Show	Date	Location	Hobart Show Site
Greenbuild 2008	November 19-21, 2008	Boston, MA	Learn more...
AASHE (Association for the Advancement of Sustainability in Higher Education)	November 9-11, 2008	Raleigh, NC

Education Sessions

November 11, 2008: How to Build a sustainable Restaurant and Apply LEED Standards.
In this Webinar, John Rockwell, LEED Quality Manager at McDonald’s shared the sustainable practices McDonald’s has implemented at one of its Chicago locations that is up for LEED certification. John was followed by Richard Young, Director of Education at Food Service Technology Center (FSTC), who shared sustainable tips and equipment recommendations for energy efficiency, water conservation and waste management. And Jenni Bair, LEED-AP at Hobart, highlighted industry case studies and ENERGY STAR® qualified foodservice equipment that can contribute toward receiving LEED points and LEED certification. Click here to view archived Webinar.

October 30, 2008: How to Build a Sustainable Campus Dining Facility & Apply LEED Standards.
In this Webinar, Keith Martin, Director of Dining Services at Dickinson College, shared sustainable practices Dickinson College has implemented such as its Farm-to-Fork program to create a more sustainable campus. Keith was followed by Richard Young, Director of Education at Food Service Technology Center (FSTC), who provided tips and equipment recommendations for energy efficiency, water conservation and waste management. And Kevin Woods, LEED-AP at Hobart, highlighted ENERGY STAR® qualified products and presented college and university case studies. He also shared information on how foodservice equipment can contribute toward LEED points and building certification. Click here to view the archived Webinar.

September 23, 2008: How to Make Your Hotel's Kitchen More Sustainable.
In this Webinar, David Zabrowski, senior project manager for the Food Service Technology Center (FSTC), shared his experience with designing an energy-efficient kitchen for lodging and casino facilities. David was followed by Chef Duncan Firth of Barona Valley Ranch Resort, who shared the sustainable practices Barona Valley has implemented to support water and energy conservation and waste reduction. And Kevin Woods, LEED-AP at Hobart, highlighted ENERGY STAR® certified products and technologies that save energy, water and money. Kevin discussed recent lodging and casino case studies and how foodservice equipment can contribute toward achieving LEED points. Click here to view the archived Webinar.

July 29, 2008: How to Build a Sustainable Kitchen and Apply LEED Standards.
In this Webinar, David Zabrowski, senior project manager for the PG&E Food Service Technology Center, will share his experiences on designing an energy-efficient kitchen. He will discuss basic system operation and efficiencies, and introduce techniques to reduce energy and water consumption in kitchens. David will be followed by Justin Doak, manager of LEED for Retail at the U.S. Green Building Council (USGBC), who will offer additional insight on his efforts to build sustainability into retail stores. And Kimberly Greenwood, LEED-AP at Hobart, will highlight ENERGY STAR® qualified products that reduce water and energy consumption while saving you money. Kimberly will discuss food retail and foodservice case studies. Click here to view the archived event.

HFM Networking Event: Sustainable Healthcare Kitchens: Good for Your Patients, Environment and Bottom Line.
Several sustainable initiatives were prescribed at this event to help your healthcare facility dramatically reduce food waste, energy usage and water consumption. Richard Cartwright , VP/General Manager of ITW Food Equipment Group Retail Systems, highlighted ENERGY STAR® rated products and technologies that save energy, water and money, featuring a recent Leadership in Energy and Environmental Design (LEED) accredited facility. Click here to download his presentation.

Not surprisingly, medical professionals and healthcare foodservice directors are making a big push toward locally grown food. The reason is simple: It’s healthier for people. And it helps us live in a healthier environment. Robin Gaines of Bartels Lutheran Retirement Community shared the retirement community’s highly successful Farm-to-Fork program that is committed to purchasing foods locally to help sustain the local farming operations. Click here to download her presentation.

And LeanPath President and CEO Andrew Shakman provided a detailed discussion of waste reduction. This contained the linkages between food waste, greenhouse gas emissions, sustainability and cost reduction, while also seeing data on which types of food waste are most common in healthcare. Additional healthcare waste challenges and strategies to reduce waste and costs will be illustrated. Click here to download his presentation.

Industry Links

U.S. Green Building Council (USGBC)
A non-profit composed of leaders from every sector of the building industry working to promote buildings that are environmentally responsible, profitable and healthy places to live and work. >> Learn more at www.usgbc.org

Food Service Technology Center
Scientific testing facility for benchmarking the energy performance of equipment used in commercial kitchens. >> Learn more at www.fishnick.com