Food Management

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What is It?


  • Food management refers to the process by which people within the Green Garage deal with food and drink coming into the building.
  • Also known as: food, grub, munchies.

Why is it Important?


Food management at the Green Garage will:

  • Strengthen our relationship to the earth, e.g. effective water management, growing vegetables, composting, food selection.
  • Help restore the planet's eco-systems, e.g. garbage reduction and recycling, composting, water management.
  • Encourage people to work cooperatively to manage the flow of food in to and out of the building.
  • Promote the idea that good healthy food should be available to all.
  • Operate within a One Earth pattern of living (by encouraging less food waste, better choices for the planet, simplicity of use.

When to Use It?


  • Our food management system will be used on a continuous basis at the Green Garage.
  • We will know the system is sustainable when people are comfortable with the system, when a small amount of garbage goes out every week (and that amount reduces over time), and when the amount of energy and water used is kept at minimal levels.
  • The system would not be sustainable if people felt uncomfortable with the food system or embarrassed by their food choices, or if the amount of energy/water used rose over time.

Green Garage Use of Food Management


Sustainability Goals

We are trying to keep the initial design simple at the outset (think simple hospitality), and will incorporate more components as tenants determine the need. This will keep costs down,therefore help lower rent for tenants, and better ensure that we have not overproduced the area with facilities that may not be required.

  • Provide people working at the GG and visitors with access to food and drink.
  • Make it easier for people to access healthy organic food and drink.
  • Provide some storage space for employees' food, drink, and condiments.
  • Minimize energy and water use through kitchen design and use.
  • Minimize waste in our food management system.
  • Provide a center for recycling, compost and garbage.
  • Design an education program for employees that will describe our food and waste philosophies and practices. Education program will be modified with input from tenants.
  • Minimize the effort required to manage food and drink.
  • Connect with local restaurants and food vendors effectively.
Strategy and Conceptual Design
  • Determine what you want to accomplish with food system (such as access to food and drink.)
  • Determine philosophies (such as a recycling/minimizing use/composting focus.)
  • Design food management space in building.
  • Determine elements of food program (such as recycling centers.)
  • Run prototypes of possible food management scenarios.
  • Supporting science: We didn't use supporting science per se, but did meet with Peggy's brother-in-law who has 30 years experience running a restaurant and ran the ideas by him.
Proposed Materials / Suppliers
  • Not known yet.
Development Story

The Food Management - Development Story page contains many images and videos documenting the process used at the Green Garage to design, build and operate our Food Management system.

Related Internal Links

Resources


  • Resources will include appliances selected, composting/recycling/trash system selected, selection of cabinets, sink, etc.

To do

  • materials and suppliers need to be filled in when appropriate
  • resources will be filled in when appropriate

Open points

  • Edited by Ashleigh

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