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• Sustainability
• MBO
• HBO
• Studiejaar 3,4

GREEN TEAM 2.0

In navolging van de pilot van vorig jaar zijn we verheugd om het onlangs herziene GREEN TEAM 2.0 te presenteren!

Dit initiatief stelt studenten in staat om actief deel te nemen aan de duurzaamheidsreis van onze school.

Green Team is verantwoordelijk voor:

•Observeren

•Berichtgeving

• Verzamelen van gegevens

Hun inzichten helpen ons nieuwe praktijken en procedures voor duurzaamheid te implementeren.

Circulair Mondays 

• Each Friday, the Green-Team and COH will allocate products that could be solvadged and reused.

• These product will be transferred to the BQT kitchen, where on Mondays, COH and his students will process the ingredients into componenets which will be served predominantly in 1st and Orchard's ED concept.

Re-Use the Ingredients 

Which will be used in various production lines, including:

• The daily staff meal, including: soup, main(s) and two sides.

• Items for the BQT reservations for the upcoming week.

• Daily special for 1st Class.

• Items for ED concept at Orchard.

The UN's Sustainable Goals

What can we DO?

Utilize the building, the staff and the facilities to 

Educate, Produce and Sustain 

a stronger connection with the environment

Waste Management

• Enforce and educate regarding the separation and disposal of waste accordingly (organic, glass, paper, plastic and other).

• Increase waste management, which is vital for the combat towards healthier Earth. 

•Increasing carbohydrate -based meals;

•Reducing meat, fish and dairy content;

•Using local and seasonal goods, which are produced sustainably; 

•Limiting processed foods;

•Using eco-labelled or equivalent goods; 

•Restricting ingredients to more sustainable sources.

 

Factors to 

Highlight

General Product Usage

• Baking papers can be used several times before disposal – sometimes about 10 times depends on use. – If possible, silicone sheets should be used instead of baking paper;

• Minimize the usage of clingwrap and foils, i.e. store processed foods in clean plastic containers with lid, and if using plastic and/or aluminium wrapping, minimize the usage;

Stock Control

• Pay attention to quantities ordered and produced – minimize waste and spoilage and do not throw away anything(!);

• Ensure that all base products are ordered in bulk. That will allow higher efficiency and less package material to process. 

• Buy directly from farmers and artisan producers.

Electric Device Usage

• Ovens on idle - when not in use, set the ovens and grilles on idle (they can be wormed up and cooled down very quickly);

• Heating lamps - should be turned on only during the service and when necessary – they are not a cooking device;

• Plate warming cupboard - may be used for keeping products warm, yet preferably should be turned on 1 hour before service;

• Fridges - should not be over filled, make sure that produce is equally and rightfully divided;

• Oil management - bear in mind that it takes les than 30 mins to warm up oil – don’t turn it on too soon. Filter oils after use and clean fryer regularly (filtering the oil after use will increase its life cycle and quality), don’t overheat (above 190 degrees), cover with lid after cooled down;

• Vacuum packing - when using sous vide bags, make sure that the correct size of bag is used. The device should be wiped and cleaned between usage and the correct application should be applied.

Electric Device Usage

• Fridges - should not be over filled, make sure that produce is equally and rightfully divided;

• Oil management - bear in mind that it takes les than 30 mins to warm up oil – don’t turn it on too soon. Filter oils after use, cover with lid after cooled down;

• Vacuum packing - when using sous vide bags, make sure that the correct size of bag is used. 

Additional ideas

• Install water fountains in the bar and service areas to replace the individual bottle with house made beverages- no more coca cola and other bottled products;

• Collaborate with HTH and their sustainability knowledge, resources and protocols;

• Offer the students the chance to loan cloths instead of buying;

Developing our Manifesto

A Manifesto is a statement which is used to declare and communicate intentions, motives, and views to the public.

Our Manifesto

A main component to make things happen, is through our purpose, which is EDUCATING. There is never enough that can be done, and most of the people do not even know… We must lead the way!

Additional Inspiration Information

In this journey of striving towards an environmentally friendly world, there are numerous recourses and inspirations.

What examples can inspire our vision? 

The Ethics of Eating

Cornell University offers an elaborative and informative philosophy course about: "The Ethics of Food".

Many strong arguments and examples were provided, and their equally strong opposition led to many philosophical debates.

Through the course, many aspects of sustainability and environmentally friendly practices came across, and it provided a much broader picture...

 

In the following slides you may find some useful videos and information that can be of importance to the CvPDD. There is so much more, but we have to start somewhere...

www.menusofchange.org

sustainiaworld.com

www.bing.com

www.ted.com