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I will be presenting a one day workshop through the University of Oregon’s Sustainability Leadership Program on November 13th. This is the second year for the class, and we had a great turn-out and response last year. Information on the class below, and on the SLP website.

Sustainable Foodservice Operations: Products, Practices and Resources

This one-day workshop will focus on the unique issues of implementing sustainable practices in the foodservice industry. The workshop will provide information on sustainable food options, energy, water and material waste reduction, rebate and tax incentives, sustainable foodservice products and sustainable practices for the foodservice industry.

The foodservice industry, per square foot, is the most energy intensive commercial sector in the country. The workshop will explore ways for all foodservice facilities including schools, hospitals, universities, correctional institutions, corporate cafeterias, grocery stores, and individual restaurants to implement sustainable practices.

Topics will include:

  • Sourcing sustainable food
  • Energy and water efficiency options
  • Reducing waste coming into and leaving the building
  • Taking advantage of government and utility incentives
  • Implementing HVAC best practices
  • Starting green cleaning programs and other topics

November 13, 2009
8:30 a.m.-4:00 p.m.
UO Portland White Stag Block
Presenter: Paul Kuck
$244 before October 30; $279 after October 30

Course description and registration:

Earlybird registration deadline is October 30