Richard is a senior engineer and the Director of Education at the Food Service Technology Center (FSTC), a publicly funded research facility that studies and promotes energy and water efficiency in commercial food service.
Trained as an electrical engineer, Richard started his career in alternative energy, changing from energy-generation to energy-efficiency when he joined the FSTC research team twenty seven years ago. Richard developed several of the Center’s standard test methods before expanding into green building design as project manager for The Energy Efficient McDonald’s (TEEM). He is an active contributor to the US Green Building Council’s Leadership in Energy and Environmental Design (LEED) rating system, working with the USGBC to incorporate food service into the LEED criteria. Richard is an adjunct professor at Diablo Valley College and he is a member of the College’s Regional Culinary Arts Advisory Board. Richard also sits on the Advisory Council to the National Restaurant Association’s Conserve Sustainability Education Program.
Richard currently focuses most of his efforts on technical outreach—translating the FSTC’s 28 years of research into practical information. He has over 20 years of experience creating and presenting seminars on energy efficiency and currently delivers about 75 sessions a year. He has authored numerous research reports as well as articles in magazines, newsletters, and on the web and is the primary author of the food service sustainability blog: Sustainability Beyond the Plate.