Sustainability Beyond the Plate: Intro to Energy Efficiency

Just how much energy does it take to brew one cup of coffee?
How much of that energy actually goes into brewing one cup of coffee?
Everyone keeps referring to energy efficiency, but what exactly does it mean and how does it apply to the commercial foodservice industry?

FSTC'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.

Join us for cup of coffee and a little energy efficiency education!

Attendees will learn:

• The names for the three metered utilities (electricity, gas and water)
• How energy efficiency is defined by the FSTC and how it relates to the foodservice industry
• Why energy is a necessary component of a commercial foodservice sustainability program

Networking lunch provided by Rational.