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 FormCo-Chairs: Bernie Sheff, ES Engineering; Chris Ulmer, Building Crafts; Joe Volpe, Geosyntec Consulting
Chair: Patrick Tieg, Johnsonville Sausage
Co-Chairs: Robert Brown, Bolton & Menk, Inc.; Reggie Prime
Co-Chairs: Bernie Sheff, ES Engineering; Chris Ulmer, Building Crafts; Joe Volpe, Geosyntec Consulting
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.
Chair: Matt Gabris, Aryzta
Co-Chair: Walter Kraus, Efficient2Sustainable (E2S), Inc.
Speakers:
Leslie Adebayo, Corporate Sustainability Manager, Bimbo Bakeries
Chair: Joan Giuliani, MillerCoors Brewing Company
Co-Chair: Jasmine Sodemann, Gannett Fleming
Speakers:
Air Emission Controls; John Meyer, Senior Director of Environmental Affairs, Smithfield Farms
Chair: Steve Muilenburg, Jack Links
Co-Chair: Stephen Nelson, Coal Creek Environmental
Speakers:
Right-To-Farm – Sarah Walls, Partner, Cantey Hanger, LLP
Environmental Issues Under the Trump Administration – Representative, 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
Winfred Mutinda, Upfield
Local University Student Local University Student
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
Speakers:
Dan Agramonte, Senior Managing Engineer, O’Brien & Gere
Wesley, McGhee, Corporate Environmental Engineer, Campbell Snacks
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: Arcadis
Chair: Michele Boney, West Liberty Foods
Co-Chair: Dan Burgard, Cascade Earth Sciences; Ron Pagel, Power Engineers
Chair: Ian Toevs, Lamb Weston
Co-Chair: Ross Stover, The Stover Group
Chair: Mark Carlstrom, Hormel Foods
Co-Chair: Greg Parks, World Water Works
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
Interested in a behind the scenes tour on Tuesday, April 2? Sign up for this year’s technical tour at Abita Brewery where the group will see their sustainability programs while sampling the beer along the way! Registration is $75. A boxed lunch is included.
Co-chairs: Bill Kohl, Water Street Solutions; Brian Mulinix, HDR
Chair: Ann-Marie Gathright, Environmental Standards, Inc.
Every year, FBEC attendees are invited to participate in a volunteer experience with the intention of leaving our host neighborhood a little better than we found it. For 2019 our group will head over to Lake Pontchartrain and help the Lake Pontchartrain Basic Foundation.
Chair: James Stevens, PepsiCo
Co-Chair: Tony Urciuoli, Suez
Speakers:
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; Emily Rothkrug, Impact Program Manager, James Beard Foundation; Local Chef
Chair: Bob Zimmerman, Campbells
Co-Chair: Scott Jay, World Water Works
Chair: John Kirkpatrick, Basic American Foods
Co-Chair: Jordi Figueras, Brown & Caldwell; Brian Mulinix, HDR
Speakers:
Chemical Optimization – Joe Herrud, Senior Director of Environment Operations, Leprino Foods; Nalco
Chair: TBD
Co-Chair: Justin Olson, World Water Works
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.
Speakers:
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.
Lyons Technologies – Department of Transportation (DOT) Regulatory Required Hazardous Materials Training
**Additional costs 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