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The FCSI Pacific Northwest Chapter
in Conjunction with SFM
Presents
Sustainability in Foodservice:
Walking the Walk, Talking the Talk
April 25, 2008
Seattle, Washington
The terms "green" and "sustainability" are tossed about by nearly everyone these days, but have we really achieved enough understanding of the multiple facets of the issue to connect the dots amongst key elements? Do we really understand the complexities of the issues enough to both consult and operate within this realm effectively? This program has been designed to assist attendees in gaining further information about two critical facets of any foodservice green program today: "LEED Equipment Trends" and "Green: Walking the Walk, Talking the Talk."
SESSION 1
LEED Equipment Trends
LEED (Leadership in Energy and Environmental Design) as it relates to foodservice is an ever-evolving and challenging process for all who are seriously committed to mankind's future. Originally conceived in 1994, the U.S. Building Council has worked diligently with all facets of the architecture, construction and equipment communities to develop integrated standards for a wide variety of building types. It is acknowledged that foodservice equipment consumes huge amounts of energy and water and that the ability to achieve one of the four LEED certification levels will rely more and more on what the foodservice industry can legitimately contribute in terms of validated reductions.
There is no question that this is the direction the industry must go. What is less clear is how we are going there. A panel of distinguished food equipment representatives will be focusing their discussion on the so called "big ticket/price" and energy/water consumption items that their companies manufacture. The objective is to bring attendees up-to-date on what these representative companies are doing to achieve LEED status and what challenges yet remain to be met.
Moderator:
Tom Marseille, P.E., L.A.P., Principal, Stantec
Panelists include:
Kevin Woods, LEED AP, Education Marketing Manager, Hobart.
Paul Nastari, Vice President for Sales, Imperial Refrigeration
Ed Barr, Vice President for US Sales, Follett Corporation
Bruce Lukens, Vice President, Gaylord Ventilation
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SESSION 2
Green: Walking the Walk, Talking the Talk
Part 1: What does it mean to actually incorporate sustainability into your business?
Kevin Wilhelm, CEO of Sustainable Business Strategies will address why it is essential that businesses embrace profitable sustainability. It is not only because of the social, environmental and climate benefits, but because it also can lead to cost savings and increased brand value with both your customers and employees. Kevin will explain how to incorporate a comprehensive sustainability strategy and how to tie it into your company's existing mission and goals, as well as how an organization can truly "walk the walk," and provide case study example of companies realizing the benefits mentioned above.
Part 2: Once you have successfully incorporated strategies for sustainability into you business, how can you communicate and market your efforts?
Marty McDonald, Founder and Creative Director of egg, will talk about strategic messaging around your sustainability initiatives. His presentation will assist attendees in understanding effective ways of bringing internal initiatives to life in the most effective manner, pointing out the various stakeholders to whom the communication must reach to be effective. With today's "conscious consumer" becoming so vocal and visible to the operator, none of us, on any level of the industry, cab be caught be ignorant or misrepresenting our brand initiatives and actions. Marty will help us understand effective communication methods that can be utilized to convey the real actions a company is taking - and why - so that the end users (be they clients or customers) can effectively understand the journey and come along as enthusiastic and informed participants.
The program will take place on Friday, April 25, on the campus of South Seattle Community College just two days prior to the Pacific Northwest Restaurant Show being held at the Seattle Convention Center. FCSI members will pay a registration fee of $50.00; non-members $75.00. Further registration details will follow with directions to the location. Here is the tentative schedule of events:
South Seattle Community College
6000 16 Avenue S.W.
Seattle WA 98106-1499
Phone: 206-764-5300 or 206-768-6684
Map
To Register visit https://ww2.eventrebels.com/er/Registration/LandingPageEntry.jsp?ActivityID=2488
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