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Richard Young was a featured speaker at RestaurantSpaces’18

Richard Young, Director of Education and Senior Engineer, at Fisher-Nickel, Inc. (fishnick) currently focuses his efforts on technical outreach and education for the PG&E Food Service Technology Center (FSTC) in San Ramon, CA. Young has over 20 years of experience creating and presenting seminars on energy efficiency for commercial foodservice and delivers over 75 sessions a year.

Young has authored numerous research reports as well as articles in industry magazines, newsletters, and on the web. He is the primary author of FSTC’s foodservice sustainability blog: Sustainability Beyond the Plate.

Before focusing on outreach and education, Young 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 foodservice into the LEED criteria. Recently, Young became an adjunct professor for Diablo Valley College and currently a member of both the Diablo Valley College Regional Culinary Arts Advisory Board and the Advisory Council to the National Restaurant Association’s Conserve Sustainability Education Program.

As an expert in energy efficiency in commercial foodservice, Young is a sought after speaker and is known for his ability to relay technical information in an effective and memorable way through the use analogies and storytelling.