Restaurants and Climate Action. Are you Prepared? / Richard Young (FSTC) Speaks at RestaurantSpaces

Sustainability used to be voluntary for restaurant operators but, that approach didn’t produce results fast enough. Now, many local and state governments are enacting laws that will mandate carbon reduction, tax disposables and require reusables, and limit the heat allowed in the kitchen. These new laws will impact the design and operations of restaurants in new ways that have not been seen before. It is crucial that restaurant operators understand that they are now the focus of lawmaking that could reshape commercial kitchens forever.

This presentation by The Food Service Technology Center’s Director of Education, Richard Young, explains the latest laws that have already passed, what is in the legal pipeline, and what the implications will be. In addition, Richard will share some of the strategies that restaurant operators need to embrace in order to remain ahead of the game.

This presentation was recorded in Pasadena at RestaurantSpaces 2020. Produced by influence group, RestaurantSpaces is an annual one-of-a-kind retreat bringing together executives in design, development, and tech, to explore the future of the restaurant.

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