Live Webcast to air 1:00 PM (central) on Tuesday, August 22, 2017. Register Now!

Green Restaurants Page Header

Sponsored by:

Rust Belt Reclamation logo
RYTEC logo

Sustainability is no longer a trend, it's part of how restaurants are designed and built. In this hour-long presentation, we'll present case studies on restaurants that have pushed the envelope in terms of sustainability and look at how design impacts ongoing operations. 

Join moderator Rebecca Kilbreath, rd+d editor-in-chief, for an informative, insightful hour of discussion.

Register for this Webcast!

FCSI members and certified foodservice professionals may earn a continuing education unit by registering and viewing the webcast and then completing a short quiz.

Rebecca Kilbreath
Moderator
Rebecca Kilbreath
Editor-in-Chief
rd+d Magazine
Shannon Allen 100x125
Panelist
Shannon Allen
Owner
grown restaurant

Shannon is the creator of grown and resident mom-on-the-go. Shannon lives in Miami with her husband, Ray Allen (two-time NBA champion) and their five children. grown's restaurant concept evolved from her television show, The Pre-Game Meal, inspired by 18 years of preparing optimal game day meals for her husband. The show featured professional athletes and chefs preparing healthier versions of tailgate food in hopes of inspiring soccer moms and sports fans alike to embrace a healthier diet & exercise. The Allen’s are passionate advocates for research for a cure for Type 1 Diabetes in honor of their seven-year-old son, Walker. Shannon, Ray and their family devote their time and efforts to raise the level of awareness of T1D and its symptoms and are committed with purpose, passion and dedication to prevailing in the fight against this potentially life threatening disease.

Paula Owens
Panelist
Paula Owens
Purchasing and Sustainability Manager
Ted’s Montana Grill

Paula is the Purchasing and Sustainability Manager for Ted’s Montana Grill. Ted’s was founded in 2002 on the belief that you could build a successful business while still preserving the natural world around us and Ted’s has been “going green” ever since.

From composting and recycling, to energy efficient lighting and solar power, to waterless urinals, and conversion of spent grease to bio-fuels, Paula oversees these and the many other sustainability efforts of the 45 Ted’s locations nationwide. Her dual role as Purchasing Manager helps support the company’s sustainability efforts by selecting vendors/suppliers who share their passion for the environment and by selecting sustainable and ecologically friendly products.

Owens started her career in the restaurant industry in 1993, working her way up from server to General Manager, and finally to Director of Operations at her previous company. She joined Ted’s in 2011 bringing over 15 years of experience to the Ted’s support team.