Decarbonizing the Commercial Kitchen
This event has passed. You can find the recording here.
Sustainability used to be voluntary for restaurant operators but, that approach did not produce results fast enough. Now, many local and state governments, including California, Colorado, Illinois, Washington, Rhode Island, Connecticut, and Hawaii are enacting laws that mandate major carbon reductions by 2030 and call for a carbon neutral economy by 2050. These new laws will impact the design and operations of restaurants in new ways that have not been seen before.
This session, presented by The Food Service Technology Center’s Director of Education, Richard Young, will explain decarbonization, explore the pathways and technologies that will be needed to reduce carbon, and provide direct examples of cost-effective, near-term, carbon reduction strategies that every operator should be taking advantage of.
Participants will be able to: 1) Discuss decarbonization and electrification in the commercial kitchen, including induction cooking and the carbon reduction value of high-efficiency gas equipment.
Participants will be able to: 2) Find, specify, and calculate the ROI for carbon-reducing, high-efficiency kitchen equipment.
Participants will be able to: 3) Calculate the annual carbon reduction achievable with high-efficiency equipment.
This event is now FREE!