Cooking with Electric-Reducing your Carbon Footprint

Cooking with Electric-Reducing your Carbon Footprint

This is a FREE virtual event. Please register using the link below.

CES Learning Units: 1 LU/HSW (Applying)

Learn about California’s Clean Pathway Goal of 2045- Reducing Carbon. This presentation will focus on the Electric alternatives in Cooking. Whats available, what are the benefits both energy and non-energy, what are the myths, and health benefits.

REGISTER HERE

Presenter:

ANDRE SALDIVAR – SR ENGINEER, SCE
Andre Saldivar is a Senior Engineer for Southern California Edison’s EEC in Irwindale. He manages the Foodservice Technology Center, engaged with energy efficiency testing on Foodservice equipment, customer demonstrations, and foodservice education seminars. He has been with SCE over 15 years now and Andre is one of the technical leads for the statewide food service rebate program for the California Investor-Owned Utilities.

As to leadership roles in foodservice, Mr. Saldivar is a member of F26 committee & Co-Chair of F26.06 sub-committee for American Society for Testing and Materials (ASTM) for Foodservice Equipment, which is responsible for the various test methods for commercial food service equipment. He is also the Chair of ASHRAE TC5.10 Kitchen Ventilation and & Vice-Chair of SSPC 154 Ventilation for Commercial Cooking Operations as well as Co-Chair of the Commercial Kitchen Committee for Consortium for Energy Efficiency (CEE). He has a B.S. degree in Mechanical Engineering Technology from Cal Poly Pomona. He is also a CEM, CEA, CDSM & CVMP certified by the Association of Energy Engineers (AEE) and CFSP from NAFEM.

Learning Objectives:
+ Participants will learn about California Clean Pathway Goal of 2045 & Reach Codes.
+ Participants will learn the benefits of electric cooking – health and non-energy.
+ Participants will learn the myths of electric cooking.
+ Participants will learn about electric alternatives.

Event Sponsored by: