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Richard Young

Food Service Technology Center


Richard Young is the senior engineer and director of education at the PG&E Food Service Technology Center, an unbiased research facility that focuses specifically on energy and water use in commercial food service.

The FSTC works at all levels of the industry, from mom-and-pop restaurants to the largest chains, as well as with manufacturers, trade associations, utilities, and state and federal governments. The FSTC is the primary information resource for the U.S. EPA's ENERGY STAR program for commercial food service and author of the foodservice equipment requirements in the US Green Building Council's LEED for Retail rating system.

Young focuses most of his efforts on technical outreach: translating the FSTC's 26 years of research into practical information. He has 20 years of experience creating and presenting seminars on energy efficiency and currently delivers about 75 sessions a year. He has authored numerous research reports, as well as articles in magazines, newsletters and online publication. He is the primary author of the foodservice sustainability blog, “Sustainability Beyond the Plate.”

Young has a bachelor of science in electrical engineering from the Herff College of Engineering.

Learn more about FSTC's efforts here. Follow FSTC on Facebook here.