is conducting a Webinar on

 

 

with

Thursday, October 23, 2008, 2:00 – 3:00 pm Eastern Time
A massive power outage interrupted the Sustainability Webinar
just as it got underway on Oct. 23.
It has been rescheduled for one week later —
Thurs., Oct. 30, 2008, 2:00 – 3:00 pm Eastern Time.

There is no charge for participation.
There will be opportunities to ask questions.

 

CLICK HERE TO VIEW ARCHIVED WEBINAR

Presented By:

 

Richard Young Director of Education Food Service Technology Center

Keith Martin Director of Dining Services Dickinson College

Kevin Woods, LEED-AP Education Marketing Manager Hobart

Students composting at Dickinson College.

Higher education facilities are leaders in the sustainable movement, with 90 percent of universities or colleges adopting some level of green practices. As a higher education professional, you can continue to increase the sustainability of your facilities through achieving Leadership in Energy and Environmental Design (LEED) points and creating new green initiatives.

While the upfront cost of implementing sustainable practices can be expensive, the benefits can significantly impact your bottom line. Sustainable facilities, processes and equipment can lower energy use and operating cost. More than 50 percent of college administrators say a sustainable campus can help attract and retain students and faculty. Alumni are also more likely to donate to green projects.

This Webinar will provide you with tips and equipment recommendations for energy efficiency, water conservation and waste management, as well as offer advice on achieving LEED points and creating a LEED-certified facility. Case studies will provide insight into new efforts, research and new technologies among universities and colleges.

Presenters:

 

 

Young is the senior engineer and director of education at the Food Service Technology Center (FSTC), an unbiased research facility that focuses specifically on commercial foodservice applications.

The FSTC works at all levels of the industry, from mom-and-pop restaurants to the largest chains, as well as with manufacturers, trade associations, utilities and state and federal government.

Young's engineering background initially led him into the power-generation business, but he happily changed course when offered a chance to join the Food Service Technology Center's research team. He has been with the FSTC for 17 years and currently focuses most of his efforts on technical outreach, translating the research into practical information. He has a dozen years of experience creating and presenting seminars on energy efficiency, and he also authors a regular column, The Green Sheet, for the California Restaurant Association.

 

 

Woods is the education marketing manager for Hobart, a world leader in commercial food equipment and service for the foodservice and food retail industries with a full line of equipment including cooking, food machines, warewashers and Traulsen refrigeration. Woods, previously territory sales manager, manages all marketing activities for the Hobart and Traulsen brand product lines for the K-12 school and higher education foodservice industry.

A LEED-AP, he is accredited in the Leadership in Energy and Environmental Design certification process to help schools build for and measure sustainable designs. He is also School Nutrition Specialist (SNS) certified and sits on the board of directors of the School Nutrition Foundation.

 

 

Dickinson's organic farm.

Dickinson College has been widely hailed as one of the nation's foremost practitioners of environment-friendly and sustainability initiatives among institutions of higher learning.

Dining Services has played a major role in Dickinson's sustainability programs and achievements, from a “cafeteria-to-compost” food recycling program to serving organic produce grown on the college farm.

For years, Martin has been leading Dickinson Dining Services' efforts, and has been rewarded with recognition as not only one of the “greenest” college foodservice operations in the country, but also one of those with the best-tasting food.

He and the other members of the Webinar panel are ready to help you get started or continue developing your own sustainable campus dining facility.

CLICK HERE TO VIEW ARCHIVED WEBINAR