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

roy.edwards@gadnr.org

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

brennan@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: