Thursday November 17 2016 - Green Your Bottom Line in Food & Beverage Processing
Join us for an interactive workshop on opportunities for Massachusetts food and beverage processors to reduce operating costs, improve operations and prevent pollution through energy efficiency and renewable energy, waste reduction, and safer cleaning and sanitizing materials.
The workshop will highlight brief case studies of food and beverage processing companies that have made environmental improvements in their facilities; introduce you to free assistance available to help identify and implement improvements in your facility; provide the opportunity to network with your peers and share experiences, challenges and successes; and bring you together with experts who will help develop an action plan to get started with your own actions.
Who should attend?
Managers and others who work in facilities management, operations, engineering, environmental health and safety, energy and/or sustainability programs in food and beverage processing facilities.
There is no charge for this workshop, but we ask that you register by Monday, November 14.
Draft agenda:
8:30 Refreshments and networking
8:45 Welcome and introductions
9:00 Panel discussion - successes and challenges of selected companies
9:45 Self assessment tool
10:15 Break
10:30 Group discussions on energy efficiency
11:15 Technical topic discussions based on participants' interests (please indicate yours on registration form)
12:00 Next steps and evaluations
12:15 Lunch (provided) and additional networking
Directions and parking information athttp://umasscenteratspringfield.org/about/directionsparking
Learn more about this initiative at http://ceere.org/food or@foodbeverageMA
This workshop is supported by a grant (00A00329) from the U.S. Environmental Protection Agency-Region 1 New England for Pollution Prevention in the Food and Beverage Processing Sector.
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