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SUMMARY:Decarbonizing Commercial Kitchens Webinar
DESCRIPTION:February 22 @ 12:00 pm – 1:00 pm\n\n\n\nDid you know food service is one of the highest energy users per square foot in the commercial sector? Join us to learn about sustainable commercial kitchens\, as well as the PA Department of Environmental Protection’s CHECK Education + Rebate Pilot Program. \nUSGBC Central PA is hosting this webinar on induction cooking and the “Cooking in Healthy Electrified Commercial Kitchens (CHECK) Rebate Program” with speakers Chef Chris Galarza and Heidi Kunsch. \nApproved for 1 GBCI CE; Submitted for 1 AIA LU /HSW \nREGISTER > \nChef Chris Galarza of Forward Dining Solutions LLC will cover the topic of sustainable food service\, looking particularly at how all-electric kitchens\, specifically induction cooking equipment\, can transform commercial food service. High-performance electric kitchens save a considerable amount of energy compared to traditional gas kitchens. Eliminating combustion from the commercial kitchen also dramatically improves thermal comfort\, indoor air quality\, and production. The course will delve into these topics and provide the audience with real-world examples. Heidi Kunsch of the PA Department of Environmental Protection will share information about their new learning and funding opportunity\, CHECK. \nCHECK Rebate Program\nRebates of up to $5\,000 are available for a number of efficiency or electrification improvements in commercial kitchens including: \n\nEnergy Star certified cooking equipment (combustion-free only)\nInduction cooking equipment\nDemand control kitchen ventilation system\nElectrical infrastructure upgrades to accommodate additional load\nFunding is available on first come\, first-serve basis with an environmental justice focus.\n\nPlease see the CHECK rebate guidelines for more information and send questions to RA-EP-CHECKProgram@pa.gov \nLearning Objectives\n\nBecome familiar with the PADEP’s CHECK rebate and education program for nonprofits\, K-12 schools\, and higher education institutions in Pennsylvania\nUnderstand why electrification is an important step towards decarbonization\nUnderstand how and why electric cooking equipment is more efficient than natural gas equipment\nLearn how removing combustion from a kitchen improves indoor environmental quality\nBecome familiar with a range of all-electric food service strategies\, and their implications on energy performance and carbon emissions\n\nTopics\n\nTimeline of events from Berkeley’s gas ban to now\nIntroduction to induction cooking\nGas vs induction comparisons\nHealth considerations\nMyth Busting induction cooking\n\nAbout the Speakers\nEntrepreneur\, author\, public speaker\, and podcaster Chef Chris Galarza is renowned for his work in kitchen electrification and is the Founder of Forward Dining Solutions LLC. As the country’s foremost expert in commercial electric-kitchens chef works with governments\, manufacturers\, brands\, designers\, and chefs to create lasting sustainable kitchens and culinary ecosystems. Chef has worked on notable projects such as Chatham University’s Eden Hall Campus (the world’s first fully self-sustained university campus)\, Microsoft HQ\, and Castilleja All-Girls School. \nChef worked for several prestigious establishments such as Carnegie Melon University\, Monterey Bay of Pittsburgh\, and The Greenbrier of WV where he apprenticed under several Certified Master Chefs and culinary Olympians. Chef leverages his experience as a culinarian\, educator\, and consultant to get projects moving forward and leaves operators educated and prepared to successfully\, efficiently\, and safely run their kitchen for years to come. \nHeidi Kunsch serves as an Environmental Group Manager at PADEP’s Energy Programs Office\, where she manages education and outreach\, as well as financial incentive programs for alternative transportation fuels and green buildings. She also supports the PA GreenGov Council on developing sustainability strategies. Prior to DEP\, she served as Director of the US Green Building Council Central PA chapter. Heidi is a LEED Accredited Professional and earned a BS in Environmental Science from Muhlenberg College\, as well as a Masters in Environmental Pollution Control from Penn State University.
URL:https://aiacentralpa.org/event/decarbonizing-commercial-kitchens-webinar/
LOCATION:Virtual Event
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