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.
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
10:15 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.