Green Your Bottom Line in Food & Beverage Businesses

Green Your Bottom Line: Recognizing and Learning from Sustainability Leaders in Food Processing and Beverage Manufacturing

Join us for an interactive workshop on opportunities for food and beverage businesses to reduce costs, improve operations, reduce liability and enhance one’s brand. We will recognize and hear from “Sustainability Leaders” - including CommonWealth Kitchen, Fat Moon Mushrooms, Gorton's of Gloucester, Kettle Cuisine, and The Plenus Group - that have adopted “pollution prevention” practices in energy, water, waste, and cleaning/sanitizing. 

The workshop will highlight successful sustainability efforts of several food processors, beverage manufacturers and related organizations; provide an opportunity to network with your peers; and introduce you to free resources that can help identify and implement improvements in your facility.

Who should attend? Management, facilities, operations, engineering, environmental health and safety, energy or sustainability staff in food and beverage businesses.

There is no charge for this workshop, but space is limited and advance registration by July 29 is preferred.

Parking is available in the visitor lot on Salem Street opposite University Crossing.

Draft agenda: 
8:15 Registration, light refreshments, networking
8:30 Welcome and introductions
9:00 Recognition and insights from sustainability leaders
10:30 Break
11:00 Resources and opportunities
11:30 Next steps and evaluations
12:00 Adjourn
Followed by optional tour of UMass Lowell’s greenhouse and urban agriculture innovation center (behind Fox Hall, approximately 10 minute walk from workshop location)

Learn more about this initiative at http://ceere.org/food 

This workshop is made possible by a pollution prevention grant to the Lowell Center for Sustainable Production at UMass Lowell by EPA Region 1 New England

Register here. 

You can also attend via webinar.

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