CCC Sustainability

From Hackers Against Climate Change
Revision as of 16:17, 10 September 2019 by Aimeejulia (talk | contribs) (→‎Food)

This is the CCC Sustainability Operation Center.

Mailinglist c3sustainability

Mastodon | Twitter

The current entry point for this project is Projects:C3sustainability in the 35c3 wiki.

Conference Calls

Camp 2019

Join CCC Sustainability (c3sus) and help make CCC events sustainable

At the session we formed working groups:

Outreach

  • increase awareness of:
    • what should go into the organic bins
    • what should not go into the residual bins
    • recycling projects
    • return angel lanyards & name tag pouches
    • potable water points - as soon as somebody confirms that the water is definitely drinkable
    • ...

Power

  • increase understanding of the power used at camp
  • determine whether reduction of diesel generator use is possible

Transportation

Water

Waste management

  • create awareness / solution easily for electronic waste
  • move bins to where they are needed
  • create / monitor organic bins levels
  • inform food vendors about nearest location of organic bins
  • talk to orga about removal of overflowing bins
    • Orga confirms that we can have now 15 bins instead of 12 so this is encouraging for the high waste areas / areas with full bins
    • Removal is arranged by c3sus but full bins should be brought to the main bin points!
      • Italian Village is informed
      • Milliways informed
  • talk to Bars / BOC about straws
    • Gnomus contacted - not possible to disseminate this kind of info quickly for camp but see congress
    • Spoke with 4 bars - people manning bars and people consuming from them open to not using plastic straws (ask first instead of giving out automatically)
  • ...

Food

  • Understand how the food vendors are chosen
    • Food vendors can be chosen for camp if we get involved early enough with orga

Kidspace kitchen

Understand how the food in the kidspace organised

Food is organised by the kidspace independently - Andreas was in charge

Analyse how it can be more sustainable

A meeting was held with Andreas and the team on how / what improvements they would be open to

  • waste - separation was happening immediately (even before c3sus organised the bins) with arrangements with a local farm to take the compost - people taking the compost were Wabu & Ninu perhaps good contacts for next camp if it is still held in the same place (composting site 15min away by car)
  • waste - estimation - they would have been happy to keep track of the waste produced had we asked them before the event - *something to keep in mind for next camp*
  • waste - type - the bulk of the waste produced was food packaging even though they are waste conscious they took special measure to reduce this, bread was unpacked, meat was in large packaging for example
  • meat consumed: Andreas estimated 100kg for 250 full meals for about 400 people - kids eat less.
    • when asked whether he thinks that meat is reduced to 10% he stated that this would not work as he believes 80% are meat eaters
    • to reduce meat consumption they organised veggie Fridays - he is open to increase the number of these days
    • some meals were meat heavy eg burger evening - 25kg and some were less meat heave eg bolognese pasta night 5.6kg - he is open to increase the light meat days therefore reducing the overall meat consumption
    • provenance: regional and free range - Andreas acknowledges that beef is still harmful to the environment and he considers it a good idea to switch from beef to chicken for example
  • dairy products provided by the kitchen: cheese, milk and yogurt - the cheapest options were chosen to keep the costs down
    • Vegan alternative to cow milk was provided - oat milk
    • Andreas feels that alternatives to cheese and yogurt will be cost prohibitive but he is *open to get help in researching alternatives & the costs associated with them*
  • other comments from Andreas
    • cooking fuel - Andreas would be very happy to switch to electricity that is not generated by diesel generators
    • transportation of items to the camp should be looked to analyse if so many trucks are needed
Feedback from kidspace users:

Family A: 2 Adults and 2 Children:

  • Did not participate in the kidspace kitchen and brought with them their own food

Family B: 1 Adult and 1 Child:

  • Very happy with what the food that was provided in the kidspace area particularly with the self chosen pizza topic, the child is extremely fussy and would not have liked to eat pizza with a cheese substitute or without salami
  • Would be happy with less meat heavy meals as long as it is something the child would like to eat

Family C: 2 Adults and 1 Child:

  • Would have been happy with 100% no meat or completely vegan
  • They brought their own organic cow milk because they were not satisfied with the H-Milk and Oat milk alternatives, they think that offering more non-dairy variety would increase adoption rates
  • Better no cheese than plastic / cheap cheese
  • They are very happy with the organisation of the kidspace kitchen and would be happy to see it become more sustainable
  • More vegetarian bread spread options would reduce consumption of cheese
  • Fears that organising a discussion would lead to controversy and conflict in the community

Family D: 2 Adults and 3 Children:

  • Very happy with having a central kitchen so they don't have to worry about organising their own food
  • Would be ok with vegan or vegetarian only but appreciate this could be hard on the meat eaters
  • 1 adult ate meat because it was there and not because he would prefer it, he thought that with so much more meat on offer that they thought there would not be enough for vegetarians
  • they would be happier to pay more for better quality dairy products ie organic or good vegan alternatives
  • think that the communication is somewhat lacking and would be happy to see more discussion or a simple questionnaire is circulated before the events for what and how much meat / dairy / vegan alternatives should be organised
  • they believe that people in the next years will become more conscious about these topics and there would be more discussion centered around vegetarian and vegan options at the next camp
  • believes that most people would be happy to eat what is on offer as self organising individual families would be too difficult

Family E: 2 Adults and 1 Child:

  • would have been happier with an all vegan offer
  • very happy with the organisation especially to reduce food waste
  • the vegetarian options were very good esp the burger
  • Some additional comments from Faze:
  • Would like to see more veg options in the pizza area
  • Would like to see better layout for service that promotes the vegan/vegetarian options as the default rather than the exception

Milliways kitchen

Understand how the food in the Milliways kitchen is organised

Food is organised by the Milliways independently - Ben was in charge Since there was not sufficient time to interview Ben in person an email was sent to him after the camp.

Analyse how it can be more sustainable
Some overall notes
  • Milliways mostly serves dinner meals.
  • Breakfast/lunch is mostly self-service bread, cheese, nutella.
  • Some stews served for lunch
  • Dinner meal planning was for 500 meals/day
  • Lunch meal planning was for 250 meals/day
  • Some nights we do snack service of pommes

Staff:

  • One head cook (Ben)
  • 3 sous chefs
  • 4-5 helpers depending on the meal
Q & As
  • do you have an approximate amount of waste produced:
    • organic waste:
      • We put about 250-300L of waste (onion peels, vegetable root ends, etc) into our bio bin.
    • plastic packaging:
      • About 1000L of plastic, glass, and metal cans. Sadly we did not determine a correct metal can recycling location. We also did not do as good a job as possible separating glass waste. More organized bins inside our kitchen. I've already added notes about this to our post-camp review pad.
  • how many gas bottles were used:
    • About 40-50kG of gas was used for 500 people served per day.
  • how is the choice of menu made:
    • Proposals are put into a wiki, then organized and voted by the kitchen team, any final menu decisions by head cook.

[[1]]

  • can you provide some info on provenance of food eg. regional / local / imported:
    • Only some effort into local options was made. Difficulty of communicating with local providers is an issue, they tend to be analog and require many round trips in communication to get things done. We have a good meat supplier, reliable, on time, but still takes a bit of effort to communicate with.
  • how many vegan / vegetarian meals were served:
    • For dinner, about 100/day, 90% veg, 10% vegan. Lunches were mostly veg/vegan bread+sides or vegan / low-meat soups. With the exception of an austrian pork lunch.
  • how many meat heavy meals eg: burgers:
    • Burgers served one night, 450 100g portions made. Considering reducing this portion
    • Bratwurst and other grill items reserved for setup crew, ~30 portions for 3 setup days.
  • how many low meat meals eg past sauce:
    • Most meals, BiBimBap, Indian, Jambalya, and Lasagna targeted 40-70g/person portions. Some meals included bulk veggie options like Indan Dal, Chana Masala, Cornbread, etc.
  • would the community consider lowering the number of meat heavy meals:
    • I think we're already doing well on this front.
  • what kind of dairy products were served:
    • Indian included some Jogurt, butter
    • Cornbread used milk and buttermilk.
    • Lasagna was cheese heavy.
  • how would the community react to dairy free alternatives:
    • Many meals are already dairy free when recipe calls for it.
  • how important is sustainability to the milliways kitchen / community:
    • Definitely in the top priority list to be efficient and sustainable when possible without trying to greenwash things for the sake of it.
  • I find that people call for big pots of chili as "efficient and sustainable" but ignore the huge amount of waste energy produced by inefficient cook pots using propane for hours at a time. The worst sustainability practice I see at camp is not meat or food waste, but people driving individual cars into town every day to purchase small amounts of food.
  • what measures will be taken by the milliways kitchen for the next camp to reduce waste and CO2 emissions?eg vegan / vegetarian meal days increased / low meat meals / dairy free alternatives etc.
    • Better calculations for up-front purchasing to avoid over-orders of ingredients.
    • Better labeling and kitchen storage organization to avoid items being lost at cooking time and possibly end up as food waste.
    • Many times we attempt to re-integrate previous meal items into other dishes to avoid waste.

Merchandise & Angelwares

36c3

Join CCC Sustainability (c3sus) and help make CCC events sustainable

At the session we formed working groups - you can still join any team by adding your name as a team member:

Outreach

Team members:

  • increase awareness of:
    • what should go into the separate bins
    • recycling projects
    • return angel lanyards & name tag pouches
    • harm of plastic straws to the environment
      • signs at all bars
      • participate in intro sessions to make sure new bar angels know about this issue
      • talk with Gnomus about alternative options to plastic straws
    • ...

Power

Team members:

Transportation

Team members:

  • Write a how to get to congress article with emphasis on public transport & car sharing options

Waste management

Mon, 9 Sep 2019 17:17:14 +0200

Dear all,

I hope you are all rested after the camp, I thought it would be nice to meet and discuss the preparation tasks for congress for food and waste.

I am hoping many of you want to contribute and so I made a (framadate)[2]

The admin link is intentional - so you can not only pick the most convenient time for you but also propose alternative dates & times.

We can use (mumble)[3] for the meeting, unless someone strongly objects to it.

Looking forward to catching up with you all.

Love

Aimee

Team members: aimeejulia

  • find out how waste management works at the moment
    • need to talk to LOC about this, Messe provides big (huge) bins more info needed about how smaller bins are distributed & labelled
    • determine how & what can be improved
    • ...

Food

Mon, 9 Sep 2019 17:17:14 +0200

Dear all,

I hope you are all rested after the camp, I thought it would be nice to meet and discuss the preparation tasks for congress for food and waste.

I am hoping many of you want to contribute and so I made a (framadate)[4]

The admin link is intentional - so you can not only pick the most convenient time for you but also propose alternative dates & times.

We can use (mumble)[5] for the meeting, unless someone strongly objects to it.

Looking forward to catching up with you all.

Love

Aimee

Team members: aimeejulia

  • find out how food management works at the moment
    • Messe obliges CCC to use only approved subcontractors
  • determine how & what can be improved
    • We can get involved in this process of selection through orga - we need to send an email!
      • ask for the list of subcontractors
      • review / talk to subcontractors about what they are willing to offer in terms of sustainable food
        • vegan options as a main theme - taking into account food intolerances
        • willingness to use standard dishes that can be washed centrally
      • if no food vendors are willing to provide what we need
        • research & document food vendors that would be willing to go through the subcontractor route
    • Use of donation kitchen is unlikely given the restrictions by the Mess unless they are willing to go through the subcontractor route (it's possible that Messe would not allow them on the list either given the lack of profit generated)
        • ...
  • confirm if dishwashing station would be possible
    • Julia supports this idea and we are invited to talk to LOC about this
  • confirm if standard dishes would be possible to replace all food vendor / attendees needs

Merchandise & Angelwares

Team members:

  • find out current arrangements
  • work with merch team to provide angels with reusable bottles - replace plastic bottles
    • the bottle should have a sticker with people's name on it
    • the bottle should have a sticked on it that says "if I am lost - return me to heaven"
    • the bottle should not come pre-filled! it should come with info where the nearest refilling stations are
    • there should be a hooped handle on it so people can easily attach it to their bags or their person while they walk around
  • work with merch team to provide fair produced, eco friendly alternatives to current quality
  • research sources for eco firendly stickers that can be recommended to all hackerspaces & orga
  • ...

Camp 2024

Wish list:

  • Food
    • No meat in the kidspace area
    • A good main kitchen serving vegan options
      • taking into consideration intolerances
      • low cost €2 to €3 per meal
      • using organic and regional food where possible
      • good coordination between kitchens for ordering supplies (reduce number of orders + delivery rounds)
    • central visibility for leftover food/meals across villages (not depending on twitter etc.)
  • Transportation
    • Better visibility of car sharing options
  • Power
    • Reduction / Elimination of use of the diesel generators - see [Projects:Microgrid]
    • Light auto-turnoff at daytime (for the DMX compatible lights -> centralizable?)
  • ...

Possible Good Contractors:

  • Food
    • Black Kitchen Riot Catering
      • good network with other like minded kitchens
      • can easily cater for 5,000 people
      • vegan and regional possible
      • intolerances taken into account
      • volunteers will be needed to help c. 10 to 15 for 5k events - can be recalculated when needed
      • food waste conscious
      • could supply 2 meals per day at €5 to €7
      • contact - Jonas - post[at]blackkitchen.space