By Ann Mead Ash

May 19, 2010

Writer, Engle Publishing

Retirement Community Makes Strides To Reduce Carbon Footprint

When Landis Homes Retirement Community, 1001 E. Oregon Road, Lititz, introduced hybrid homes last fall, the groundbreaking was an outward expression of the "green" attitude that is pervasive throughout the community's daily operations. Landis Homes is also currently taking steps to serve healthier, locally grown foods; improve recycling efforts; and reduce waste.

The efforts to go green in dining can be traced to a couple who live at Landis Homes who attended a seminar at their church about the traditional Orthodox Jewish diet. "(They) learned that (being) vegan was good for you and good for the earth," noted Deb Laws-Landis, director of community relations for Landis Homes. The couple requested vegetarian foods from the home's dining services department, and a new food service option was born.

Greg Henning, director of dining services, began attending Lancaster Vegetarian Society events, where he learned the value of a plant-based diet. "The American Dietetic Association is recommending a reduction in meat consumption because of the health benefits," said Henning. As a result, vegetarian selections have been added to the Landis Homes’ menu.

Converting many of the native Lancaster Countians into flexitarians, who eat at least a few meatless meals per week, is no small task, however. Chef Jeff Deibler said that along with increasing the number of vegetarian options on the menu, the home is offering samples of new dishes for residents to try. For instance, a spicy southwest polenta sandwich with roasted corn, black beans, and crispy fried onions was well received when offered in a smaller, sample-sized version. "We had quite a few samples and quite a few partake of the sandwich," said Deibler. "The samples allow them to explore new options."

The vegetables that make up the new vegetarian meals Landis Homes is providing are coming more often from nearby farms, according to Laws-Landis. "Even the farmer next door is bringing corn over here," she said.

In addition, Laws-Landis said that some of the vegetables may soon be grown right on Landis Homes’ property, according to Laws-Landis. "Residents are going to grow gardens, and the vegetables and herbs are going to go into the dining room," she said, noting that residents of the home have already been growing fresh flowers for a number of years.

To help the gardens grow, dining services will be providing plenty of compost. Other green measures being undertaken by the home include cook's assistants being trained to trim vegetables so that less is wasted and peels being composted instead of being put down the garbage disposal. Even the paperware that the home buys is now compostable, although china is now being used whenever possible. A low-flow water connection for the dishwasher is saving water, and water is also being conserved through the use of rain barrels that are part of the new cottage construction. Collected rainwater may be used for gardens and to wash windows and vehicles.

Outside the dining area, cardboard, newspaper, bi-metal, aluminum, and several plastics are recycled by the home, as well.

Henning feels the program is raising awareness among residents and may result in a healthier earth in addition to healthier residents and staff members. "I am grateful to be part of a program that is (helping to) reduce our carbon footprint, support our local agriculture, and encourage waste reduction, recycling, and composting," said Henning.