Green Your Bottom Line in Food & Beverage Businesses: An Energy & Environmental Workshop

A team of state/federal agencies and UMass programs is hosting this workshop to help food and beverage manufacturers green their operations.

Learn about opportunities to:

• Increase energy efficiency
• Reduce costs
• Use Safer cleaning materials
• Improve operations

Share experiences in making operations more sustainable. Learn about potential resources to support food and beverage businesses.

Draft Agenda:
8:30     Refreshments and networking
8:45     Introductions, Welcome and Overview of Groton’s sustainability initiatives –David Gazda, Seafood Center Operations & Corporate Environmental, Health, and Safety Manager, and Katie von Zweck, Co-Pack Production Planner
9:30     Self-assessment tool
10:00   Break
10:15   Small group discussions. Topics: Energy, Waste, Incident Preparedness & Response, Cleaning & Sanitizing, FSMA, Tours (NOTE: with the exception of the tours, you may stay in one topic discussion area or you may move to another topic area).
11:45   Action Steps: matching needs and resources
12:15   Report out, Next Steps, Evaluations and Adjourn
12:30   Optional additional tour

This workshop is made possible by a grant to the Lowell Center for Sustainable Production at UMass Lowell by EPA Region 1 New England. Special thanks to Gorton’s Seafood and their Green Team for hosting the workshop.

Register here: https://www.eventbrite.com/e/green-your-bottom-line-in-food-beverage-businesses-registration-32121877400