This session will include lessons learned from campus operators on putting ‘Green’ practices to work in dining facilities, Green Dining certification efforts, and challenges faced. This roundtable format will focus on ways dining managers have used resources available to them, and how specific data is collected and measured. Energy savings through equipment modifications such as demand ventilation and pulping machines will be addressed. Attendees will come away with a practical ‘Green Energy’ Checklist and a list of potential funding opportunities.
August 1, 2008. 4:15pm– 5:30pm. Science, Bldg. 52, Rm. B05