What does it mean to be a green restaurant? Much of the focus on greening foodservice is placed on sustainable food options and waste reduction, but the truly green restaurant must also be energy and water efficient. Restaurants are like leaky boats: they harbor scores of 'energy leaks' that waste money and make foodservice one of the least efficient commercial operations. The challenge for the operator is to find and fix all the leaks - not an easy task! Fortunately, the Food Service Technology Center (FSTC) has twenty years of field experience and a well developed collection of energy- and water-saving 'best practices'. Working with the National Restaurant Association (NRA) and Kendall College, the FSTC is now able to share these best practices as part of the Greener Restaurants Program; a national effort to educate, assist, and recognize greener food service operators.

Join Richard Young, the FSTC's Lead Engineer and Director of Education for an introduction to Greener Restaurants. Richard will explain how this innovative online-resource will help restaurants save energy and water and achieve sustainability throughout their operations.

Speaker: Richard Young

Richard is the senior engineer and Director of Education at the Food Service Technology Center (FSTC), an unbiased research facility that focuses specifically on commercial food service applications.

He currently focuses most of his efforts on technical outreach - translating the research into practical information. He has 15 years of experience creating and presenting seminars on energy efficiency and currently delivers about 75 sessions a year on this subject. »more about Richard