Three university campuses were recognized for joining the U.S. Environmental Protection Agency’s (EPA) Food Recovery Challenge yesterday at Aloha Tower Marketplace.
Kapiʻolani Community College, University of Hawaiʻi and Hawaiʻi Pacific University are the newest members of the program.
Ron Takahashi, Culinary Department Chair speaking about KapCC’s sustainability efforts. Photo: Remington Taum
Representing KapCC was Ron Takahashi, culinary arts department chair. Also in attendance was Chef Dave Brown, who is in charge of sustainability in the culinary program at KapCC.
So far KapCC has implemented a myriad ways to promote sustainability. Takahashi spoke about the culinary department and said its teachings are not only to help students feel good, but to assist them in succeeding for the good of the island and restaurants they may be a part of.
KapCC has earth tubs, which composts food waste from cafeteria and culinary practices. Students can also find on campus several worm bins — the Verma compost — along side the cafeteria. Last year, the program implemented two aquaponics systems, had an herb garden and recently acquired a bioprocessor, which turns waste oil into bio diesel.
“This provides working models for restaurants,” Takahashi said.
If other restaurants are interested in incorporating similar systems, they are encouraged to approach KapCC with questions.
Also in attendance were representatives from UH, HPU, Rewarding Internship for Sustainable Employment (RISE) interns and graduate students, Aloha Harvest and The Green House.