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Wednesday May 03 2017 - Green Your Bottom Line in Food & Beverage Businesses

Wed, May 3, 2017
8:30 AM – 12:30 PM EDT

Gorton's Seafood Headquarters
128 Rogers Street
Gloucester, MA 01930

Join us for an interactive workshop on opportunities for food and beverage businesses to reduce operating costs, improve operations and prevent pollution through sustainability efforts including energy efficiency and renewable energy, waste management, and safer cleaning and sanitizing materials.

The workshop will introduce you to the successful sustainability initiatives at Gorton's Seafood; provide the opportunity to network with your peers and share experiences, challenges and successes; introduce you to free assistance available to help identify and implement improvements you can make in your facility; and bring you together with experts who will help develop an action plan to get started with your own actions.

Who should attend? Those who work in management, facilities, operations, engineering, environmental health and safety, energy or sustainability in food and beverage businesses, including food/beverage processors, restaurants and grocery stores.

There is no charge for this workshop, but registration is required by noon on May 2.

Special thanks to Gorton's Seafood and their Green Team for hosting this workshop and offering tours of their facility. Space on tours is limited, but we will try to include all who are interested.

Draft agenda:
8:30 Refreshments and networking
8:45 Introductions
9:00 Welcome and presentation on Gorton's sustainability initiatives - David Gazda (Seafood Center Operations & Corporate Environmental, Health and Safety Manager), Katie von Zweck (Co-Pack Production Planner)
9:30 Self-assessment tool
10:00 Break
10:15 Small group discussions - participants choose from topics including Energy, Waste, Incident Preparedness & Response, Cleaning & Sanitizing, FSMA - and optional tours of Gorton's facility
11:45 Matching needs and resources
12:15 Next steps and evaluations

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

This workshop is made possible by a grant to the Lowell Center for Sustainable Production at UMass Lowell by EPA Region 1 New England (Pollution Prevention grant #00A00329).