Green Foodservice Alliance February Meeting

Welcome to the Green Foodservice AllianceFebruary Meeting
Coffee Provided By:
Sponsored By:
Hosted By:

Welcome & Introductions
Chris Coan, General Manager of Business & Government Markets, Gas South
GFA Executive Committee Member
GFA Energy & Technology Committee C0-Chair

Welcome to Emory Conference Center Hotel
Michael Klein, Executive Chef, CEC, CCA
Kathryn Johnson, General Manager
Following the Meeting: Hotel Tour
Jack Brunson, Director of Rooms Operations

Welcomes
Green Foodservice Alliance

325 guestrooms
32,000 square feet of meeting space including two amphitheaters
Outdoor Reception Areas
Three Restaurants
Houston Mill House
Wisteria Lanes Bowling Alley and Pub

Emory Conference Center Hotel
The Emory Conference Center Hotel was the first hotel in the State of Georgia to carry certification from Green Seal Inc. which meets Environmental Standard for U.S. Lodging Properties for waste minimization, water and energy efficiency, hazardous substances handling, and environmentally responsible purchasing. Now one of two hotels in Georgia to have the Green Seal Certification

Emory University Initiatives
Emory University has more certified “green” building space by square footage compared to other universities in the Nation.
Emory is tracking energy consumption by building with the goal to reduce by 25% by 2015.
The University sets the ambitious goal of 75% local/sustainable food in all food establishments by 2015.
All new construction has to be LEED certified.
Emory runs one of the largest shuttle fleets in the Metro. (Schedules on cell phones)
Students and faculty encouraged to bring in used tennis shoes.
No “net loss” of forest canopy.

GMIC Atlanta
Partners
Collaborate with as many other environmental organizations for ideas and information sharing

Simple things We DO
We have a recycling center for meetings in our conference center.
All meeting rooms and staff offices have receptacles for recyclable items.
All meeting rooms have refillable water coolers.
Green Factoids are located in our public areas.
Our Green Mission Statement is posted in each of our 22 meeting rooms.
Guest Room Recycling Bags

SINGLE Steam Recycling
We recycle over 90 tons of waste annually.
All Paper Types
Cardboard
All plastics
Scrap Metal
Tin
Glass

Batteries
Light Bulbs
Electronics
Pallets
Cell Phones

Waste oils from our kitchen are taken to a recycling center and converted into a bio-diesel fuel which is used to fuel Cliff busses that provide complimentary transportation at Emory University.
Cliff Shuttle Feet is 100% alternatively fueled by bio-diesel made from recycled cooking oil.

Food
We recycle food products with a state of the art digester that provides recycled gray water.

Food and Beverage
ORGANIC menus available
Our coffee is Rainforest Alliance Certified
Less than 3% of all coffees are certified as sustainable
Good to environment
Good to Growers
Good for workers
Traceable Supply Chain

Other Green Efforts
Our paint is low VOC. (volatile organic compounds)
Only energy efficient appliances are purchased.
We encourage our guests to use MARTA and Emory Cliff Busses on campus.
We are designating the first 10 parking spaces in our garage for LEV parking.
We promote carpooling initiatives through the Georgia Clean Air Campaign, van pool options, and Cliff busses.
We also participate in Bike EMORY, loaning our guests bikes to explore our area.
Food donations.
Furniture and Uniform Donation
Used linens and amenities to local organizations

All guestroom keys are made from recycled pvc
Home of the famous Kermatini!
To-go boxes are made of sugar cane husk

Emory Conference Center Hotel
Waiting for notification of LEED CERTIFICATION by the US Building Council. (End of 1st quarter, 2010)
Next-Original Conference Center is working toward LEED EB.

QUESTIONS?

ZWZ & Elemental Impact Update
Holly Elmore
GFA Founder
Elemental Impact CEO
ZWZ Project Director

Elemental Impact
Zero Waste Zones
Diversion of assets from landfills
Energy conservation (gas, electric, water)
Toxic free environments (cleaning, pest control, maintenance)
Soil Rejuvenation
Composting
Micro Urban Farm Laboratory
Medium Size Farming System

ZWZ Evolution
Stage I ~ Diversion of Assets from Landfills
Participants who serve alcoholic beverages must separate glass for recycling
Final phase: waste audit to determine nature of remaining items going to landfills
Stage II ~ Energy Conservation
Stage III ~ Toxic Free Environments

ENVIRO EXPO Case Study
Roy Edwards
Sustainable Systems Engineer, Sustainability Division of the Georgia Department of Natural Resources

Enviro Expo USA Zero Waste Zone

With our partners, we lead the pursuit of sustainable practices that fully integrate the economy with the environment for the well-being of present and future generations.
DNR Sustainability Division

Partnership for a Sustainable GA
200 organizations working to reduce their environmental footprint
Open to all willing to commit to taking holistic approach, report results annually
Benefits include free hands-on coaching/assessments, training, recognition, networking, mentoring, expedited permitting, priority issue resolution from EPD

Background
EEU requested assistance to make event a ZWZ

NEEDS
Partners
Site
Services

OUTCOME
177 exhibits
>5,000 attendees
89% diverted
2308 lbs total
57% compostable
32% recyclable

Recovery Stations

Sorting Area

Sorting Station

SUMMARY
Planning
Setting Requirements
Manual sorting
Partnerships

Questions?
Let us help you!
www.GaSustainability.org
Roy Edwards
404-657-7449
roy.edwards@gadnr.org

Energy & Technology Committee Update
Chris Coan, Co-Chair , Energy & Technology Committee

Energy & Technology Update
GFA Seminar: Carbon WHAT?
Wednesday, June 17, 2009
Atlanta Community Foodbank
In Partnership With: EPA & DNR Sustainability Division
Carbon's impact on the environment.
How carbon is generated.
How to calculate your carbon footprint.
Carbon credits and how to purchase.

Beyond Green Cleaning & Pest Control Committee Update
Chuck Negas, Director of Commercial Development, Northwest Exterminating

Georgia Organics Presents: Local Producer Spotlight
Brennan Washington, Phoenix Gardens, LLC.

Urban & Suburban Agriculture in Georgia
A Growers Perspective

About Phoenix Gardens
Phoenix Gardens is naturally sustainable producer of vegetables, herbs and fruits. We specializes in growing heirloom varieties and we are known for the extensive selection of heirloom tomatoes In addition to our tomatoes we grow other, hard to find variety vegetables such as Italian and French squashes, European and Asian melons and fingerling potatoes.

Urban & Suburban Farming
Phoenix Gardens is part of a small but growing group of producers that is seeking to meet consumer demand for locally grown food by farming in urban and suburban settings

Farming in non-traditional settings requires a degree of creativity and thinking outside the box.

Niche Production
Heirloom Tomatoes
Heirloom Peppers

Major Problems
Major Issues with Local Production
Not enough producers to meet demand
Onerous regulations- “Chicken Laws”
Traditional Farm Mentality

Farmers Markets
. There has been an explosion in the growth of farmers markets in the country.

Our Markets

2010 Farmers Markets
Lawrenceville Farmers Market
Suwanee Farmers Market
Sandy Spring Farmers Market
Whistlestop Farmers Market-Norcross
Auburn Farmers Market
Snellville Farmers Market
And many, many more

Restaurants & Local Producers
Many local producers would like to partner with restaurants to provide you with local food but there are some structural issues.
Knowledge Issue-Don’t understand each other’s business
Pricing Issue-Commodity Pricing vs. Direct Sales
Regulatory Issues-GAP & HAACP
Supply, Supply, Supply

Restaurants & Producers
True local partnerships between the foodservice industry and local producer will occur with trial and error between producers and restaurants. There is a lot to be learned on both sides.

Support Local Agriculture
Thank You for Your Time
Phoenix Gardens, LLC
Brennan & Gwendolyn Washington
770-783-1359
www.phoenixgardens.net
brennan@phoenixgardens.net

Message from the GRA CEO
Ron Wolf
Chief Executive Officer, Georgia Restaurant Association

Announcements
Kelly Hornbuckle
Marketing & Communications, Georgia Restaurant Association

Greenprints Conference & Tradeshow
Greenprints 2010 offers expertise and education on more than 30 green building topics, including:
Georgia’s new energy programs and how they affect you
Education on enhanced building design
Construction and operations for both residential and commercial facilities
Greening a campus: addressing new and old facilities
Resource efficiency
Transportation and operations
Energy improvement opportunities for historic buildings and more!
In addition, Greenprints 2010 provides:
Continuing education credits : AIA, GBCI (LEED CMP’s), BPI, CPHB
Outstanding networking opportunities
Great food!
WHEN:
Monday and Tuesday, March 1st and 2nd, 2010.
Panel Keynote and Luncheon: Monday, March 1st, 12:30 to 1:15 p.m.
WHERE:
Sheraton Atlanta Hotel
165 Courtland Street NE
Atlanta GA 30303
Tel: 404-659-6500
WEBSITE:
www.greenprints.org

GRA IPD Workshop:
Multicultural Management- Understanding Latino Culture Workshop
This workshop will explain how Spanish-speaking employees think, act, feel (based on cultural differences) -and why, so that workshop participants can be better managers of these valuable workers.
When: February 23, 2010 from 2pm-4pmWhere: Atlanta Community Food Bank732 Joseph E. Lowery Blvd., NWAtlanta, GA 30318
Speaker: Patty Smitherman, Communicata language Services, LLC
Register: $35.00 GRA Members, $75 Non-GRA Members
Why Attend:-To improve the bottom line by avoiding misunderstandings and mistakes-To understand how to promote talented Latino employees-To learn how to deal with emotions on the job-To understand why Latino employees are so good and sometimes so misunderstood
Due to limited class size, we accept restaurateurs only.

Green Chamber Winter Mixer
Green Chamber Winter Mixer: Business and Beyond
An evening of sustainable business and social connections
February 23, 6:00pm - 8:00pm
Zaya
240 N Highland Avenue Northeast
Atlanta, GA 30307
Light food, good conversation and a cash bar.
This is a free event, but courtesy registration is requested.
www.greencs.org

Great American Baking Contest
Thursday, March 11, 7:30 pm - Cook’s Warehouse Midtown at Ansley Mall
Dessert & Wine Tasting - $25
Professional, Amateur & Children’s Baking Contest
Judges: John Kessler, Mary Moore, Jonathan St. Hilaire, AlonBalshan, Kathryn King
VIP Host: Jen Hobby, Q100 the Bert Show
Benefits Share Our Strength: No Kid Hungry
Strength.org/BakingContest

Earth Hour 2010
Saturday, March 27, 2010 at 8:30 p.m. ‘Dine Out for Earth Hour’ Spread Awareness of Global Energy Consumption & Sustainable Practices
In 2009, more than 300 U.S. cities joined the Earth Hour movement. This year we want to make Atlanta a top participant and grow involvement through restaurants and their guests.
Two Steps:
1) Take the pledge at: www.myearthhour.org
2) Provide your restaurant name and a manager’s name/email to be added to the ‘Pledged Atlanta Restaurants’ list on SoutheastGreen.com
http://tinyurl.com/earthhouratl

Tour of Emory Conference Center Hotel
Jack Brunson
Director of Rooms Operations, Emory Conference Center Hotel

Door Prizes & Adjourn
Thanks for Attending!
Thank Our Sponsors!

Thanks for Attending the Green Foodservice AllianceFebruary Meeting
Coffee Provided By:
Sponsored By:
Hosted By:

Green Foodservice Alliance February Meeting

by GreenFoodserviceAlliance on May 21, 2010

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