Sustainability Beyond the Plate

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Name: Sustainability Beyond the Plate
Date: January 23, 2018
Time: 9:00 AM - 11:00 AM PST
Event Description:
Why is energy efficiency one of the best business practices? How is a restaurant owner like an energy company? Why is sustainability a win-win for the foodservice industry? The FSTC's Richard Young will walk students through the fundamentals of energy and water efficiency for commercial foodservice, from the basic concepts to calculating utility costs. He will introduce simple tools that are available to help identify the savings associated with energy efficient equipment and he will explain why energy is a necessary component of a commercial foodservice sustainability program. Attendees will learn: - The names for the three metered utilities (electricity, gas and water) - How energy efficiency is defined by the FSTC and how it relates to the foodservice industry - Why energy is a necessary component of a commercial foodservice sustainability program
Location:
Food Service Technology Center
12949 Alcosta Blvd. STE 101
San Ramon, CA 94583
Date/Time Information:
Tuesday, January 23, 2018
9:00am - 11:00am
Contact Information:
Kiana Caban
Fees/Admission:
Free
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