Decarbonizing the Commercial Kitchen with Energy Efficient Equipment

commercial kitchen
MEEA Webinars


Energy efficiency and decarbonization used to be voluntary for foodservice operators, but that approach did not produce results fast enough. Now, many local and state governments, including California, Colorado, Illinois, Washington, Rhode Island, Connecticut and Hawaii are enacting laws that mandate major carbon reductions by 2030 and call for a carbon neutral economy by 2050. These new laws will impact the design and operations of restaurants in new ways that have not been seen before.

This webinar, presented by The Food Service Technology Center’s Director of Education, Richard Young, will explain decarbonization as it relates to food service, explore the challenges, pathways and technologies that will be needed to reduce carbon, and provide direct examples of cost-effective, near-term carbon reduction strategies that benefit commercial kitchens.

Register here