Green building' has become a major focus in the foodservice world. in 2008 and 2009, about a dozen chain restaurant operations began or completed green building pilot projects, several of which are slated for the US Green Building Council's Leadership in Energy and Environmental Design (LEED) Certification. Energy and water efficiency is a major component of all of these buildings. The Food Service Technology Center's Richard Young will walk you through several of these projects and explain the technologies that make them sustainable. Not ready for a LEED building just yet? Richard will also show you practical, nuts-and-bolts sustainability: those everyday efficient-design techniques that often get overlooked.

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