The Planning Committee for FBEC just released the 2020 Call for Presentations & Posters.
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.
Go to Presentation Proposal Form
Chair: Patrick Teig, Johnsonville Sausage
Join Red Jeep Tours on an unforgettable journey through the Metate Ranch and infamous San Adreas Fault Zone. Space is limited. Sign-up upon registration (additional fee of $150 applies).
Chairs: Bob Brown, Bolton & Menk; Walter Krause Efficient2Sustainable, Inc.
Join fellow FBEC attendees at the Indian Wells Golf Resort for this year’s FBEC Golf Tournament. Sign-up during registration. Cost is $195. Rental clubs are available for an additional fee. Lunch is provided by Bolton & Menk.
Chairs: Bernie Sheff, ES Engineering; Chris Ulmber, Building Crafts; Joe Volpe, Geosyntec Consulting
Is this your first time attending FBEC? Join the FBEC Steering Committee, 2020 Conference Chair and past chairs to learn more about what to expect from the conference and get 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, in the Presidential Suite.
Speaker(s):
Jasmine Sodemann, FBEC 2020 Conference Chair, Gannett Fleming, Inc.
TBD
Chair: John Meyer, Smithfield Foods
Co-Chair: Houston Flippin, Brown & Caldwell
Speaker(s):
Title– Speaker Name, Title, Company
Chair: Joan Giuliani, MillerCoors Brewing Company
Co-Chair: Bob Presley, Burns & McDonald
Speaker(s):
Title– Speaker Name, Title, Company
Chair: Rob Meyers, PepsiCo; Michele Boney, West Liberty Foods
Co-chair: Dan Burgard, Cascade Earth Sciences; Ron Pagel, Power Engineers
Presenters:
Chair: Adam Wylie, Leprino Foods
Co-chair: Laura Huff, Power Engineers; Stephen Nelson, Coal Creek Environmental
Presenters:
Chair: Michael Boese, Amazon
Co-Chair: Mark Johnson, Gannett Fleming, Inc.
Panelists:
Patrick Teig, Project Engineer, Johnsonville Sausage
Robert Mancini, CFO, Jasper Wyman & Son
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):
Title– Speaker Name, Title, Company
Chair: Jane Kettler, Johnsonville Sausage, LLC
Co-Chair: Lloyd Snyder, Woodard & Curran
In honor of its 50th Anniversary, the 2020 Food & Beverage Environmental Conference will host the inaugural event, Food for Thought, a women’s networking breakfast on Tuesday, April 7th. Inspired by the increasing number of women attendees, the conference steering committee wanted to devote time for female food industry environmental professional to connect and network. Participants will have time to network before a panel discussion led by experienced professionals will share lessons they have learned along their career journeys with Q&A to follow.
Attendees must RSVP. Questions can be sent in advance to Alyssa Hamil, ahamil@smithfield.com or Tracy Bantegui, tbantegui@cerahelix.com.
Presenters:
Kisa Baskin, Director of Environmental Affairs, Treehouse Foods
Jana Gessner, Vice President EHS, PepsiCo
Joan Giuliani, Environmental & Sustainability Engineer, MillerCoors
Alyssa Harding, Corporate Social Responsibility Manager, Justin’s
Chair: Ian Toevs, Lamb Weston
Co-Chair: Erin Rodgers, Environmental Standards; Mark Zimmerman, FOTH
Speaker(s):
Title– Speaker Name, Title, Company
Chair: Bill Gill, Smithfield Foods
Co-Chair: Steve Venner, Cascade Earth Sciences
Speaker(s):
Title– Speaker Name, Title, Company
Chair: Wesley McGhee, Campbell’s Snacks
Co-Chair: Justin Olson, World Water Works
Speaker(s):
Title– Speaker Name, Title, Company
Chair: Joe Herrud, Leprino Foods
Co-Chair: Bill Kohl, Evoqua; Greg Parks, World Water Works
Presenters:
Chair: Kisa Baskin, Treehouse Foods
Co-Chair: Stephen Nelson, Coal Creek Environmental
Speaker(s):
Title– Speaker Name, Title, Company
for Technical Tour & Community Event Participants Only
Chair: Brian Mulinix, HDR Inc.
This year’s take a tour of the Coachella Valley Water District. Additional details to follow. Space is limited. Sign-up upon registration.
Chair: Ann Marie Gathright, Environmental Standards, Inc.
Join your fellow FBEC attendees for an afternoon helping out at the Find Food Bank. Space is limited. Sign-up upon registration.
Chair: Alyssa Hamil, Smithfield Foods
Co-Chair: Tony Urciuoli, Suez
Speaker(s):
Title – Name, Title, Company
Chair: Bob Zimmerman, Campbell’s
Co-Chair: Brian Kardos, Gannett Fleming, Inc.
Speaker(s):
Title – Name, Title, Company
Chair: John Kirkpatrick, Basic American Foods
Co-Chair: Jordi Figueras, Brown & Caldwell; Scott Jay, World Water Works
Speaker(s):
Title – Name, Title, Company
Chair: Leslie Adebayo, Bimbo Bakeries
Co-Chair: Stacey Lamer, HDR; Ron Pagel, Power Engineers
Speaker(s):
Title – Name, Title, Company
Lunch Speaker:
Chef Eric, Head Chef, Renaissance Indian Wells
Chair: Kari Leonhard, JBS
Co-Chair: Brian Arntsen, Suez; Scott Oliver, ISC
Speaker(s):
Title – Name, Title, Company
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 with your new and old friends and see who will take home the conference’s biggest awards!
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 in the Presidential Suite.
This training, provided by Lion Technologies, is designed for those who must assure compliance with current and proposed U.S. DOT hazardous materials regulations (49 CFR 171-177, plus 178 “Packaging”). It assumes that attendees have prior DOT compliance training. Using Lion’s “Ten Steps” to shipping hazardous materials, students learn a simple, yet systematic approach for applying the rules. This training provides compliance managers with general awareness, function specific and security awareness training, required by law within 900-days of employee and repeated at least every three years.
Sign up upon registration before February 14, 2020. Additional fee of $550 will apply.
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