Webb Design Founder To Speak at NACUFS 2010 Silicon Valley on LEED for Profitable Food Service Installations

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New and proposed LEED tools will be explored during Jim Webb's presentation at the National Association of College & University Food Services annual conference on July 10, 2010 in San Jose, CA. As an early adopter of LEED design principles, Webb will be able to address specific projects his firm has completed that have yielded a variety of benefits, ranging from ergonomically proficient work stations, improved employee retention rates and bottom-line savings delivered both immediately and over the lifetime of a facility.

Webb Design, a leading food service design firm, announced that founder and principal Jim Webb has been named a featured speaker at the upcoming National Association of College & University Food Services (NACUFS) Silicon Valley 2010, the association’s annual national conference.

Webb will deliver a presentation on LEED for Profitable Foodservice Installations, in which he will address new and proposed Leadership in Energy and Environmental Design (LEED) tools for foodservice projects for food service dining directors. The presentation takes place at 8:15 a.m. on Saturday, July 10 at the Fairmont Hotel in San Jose.

“Sustainability in food service design can and should touch every part of the kitchen and dining facility, and the US Green Building Council works hard to provide food service owners and operators with the tools they need to have an immediate and measurable impact on their facilities’ performance,” said Jim Webb, principal, Webb Design. “However, with so many tools available, it can be difficult to know where to start. My presentation will address some best practices that can be employed, as well as insight into some new tools that are being proposed or just starting to be introduced.”

As an early adopter of LEED design principles, Webb will be able to address specific projects his firm has completed that have yielded a variety of benefits, ranging from ergonomically proficient work stations, improved employee retention rates and bottom-line savings delivered both immediately and over the lifetime of a facility.

For instance, at the Metropolitan State Hospital in Norwalk, CA, Webb helped replace six separate kitchen facilities that were spread across the hospital campus with a centrally-located, modern facility that covered half the space of the old kitchen network and is a model of energy efficiency, water conservation and environmental responsibility.

The U.S. Green Building Council rates facilities that are built to LEED standards in various categories, including Energy Efficiency, Indoor Environmental Quality, Innovation & Design, Materials Selection and Site Development. Employing LEED design principles, which are sometimes known as High Performance Building or Sustainable Building, ensures that the facility will operate in a more efficient manner while putting less stress on infrastructure and the environment.

About Webb Design
Founded in 1989, Webb Design is a full service design consultancy specializing in serving the commercial food service market, including those facilities in academia, business, healthcare, hotels and resorts, religious and restaurants. For more information on Webb Design, visit the website at http://www.webbfoodservicedesign.com.

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PETER WILTJER
PWMG, Inc.
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