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A-Z's of Greener Restaurants: From Best Practices to Reducing Waste

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.


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: Richard Young, Ana Carvalho, Eric Wolff

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

Tuesday, March 20, 2018
09:00 AM - 01:00 PM
Location:   Map    Weather  
San Diego Gas & Electric Company (EIC)
4760 Clairemont Mesa Blvd.
San Diego, CA USA 92117

Website: https://seminars.sdge.com

Event Contact Info
Maria Cortes

Pacific Gas and Electric Southern California Edison Southern California Gas San Diego Gas and Electric