BEGIN:VCALENDAR PRODID:-//Microsoft Corporation//Outlook 16.0 MIMEDIR//EN VERSION:2.0 METHOD:PUBLISH X-MS-OLK-FORCEINSPECTOROPEN:TRUE BEGIN:VTIMEZONE TZID:Pacific Standard Time BEGIN:STANDARD DTSTART:16011104T020000 RRULE:FREQ=YEARLY;BYDAY=1SU;BYMONTH=11 TZOFFSETFROM:-0700 TZOFFSETTO:-0800 END:STANDARD BEGIN:DAYLIGHT DTSTART:16010311T020000 RRULE:FREQ=YEARLY;BYDAY=2SU;BYMONTH=3 TZOFFSETFROM:-0800 TZOFFSETTO:-0700 END:DAYLIGHT END:VTIMEZONE BEGIN:VEVENT CLASS:PUBLIC CREATED:20190328T225233Z DESCRIPTION:Foodservice customers nationwide take sustainability into accou nt when choosing a place to dine and foodservice operators\, from QSR chai ns to fine dining\, are hearing the call and responding.\nCustomers are as king for locally sourced food\, environmentally responsible waste handling \, a reduction in pre-consumer food waste\, energy efficiency\, water cons ervation\, and green buildings. But\, where do you start\, how do you get useful information and how do your customers know that you are implementin g sustainability?\nThese are all challenges for the foodservice operator. Fortunately\, there are a number of different resources to help guide you including local green business and education programs.\n \nTo Register: ht tps://sempra.ungerboeck.com/prod/emc00/register.aspx?OrgCode=05&EvtID=1578 4\n \nFor More Information:\nRaveena Wisham\nrwisham@semprautilities.com \ n \nLocation:\nSan Diego Gas & Electric\nEnergy Innovation Center\n4760 Cl airemont Mesa Blvd.\nSan Diego\, CA 92118\n DTEND;TZID="Pacific Standard Time":20190416T110000 DTSTAMP:20190328T152305Z DTSTART;TZID="Pacific Standard Time":20190416T090000 LAST-MODIFIED:20190328T225233Z LOCATION:SDG&E Energy Innovation Center PRIORITY:5 SEQUENCE:0 SUMMARY;LANGUAGE=en-us:Managing Food Waste in Commercial Kitchens TRANSP:OPAQUE UID:040000008200E00074C5B7101A82E00800000000F09E76773FE5D401000000000000000 010000000A8C6CC1C8D16394BAE97A56D4727594C X-ALT-DESC;FMTTYPE=text/html:

F oodservice customers nationwide take sustainability into account when choo sing a place to dine and foodservice operators\, from QSR chains to fine d ining\, are hearing the call and responding.

Customers are asking for locally sourced food\, environmentally res ponsible waste handling\, a reduction in pre-consumer food waste\, energy efficiency\, water conservation\, and green buildings. But\, where do you start\, how do you get useful information and how do your customers know t hat you are implementing sustainability?

These are all challenges for the foodservice operator. Fortunately\, th ere are a number of different resources to help guide you including local green business and education programs.

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To Register: https://seminars.sdge.com

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For More Informati on:

Raveena Wisham

rwisham@semp rautilities.com

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Location:

Sa n Diego Gas &\; Electric

Energy Inn ovation Center

4760 Clairemont Mesa Bl vd.

San Diego\, CA 92118

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