Sustainable Foodservice Operations: Products, Practices and Resources

November 13, 2009
Friday, 8:30 a.m.-4:00 p.m.
UO in Portland, White Stag Block 152
Presenter: Paul Kuck

This one-day workshop will focus on the unique issues of implementing sustainable practices in the foodservice industry. The workshop will provide information on sustainable food options, energy, water and material waste reduction, rebate and tax incentives, sustainable foodservice products and sustainable practices for the foodservice industry.

Course Description

The foodservice industry, per square foot, is the most energy intensive commercial sector in the country. The workshop will explore ways for all foodservice facilities including schools, hospitals, universities, correctional institutions, corporate cafeterias, grocery stores, and individual restaurants to implement sustainable practices.

The topics will cover:

• Sourcing sustainable food
• Energy and water efficiency options
• Reducing waste coming into and leaving the building
• Taking advantage of government and utility incentives
• Implementing HVAC best practices
• Starting green cleaning programs and other topics

  Participants will be encouraged to share their knowledge and experiences to help focus the discussions on practical concerns and solutions.

  Outcomes:

  Participants will gain knowledge about:

  • Energy efficient commercial foodservice equipment and available rebates and tax incentives
  • Identification of specific areas and goals for sustainability
  • Development of sustainable maintenance and cleaning programs
  • Identification of sustainable food options and potential partnerships
  • Resources available to restaurants and non-commercial foodservice operations

Registration and Fees

• Non-Credit Fee: $
• Earlybird Fee: $279
• Earlybird Registration Deadline: 10/30/2009
• Online registration not currently available for this course

More Information

• About Paul Kuck
• Download the program brochure

Workshops

• Community Event Design and Management: A Triple Bottom Line Approach
• Public/Private Partnerships for Sustainability
• Equity and Sustainability: How to Balance Your Triple Bottom Line
• Writing Your Sustainability Plan: Process and Framework
• Forming and Facilitating Sustainability Teams: Engaging and Training Employees
• Power of Purchasing: Sustainable Procurement
• Accounting for Sustainability: Reporting Principles and Concepts
• Green Building Design and Operations: Benefits, Strategies and Resources
• Investment in Natural Infrastr.: Ecosystem Services as an Emerging Asset Class
• Carbon Footprints and Climate Risk: Tools for Business and Government
• Sustainability Indicators and Assessment for Government
• Sustainable Economic Development through Public Sector Investment
• Sustainability by Design: Retrofitting our Cities, Communities and Neighborhoods
• Energy Efficiency First: A Map to Reducing Costs and Carbon Footprint
• Land Use Planning: an Ecosystem Approach to Achieving Sustainability
• Sustainable Transportation Strategies: Processes, Indicators, and Measurements
• Writing Your Sustainability Plan: Process and Framework
• Climate Policy, Carbon Credits and Business Risk
• Energy and Climate Action Planning

The University of Oregon is an equal-opportunity, affirmative-action institution
committed to cultural diversity and compliance with the Americans with Disabilities Act.