Decarbonizing the School Kitchen

Zero carbon school kitchens are possible with the right design and equipment choices.

In addition, it’s possible to dramatically cut carbon in existing kitchens without doing major renovation. The experts at the Frontier Energy Food Service Technology Center (FSTC) have experience, technical guidance, and financial resources to offer school districts wishing to move towards decarbonization. This session will leverage the 35 years of kitchen equipment and facilities design knowledge of the FSTC to give schools a roadmap for low carbon kitchens that not only cut carbon but also perform better – cooking more food in less space with better results.

This session is perfect for both facility professionals as well as food service directors, facility designers, and purchasing professionals. This is a crucial time for schools to get this information as they have K.I.T funding for their kitchens and not enough information on how to use that funding to execute proper design and equipment purchasing.

Learning Objectives:

Learn how to utilize CA utility rebates to help pay for more effective kitchen equipment

Learn how induction cooktops are changing the commercial kitchen

Learn what other school kitchens are already doing to move towards all-electric or low-carbon

Learn what other systems need to be included in the all-electric kitchen to ensure facility success.

Speakers:

Richard Young, Director, Frontier Energy Food Service Technology Center

---