ZNCD

CREDIT CRAM: ZNCD TRACK This session qualifies for 1.5 LU/HSW and 1.5hrs of ZNCD mandatory continuing education (live webinar attendees only). Made in partnership with the William J. Worthen Foundation and inspired by the Building Decarbonization Practice Guide. Don’t miss your chance to attend! Registration closes at 10am, Wednesday, November 13. You should receive your Zoom confirmation link no later than 10:30am the day of.  Kitchens present superb opportunities for decarbonization. An all-electric kitchen, specifically including induction cooking equipment, is one with no natural gas or other fossil fuel-based energy source. These kitchens reflect the goals of not only decarbonization, but health and safety for users as well. In this session, you will hear from experts in the all-electric kitchen industry on the benefits of all-electric cooking, the most effective technology in the market today, and real-life examples of project teams and clients utilizing all-electric commercial kitchens. Speakers: Pauline Souza, FAIA, LEED Fellow | Directly of Sustainability, WRNS Studio Chef Rachelle Boucher | Senior Lead, Culinary Events and Experiences, Building Decarbonization Coalition Teresa Jan, AIA, LEED AP, WELL AP | Associate Principal and Director of Sustainability, Multistudio Moderator: Chef Christopher Galarza | Founder, Forward Dining Solutions and co-founder, EcoChef