Much of the focus on greening foodservice has been placed on sustainable food options and sourcing, but the truly green restaurant must also be energy and water efficient. Restaurants are like leaky boats with scores of 'energy leaks' that drain energy and water dollars making foodservice one of the least efficient commercial operations.
Fortunately, the Food Service Technology Center (FSTC) has performed hundreds of site energy audits over the last twenty years. Based on this extensive field experience, the FSTC has developed a collection of no-cost/low-cost best practices that apply to most commercial kitchens. Join Richard Young, the FSTC's Senior Engineer and Director of Education for a virtual walk through of an energy efficient restaurant. Learn about the most common energy and water wasters, what they may be costing you and how you can correct them.
This seminar also includes a Special Guest Speaker and a Cooking Demonstration:
Guest speaker and the FSTC’s Green Team Leader, Adam Cornelius will talk about recycling and composting and what it takes to run an effective solid waste program in Contra-Costa County.
And, the FSTC’s Chef Dashiell Kiefreider will cook up some local, seasonal, sustainable dishes as he demonstrates the Vulcan Cookline in the lab classroom.
Join us for this fun and informative sustainable foodservice workshop.
Richard Young 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