Rochester, NY will be the site for one-day work shop
A one-day workshop focusing on best practices in water conservation for small and medium-sized craft brewers and cheese companies will be held on Friday, March 26, 2010, 8:30-4:30 at the Rochester Museum & Science Center. This is the first independent workshop designed to bring together craft brewers, cheesemakers, policy makers and nonprofit organizations for education and discussion about water conservation.
Registration is $55 for the full day of sessions, including a buffet lunch, until March 1, and $75 per person thereafter; details available online at conserve-greatlakes.com.
Lucy Saunders, workshop organizer said that John Berardino, Brewery Manager, and Linda A. Rastani, Tank Equipment Manager at Alfa Laval USA, will share their expertise in cleaning-in-place (CIP) solutions for water savings and safety, with case histories drawn from both the brewing and cheesemaking industries.
Participating brewers include Patrick Conway, president of the Great Lakes Brewing Co. of Cleveland, OH, who will speak on the sustainable use of water in brewery and brewpub operations; and Jason Fox, brewmaster of Custom BrewCrafters, Honeoye Falls, NY, who will discuss wastewater treatment systems.
A panel discussion on the true cost of water, and pricing, includes G. William Page, PhD., AICP, a Professor in the Department of Urban & Regional Planning, University of Buffalo, SUNY; Michael Wolkoff, deputy chair of Economics at the University of Rochester; and Sammis White, Professor of Urban Planning at the University of Wisconsin-Milwaukee
Workshop details and registration are available online, at: http://www.conserve-greatlakes.com