Recognizing Dan Beard, ``Greening Of The Capitol''
Madam Speaker, Members of the House, I rise today to recognize the great efforts by House Chief Administrative Officer Dan Beard to make the Capitol a more environmentally sustainable workplace. Mr. Beard has spearheaded the ``Greening of…
Madam Speaker, Members of the House, I rise today to recognize the great efforts by House Chief Administrative Officer Dan Beard to make the Capitol a more environmentally sustainable workplace. Mr. Beard has spearheaded the ``Greening of the Capitol'' initiative, a mission to make the millions of square feet of Capitol infrastructure a model of sustainability.
From recyclable paper and energy-efficient light bulbs to cafeteria composting and sustainable seafood, Mr. Beard has re-imagined the Capitol complex as a new, greener place to work. I would like to convey my gratitude for his hard work and dedication and vow to continue as a partner toward this very worthwhile goal.
I would like to submit for the Record an article appearing in the Washington Post on January 16, 2008. The article, written by Jane Black, reviews many of the excellent improvements Mr. Beard has brought about in our cafeterias.
On Capitol Hill, a Vote for Edibility and the Environment
Congress is back in session this week, soon to tackle such
solemn matters as the destruction of CIA videotapes and the
credit crunch. But in the halls of the Longworth House Office
Building, much of the chatter is about another weighty
matter: the new cafeteria food.
As staffers briskly walk the long corridors, they stop to
poke into Goodies, the renamed and renovated Longworth
Convenience Store, which now features organic chocolate along
with the old Cup O' Noodles. Or they peep into the rehabbed
Creamery, formerly Scoops ice cream parlor. The whole place
has an aura of curious excitement, like a college during
orientation week. (Then again, that may be because many of
the staffers look as if they could still be in school
themselves.)
Since members departed for the winter recess, the House
cafeterias, which turn out 2.5 million meals a year, have
undergone extreme makeovers. Longworth Cafe, the largest in
the complex, was transformed first. Over the weekend of Dec.
15, the old salad bar was swapped for one made of sustainable
materials, ``green'' signs were installed and entrees such as
mystery meatloaf and mashed potatoes disappeared, replaced by
crispy chicken with goat cheese and spinach and a
``panzanella'' station, where staffers can build a salad of
marinated figs, prosciutto and feta cheese.
As of Monday, Restaurant Associates--the new contractor,
which also supplies food to the Kennedy Center and the
National Gallery--had also reopened the cafeterias in the
Rayburn and Cannon buildings and the Members' Dining Room.
If only more congressional work were done as swiftly. The
changes are part of the larger Green the Capitol project, an
initiative of House Speaker Nancy Pelosi (D-Calif.) that aims
to make the House carbon neutral by the end of the session.
The dining service was a prime target, and not only because
of the 1950s-era food. Cafeteria waste accounted for half of
the estimated 250 metric tons of trash the House sends to
landfills annually. Now the plates, cutlery, cups--everything
except the soup and coffee lids--is compostable and turned to
pulp on-site. In addition, the cafeteria offers fair-trade
coffee, certified sustainable seafood and as much organic,
locally grown food as it can deliver.
``I don't know much about the greening, but the food is a
lot better,'' said Caitlin Lenihan, press secretary for Rep.
Brian Higgins (D-N.Y.), standing in line at the panzanella
station. ``I'd stopped coming a while back, but I've already
had the pizza and the barbecue. It's all improved.''
Other staffers agreed, giving high marks to the quality and
variety of food. (And this reporter can vouch for their good
taste. The panzanella salad, while a far cry from the Italian
bread salad for which it is named, was fresh, and the Asian
shrimp wrap was nicely balanced by crunchy Napa cabbage and
carrot slaw in ginger dressing.)
But the embrace of change, so touted on the campaign trail,
clearly has not quite filtered down to the aides who keep the
Capitol wheels in motion. Along with the praise came the
inevitable griping--off the record, of course.
The No. 1 topic of complaint: that biodegradable cutlery.
``Funky,'' ``wacky'' and ``weird texture'' were common
descriptions. Put too much pressure on the fork, several
staffers noted, and it snaps in half. ``I even hear the
spoons melt in hot drinks because they're made of
cornstarch,'' said one staffer. (A test of that claim proved
it was untrue: the first cafeteria urban legend.)
Complaint No. 2: the prices. Under particular scrutiny by
caffeine-fueled aides were the bottles of Starbucks
Frappuccino. One staffer was so incensed that he e-mailed his
friends a chart illustrating how the new $3.30 price is 47
percent higher than the $2.25 the bottles sold for in the old
cafeteria and 4.8 percent higher than the approximately $3.15
they sell for in Starbucks stores. ``The wraps are more
expensive,'' said a Republican aide. ``The main entrees are a
little more. I'm not sure about the pizza, because I never
would have eaten the pizza before.''
A reasonable complaint--if it were true. With the exception
of those Frappuccinos, the price hike is in their heads, says
Aidan Murphy, Restaurant Associates' vice president of
operations. All like items cost the same, he said; only new
dishes, such as those from the twice-weekly sushi station,
are more expensive than items on the old menus.
And predictably, there was a resistance to change itself.
``This is an improvement, but there are little quirks you
have to get used to,'' said one senior Democratic staffer who
visits the cafeteria every day. ``I used to get this yogurt
in the morning. They don't have it anymore. They have organic
yogurt, which I don't want.''
The green efforts are ``generally a good thing, and we
support it,'' the aide said. ``But
I'm still a little focused on what happened to my Dannon.''