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HD Expo, NRA Show Rolling Out a Green Carpet for Attendees

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LAS VEGAS, CHICAGO—The HD 2007 Expo & Conference, to be held in Las Vegas at the Sands Convention Center from May 9-12, and the National Restaurant Association Show, to be held in Chicago at McCormick Place from May 19-22, will both feature myriad green events for attendees—everything from a green luncheon at the HD 2007 Expo & Conference to a Green Restaurant Products Pavilion at the NRA Show.

In Las Vegas, HD Expo & Conference green activities will kick off on Wednesday, May 9, with the second annual Green Luncheon. Three case studies will be presented, each of which involves the pursuit of Leadership in Energy and Environmental Design (LEED) certification. The case studies include the Hyatt Regency Chicago Lower Wacker Exhibit Hall and Riverfront Development, MGM Mirage CityCenter project in Las Vegas, and Eagle Lodge Sky Resort in Mammoth, Calif. Speakers will include representatives of Gensler and Hyatt Hotels Corp.

On day two of the HD Expo & Conference, Thursday, May 10, green educational sessions will include: Sustainable Design I Beyond Green: “The Talk”; and Sustainable Design II Beyond Green: “Walking the Talk.” In the first session, Kip Richardson with Ankrom Moisan Architects will try to answer a number of key questions. One includes, “Can hospitality design be both fashion-driven and sustainable?” In the second session, Richardson will be joined by three other industry experts to discuss the challenges and rewards of implementing sustainable design practices.

On Saturday, May 12, the last day of the Las Vegas event, Fred Stitt, director, San Francisco Institute of Architecture, will lead an “Everything Eco” session sponsored by NEWH Inc. Attendees will learn about the latest trends in green building, sustainable planning and ecological design, plus the costs and technology behind them.

As of April 18, 1,174 exhibitors had reserved exhibit space at the HD Expo & Conference. This year’s online list of exhibitors enables site visitors to segregate those companies designated as green.

Local, Organic, Energy Issues Addressed

This year’s National Restaurant Assn. Show will feature a Green Restaurant Products Pavilion organized by the Green Restaurant Assn., as well as an Organic & Natural Pavilion. Visitors to the Green Restaurant Products Pavilion will have an opportunity to learn about products and technologies that save water and energy. At the Organic & Natural Pavilion, attendees will have an opportunity to learn how to supplement existing menus or create new menu items with certified organic and natural products.

Green events at the show will include:

Sustainability—Why It’s Important to Growing Your Coffee Profits. Sunday, May 20. Learn the true benefits of supporting sustainability in the global coffee community by adapting practices of good corporate citizenship. A panel of representatives from the seed to cup coffee supply chain will be present to share their insights. Margaret Heery, Bunn Corp, will moderate a panel that will include: Karen Parker, Aramark; Steven Wolfe, National Coffee Assn.; Michael Dupee, Green Mountain Coffee Roasters; and Dennis Macray, Starbucks.

Advantages of Going Green: Marketing to the Socially Responsible Consumer. Sunday, May 20. Michael Oshman, founder and executive director of the Green Restaurant Assn., will share examples of how your bottom line can benefit by choosing to operate a green restaurant, what changes and implementations must be made, and how to market to the increasingly growing and loyal consumer segment making values-based decisions.

Local, Sustainable, and Organic: America’s Culinary Leaders are Changing the Way We Eat. Sunday, May 20. The nation’s top culinary talents will discuss the effects of the sustainable foods movement on mainstream dining, and how your operation can respond and be proactive and profitable. Aaron Noveshen, founder of The Culinary Edge and president, Pacific Catch Restaurants, will lead a panel of acclaimed chefs and experts to explore how this shift in our diets and attitudes is being addressed in America’s top restaurants, as well as what it means for multi-unit operators. The panel will include: Rick Tramonto, executive chef, TRU and Cenitare Restaurants; Paul Kahan, executive chef/partner, Blackbird & Avec Restaurants; chef John Folse, Chef John Folse & Co.; and chef Rich Vellante, executive vice president, Legal Sea Foods Restaurants.

Energy Conservation and Sustainable Design. Sunday, May 20. This session will address the benefits of designing kitchens for energy efficiency to achieve substantial savings in operating costs. The session will be led by Kathleen Seelye, president-foodservice design, Ricca Newmark Design.

Approximately 2,000 exhibitors are expected at this year’s National Restaurant Assn. event. For a complete schedule of National Restaurant Show activities and to view a list of exhibitors, click here.

Glenn Hasek can be reached at editor@greenlodgingnews.com.

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