This document summarizes the February meeting of the Green Foodservice Alliance, which was held at the Emory Conference Center Hotel. The meeting included welcomes and introductions from representatives of the hotel and GFA. Attendees then received updates on various GFA initiatives and committees. Presentations were given on the hotel's green efforts and certification, local urban agriculture, and upcoming sustainability events. The meeting provided information on sustainable practices and networking opportunities for professionals in the foodservice industry.

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

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

3. 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

4. Welcomes Green Foodservice Alliance

5. 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

7. 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

8. 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.

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

10. 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

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

12. Batteries Light Bulbs Electronics Pallets Cell Phones

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. Cliff Shuttle Feet is 100% alternatively fueled by bio-diesel made from recycled cooking oil.

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

17. Good to environment

18. Good to Growers

19. Good for workers

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

22. 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.

23. QUESTIONS?

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

25. 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

27. 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

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

29. Enviro Expo USA Zero Waste Zone

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. DNR Sustainability Division

31. 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

32. Background EEU requested assistance to make event a ZWZ

33. NEEDS Partners Site Services

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

35. Recovery Stations

36. Sorting Area

37. Sorting Station

38. SUMMARY Planning Setting Requirements Manual sorting Partnerships

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

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

41. 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.

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

44. 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.

45. 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

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

47. Urban & Suburban Farming

48. Niche Production Heirloom Tomatoes Heirloom Peppers

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

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

51. Our Markets

53. Suwanee Farmers Market

54. Sandy Spring Farmers Market

55. Whistlestop Farmers Market-Norcross

56. Auburn Farmers Market

57. Snellville Farmers Market

59. 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.

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

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

62. Announcements Kelly Hornbuckle Marketing & Communications, Georgia Restaurant Association

64. Education on enhanced building design

65. Construction and operations for both residential and commercial facilities

66. Greening a campus: addressing new and old facilities

67. Resource efficiency

68. Transportation and operations

69. 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

70. 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.

71. 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

72. 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

73. 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

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

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

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