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Cancelled: Sustainability Beyond the Plate: Intro to Energy Efficiency

Please Note: This Seminar Has Been Cancelled

Just how much energy does it take to brew one cup of coffee?

How much of that energy actually goes into brewing one cup of coffee? Everyone keeps referring to energy efficiency, but what exactly does it mean and how does it apply to the commercial foodservice industry?

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.

Join us for cup of coffee and a little energy efficiency education!

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 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

Thursday, October 19, 2017
10:00 AM - 01:30 PM

Cost:
This is a Free Seminar!

Location:   Map    Weather  
Southern California Edison - Energy Education Center, Tulare
4175 South Laspina Street
Tulare, CA 93274

Website: http://www.sce.com/workshops

Event Contact Info
Jey Lacey
Email: Website: Click to Visit

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