Schedule

The 2020 FBEC Schedule is currently in development. Here's a look at the 2019 schedule. All FBEC events, unless otherwise noted, took place at The Marriott / Ritz-Carlton, New Orleans.
*This schedule is subject to change.

Call for Presentations and Posters

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
Jump to Guest / Spouse Program

Saturday March 30, 2019

8:00 pm - 10:00 pm
Historical Tour

Sunday March 31, 2019

7:00 am - 12:00 pm
Jeep Tour

 

 

7:45 am - 3:00 pm
FBEC Golf Outing
3:00 pm - 5:00 pm
Registration
Salon 1 Foyer
4:30 pm - 5:00 pm
Session Chair & Co-Chair Meeting
Evangeline
5:00 pm - 5:30 pm
First Timers Reception

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.

Vermilion
5:30 pm - 7:00 pm
Welcome Reception

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.

Courtyard
8:00 pm - 11:00 pm
Hospitality Suite

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.

Presidential Suite 1511

Monday April 1, 2019

7:00 am - 8:00 am
Breakfast
Lafayette Ballroom
7:00 am - 12:00 pm
Registration
Salon 1 Foyer
8:00 am - 8:45 am
Welcome & Opening Remarks

Speaker(s):

Michael Boese, FBEC 2019 Conference Chair, Amazon

Billy Nungesser, Lt. Governor of Louisiana

Salons 2 & 3
8:45 am - 9:30 am
Keynote Session

David Cresson, Director of the Coastal Conservation Association of Louisiana 

Salons 2&3
9:45 am - 10:45 am
Session 1: Energy Sourcing & Management

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

Salons 2 & 3
10:45 am - 11:00 am
Break
Salons Foyer
11:00 am - 12:00 pm
Session 2: Air Quality

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

Salons 2 & 3
12:15 pm - 1:30 pm
Lunch / Session 3: Regulatory Updates & Hot Topics

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

Lafayette Ballroom
1:45 pm - 3:15 pm
Ad-hoc Session: Air 101

Chair: Adam Wylie, Leprino Foods
Co-chair: Stephen Nelson, Coal Creek Environmental; Jasmine Sodemann, Gannett Fleming

Presenters:

Joan Giuliani, MillerCoors
Joe Herrud, Leprino Foods

Audubon
1:45 pm - 3:15 pm
Ad-hoc Session: EHS Recruitment / Development / Retention

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

Acadia
3:30 pm - 4:30 pm
Poster set-up
Salon 1A or 1B
3:30 pm - 4:45 pm
Steering Committee Meeting
Orleans
4:45 pm - 5:45 pm
Poster Sessions and Social Hour

Chair: Jane Kettler, Johnsonville Sausage, LLC
Co-Chair: Lloyd Snyder, Woodard & Curran

Salon 1A or 1B
6:00 pm - 8:00 pm
Dinner and Session 4: Enforcement & Compliance Case Studies

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

Lafayette Ballroom
8:00 pm - 8:45 pm
Poster Sessions and Social Hour

Chair: Jane Kettler, Johnsonville Sausage, LLC
Co-Chair: Lloyd Snyder, Woodard & Curran

Salon 1A or 1B
9:00 pm - 11:00 pm
Hospitality Suite
Presidential Suite 1511

Tuesday, April 2, 2019

7:00 am - 12:00 pm
Registration
Salon 1 Foyer
7:00 am - 8:00 am
Breakfast
Lafayette Ballroom
8:00 am - 8:45 am
Session 5: Environmental Management: Using Technology for Environmental Execution & Strategy

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

Salons 2 & 3
8:45 am - 9:45 am
Session 6: Supply Chain & Sustainable Agriculture

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

Salons 2 & 3
9:45 am - 10:00 am
Break
Salons Foyer
10:00 am - 11:00 am
Session 7: Resource Supply Business Continuity & Risk Management

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.

Salons 2 & 3
11:00 am - 12:30 pm
Ad-hoc: Wastewater 101

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

Acadia
11:00 am - 12:30 pm
Ad-hoc: Planning & Selling CAPEX Projects

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 

Evangeline
12:30 pm -
Boxed Lunch

for Technical Tour & Community Event Participants Only

1:00 pm - 4:00 pm
Technical Tour
1:00 pm - 4:00 pm
Networking and Business Time
1:00 pm - 4:00 pm
Community Event

Wednesday, April 3, 2019

7:00 am - 1:30 pm
Registration
Salon 1 Foyer
7:00 am - 8:00 am
Breakfast
Lafayette Ballroom
8:00 am - 9:00 am
Session 8: Food Waste

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

Salons 2 & 3
9:00 am - 10:00 am
Session 9: Hazardous & Regulated Waste

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

Salons 2 & 3
10:00 am - 10:15 am
Break
Salons Foyer
10:15 am - 11:15 am
Session 10: Process Optimization / Efficiencies Cost Reduction

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

Salons 2 & 3
11:15 am - 12:15 pm
Session 11: Storm Water

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

Salons 2 & 3
12:15 pm - 1:15 pm
Lunch

Lunch Speaker:

Norma Jean Mattei, Ph.D, P.E., Dean of Engineering, University of New Orleans

Lafayette Ballroom
1:15 pm - 1:30 pm
FBEC 2020 Preview
Salons 2 & 3
1:30 pm - 3:00 pm
Session 12a: Wastewater – Large Facility

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

 

Salons 2&3
1:30 pm - 3:00 pm
Session 12b: Wastewater – Small Facility

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

Lafayette Ballroom
3:00 pm - 4:00 pm
FBEC 2020 Planning
Salons 2 & 3
4:30 pm - 6:00 pm
Poster Sessions and Social Hour

Chair: Jane Kettler, Johnsonville Sausage, LLC
Co-Chair: Lloyd Snyder, Woodard & Curran

Salon 1A or 1B
6:00 pm - 8:00 pm
FBEC Closing Event

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.

Offsite
8:00 pm - 11:00 pm
Hospitality Suite

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.

Presidential Suite 1511

Thursday, April 4, 2019

Guest / Spouse Program

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