Sponsored by:
Most foodservice professionals have heard of Energy Star and LEED but few really understand what these designations mean and how they can impact their business.
This free, one hour-long webcast will take a closer look at the current state of the Energy Star and LEED programs, outlining what foodservice operators and their supply chain partners need to know as they work together to help the restaurant industry lessen its impact on the environment, lower operating costs and maintain or enhance customer service levels.
This free webcast was recorded and is now available on demand.
Click here to register.
FCSI members may earn a continuing education unit by registering and viewing the webcast and then completing a short quiz.
Joe Carbonara
Editor in Chief,
FE&S Magazine
Tarah Schroeder
Director of Sustainability,
Ricca Newmark
Design
Richard Young
Senior Engineer and Director of Education, The Food Service Technology Center
Tarah Schroeder
Director of Sustainability
Ricca Newmark Design
As Director of Sustainability for Ricca Newmark Design, Tarah Schroeder works with clients to identify technology, systems and approaches that will help achieve high performance objectives and priorities. She has over fourteen years of experience in developing and implementing sustainable best practices and programs. Her recent professional endeavors include ten years in the foodservice industry, with an emphasis in culinary design, restaurant management and manufacturer sales. Tarah is one of the few LEED accredited foodservice professionals in the industry and serves as Chair of the USGBC Denver Steering Committee. She is one of the authors of the NACUFS Sustainability Guide and has presented numerous speeches on sustainable foodservice design to engineers, architects and others within the building industry.
Richard Young
Senior Engineer and Director of Education
The Food Service Technology Center
The Foodservice Technology Center is a publicly funded research facility that studies and promotes energy and water efficiency in commercial food service. Trained as an electrical engineer, Richard started his career in alternative energy, changing from energy-generation to energy-efficiency when he joined the FSTC research team more than two decades ago. Richard developed several of the Center’s standard test methods before expanding into green building design as project manager for The Energy Efficient McDonald's (TEEM). He is an active contributor to the US Green Building Council's Leadership in Energy and Environmental Design (LEED) rating system, working with the USGBC to incorporate food service into their Retail criteria.
