Explore innovative approaches to designing eco-friendly and sustainable test kitchens and production facilities in this insightful session. Learn how to incorporate green building practices, energy-efficient equipment, and sustainable materials to reduce your environmental footprint while maintaining high culinary standards. Industry experts will share practical strategies for creating spaces that promote resource efficiency, waste reduction, and environmental stewardship. Whether you’re planning a new facility or upgrading an existing one, this session will provide valuable insights on how to align your kitchen and production spaces with the growing demand for sustainability in the food industry.

CEU's Eligible: 1 CEU

Speakers:

• Darryl Holliday (University of Arkansas System Division of Agriculture)
• Eric Hoffman (Patterhn Ives LLC)