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DTSTART:20160623T160000Z
DTEND:20160623T190000Z
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SUMMARY:Sustainability Beyond the Plate: Intro to Energy Efficiency
DESCRIPTION:Just how much energy does it take to brew one cup of coffee? \n\nHow much of that energy actually goes into brewing one cup of coffee?\n\nEveryone keeps referring to energy efficiency\, but what exactly does it mean and how does it apply to the commercial foodservice industry?\n\n \n\nFSTC'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.\n\n \n\nJoin us for cup of coffee and a little energy efficiency education!\n\n \n\nAttendees will learn: \n\n\n	The names for the three metered utilities (electricity\, gas and water)\n	How energy efficiency is defined by the FSTC and how it relates to the foodservice industry\n	Why energy is a necessary component of a commercial foodservice sustainability program\n\n\n \n\nNetworking lunch provided by Rational.
X-ALT-DESC;FMTTYPE=text/html:<p><span style="font-size: small\;"><strong><span style="font-size: medium\;">Just how much energy does it take to brew one cup of coffee? </span></strong></span><br />\n<span style="font-size: small\;">How much of that energy actually goes into brewing one cup of coffee?<br />\nEveryone keeps referring to energy efficiency\, but what exactly does it mean and how does it apply to the commercial foodservice industry?</span></p>\n\n<p>&nbsp\;</p>\n\n<p><span style="font-size: small\;">FSTC&#39\;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.</span></p>\n\n<p>&nbsp\;</p>\n\n<p><strong><span style="font-size: small\;">Join us for cup of coffee and a little energy efficiency education!</span></strong></p>\n\n<p>&nbsp\;</p>\n\n<p><strong><span style="font-size: small\;">Attendees will learn: </span></strong></p>\n\n<ul>\n	<li><span style="font-size: small\;">The names for the three metered utilities (electricity\, gas and water)</span></li>\n	<li><span style="font-size: small\;">How energy efficiency is defined by the FSTC and how it relates to the foodservice industry</span></li>\n	<li><span style="font-size: small\;">Why energy is a necessary component of a commercial foodservice sustainability program</span></li>\n</ul>\n\n<p>&nbsp\;</p>\n\n<p><span style="font-size: small\;"><strong>Networking lunch provided by Rational</strong>.</span></p>\n\n<p><img height="46" src="http://www.fishnick.com/images/education/rational.jpg" width="175" /></p>\n
LOCATION:12949 Alcosta Blvd. Suite 101 San Ramon\, CA 94583
UID:e.1449.5035
SEQUENCE:3
DTSTAMP:20260428T051934Z
URL:https://business.danvilleareachamber.com/events/details/sustainability-beyond-the-plate-intro-to-energy-efficiency-06-23-2016-5035
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