How Do You Create Greener Restaurants?
In this seminar, attendees will learn what food service facilities are doing to green their operations, how to use utility incentives as a green resource and how to use local and regional sustainability experts to help you reduce your environment foot print.
Join fellow RFMA restaurant members at this important seminar hosted by the PG&E Food Service Technology Center in San Ramon, CA.
Greener Restaurants: The Power of Green hosted by the PG&E Food Service Technology Center
When: Wednesday, December 7th from 9am-12pm
*PG&E Food Services Technology Center will also be providing a networking lunch following seminar at no cost.
Where: PG&E Food Service Technology Center (FSTC)
12949 Alcosta Blvd. Suite 101
San Ramon, CA 94583
CEU Credits: 3
Speakers: Richard Young and Claudia Pingatore
Richard Young is the Director of Education and Senior Engineer at Fisher-Nickel, Inc. (fishnick). Young currently focuses his efforts on technical outreach and education for the PG&E Food Service Technology Center (FSTC) in San Ramon, CA.
Young has over 20 years of experience creating and presenting seminars on energy efficiency for commercial foodservice and delivers over 75 sessions a year. Click here to learn more about Richard
Claudia Pingatore is an Energy Analyst at the PG&E Food Service Technology Center (FSTC). In this role she primarily performs free, voluntary on-site audits to help restaurants reduce their energy and water consumption. She also conducts appliance testing in the FSTC lab and engages the foodservice industry via educational presentations. Click here to learn more about Claudia
What is Green Foodservice?
Foodservice customers nationwide take sustainability into account when choosing a place to dine and foodservice operators, from QSR chains to fine dining, are hearing the call and responding.
Customers are asking for locally sourced food, environmentally responsible waste handling, a reduction in pre-consumer food waste, energy efficiency, water conservation, and green buildings. But, where do you start, how do you get useful information and how do your customers know that you are implementing sustainability?
These are all challenges for the foodservice operator. Fortunately, there are a number of different resources to help guide you including local green business and education programs.
FSTC's Richard Young and Claudia Pingatore will team up with local restaurateur to offer insight on the steps you can take to make your restaurant more sustainable or better yet obtain green certification for your restaurant.