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Yale Center for Business & the Environment, in partnership with the Yale Sustainable Food Project and the Yale Office of Sustainability bring you: Whole Foods' Annual Green Mission Team Build Friday, October 5th Burke Auditorium ***This is a zero landfill event. Please bring your own cups/mugs, as they will not be provided at the event.*** Schedule for the Day (all members of the Yale community are invited to the entire day's worth of events) 9-9:30 a.m. Arrival & Breakfast 10-10:30 a.m. Welcome, Introductions, Overview of the Day's Agenda 10:30-11:15 a.m. Mike Guldenstern, e2s: An Overview of Energy Reduction at Whole Foods 11:30-12:15 p.m. Steve Mecca, EcoWise Systems: Water Conservation – Our New Frontier 12:15-1 p.m. Lunch 1:00-2:00 p.m. Sustainability Leaders Speaker Series: Kathy Loftus, Global Leader of Sustainable Engineering & Energy Management, Whole Foods Market Moderated by Brad Gentry, Director, Yale Center for Business and the Environment Whole Foods' Kathy Loftus will discuss how the company weaves its Green Mission into everything it undertakes, and how this has enabled it to emerge as the nation's leading green food retailer. Livestream available on the web: http://new.livestream.com/accounts/551391/SustainabilityLeadersWholeFoods 2:00-3:15 p.m. Yale Panel: Food and Sustainability - Access and Impacts Moderated by Errol Schweizer, Whole Foods Market's Senior Global Grocery Coordinator In this event, four esteemed panelists from Yale will explore everything from food access and security and their impacts on human health to sustainable food supply chains and institutional food procurement. Panelists: Mark Bomford, Yale Sustainable Food Project; Kelly Brownell, Rudd Center for Food Policy & Obesity; Rafi Taherian, Yale Dining Services; Patrick Struebi, Founder, Fairtrasa Livestream available on the web: http://new.livestream.com/yale/FoodAndSustainability

Additional Information

  • Contact

    Stuart DeCew stuart.decew@yale.edu
  • Location

    195 Prospect Street New Haven, Connecticut