in substantial savings of dollars. Further, wasted water goes down the drain incurring sewer costs, thus creating "double jeopardy." Our planet is going to face serious fresh water issues in the coming decades and Bastyr needs to do its part to save water every way possible.

Our University was built in 1956 when the cost of oil was $2.84. It's highly unlikely that the designers envisioned the price going over $100.00 per barrel as it is today.

An often overlooked area of energy consumption are the hood fans. These fans run continuously during the day using large amounts of energy. Today's newer fans are designed to be "on demand" only operating when cooking is being done. The potential cost savings could amount to tens of thousands of dollars.The efficiency of our equipment reflects that 1950s mindset; slowly, but surely, we need to replace our outmoded equipment.

ENERGY STAR ratings are just beginning to be developed for commercial food service equipment. In fact, only four pieces of equipment are currently rated. ENERGY STAR is a joint program of the U.S. Environmental Protection Agency and the U.S. Department of Energy that assists consumers in saving money and protecting the environment through energy efficient products and practices.

We have achieved success in many areas but still have a way to go to be considered completely green.
Sustainable Kitchen
We plan to continue
to make Bastyr a leader in this field.

Results are already adding up. Americans, with the help of ENERGY STAR, saved enough energy in 2007 alone to avoid greenhouse gas emissions equivalent to those from 27 million cars — all while saving $16 billion on their utility bills.

That's a winning formula Bastyr wants to transfer to our kitchen! As equipment is replaced, it will be carefully judged on its energy efficiency as well as the calculated cost savings.

The real challenge to making the kitchen authentically green is financial resources. Bastyr University Food Services will continue to move inexorably in the direction of sustainability as resources become available.

The value of greening the Bastyr kitchen (or any kitchen) is obvious from a business model perspective but even more so for the value of being a leader in this field the same way we are a leader in the natural health arts and sciences. Our kitchen, like yours, needs to exude health and nurture body and soul. Increasingly, we're coming to appreciate that creating a healthy kitchen means taking care of people and the planet. We need to take responsibility for the health of the human community on a local and global level. We are running out of time! Consumption of energy and many other critical resources is consistently breaking records and undermining life on the planet. Earth's vital signs may be weak, but we can all be a part of the cure.

Peter N. Soucy, director of conference and food services. Pete is currently pursuing a certificate degree in sustainable business at the Bainbridge Graduate Institute.

Growing Green in the Kitchen