"According to ENERGY STAR, commercial kitchens typically use 2.5 times more energy per square foot than an equivalent building with no kitchen. This presentation will teach operators how they can recoup thousands in lost profits while simultaneously leaving a legacy of environmental stewardship to future generations.
Based on the concepts behind Leadership in Energy and Environmental Design (LEED) and the U.S. Green Building Council’s cutting edge programs for environmental construction, this seminar explores the opportunities for large commercial kitchen operators to save cash and reduce their environmental impact in five key areas: energy conservation, water conservation, waste reduction, green cleaning, and green education. Attendees will gain specific detailed information on changes that virtually every facility with a large food and beverage operation can implement."