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chef
Updated: 2/21/2020
chef
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Storyboard Text

  • As the Chef Corporate of Sustainability Officer. I have realized we need to make changes. This restaurant needs to become more substantial.
  • There is already this great space for gardening. It can take extra time to plant and care for. However, the company will save a large amount and fresh unprocessed foods are way better. Not only that but by doing this we can release good oxogen in the air.
  • in the US about 30% of food is gone to waste. Instead of throwing away what we don't use one can donate that to those in need. Helping the community is essential if we plan to stay here for long,
  • Having timed water not only in the bathrooms but in the kitchen as well can decrease the water bill. Also saving gallons of water that goes to waste daily
  • As a great once said "The planet is what we all have in common let's take care of it" I think have a recycle bin in the bathroom in order to reduce polution.
  • Lastly one we must focus on is electricity. Solar panels can be in the more expensive side. However in the end we are reducing the use of fossil fuels that we use when using electricity.
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