On this episode of the webcast, chef Chris Koetke welcomes Richard Young, the food services energy expert behind the development of the informative “Energy” module of Worldchefs Sustainability Education for Culinary Professional.
Trained as an electrical engineer, Richard started his career in alternative energy, changing from energy-generation to energy-efficiency when he joined The Food Service Technology Center research team over thirty years ago. With the principle of “Sustainability Beyond the Plate,” he has consulted thousands of hospitality management and staff on how to save money sustainably by purchasing, operating and maintaining kitchen equipment and system efficiently.
Join Chris and Richard to learn how to optimise the energy usage in your kitchen.
- Topic: Food Service Energy Efficiency
- Where: Zoom and Facebook Live
- When: November 3rd
- Time: 2:00 PM CET (Paris Time)
Looking forward to seeing you at the webcast!
About the Guest
Director of The Food Service Technology Center, Frontier Energy, Inc.
Beside his responsibility as the Director of FSTC, Richard Young is a contributor to the US Green Building Council’s Leadership in Energy and Environmental Design (LEED) rating system and the EPA’s Energy Star program; a former member of the National Restaurant Association’s Conserve Advisory Council and a past Fellow of the Hobart Center for Foodservice Sustainability.
Richard focuses most of his efforts on translating Frontier Energy’s 32 years of food service research into practical information. He has lectured at UC Berkeley and UC Davis, taught a food service sustainability class at Diablo Valley College and is a member of the College’s Regional Culinary Arts Advisory Board. . He has created and delivered over 1000 presentations and classes during the last 30 years and authored numerous research reports and articles in magazines, newsletters, and on the web. He is also the creator and author of the online Foodservice Energy Efficiency Expert (Fe3) training and certification program.
Feed the Planet is an initiative to inspire sustainable food consumption among communities and culinary professionals. Founded by Worldchefs, it is run in partnership with Electrolux Food Foundation and AIESEC.