What is Green Foodservice?
Foodservice customers nationwide take sustainability into account when choosing a place to dine and foodservice operators, from QSR chains to fine dining, are hearing the call and responding.

Customers are asking for locally sourced food, environmentally responsible waste handling, a reduction in pre-consumer food waste, energy efficiency, water conservation, and green buildings. But, where do you start, how do you get useful information and how do your customers know that you are implementing sustainability?

These are all challenges for the foodservice operator. Fortunately, there are a number of different resources to help guide you including local green business and education programs.

FSTC's Mark Duesler will team up with local restaurateur to offer insight on the steps you can take to make your restaurant more sustainable or better yet obtain green certification for your restaurant.

Attendees will learn:

What food service facilities are doing to green their operations
How to use utility incentives as a green resource
How you can use local and regional sustainability experts to help you reduce your environment foot print

Speaker: Mark Duesler
Mark Duesler is a Chef Consultant/Program Advisor at Frontier Energy where he oversees the "Try Before You Buy” program at the PG&E Food Service Technology Center. With 20 years in the food service industry and 15 years in the kitchen, he is eager to share his knowledge and expertise with the foodservice industry.

To register for this event or for more information please contact Kiana Caban at kcaban@fishnick.com or go to fishnick.com

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San Ramon: Farm to Fork Greener Restaurants