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Green Foodservice Alliance February Meeting

GFA February Meeting

Tuesday, February 23rd, 2010
Registration: 9:30 a.m.
Meeting: 10:00-11:00a.m.

Emory Conference Center
1615 Clifton Road
Atlanta, GA 30329
Silverbell Pavilion

Welcome - Chris Coan
Address from Meeting Host - Michael Klein, Kathryn Johnson
ZWZ & Elemental Impact Update - Holly Elmore
Enviro Expo Case Study - Roy Edwards
Energy & Technology Update - Chris Coan
Beyond Green Cleaning & Pest Control Update - Chuck Negas
Georgia Organics Local Producer Spotlight - Brennan Washington, Phoenix Gardens, LLC
Message from the GRA CEO - Ron Wolf
Announcements - Kelly Hornbuckle
Door Prize Drawing & Meeting Adjourns
Tour of Emory Conference Center Hotel

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Green Foodservice Alliance February Meeting

  1. 1. Welcome to the Green Foodservice AllianceFebruary Meeting<br />Coffee Provided By:<br />Sponsored By:<br />Hosted By:<br />
  2. 2. Welcome & Introductions<br />Chris Coan, General Manager of Business & Government Markets, Gas South<br />GFA Executive Committee Member<br />GFA Energy & Technology Committee C0-Chair<br />
  3. 3. Welcome to Emory Conference Center Hotel<br />Michael Klein, Executive Chef, CEC, CCA<br />Kathryn Johnson, General Manager<br />Following the Meeting: Hotel Tour<br />Jack Brunson, Director of Rooms Operations<br />
  4. 4. Welcomes<br />Green Foodservice Alliance<br />
  5. 5. 325 guestrooms<br />32,000 square feet of meeting space including two amphitheaters<br />Outdoor Reception Areas<br />Three Restaurants<br />Houston Mill House<br />Wisteria Lanes Bowling Alley and Pub<br />
  6. 6.
  7. 7. Emory Conference Center Hotel<br />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<br />
  8. 8. Emory University Initiatives<br />Emory University has more certified “green” building space by square footage compared to other universities in the Nation. <br />Emory is tracking energy consumption by building with the goal to reduce by 25% by 2015. <br />The University sets the ambitious goal of 75% local/sustainable food in all food establishments by 2015.<br />All new construction has to be LEED certified.<br />Emory runs one of the largest shuttle fleets in the Metro. (Schedules on cell phones)<br />Students and faculty encouraged to bring in used tennis shoes.<br />No “net loss” of forest canopy.<br />
  9. 9.                 GMIC Atlanta<br />Partners<br />Collaborate with as many other environmental organizations for ideas and information sharing<br />
  10. 10. Simple things We DO<br />We have a recycling center for meetings in our conference center.<br />All meeting rooms and staff offices have receptacles for recyclable items.<br />All meeting rooms have refillable water coolers.<br />Green Factoids are located in our public areas.<br />Our Green Mission Statement is posted in each of our 22 meeting rooms.<br />Guest Room Recycling Bags<br />
  11. 11. SINGLE Steam Recycling<br />We recycle over 90 tons of waste annually. <br />All Paper Types<br />Cardboard<br />All plastics<br />Scrap Metal<br />Tin<br />Glass<br />
  12. 12. Batteries<br />Light Bulbs<br />Electronics<br />Pallets<br />Cell Phones<br />
  13. 13.
  14. 14. 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.<br />Cliff Shuttle Feet is 100% alternatively fueled by bio-diesel made from recycled cooking oil.<br />
  15. 15. Food <br />We recycle food products with a state of the art digester that provides recycled gray water. <br />
  16. 16. Food and Beverage<br />ORGANIC menus available<br />Our coffee is Rainforest Alliance Certified<br /><ul><li> Less than 3% of all coffees are certified as sustainable
  17. 17. Good to environment
  18. 18. Good to Growers
  19. 19. Good for workers
  20. 20. Traceable Supply Chain</li></li></ul><li>Other Green Efforts<br />Our paint is low VOC. (volatile organic compounds)<br />Only energy efficient appliances are purchased. <br />We encourage our guests to use MARTA and Emory Cliff Busses on campus.<br />We are designating the first 10 parking spaces in our garage for LEV parking.<br />We promote carpooling initiatives through the Georgia Clean Air Campaign, van pool options, and Cliff busses.<br />We also participate in Bike EMORY, loaning our guests bikes to explore our area.<br />Food donations.<br />Furniture and Uniform Donation<br />Used linens and amenities to local organizations<br />
  21. 21. All guestroom keys are made from recycled pvc<br />Home of the famous Kermatini!<br />To-go boxes are made of sugar cane husk<br />
  22. 22. Emory Conference Center Hotel<br />Waiting for notification of LEED CERTIFICATION by the US Building Council. (End of 1st quarter, 2010)<br />Next-Original Conference Center is working toward LEED EB. <br />
  23. 23. QUESTIONS?<br />
  24. 24. ZWZ & Elemental Impact Update<br />Holly Elmore<br />GFA Founder<br />Elemental Impact CEO<br />ZWZ Project Director<br />
  25. 25. Elemental Impact<br />Zero Waste Zones<br />Diversion of assets from landfills<br />Energy conservation (gas, electric, water)<br />Toxic free environments (cleaning, pest control, maintenance)<br />Soil Rejuvenation<br />Composting<br />Micro Urban Farm Laboratory<br />Medium Size Farming System<br />
  26. 26.
  27. 27. ZWZ Evolution<br />Stage I ~ Diversion of Assets from Landfills<br />Participants who serve alcoholic beverages must separate glass for recycling<br />Final phase: waste audit to determine nature of remaining items going to landfills<br />Stage II ~ Energy Conservation<br />Stage III ~ Toxic Free Environments<br />
  28. 28. ENVIRO EXPO Case Study<br />Roy Edwards<br />Sustainable Systems Engineer, Sustainability Division of the Georgia Department of Natural Resources<br />
  29. 29. Enviro Expo USA Zero Waste Zone<br />
  30. 30. 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.<br />DNR Sustainability Division<br />
  31. 31. Partnership for a Sustainable GA<br />200 organizations working to reduce their environmental footprint<br />Open to all willing to commit to taking holistic approach, report results annually<br />Benefits include free hands-on coaching/assessments, training, recognition, networking, mentoring, expedited permitting, priority issue resolution from EPD<br />
  32. 32. Background<br />EEU requested assistance to make event a ZWZ<br />
  33. 33. NEEDS<br />Partners<br />Site<br />Services<br />
  34. 34. OUTCOME<br />177 exhibits<br />>5,000 attendees<br />89% diverted<br />2308 lbs total<br />57% compostable<br />32% recyclable<br />
  35. 35. Recovery Stations<br />
  36. 36. Sorting Area<br />
  37. 37. Sorting Station<br />
  38. 38. SUMMARY<br />Planning<br />Setting Requirements<br />Manual sorting<br />Partnerships<br />
  39. 39. Questions?<br />Let us help you!<br /> <br />Roy Edwards<br />404-657-7449<br /><br />
  40. 40. Energy & Technology Committee Update<br />Chris Coan, Co-Chair , Energy & Technology Committee<br />
  41. 41. Energy & Technology Update<br />GFA Seminar: Carbon WHAT?<br />Wednesday, June 17, 2009<br />Atlanta Community Foodbank<br />In Partnership With: EPA & DNR Sustainability Division<br />Carbon's impact on the environment. <br />How carbon is generated. <br />How to calculate your carbon footprint. <br />Carbon credits and how to purchase.<br />
  42. 42. Beyond Green Cleaning & Pest Control Committee Update<br />Chuck Negas, Director of Commercial Development, Northwest Exterminating<br />
  43. 43. Georgia Organics Presents: Local Producer Spotlight<br /><ul><li>Brennan Washington, Phoenix Gardens, LLC.</li></li></ul><li>Urban & Suburban Agriculture in Georgia<br />A Growers Perspective<br />
  44. 44. About Phoenix Gardens<br />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. <br />
  45. 45. Urban & Suburban Farming<br />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<br />
  46. 46. Urban & Suburban Farming<br />Farming in non-traditional settings requires a degree of creativity and thinking outside the box.<br />
  47. 47. Urban & Suburban Farming<br />
  48. 48. Niche Production<br />Heirloom Tomatoes<br />Heirloom Peppers<br />
  49. 49. Major Problems<br />Major Issues with Local Production<br />Not enough producers to meet demand<br />Onerous regulations- “Chicken Laws”<br />Traditional Farm Mentality<br />
  50. 50. Farmers Markets<br />. There has been an explosion in the growth of farmers markets in the country.<br />
  51. 51. Our Markets<br />
  52. 52. 2010 Farmers Markets<br /><ul><li>Lawrenceville Farmers Market
  53. 53. Suwanee Farmers Market
  54. 54. Sandy Spring Farmers Market
  55. 55. Whistlestop Farmers Market-Norcross
  56. 56. Auburn Farmers Market
  57. 57. Snellville Farmers Market
  58. 58. And many, many more</li></li></ul><li>Restaurants & Local Producers<br />Many local producers would like to partner with restaurants to provide you with local food but there are some structural issues. <br />Knowledge Issue-Don’t understand each other’s business<br />Pricing Issue-Commodity Pricing vs. Direct Sales<br />Regulatory Issues-GAP & HAACP<br />Supply, Supply, Supply<br />
  59. 59. Restaurants & Producers<br />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.<br />
  60. 60. Support Local Agriculture<br />Thank You for Your Time<br />Phoenix Gardens, LLC<br />Brennan & Gwendolyn Washington<br />770-783-1359<br /><br /><br />
  61. 61. Message from the GRA CEO<br />Ron Wolf<br />Chief Executive Officer, Georgia Restaurant Association<br />
  62. 62. Announcements <br />Kelly Hornbuckle<br />Marketing & Communications, Georgia Restaurant Association<br />
  63. 63. Greenprints Conference & Tradeshow<br />Greenprints 2010 offers expertise and education on more than 30 green building topics, including:<br /><ul><li>Georgia’s new energy programs and how they affect you
  64. 64. Education on enhanced building design
  65. 65. Construction and operations for both residential and commercial facilities
  66. 66. Greening a campus: addressing new and old facilities
  67. 67. Resource efficiency
  68. 68. Transportation and operations
  69. 69. Energy improvement opportunities for historic buildings and more!</li></ul>In addition, Greenprints 2010 provides:<br />Continuing education credits : AIA, GBCI (LEED CMP’s), BPI, CPHB<br />Outstanding networking opportunities<br />Great food!<br />WHEN:<br />Monday and Tuesday, March 1st and 2nd, 2010.<br />Panel Keynote and Luncheon: Monday, March 1st, 12:30 to 1:15 p.m.<br />WHERE:<br />Sheraton Atlanta Hotel<br />165 Courtland Street NE<br />Atlanta GA 30303<br />Tel: 404-659-6500<br />WEBSITE:<br /><br />
  70. 70. GRA IPD Workshop:<br />Multicultural Management- Understanding Latino Culture Workshop<br />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.<br />When: February 23, 2010 from 2pm-4pmWhere: Atlanta Community Food Bank732 Joseph E. Lowery Blvd., NWAtlanta, GA 30318<br />Speaker: Patty Smitherman, Communicata language Services, LLC<br />Register: $35.00 GRA Members, $75 Non-GRA Members<br />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<br />Due to limited class size, we accept restaurateurs only. <br />
  71. 71. Green Chamber Winter Mixer<br />Green Chamber Winter Mixer: Business and Beyond<br />An evening of sustainable business and social connections<br />February 23, 6:00pm - 8:00pm<br />Zaya<br />240 N Highland Avenue Northeast<br />Atlanta, GA 30307<br />Light food, good conversation and a cash bar.<br />This is a free event, but courtesy registration is requested.<br /><br />
  72. 72. Great American Baking Contest<br />Thursday, March 11, 7:30 pm - Cook’s Warehouse Midtown at Ansley Mall<br />Dessert & Wine Tasting - $25<br />Professional, Amateur & Children’s Baking Contest<br />Judges: John Kessler, Mary Moore, Jonathan St. Hilaire, AlonBalshan, Kathryn King<br />VIP Host: Jen Hobby, Q100 the Bert Show<br />Benefits Share Our Strength: No Kid Hungry<br /><br />
  73. 73. Earth Hour 2010<br />Saturday, March 27, 2010 at 8:30 p.m. ‘Dine Out for Earth Hour’ Spread Awareness of Global Energy Consumption & Sustainable Practices<br />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.<br />Two Steps:<br />1) Take the pledge at:<br />2) Provide your restaurant name and a manager’s name/email to be added to the ‘Pledged Atlanta Restaurants’ list on<br /><br />
  74. 74. Tour of Emory Conference Center Hotel<br />Jack Brunson<br />Director of Rooms Operations, Emory Conference Center Hotel<br />
  75. 75. Door Prizes & Adjourn<br />Thanks for Attending!<br />Thank Our Sponsors! <br />
  76. 76. Thanks for Attending the Green Foodservice AllianceFebruary Meeting<br />Coffee Provided By:<br />Sponsored By:<br />Hosted By:<br />