All Events - Seminar/Speaker Calendar

08/02/2010 - American Culinary Federation (ACF) National Convention

Mon, 02 Aug 2010 10:00:00 -0700

Attend the FSTC's presentation 'Cutting Edge of Green - The Best in Products & Services'

During this 90 minute seminar, learn about the most amazing products, equipment and services to help you on your sustainability journey from the FSTC's Richard Young and Kendall College's Dean, Chris Koetke.

For the last few years, Richard and Chris have been sharing information and tips to help you make your operations more sustainable. Now it's time to update you with the latest and greatest from equipment to no cost, low cost maintenance tips that can sustain your bottom line. What about a warewasher that only uses a quart of water per rack? A skylight that quadruples the amount of light it brings into your building? A machine that 'composts' your waste in 24 hours turning it into a soil supplement ready for your garden?

Get the scoop on the best finds of 2010 and latest information to help you find the answers you need to make your operations more sustainable.

08/02/2010 - American Culinary Federation (ACF) National Convention

Mon, 02 Aug 2010 12:00:00 -0700

Follow the path to sustainability and get the recipe for an Energy Efficient Restaurant at the FSTC's hands-on interactive display featuring low cost, no cost energy and water saving tips and demonstrations. Walk away with tips that will improve your bottom line and learn how you can win your own Energy Efficient Starter Kit ($650 value).

08/03/2010 - American Culinary Federation (ACF) National Convention

Tue, 03 Aug 2010 13:00:00 -0700

08/04/2010 - PG&E Restaurant Energy Management Workshop

Wed, 04 Aug 2010 07:45:00 -0700

The challenge for the facility manager is to identify best practices and energy efficient technologies that will deliver consistent savings to 'payback' the investment in time and money. This seminar will introduce PG&E resources to help you conserve energy and water in your facility.

Commercial cooking appliances are big energy users and are typically not replaced for a long time. The challenge is to identify energy efficient technologies that deliver savings to "payback" the associated incremental purchase cost. PG&E has developed a comprehensive incentive program for energy efficient foodservice equipment. An overview of this rebate program will be provided, along with a demonstration of online tools to help save energy in your facility.

The energy cost associated with operating a commercial kitchen ventilation (CKV) system are well recognized by facility managers. However, there is no piece of equipment that generates more controversy within the foodservice industry than the exhaust hood, in all its styles and makeup-air combinations. There are opportunities to dramatically reduce the amount of energy consumed by the kitchen ventilation system through system retrofit and control. This seminar will recap the concepts, terminology, and proper application of kitchen ventilation systems.

The energy saving benefit of demand ventilation controls will be featured, while openly discussing the pros and cons of this technology. A new PG&E incentive program for demand ventilation controls called GreenVent will be introduced.

The agenda for this seminar may be viewed by clicking this link.

08/05/2010 - Update on Rules, Regulations and Codes in Foodservice

Thu, 05 Aug 2010 09:00:00 -0700

The rules, regulations and codes which affect the foodservice industry are subject to frequent changes, and can have a significant impact on an operation's success. If you work in the industry, this seminar is designed to bring you up to date on the latest federal, state and local standards that can impact your day-to-day work habits.

08/14/2010 - Western Foodservice&Hospitality Expo

Sat, 14 Aug 2010 10:30:00 -0700

See Richard present in the Solutions Center:

The Greener Restaurant: How to Meet Your Sustainability Goals and Get Recognized.

More Details will be available soon!

09/14/2010 - Boosting Restaurant Profits with Energy Efficiency

Tue, 14 Sep 2010 09:00:00 -0700

Building and holding a reasonable profit margin is a never-ending challenge for a commercial foodservice facility operator. Competition, rising costs, and varying economic conditions all conspire to eat into the margin between the gross and net income.

One way effective operators have found in making positive contributions to the bottom line is through energy efficiency. From equipment selection to operating procedures, their changes have saved energy and money. During these challenging economic times, the wise operator cannot afford to lose profits on energy and water waste.

Learn how to plug up your energy leaks at this practical, informative and profitable seminar.

09/23/2010 - Foodservice Waste Management Workshop

Thu, 23 Sep 2010 09:00:00 -0700

Designed for restaurant and foodservice operators, this half-day workshop will explore a broad range of foodservice waste management topics, including: best management practices for food waste, selection and collection of single-use disposables, food waste tracking techniques, and methods to develop a waste management plan.

Operators will learn how to prioritize among waste management tactics, where to locate technical assistance resources, and how to engage employees and guests in the process of reducing and diverting foodservice waste.

Andrew Shakman is Co-founder and President, CEO of LeanPath, Inc., a technology company providing food waste tracking systems. LeanPath's ValuWaste® System helps foodservice operators track food waste in order to prevent and minimize food waster over time.

Andrew is a contributor to the Food Waste Focus blog and speaks frequently at foodservice industry events. Previously, he was President of Nine Dots, a technology firm serving food clients including Nestle, Quaker Oats, and Dole Food Company. Andrew received his B.A. from Stanford University and an M.F.A. from the University of Southern California.

09/30/2010 - Energy Management Systems for Food Service

Thu, 30 Sep 2010 09:00:00 -0700

Automated energy management remains one of the biggest challenges for the food service industry. Energy management systems (EMS) have been available since the 1970's but their limited adoption by the food service industry illustrates the difficulties in implementing computer controls in a restaurant environment. This seminar will discuss current EMS technologies, highlight case studies and offer advice on potential savings and applications of EMS systems

10/05/2010 - Energy Efficiency Roundtable for Students

Tue, 05 Oct 2010 09:00:00 -0700

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.

10/14/2010 - Water Conservation and Hot Water Efficiency

Thu, 14 Oct 2010 09:00:00 -0700

The hot water system is a basic component of any commercial foodservice operation and water heating and delivery represents a significant cost to the foodservice operator. It would make sense that this near-universal water-and-energy using system would evolve to become highly efficient but that is not the case. A century later, the heaters, piping and piping layout that make up the typical foodservice hot water system have changed little, making this a robust opportunity for real energy and water savings.

Researchers at the Food Service Technology Center (FSTC) spent the last several years studying hot water systems and this seminar represents the Center's findings. Don Fisher and Amin Delagah will present the latest research on water heater types and applications, optimized distribution systems, and improvements to overall system efficiency and will preview a new Hot Water System Design Guide.

The material will cover both new-construction and opportunities for existing facilities. This high-level forum will be geared towards industry professionals and structured to encourage questions and technical discussion.