{"id":42009,"date":"2016-01-20T09:21:10","date_gmt":"2016-01-20T19:21:10","guid":{"rendered":"http:\/\/www.hawaii.edu\/news\/?p=42009"},"modified":"2018-12-27T15:23:01","modified_gmt":"2018-12-28T01:23:01","slug":"kapiolani-cc-recognized-for-environmentally-friendly-culinary-practices","status":"publish","type":"post","link":"https:\/\/www.hawaii.edu\/news\/2016\/01\/20\/kapiolani-cc-recognized-for-environmentally-friendly-culinary-practices\/","title":{"rendered":"Kapiʻolani<\/span> CC<\/abbr> recognized for environmentally friendly culinary practices"},"content":{"rendered":"Reading time: <\/span> < 1<\/span> minute<\/span><\/span>
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Kapiʻolani<\/span> CC<\/abbr>’s edible schoolyard<\/figcaption><\/figure>\n
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The Culinary Arts Sustainable Food Service earth tub, a small-scale, in-vessel composting system for recycling organic waste materials on site.<\/figcaption><\/figure>\n

Kapiʻolani<\/span> Community College’s culinary arts program<\/a> received the Environmental Protection Agency<\/a>’s Certificate of Achievement for increasing food waste diversion from landfills by 183 percent from 2013–2014 and preventing 9 metric tons of carbon equivalent.<\/p>\n

Techniques used were vermi-composting, forced-air composting, waste-oil to biodiesel generation, edible gardens and aquaponic systems.<\/p>\n

The culinary arts team is led by Ron Takahashi<\/strong>, department chair, and Dave Brown<\/strong>, pastry chef instructor, who is the primary coordinator of the department’s sustainable food service efforts.<\/p>\n

The waste oil to biodiesel generation initiative was led by Kathy Ogata<\/strong>, assistant professor of chemistry, and her undergraduate research and service-learning students. Ogata developed this initiative after participating in two summer institutes held by the Science Education for New Civic Engagement and Responsibilities<\/a>.<\/p>\n

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The program’s biodiesel processor converts vegetable oils or animal fats into diesel fuel consisting of long-chain fatty acid methyl esters.<\/figcaption><\/figure>\n

This is a great example of interdisciplinary sustainability cross-overs between liberal arts, STEM<\/abbr> education and career and technical education in the community colleges.<\/p>\n

The Kapiʻolani<\/span> Service and Sustainability Learning program implements some of these techniques with partners at Palolo public housing with Native Hawaiian and Pacific Islander families and with the Waik\u012bk\u012b Elementary Food Farm.<\/p>\n

Both these partnerships have been enhanced with funding from the Housing and Urban Development<\/a> Office of University Partnerships. The Palolo partnership was additionally supported by the National Science Foundation<\/a>’s Experimental Program to Stimulate Competitive Research program.<\/p>\n

— From NCSCE<\/abbr> and SENCER<\/abbr> eNews, reprinted with permission from Robert Franco<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Kapiʻolani<\/span> CC<\/abbr>’s culinary arts program receives certificate of achievement from Environmental Protection Agency.<\/p>\n","protected":false},"author":16,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[25],"tags":[184,63,911,73,71],"class_list":["post-42009","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-academic-news","tag-culinary","tag-kapiolani-community-college","tag-program-recognition","tag-sustainability","tag-uh-community-colleges","entry","has-media"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t