Webinar

5 Things Operators Must Know About Energy Efficiency
July 24, 2008

Energy efficiency is a crucial part of operating a more sustainable restaurant, yet most operators don’t know how to get started. Richard Young, senior engineer and education director at Pacific Gas and Electric Company 's Food Service Technology Center, and Kate Lewis, marketing manager with EPA's ENERGY STAR program, will strip away the technical details and offer the five "must-know" steps to begin conserving energy. Bonus: Hear the details from a major national restaurant chain’s case study, and take home a simple and direct blueprint to reduce your restaurant’s energy footprint.

Download the presentation. [Microsoft PowerPoint Slide Show, 10 MB, link opens in new window]

Access the archived recording. [44 MB, link opens in new window]

About the speakers:

Richard Young
Senior Engineer/Education Director
Food Service Technology Center

Richard Young is the senior engineer and education director at the Food Service Technology Center, a research facility that focuses on commercial foodservice applications.

Young, who’s been with FSTC 18 years, is responsible technical outreach -- translating research into practical information. He has been creating and presenting seminars on energy efficiency for 15 years and has written several research reports and articles on the subject, including the California Restaurant Association’s The Green Sheet.



Kate Lewis
Sales and Marketing Manager
ENERGY STAR Program at the U.S. Environmental Protection Agency

Kate Lewis is a sales and marketing manager for the voluntary, market-based ENERGY STAR Program at the Environment Protection Agency. She creates and implements strategies for promoting, stocking and selling ENERGY STAR-qualified products.

Lewis has been with EPA for 12 years. Previously, she was a technical writer for an engineering consulting firm, where she wrote about power quality and gray-water recycling. She has a bachelor of arts degree from the University of Virginia.