Upcoming Events

Join Conserve's Chris Moyer, the Food Service Technology Center's Richard Young, and Kendall College's Chris Koetke at these upcoming American Culinary Federation regional conferences and the national convention. This year the Conserve partners will focus on energy efficiency education at these events. At each event there will be a "Focus on Energy Efficiency" exhibit and educational session.

• March 13-15, 2010
  2010 ACF Northeast Regional Conference
  Hershey Lodge | Hershey, Pa.
  Speakers: Chris Koetke, Chris Moyer
• March 26-28, 2010
  2010 ACF Central Regional Conference
  Indianapolis Marriott Downtown | Indianapolis, Ind.
  Speaker: Chris Koetke
• April 24-26, 2010
  2010 ACF Southeast Regional Conference
  Sheraton Birmingham | Birmingham, Ala.
  Speakers: Chris Koetke, Chris Moyer
• August 2-5, 2010
  2010 ACF National Convention
  Anaheim Marriott | Anaheim, Calif.
  Featuring the Food Service Technology Center "hands-on" Energy Efficiency exhibit & the Conserve "Focus on Energy Efficiency Exhibit" — hybrid exhibit, mainly focused on the hands-on exhibit the FSTC has constructed
  Speakers: Chris Koetke, Chris Moyer, Richard Young
  

NRA Show 2010 Education Sessions

Only NRA Show 2010 offers the wide breadth and depth of information that you can immediately take home and put to work. Learn to control costs, "go green," attract and retain guests, build profits and improve your operation with education sessions led by recognized industry experts. Below are the sessions pertaining to Sustainability and Social Responsibility, one of the National Restaurant Association's four industry imperatives.

NRA Show 2010 will take place May 22 - 25, 2010, at McCormick Place in Chicago, Ill.

• Greener is Better!
  Leading restaurateurs on the cutting-edge of green operations will provide you with tools and resources to choose a more sustainable future ... through the National Restaurant Association Conserve’s "Green Recognition Program."
• LEED: Focus on Efficiency
  Industry experts will advise you how to reduce energy and water use through your building and appliances. Joey Terrell, owner of the new LEED-certified Denny’s and David Harping, Yum! Brands senior manager of global engineering, energy and technology will sit on this expert panel.
• Green Your Restaurant Using the USGBC’s LEED for Commercial Interiors
  Learn the easiest path to green building certification from a panel of experts including Scott L. Shippey, LEED, director of design Chipotle Mexican Grill, and Nick Shaffer, LEED AP, manager for the commercial retail sector, USGBC (U. S. Green Building Council), Richard Young, Sr. engineer/director of education, Food Service Technology Center and Peter Hapstak, principal, CORE.
• Partner With Your Electric & Water Companies to Go Green
  Utilize your electric and water utility companies to get the most out of greening your kitchen and lighting during restorations, renovations, repairs, LEED applications and new builds. Panel will include Walt Taylor, director of energy, Wendy’s/Arby’s.
• Is Sourcing Local AND Sustainable Food Mutually Exclusive?
  Learn what “buying local” means to your business and our planet, and the challenges faced in sourcing both local and organic. Join Chef Chris Koetke, dean, School of Culinary Arts, Kendall College and his high-powered panel of peers, including Rick Bayless, acclaimed chef & restaurateur for this insightful session.
• Seafood Traceability and What It Means To You
  As global food systems become more intertwined, keeping tabs on where every food product originates is a challenge. Seafood Choices Alliance will examine standards & regulations of food traceability and look at product tracing, using the seafood sector as an example to simplify this issue, and give you best practices to take home. Panelists include Ian Olson, director of sustainability, Darden Restaurants, Dick Jones, senior advisor, Sustainable Fisheries Partnership and Andy Furner, vice president, Trace Trackers LLC.
• Turn Surplus Food Into Tax Savings to End Hunger
  Learn how to get a tax break for donating your surplus food through Food Donation Connection, a nationwide liaison between restaurants and agencies that provide meals for people at risk of hunger. Panel includes Anthony Walker, VP of tax, Darden Restaurants and Steve Stansbury, CFO at RAGE, Inc., a franchisee of 116 Pizza Hut restaurants.
• Winning Share of Heart — Strategies for Building a Cause Marketing Campaign
  Restaurant operators and suppliers have discovered that giving back can be good for business and employee satisfaction. Learn from a power panel of restaurateurs about the ways to develop cause marketing campaigns that engage employees, suppliers and guests at a time when giving back is needed.
• Turning Spent Food Packaging Into Gold
  Learn from Global Green’s Coalition for Resource Recovery how restaurateurs can save money and green their operations through innovative recycling programs.

Other Events

• March 8-10, 2010
  Wisconsin Restaurant Expo "Everything Foodservice"
  Midwest Airlines Center | Milwaukee, Wisc.
  Featuring the "Conserve: Solutions for Sustainability" exhibit and an educational session titled "Greener is Better!" with Chris Moyer (March 8)
  Wisconsin Restaurant Expo Keynote Speaker: Rick Bayless, chef and owner, Frontera Grill and Topolobampo

Previous Events

• Webinar: Making 2009 a 'Greener' Year for Your Restaurant
  December 2, 2008
• Webinar: Focus on Lighting — From CFLs to LEDs and Beyond
  November 13, 2008
• Webinar: Go Green to Save Green
  October 1, 2008
• Webinar: 5 Things Operators Must Know About Energy Efficiency
  July 24, 2008