Affiliations

The Chaine de Rotisseurs Dupuis 1248


Foodservice Consultants Society International


Les Order de Toque Blanche International


Scholarship Foundation of Paris, France & Adelaide Australia


Allied Member 2007


Certificat de Master Chef De Ritz-Escoffier

Environmental Technologies

Zero Waste Systems/Organic Vermiculture

Zero waste is a visionary goal to limit our use of the Earth’s resources by reducing waste to zero. Zero Waste challenges us to routinely reduce, reuse and recycle all of our waste. A Zero Waste system is like a closed-loop that cycles natural resources continuously. The idea of a Zero Waste society and economy is inspired by Earth’s ecosystems, in which every waste is a resource.

Vermicompost (also called worm compost, vermicast, worm castings, worm humus or worm manure) is the end-product of the breakdown of organic matter by some species of earthworm . Vermicompost is a nutrient-rich, natural fertilizer and soil conditioner. The process of producing vermicompost is called vermicomposting .

Vermicompost is richer in many nutrients than compost produced by other composting methods. It also rich in microbial life which help break down nutrients already present in the soil into plant-available forms. Unlike other compost, worm castings also contain worm mucus which keeps nutrients from washing away with the first watering and holds moisture better than plain soil . Vermicompost made from ordinary kitchen scraps will contain small seeds, especially those of tomatoes, peppers, and eggplants, that may sprout weeks later.

Vermicompost benefits soil by:

  • improving its physical structure
  • enriching soil in micro-organisms, adding plant hormones such as auxins and gibberellic acid , and adding enzymes such as phosphatase and cellulose
  • attracting deep-burrowing earthworms already present in the soil
  • improving water holding capacity
  • enhancing germination, plant growth, and crop yield; and improving root growth and structure.

Waste Management Design

Integrated solid waste management involves the selection and application of appropriate technologies, techniques, and management practices to design a program that achieves a business’s goals and objectives, while minimizing operating costs and environmental harm. In most businesses, a single choice of methods is frequently unsatisfactory, inadequate, and not economical. Use of an integrated approach to managing solid waste has evolved in response to the regulations developed to implement various approaches.

The elements most often associated with integrated solid waste management in all types of businesses and operations include:

  • Reducing the quantity and toxicity of waste in products and packaging materials
  • Reusing materials and products
  • Recycling
  • Composting
  • Incineration with energy recovery
  • Incineration without energy recovery
  • Landfills

Components of an integrated solid waste management program in food service operations include :

  • Menu design and planning
  • Purchase specifications
  • Food production practices
  • Service methods
  • Portion control
  • Waste-product disposal methods
  • Consumer education

Waste Management Design

The Leadership in Energy and Environmental Design (LEED) Green Building Rating System, developed by the U.S. Green Building Council ( USGBC), provides a list of standards for environmentally sustainable construction.

LEED was created to accomplish the following:

  • Promote integrated, whole-building design practices
  • Recognize environmental leadership in the building industry
  • Stimulate green competition
  • Raise consumer awareness of green building benefits
  • Transform the building market

Green Building Council members, representing every sector of the building industry, developed and continue to refine LEED. The rating system addresses six major areas:

  • Sustainable Sites (14 possible points toward certification)
  • Water Efficiency (5)
  • Energy and Atmosphere (17)
  • Materials and Resources (13)
  • Indoor Environmental Quality (15)
  • Innovation and Design Process (4, plus 1 for having a LEED-accredited professional on the design team)

HACCP

HACCP is an acronym for “Hazard Analysis Critical Control Point” which is a control system for preventing the occurrence of hazardous substances in foods.

This system investigates hazardous substances which may occur during the food manufacturing and distribution process, from the production of raw materials through the processing stage to the time the food reaches the consumer. This continuous monitoring helps to prevent outbreaks of food poisoning and other undesirable occurrences.
When special foods were being developed for the space program in the 1960s, control systems were being designed to guarantee the safety of products. Control systems for preventing the occurrence of toxic microorganisms were combined with written records to form today’s system.