Green Your Bottom Line in Food Processing:
An Energy and Environmental Workshop
Date and Time: Thursday May 5th, 2016, 8:30 AM – 1:00 PM
Location: Massachusetts Division of Fisheries and Wildlife Field Headquarters, 1 Rabbit Hill Road (off North Drive), Westborough, MA
We invite you to participate in this interactive workshop that will focus on opportunities in food and beverage processing to increase energy efficiency, reduce costs, reduce chemical use, use safer cleaning materials, and improve operations. Please join us and your peers to share experiences, challenges and successes. The workshop will highlight brief case studies by your peers in Massachusetts, and provide you with the opportunity to engage directly with experts to help you get started and/or continue with your own programs.
Please note there is no charge for this workshop but we do ask that you register by April 28th at http://tinyurl.com/foodprocessingworkshop.
MA Department of Agricultural Resources: Gerald Palano
MA Department of Energy Resources: Alex Pollard
MA Department of Environmental Protection: Michael DiBara, James Doucette, Ann Lowery
MA Department of Public Health: Michael Moore and Diane Bernazzani
MA Office of Technical Assistance: Marina Gayl
Toxics Use Reduction Institute: Liz Harriman
UMass Amherst, Center for Energy Efficiency & Renewable Energy: Lauren Mattison
UMass Clean Energy Extension: Dwayne Breger
UMass Lowell, Lowell Center for Sustainable Production: Madeline Snow
U.S. Environmental Protection Agency, Region 1 New England: Linda Darveau, Cynthia Greene
8:30 AM Refreshments and networking
9:00 – 9:30 Welcome and introductions
9:30 – 10:00 Discussion: What energy or environmental improvements have you made or are considering?
10:00 – 10:15 Break
10:15 -11:00 Panel Discussion with food and beverage processors about challenges and successes
11:00 – 11:45
Resources and Tools
Energy Efficiency Incentives/Rebates/Audits
Waste (Organic, Universal, Recyclables, Solid)
On-site renewables, combined heat and power, energy storage & resiliency
Cleaning and sanitizing
Ovens and process heat
Behavior change/ Employee engagement
11:45 – 12:00 PM Report out
12:00 – 12:15 Next Steps and Evaluation
12:15 – 1:00 PM Lunch (provided) and Adjourn; Optional tour of LEED-certified building.
This workshop is made possible by a grant from the Innovations in American Government Award, a program of the Ash Center for Democratic Governance and Innovation at Harvard University’s John F. Kennedy School of Government.
For more information, Contact Madeline Snow, UMass Lowell, email@example.com
No charge but registration is required by April 28th at http://tinyurl.com/foodprocessingworkshop.
contact firstname.lastname@example.org for more information