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GFA February MeetingWhen:Tuesday, February 23rd, 2010Registration: 9:30 a.m.Meeting: 10:00-11:00a.m.Where:Emory Conference Center1615 Clifton RoadAtlanta, GA 30329Silverbell PavilionAgenda:Welcome - Chris CoanAddress from Meeting Host - Michael Klein, Kathryn Johnson ZWZ & Elemental Impact Update - Holly ElmoreEnviro Expo Case Study - Roy Edwards Energy & Technology Update - Chris CoanBeyond Green Cleaning & Pest Control Update - Chuck Negas Georgia Organics Local Producer Spotlight - Brennan Washington, Phoenix Gardens, LLC Message from the GRA CEO - Ron WolfAnnouncements - Kelly Hornbuckle Door Prize Drawing & Meeting AdjournsTour of Emory Conference Center Hotel
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Welcome to the Green Foodservice
AllianceFebruary Meeting
Sponsored By:
Coffee Provided By:Hosted By:
Welcome & IntroductionsChris Coan, General Manager of
Business & Government Markets, Gas South
GFA Executive Committee MemberGFA Energy & Technology
Committee C0-Chair
Welcome to Emory Conference Center Hotel
Michael Klein, Executive Chef, CEC, CCAKathryn Johnson, General Manager
Following the Meeting: Hotel TourJack Brunson, Director of Rooms Operations
Welcomes
Green Foodservice Alliance
325 guestrooms32,000 square feet of meeting space including two amphitheatersOutdoor Reception AreasThree RestaurantsHouston Mill HouseWisteria Lanes Bowling Alley and Pub
Emory Conference Center Hotel
• The Emory Conference Center Hotel was the first hotel in the State of Georgia to carry certification from Green Seal Inc. which meets Environmental Standard for U.S. Lodging Properties for waste minimization, water and energy efficiency, hazardous substances handling, and environmentally responsible purchasing. Now one of two hotels in Georgia to have the Green Seal Certification
Emory University Initiatives
• Emory University has more certified “green” building space by square footage compared to other universities in the Nation.
• Emory is tracking energy consumption by building with the goal to reduce by 25% by 2015.
• The University sets the ambitious goal of 75% local/sustainable food in all food establishments by 2015.
• All new construction has to be LEED certified.• Emory runs one of the largest shuttle fleets in
the Metro. (Schedules on cell phones)• Students and faculty encouraged to bring in
used tennis shoes.• No “net loss” of forest canopy.
Partners
• Collaborate with as many other environmental organizations for ideas and information sharing
GMIC Atlanta
Simple things We DO• We have a recycling
center for meetings in our conference center.
• All meeting rooms and staff offices have receptacles for recyclable items.
• All meeting rooms have refillable water coolers.
• Green Factoids are located in our public areas.
• Our Green Mission Statement is posted in each of our 22 meeting rooms.
• Guest Room Recycling Bags
SINGLE Steam Recycling
We recycle over 90 tons of waste annually.
• All Paper Types• Cardboard• All plastics• Scrap Metal• Tin• Glass
• Batteries• Light Bulbs• Electronics• Pallets• Cell Phones
• Waste oils from our kitchen are taken to a recycling center and converted into a bio-diesel fuel which is used to fuel Cliff busses that provide complimentary transportation at Emory University.
• Cliff Shuttle Feet is 100% alternatively fueled by bio-diesel made from recycled cooking oil.
Food • We recycle food products with a
state of the art digester that provides recycled gray water.
Food and Beverage• ORGANIC menus available• Our coffee is Rainforest
Alliance Certified Less than 3% of all coffees
are certified as sustainable Good to environment Good to Growers Good for workers Traceable Supply Chain
Other Green Efforts
• Our paint is low VOC. (volatile organic compounds)
• Only energy efficient appliances are purchased. • We encourage our guests to use MARTA and
Emory Cliff Busses on campus.• We are designating the first 10 parking spaces in
our garage for LEV parking.• We promote carpooling initiatives through the
Georgia Clean Air Campaign, van pool options, and Cliff busses.
• We also participate in Bike EMORY, loaning our guests bikes to explore our area.
• Food donations.• Furniture and Uniform Donation• Used linens and amenities to local
organizations
• All guestroom keys are made from recycled pvc
• Home of the famous Kermatini!
• To-go boxes are made of sugar cane husk
Emory Conference Center Hotel
• Waiting for notification of LEED CERTIFICATION by the US Building Council. (End of 1st quarter, 2010)
• Next-Original Conference Center is working toward LEED EB.
QUESTIONS?
ZWZ & Elemental Impact UpdateHolly Elmore
GFA FounderElemental Impact CEOZWZ Project Director
Elemental ImpactZero Waste
ZonesDiversion of assets
from landfillsEnergy conservation
(gas, electric, water)Toxic free
environments (cleaning, pest control, maintenance)
Soil Rejuvenation
Composting Micro Urban Farm
LaboratoryMedium Size
Farming System
ZWZ EvolutionStage I ~ Diversion of Assets from LandfillsParticipants who serve alcoholic beverages
must separate glass for recyclingFinal phase: waste audit to determine nature
of remaining items going to landfillsStage II ~ Energy ConservationStage III ~ Toxic Free Environments
ENVIRO EXPO Case StudyRoy Edwards
Sustainable Systems Engineer, Sustainability Division of the Georgia Department of Natural Resources
February 23, 2010 Roy Edwards
Enviro Expo USA Zero Waste Zone
Department of Natural ResourcesSustainability Division
With our partners, we lead the pursuit of sustainable practices that fully integrate the economy with the environment for the well-being of present and future generations.
DNR Sustainability Division
Department of Natural ResourcesSustainability Division
Background• EEU requested assistance to make
event a ZWZ
Department of Natural ResourcesSustainability Division
NEEDS• Partners• Site• Services
Department of Natural ResourcesSustainability Division
OUTCOME
• 177 exhibits• >5,000 attendees• 89% diverted• 2308 lbs total• 57% compostable• 32% recyclable
Department of Natural ResourcesSustainability Division
Recovery Stations
Department of Natural ResourcesSustainability Division
Sorting Area
Department of Natural ResourcesSustainability Division
Sorting Station
Department of Natural ResourcesSustainability Division
SUMMARY
• Planning• Setting Requirements• Manual sorting• Partnerships
Department of Natural ResourcesSustainability Division
Let us help you!www.GaSustainability.org
Roy Edwards
404-657-7449
Questions?
Energy & Technology Committee UpdateChris Coan, Co-Chair , Energy & Technology
Committee
Energy & Technology UpdateGFA Seminar: Carbon WHAT?
Wednesday, June 17, 2009Atlanta Community FoodbankIn Partnership With: EPA & DNR Sustainability
DivisionCarbon's impact on the environment. How carbon is generated. How to calculate your carbon footprint. Carbon credits and how to purchase.
Beyond Green Cleaning & Pest Control Committee Update
Chuck Negas, Director of Commercial Development, Northwest Exterminating
Georgia Organics Presents: Local Producer Spotlight
Brennan Washington, Phoenix Gardens, LLC.
Urban & Suburban Agriculture in Georgia
A Growers Perspective
About Phoenix Gardens
Phoenix Gardens is naturally sustainable producer of vegetables, herbs and fruits. We specializes in growing heirloom varieties and we are known for the extensive selection of heirloom tomatoes In addition to our tomatoes we grow other, hard to find variety vegetables such as Italian and French squashes, European and Asian melons and fingerling potatoes.
Urban & Suburban Farming
Phoenix Gardens is part of a small but growing group of producers that is seeking to meet consumer demand for locally grown food by farming in urban and suburban settings
Urban & Suburban Farming
Farming in non-traditional settings requires a degree of creativity and thinking outside the box.
Urban & Suburban Farming
Niche Production
Heirloom Tomatoes Heirloom Peppers
Major Problems
Major Issues with Local Production– Not enough producers to meet demand– Onerous regulations- “Chicken Laws”– Traditional Farm Mentality
Farmers Markets
. There has been an explosion in the growth of farmers markets in the country.
Our Markets
2010 Farmers Markets
•Lawrenceville Farmers Market•Suwanee Farmers Market•Sandy Spring Farmers Market•Whistlestop Farmers Market-Norcross•Auburn Farmers Market•Snellville Farmers Market•And many, many more
Restaurants & Local Producers
• Many local producers would like to partner with restaurants to provide you with local food but there are some structural issues. – Knowledge Issue-Don’t understand each
other’s business– Pricing Issue-Commodity Pricing vs. Direct
Sales– Regulatory Issues-GAP & HAACP– Supply, Supply, Supply
Restaurants & Producers
True local partnerships between the foodservice industry and local producer will occur with trial and error between producers and restaurants. There is a lot to be learned on both sides.
Support Local Agriculture
Thank You for Your Time
Phoenix Gardens, LLCBrennan & Gwendolyn Washington
770-783-1359www.phoenixgardens.net
Message from the GRA CEORon Wolf
Chief Executive Officer, Georgia Restaurant Association
Announcements Kelly Hornbuckle
Marketing & Communications, Georgia Restaurant Association
Greenprints Conference & TradeshowGreenprints 2010 offers expertise and
education on more than 30 green building topics, including:
• Georgia’s new energy programs and how they affect you
• Education on enhanced building design• Construction and operations for both
residential and commercial facilities• Greening a campus: addressing new and old
facilities• Resource efficiency• Transportation and operations• Energy improvement opportunities for
historic buildings and more! In addition, Greenprints 2010 provides:
Continuing education credits : AIA, GBCI (LEED CMP’s), BPI, CPHB
Outstanding networking opportunities Great food!
WHEN:Monday and Tuesday, March 1st and 2nd, 2010.Panel Keynote and Luncheon: Monday, March 1st, 12:30 to 1:15 p.m.WHERE:Sheraton Atlanta Hotel165 Courtland Street NEAtlanta GA 30303Tel: 404-659-6500WEBSITE:www.greenprints.org
GRA IPD Workshop: Multicultural Management- Understanding Latino Culture Workshop This workshop will explain how Spanish-speaking employees think, act, feel
(based on cultural differences) -and why, so that workshop participants can be better managers of these valuable workers.
When: February 23, 2010 from 2pm-4pmWhere: Atlanta Community Food Bank732 Joseph E. Lowery Blvd., NWAtlanta, GA 30318
Speaker: Patty Smitherman, Communicata language Services, LLC Register: $35.00 GRA Members, $75 Non-GRA Members Why Attend:
-To improve the bottom line by avoiding misunderstandings and mistakes-To understand how to promote talented Latino employees-To learn how to deal with emotions on the job-To understand why Latino employees are so good and sometimes so misunderstood
Due to limited class size, we accept restaurateurs only.
Green Chamber Winter MixerGreen Chamber Winter Mixer: Business and Beyond
An evening of sustainable business and social connections
February 23, 6:00pm - 8:00pmZaya240 N Highland Avenue NortheastAtlanta, GA 30307
Light food, good conversation and a cash bar.This is a free event, but courtesy registration is requested.www.greencs.org
Great American Baking ContestThursday, March 11, 7:30 pm - Cook’s
Warehouse Midtown at Ansley MallDessert & Wine Tasting - $25Professional, Amateur & Children’s Baking
ContestJudges: John Kessler, Mary Moore, Jonathan
St. Hilaire, Alon Balshan, Kathryn KingVIP Host: Jen Hobby, Q100 the Bert ShowBenefits Share Our Strength: No Kid HungryStrength.org/BakingContest
Earth Hour 2010Saturday, March 27, 2010 at 8:30 p.m. ‘Dine Out for Earth Hour’
Spread Awareness of Global Energy Consumption & Sustainable Practices
In 2009, more than 300 U.S. cities joined the Earth Hour movement. This year we want to make Atlanta a top participant and grow involvement through restaurants and their guests.
Two Steps:1) Take the pledge at: www.myearthhour.org2) Provide your restaurant name and a
manager’s name/email to be added to the ‘Pledged Atlanta Restaurants’ list on SoutheastGreen.com
http://tinyurl.com/earthhouratl
Tour of Emory Conference Center Hotel
Jack BrunsonDirector of Rooms Operations, Emory
Conference Center Hotel
Door Prizes & AdjournThanks for Attending!Thank Our Sponsors!
Thanks for Attending the Green
Foodservice AllianceFebruary Meeting
Sponsored By:
Coffee Provided By:Hosted By: