Show	Date	Location	Hobart Show Site
Greenbuild 2008	November 19-21, 2008	Boston, MA
AASHE (Association for the Advancement of Sustainability in Higher Education)	November 9-11, 2008	Raleigh, NC

Education Sessions

HFM Networking Event: Sustainable Healthcare Kitchens: Good for Your Patients, Environment and Bottom Line.
Several sustainable initiatives were prescribed at this event to help your healthcare facility dramatically reduce food waste, energy usage and water consumption. Richard Cartwright , VP/General Manager of ITW Food Equipment Group Retail Systems, highlighted ENERGY STAR® rated products and technologies that save energy, water and money, featuring a recent Leadership in Energy and Environmental Design (LEED) accredited facility. Click here to download his presentation.

Not surprisingly, medical professionals and healthcare foodservice directors are making a big push toward locally grown food. The reason is simple: It’s healthier for people. And it helps us live in a healthier environment. Robin Gaines of Bartels Lutheran Retirement Community shared the retirement community’s highly successful Farm-to-Fork program that is committed to purchasing foods locally to help sustain the local farming operations. Click here to download her presentation.

And LeanPath President and CEO Andrew Shakman provided a detailed discussion of waste reduction. This contained the linkages between food waste, greenhouse gas emissions, sustainability and cost reduction, while also seeing data on which types of food waste are most common in healthcare. Additional healthcare waste challenges and strategies to reduce waste and costs will be illustrated. Click here to download his presentation.

October 17, 2007 Webinar: How to build a sustainable kitchen.
In this Webinar, Richard Young, Director of Education for the Food Service Technology Center (FSTC) will share his experiences on designing an energy-efficient kitchen. He will discuss basic system operation and efficiencies and introduce techniques for reducing energy and water use in the kitchen. Richard will be followed by Rick Cartwright, VP/General Manager of ITW Food Equipment Group Retail Systems. Rick will highlight products and technologies that save energy, water and money, featuring a recent Leadership in Energy and Environmental Design (LEED) accredited facility. >> Click here to view the archived event.

Industry Links

U.S. Green Building Council (USGBC)
A non-profit composed of leaders from every sector of the building industry working to promote buildings that are environmentally responsible, profitable and healthy places to live and work. >> Learn more at www.usgbc.org

Food Service Technology Center
Scientific testing facility for benchmarking the energy performance of equipment used in commercial kitchens. >> Learn more at www.fishnick.com