Green Foodservice Alliance Meeting July 2008

July 2008 Green Foodservice Alliance

Green Foodservice Alliance2nd Quarter Update Meeting

July 9, 2008

Grand Hyatt Atlanta in Buckhead


Welcome

• Holly Elmore


Our Meeting Host

• Walter Nemeth, Director of Catering


Recognition

• Advisory Council

• GRA Certified Restaurants

• LEED Certified Restaurants


GFA Update

• Charles Hoff, GRA General Counsel, Taylor, Busch, Slipakoff & Duma

NEW GFA LOGONEW GFA LOGO

Drum Roll Please…Drum Roll Please…


www.GreenFoodserviceAlliance.org


Local Producer Spotlight

• Crystal Organic Farms, Nicolas Donk


Media Coverage Update

• Sandra Cummins, Southeast Green


GFA Committees & Action Plan Update

• Kevin Greiner, President & CEO, Gas South

• Chris Coan, General Manager, Business & Government Markets, Gas South


GFA Task Forces

Currently there at 6 task forces in the GFA

• Energy & Technology– Chris Coan – Gas South– Chef Patrick Gebrayel – Dunwoody County Club

• Zero Waste– Erin Croom – City of Atlanta, Atlanta Recycles– Susan McCray – Consultant, Greener Atlanta

• Marketing & Communications– Sandra Cummins – SoutheastGreen.com– Kelly Hornbuckle – Marketing Manager – Georgia Restaurant Association

• Political Advocacy– Ron Wolfe – CEO Georgia Restaurant Association– Charles Y. Hoff – Attorney, Taylor, Busch, Slipakoff & Duma, General Counsel GRA

• Education / Professional Development– Debbie Cannon, Ph.D, CHE – Director of Hospitality, Georgia State University– Holly Elmore – Green Foodservice Alliance

• Funding– Susan McCray – Consultant, Greener Atlanta– Ron Wolf – CEO


Committee Updates

• Zero Waste:– Working on exciting projects that will be announced

in October

• Marketing & Communications:– New brochure is currently being printed. Web

page is currently available at www.greenfoodservicealliance.org and website due for release in October.

• Education– Look for our workshops coming this Fall

http://www.greenfoodservicealliance.org/


Committee Updates

• Energy & Technology:– Met with President of SouthFace (Dennis Creech)

and Pizza Fusion owner Jeff Melnick on energy efficient business designs.

– Planning next series of updates / presentation around LEED certification.

• Political Advocacy:– Met with Terry Coleman, Deputy Commissioner of

Agriculture, regarding Georgia Producers and Green Task Force Legislation.

– Identified potential barriers in policy, regulation and communication for increasing Dairy production, Organic Vegetables and Pasture Raised Poultry


Political Advocacy – HB 670

Clean Energy Tax Credit (Corporate)

• Eligible Renewable Technologies: Solar Water Heat, Solar Space Heat, Solar, Thermal Electric, Solar Thermal Process Heat, Photovoltaics, Wind, Biomass, Geothermal heat pumps, Daylight

• Eligible Efficiency Technologies: Lighting, Lighting controls, Comprehensive Measures

• Applicable Sectors: Commercial, Industrial, Multi-Family Residential, Agricultural

• Amount: tax credit is equal to 35% of the cost of the system (including installation)

Tax Credits are granted on a first come, first serve basis. Total Annual budget is $2,500,000 per year.

• Date Enacted: 5/14/2008• Effective Date: 7/1/2008• Expiration Date: 12/31/2012


Energy & Technology Report

Chef Patrick Gebrayel – Dunwoody CC

Presentation on the Energy Efficient renovations made in his kitchen and the

results they have produced.


The Energy Efficient Kitchen

• Chef Patrick Gebrayel, Dunwoody Country Club


The Energy Efficient KitchenUnderstanding the impact of the Kitchen on

the overall building energy usage:

Hood Balance & Efficiency

Impact of Kitchen Equipment on working environment

Service Doors and draft control

Results: Hood speed down 79% (222 to 70) – old design opened 65 pound fire door

Building Chiller work load greatly reduced

Kitchen work environment more comfortable


The Energy Efficient KitchenUnderstanding the impact of the equipment on the overall

energy consumption and the working environment in the kitchen:

Fryers – High Efficiencies models that release minimal exhaust heat into kitchen

Proper placement of the equipment under the hood

Investigate any piece of equipment that has a pilot light

Dishwasher – improved insulation systems retain heat from hot water and reduce noise

Results:Hood – fan running at lower load

Reduction of 14 pilot lights – cost savings $500 per year per pilot

Cooler quieter kitchen


The Energy Efficient KitchenSaving energy around the kitchen:

Lights – replacing incandescent bulbs with CFL bulbs Change from 4 bulb T12 fluorescent replaced 3 bulb T8s

Removed heat lamps – heated counter tops for banquet plating

Floor is made from recycled PVC – reduces harsh chemical cleaners, no floor mats, and reduces breakage

Results: Savings from light is 1920 watts per hour of operation

Freed 75% of one electrical panel once heat lamps removed

AGAIN – Cooler quieter kitchen


Green Foodservice Alliance

The Energy Efficient Kitchen

White Paper to be posted on the GFA Web Page

July 9, 2008

Chef Patrick GebrayelDunwoody Country Club


GRA, NRA & Turner Foundation Update

• Ron Wolf, CEO, Georgia Restaurant Association


www.conserve.restaurant.org


ACF & Chefs Roundtable Update

• Chef Michael Deihl, East Lake Golf Club

• President of ACF Atlanta Chapter

• Chair of Chefs Roundtable


GFA Upcoming Events

• Holly Elmore


Closing

• Final Announcements

• Door Prize Drawing

• Green Business Works Expo, Stephanie Armistead


Thank You For Your Support!

Green Foodservice Alliance Meeting July 2008

Technology

Transcript of Green Foodservice Alliance Meeting July 2008