The Frontier Energy Food Service Technology Center
Frontier Energy, Inc.
Richard is the Director of Outreach at the Frontier Energy Food Service Technology Center (FSTC), an unbiased, commercial foodservice, research-and-training facility.
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 over 34 years ago. He is a contributor to the USGBC’s LEED rating system and the EPA’s ENERGY STAR program. Richard has lectured at UC Berkeley and UC Davis and taught a food service sustainability class at Diablo Valley College. Richard is a former member of the National Restaurant Association’s Conserve Advisory Council and is a past Fellow of the Hobart Center for Foodservice Sustainability. Richard is currently an advisor to the Mission College culinary education program and the Worldchefs Sustainability Education for Culinary Professionals program.
Richard focuses his efforts on translating Frontier Energy’s 35 years of food service research into practical information. He has created and delivered over 1500 presentations and classes during the last 30 years and authored numerous research reports and articles in magazines, newsletters, and on the web. He is also the creator and author of the online Foodservice Energy Efficiency Expert (Fe3) training and certification program (www.fethree.com).