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Greener Restaurants: The Power of Green

What is Green Foodservice?
Foodservice customers nationwide take sustainability into account when choosing a place to dine and foodservice operators, from QSR chains to fine dining, are hearing the call and responding.

Customers are asking for locally sourced food, environmentally responsible waste handling, a reduction in pre-consumer food waste, energy efficiency, water conservation, and green buildings. But, where do you start, how do you get useful information and how do your customers know that you are implementing sustainability?

These are all challenges for the foodservice operator. Fortunately, there are a number of different resources to help guide you including local green business and education programs.

FSTC's Richard Young and Claudia Pingatore will team up with local restaurateur to offer insight on the steps you can take to make your restaurant more sustainable or better yet obtain green certification for your restaurant.

Attendees will learn:

  • What food service facilities are doing to green their operations.
  • How to use utility incentives as a green resource.
  • How you can use local and regional sustainability experts to help you reduce your environment foot print.


Speakers: Samantha Lubow, Richard Young and Claudia Pingatore

Samantha Lubow is the Environment Initiatives Coordinator for Cal Dining at UC Berkeley. In her role, she manages sustainable food procurement and zero waste for four dining halls, four dining retail locations, and seven campus restaurants, with the goal of serving food at the intersection of delicious, nutritious, and sustainable. In addition to focusing on plant- forward cooking, Samantha works in Cal Dining to prioritize using ingredients that are locally grown, humanely- treated, and environmentally and socially responsible. Before working for Cal Dining, Sam was a Sustainability Coordinator for UC Davis Dining Services in partnership with Sodexo. She holds a bachelorís degree in Community and Regional Development from the University of California, Davis.

Richard Young 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.
»more about Richard

Claudia Pingatore is an Energy Analyst at the PG&E Food Service Technology Center (FSTC). In this role she primarily performs free, voluntary on-site audits to help restaurants reduce their energy and water consumption. She also conducts appliance testing in the FSTC lab and engages the foodservice industry via educational presentations. »more about Claudia

Wednesday, December 07, 2016
09:00 AM - 12:00 PM

This is a Free Seminar!

Complimentary coffee, beverages and light snacks will be available!

Please Note - Seminar begins promptly at 09:00 AM. Please allow time for parking. Additional parking is available in the back lot, behind the FSTC and at the San Ramon Valley Conference Center.

Location:   Map    Weather  
Food Service Technology Center (FSTC)
12949 Alcosta Blvd.
Suite 101
San Ramon, CA USA 94583

Event Contact Info
Kiana Caban

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