The Planning Committee for FBEC is currently working on the 2020 Call for Presentations & Posters. Please stay tuned for updated information.
The Planning Committee for FBEC annually accepts submissions for presentations and posters for the upcoming conference. There are no published conference proceedings and no sales pitches so that the presentations, posters and subsequent discussions can be more candid and enlightening. Presentations are delivered in a general session format to allow the greatest participation possible. Posters receive maximum interaction and exposure during scheduled networking sessions. With the above in mind, we are pleased to issue this Call for Presentations & Posters. The list of this year’s session topics is included in the Call for Presentations and Posters form. All presentations should focus on actual case examples from the food and beverage industry. We encourage examples of successes, failures, and lessons learned.
To ensure proper and timely consideration, interested parties must complete the attached Presentation Proposal Form and/or Poster Proposal Form and return it to the Conference Chair, Michael Boese, by November 2, 2018. Accepted posters and papers will be notified December 7, 2018. Additional applications will be considered after those dates, subject to availability.
Go to Presentation Proposal Form
Is this your first time attending FBEC? Join the FBEC Steering Committee, 2019 Conference Chair and past chairs to learn more about what to expect and get FBEC insider tips.
The Welcome Reception at FBEC kicks off the conference and sets the tone for four successful days of education and networking. Enjoy drinks and hors d’oeuvres with your fellow attendees.
Each night continue catching up with old friends and making new ones at the Hospitality suite, hosted by Gannett Fleming, Inc. The Hospitality Suite is located on the top floor, The Presidential Suite.
Speaker(s):
Michael Boese, FBEC 2019 Conference Chair, Amazon
Billy Nungesser, Lt. Governor of Louisiana
David Cresson, Director of the Coastal Conservation Association of Louisiana
Chair: Matt Gabris, Aryzta
Co-Chair: Walter Kraus, Efficient2Sustainable (E2S), Inc.
Speaker(s):
Energy Sourcing & Management at Bimbo Bakeries– Leslie Adebayo, Corporate Sustainability Manager, Bimbo Bakerie
Optimizing Bakery Performance with Better Energy Management & Analytics – Matt Garbris, Vice President of EHSS, Aryzta; Rick Davis, Enpowered Solutions
Chair: Joan Giuliani, MillerCoors Brewing Company
Co-Chair: Jasmine Sodemann, Gannett Fleming
Speaker(s):
Air Emission Controls; John Meyer, Senior Director of Environmental Affairs, Smithfield Farms
Managing Air Issues in Heavily Regulated Regions – Adam Wylie, Associate Director, Environment & Global Responsibility, Leprino Foods
Chair: Steve Muilenburg, Jack Links
Co-Chair: Stephen Nelson, Coal Creek Environmental
Speaker(s):
Right-To-Farm – Sarah Walls, Partner, Cantey Hanger, LLP
Environmental Issues Under the Trump Administration – Kirk Maag, Partner & Krista McIntyre, Partner, Stoel Rives, LLP
Chair: Adam Wylie, Leprino Foods
Co-chair: Stephen Nelson, Coal Creek Environmental; Jasmine Sodemann, Gannett Fleming
Presenters:
Joan Giuliani, MillerCoors
Joe Herrud, Leprino Foods
Chair: Patrick Tieg, Johnsonville Sausage
Co-chair: Stacey Lamer, Jacobs; Steve Venner, Cascade Earth Sciences
Presenters:
Matt Gabris, Aryzta
Louis DeLorenzo, Aryzta
Sherri Livengood, Danone
Chair: Jane Kettler, Johnsonville Sausage, LLC
Co-Chair: Lloyd Snyder, Woodard & Curran
Chair: Josh Milleson, Land O’Lakes
Co-Chair: Ted Holt, HACH; Jeff VanVoorhis, Symbiont
Speaker(s):
Many Trees Gave Their All – Dan Agramonte, Senior Managing Engineer, O’Brien & Gere
Food Fight!!! – Wesley McGhee, Corporate Environmental Engineer, Campbell Snacks
EPA Criminal Case Overview: Orange is NOT the New Black – Michele Frozena, Senior Client Manager, Foth Infrastructure & Environment, LLC
Chair: Jane Kettler, Johnsonville Sausage, LLC
Co-Chair: Lloyd Snyder, Woodard & Curran
Chair: Kevin Winston, Amazon
Co-Chair: Lindsey Hughes, A&R Logistics
Speaker(s):
Open Data & Electronic Reportings Impact on Environmental Compliance Programs – Lindsey Hughes, Director of Environmental, Health & Safety, A&R Logistics; Ryan Janoch, Founder & COO, Mapistry
Things to Consider When Divesting & Acquiring Facilities & How This Applies to Your Environmental Management System – Bob Zimmerman, Environmental Project Manager, Campbell Soup Company; Angelica Lauriano, Strategic Account Director, Intelex
Chair: Michele Boney, West Liberty Foods
Co-Chair: Dan Burgard, Cascade Earth Sciences; Ron Pagel, Power Engineers
Speaker(s):
Creating Shared Value to Drive Sustainable Agriculture Impacts – Rob Meyers, Sustainability Director, PepsiCo
Update on What Sustainable Hogs Are Made Of – Bill Gill, AVP Environmental Affairs, Smithfield Foods
Chair: Ian Toevs, Lamb Weston
Co-Chair: Ross Stover, The Stover Group
Speaker(s):
Risk Management – Tracy Kayhanfar, Sr. Director, Environmental Management, Conagra Brands
Per – and Polyfluoroalkyl Substances: An Overview & Challenges for the Food & Beverage Industry – Ann Marie Gathright, Account Executive, Environmental Standards, Inc.
Chair: Mark Carlstrom, Hormel Foods
Co-Chair: Greg Parks, World Water Works
Presenters:
Mark Carlstrom, Hormel Foods
Stephanie Richardson, Dontech Industries
Lana Tullis, Burns & McDonnell
Chair: Jana Gessner, PepsiCo
Co-Chair: Ron Pagel, Power Engineers
Panelists:
Matt Gabris, Vice President of EHS, Aryzta
Jana Gessner, Vice President, EHS, PepsiCo
Robert Mancini, CFO, Wyman’s
for Technical Tour & Community Event Participants Only
Chair: James Stevens, PepsiCo
Co-Chair: Tony Urciuoli, Suez
Speaker(s):
Wasatch Resource Recovery – Food Waste to Energy – Scott Rogers, p.E. AQUA Engineering; Matthew Myers, P.E., South Davis Sewer District
James Beard Foundation’s Waste Note Program Panel – Alison Bodor, President & CEO, American Frozen Food Institute; Kristen Essig, Chef, Coquette NOLA; Emily Rothkrug, Impact Program Manager, James Beard Foundation
Chair: Bob Zimmerman, Campbell’s
Co-Chair: Scott Jay, World Water Works; Laura Huff, Power Engineers
Speaker(s):
Due Diligence on Waste Providers – Kevin Sobnosky, EHS Director, PepsiCo
Keeping Things Simple is a Complicated Business – Sharon Saknit, Director of Environmental Compliance, Costco
Chair: John Kirkpatrick, Basic American Foods
Co-Chair: Jordi Figueras, Brown & Caldwell; Brian Mulinix, HDR
Speaker(s):
DAF Chemical Treatment Optimization – Joe Herrud, Senior Director of Environmental Operations, Leprino Foods; Nalco
Sustainable Use of a Shrinking Aquifer – Steve Ament, Engineering Manager, O-AT-KA Milk Products; Chris Marinucci, OBG
Chair: Smithfield Farms
Co-Chair: Justin Olson, World Water Works
Speaker(s):
Industrial Stormwater Permit Compliance, Risks & the Role of Public Transparency – Lindsey Hughes, Director of Environmental, Health & Safety, A&R Logistics; Ryan Janoch, Founder & COO, Mapistry
Lunch Speaker:
Norma Jean Mattei, Ph.D, P.E., Dean of Engineering, University of New Orleans
Chair: Bill Gill, Smithfield Farms
Co-Chair: Brian Arntsen, Suez
Panelists:
Keith Bailey, Director of Environment Affairs, Smithfield Farms
Dr. Kari Leonhard, Environmental Manager, JBS USA Pork
Frank Wolfe, Senior Project Engineer, The Kraft Heinz Company
Chair: Shely Tennor, Bimbo Bakeries
Co-Chair: Ann Marie Gathright, Environmental Standards, Inc.
Speaker(s):
Beneficial Uses of Brewing By-products in Public-Private Partnerships – Tim Suydam, P.E., Director of Operations, Stone Brewing Co.; Enos Stover, PhD., P.E., President, The Stover Group
Chair: Jane Kettler, Johnsonville Sausage, LLC
Co-Chair: Lloyd Snyder, Woodard & Curran
Let’s close the conference out with a bang. Enjoy drinks and food, your new and old friends and see who will take home the conference biggest prizes.
Each night continue catching up with old friends and making new ones at the Hospitality suite, hosted by Gannett Fleming, Inc. The Hospitality Suite is located on the top floor, The Presidential Suite.
It is a pleasure to welcome you to the 2019 Food & Beverage Environmental Conference Guest/Spouse program. Whether you’re a returning guest or new to the FBEC event, we hope that you will enjoy what we have planned for you this year. As always, you are invited to attend all conference meal functions and receptions. Here is look at the unique programs we have planned for you… Monday, April 1 11 a.m. – 1 p.m. Cooking class at the New Orleans School of Cooking
Since 1980, the New Orleans School of Cooking has introduced countless visitors from around the world to the delicious food and rich culture of New Orleans. They teach the basics of Louisiana cooking in a way you’ll never forget! You’ll learn to cook a variety of dishes from crawfish bread, to chicken and sausage gumbo, to etoufee and a yummy dessert, all while learning history, trivia and tall takes of New Orleans.
Wednesday, April 3 8:15 a.m. – 3:30 p.m. Oak Alley & Laura Plantation Tours
The group will visit the Oak Alley and Laura Plantations. The Oak Alley Plantation was built in 1837-1839 and is famous for its alley of 28 evenly spaced live oak trees, believed to be at least 100 years older than the big house. The Laura Plantation was built in 1805 and is an active sugarcane plantation.
Here is a download of the full guest/spouse program itinerary – Itinerary-Guest-Program-FBEC-2019-pdf