Students are a particularly important target group to reach with information about the importance of energy efficiency in foodservice operations. Students armed with a working knowledge of food service efficiency have a competitive edge over their peers and offer the best opportunity to move the entire industry in a more efficient direction.

This practical and informal seminar will educate culinary students on the fundamentals and benefits of sustainability in food service while encouraging open discourse and in-depth Q&A.

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