Green Foodservice Education
Paul Kuck (pronounced 'cook'), founder of Sustainable Foodservice Consulting provides educational presentations to small and large audiences on a wide variety of topics concerning green foodservice operations. Classes and seminars range from half-hour presentations to full-day courses. Classes are designed to provide useful information to the broad spectrum of people and organizations in the foodservice industry, but can be customized to a specific audience - restaurants, schools, universities, hospitals, correctional facilities, grocery stores, chefs, managers, etc.
Presentation topics include:
- Waste Management
- Energy Efficiency
- Water Conservation
- Recycling
- Composting
- Food Waste
- Green Cleaning
- Energy Efficient Equipment
- Tax Rebates and Incentives
- Sustainable Food Sourcing
- Green Foodservice Products
- or any number of customized topics
SFC has presented sustainable foodservice seminars through the University of Oregon's Sustainability Leadership Program. A Sustainable Foodservice Operations course description can be found on the SLP website.
