Urban Green Council
Mandyck was appointed chair of New York’s Green Building Council’s Board of Directors in 2014 due to his leadership in the green buildings movement. He was considered the best choice thanks to his international perspective and experience, his proven track record of strategic thinking and broad knowledge of green building spaces.
The council is aiming to transform the city’s building industry to ensure a more sustainable future for the city. The council believes that climate change is a critical issue facing the world today and that this prompts the need to focus on energy and resource management to create a more efficient, healthy and sustainable city.
“Some of what New York is doing is fantastic,” Mandyck stresses. “But New York and London have always led the way. Our work shows that cities around the world, not just in Europe and North America but Asia and the Middle East as well have definitely realised that economic and productivity benefits which green buildings can offer to occupants, and the water and energy savings is a no brainer when push comes to shove.”
As if his plate wasn’t full enough Mandyck found time to co-author Food Foolish. Released in 2015 this book focuses on food waste around the globe. Apparently “more than a third of the food we produce each year is never eaten, even though we produce enough food to feed 10 billion people.” Bearing in mind that the global population isn’t expected to go anywhere near that level before 2050.
Still, millions, if not billions of people around the globe are going hungry. Food can be lost in transit, or otherwise misplaced in developing countries and worse, is often just thrown away by people in the West who simply have more than they need.
Knowing food waste was a major problem, and also that its solution was inextricably linked to other factors, led Mandyck to explore the connection between food waste, hunger and climate change in Food Foolish.
The book has since been recognised by the UN Food & Agriculture Organisation, NPR, Food Tank and others for its unique ability to link food waste’s contribution to climate change and water scarcity, as well as global hunger.
“The impact of food waste is enormous,” Mandyck explains. “It effects not just hunger but global warming, natural resource usage and more. Every year more than a billion tons of food never makes its way from farms to our forks. To give you some idea that would be roughly the same weight as a billion elephants standing side by side, that is how much we waste.”
These concerns are global, but also have strong implications for the FMs and workspaces, which is certainly something to be explored.