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
Speaker: Richard Young
Richard Young is Director of Education at the PG&E Food Service Technology Center (FSTC), a publicly funded energy-efficiency research facility operated by Frontier Energy, an energy and technology consulting firm headquartered in Oakland, California.
Richard currently focuses most of his efforts on technical outreach- translating the FSTC's 30 years of research into practical information. He has over 25 years of experience creating and presenting seminars on energy efficiency and currently delivers about 75 sessions a year.