FredTalks at the NW Food Processing Expo are 20-minute presentations by industry experts on innovation, technology and workforce issues. Be sure to schedule time on Tuesday, January 13, on the trade show floor to hear a wide variety of topics.
How to Obtain Export Working Capital
Presenters: William McLaughlin & Debbie Gelbach
Attendees can expect to receive current, topical information on government-guaranteed lending programs offered by the Small Business Administration as well as the Export-Import Bank of the United States. The goal of the presentation will be to de-mystify the process and illustrate to the attendees that money is available to finance an exporter's working capital requirements.
Understanding New Roofing Energy Codes
Presenters: Jennifer Stone
Energy is the single largest operating costs in commercial buildings. Washington state alone has these goals:
- 70% reduction by 2031
- Seattle: Stay 20% better than ASHRAE 90.1
- Seattle: Carbon neutral by 2050
Roof insulation is fundamental to energy efficiency and the codes continue to change. What impacts will the new requirements have on roof replacements? When should a roof be replaced vs. recovered? Learn about advantages and disadvantages of both. What steps can be taken to measure the economics and what can be done within code when it is determined that the project is not economically feasible?
Salinity Management for Sustainable Water Resources
Presenter: Dr. Joseph LeClaire
Process water treatment and reuse have become all the more important as western U.S. states face continued drought and more stringent water resource quality requirements. Process waters with total dissolved salts, or TDS, are typically land applied as a method of water disposal. Brine from reverse osmosis-based treatment systems presents an additional high TDS waste stream requiring special handling and disposal. California-based food processors, as well as state agencies and municipalities, have been evaluating options for managing high TDS water releases. They have worked closely with CV-SALTS to develop and present options for managing TDS. CV-SALTS is a collaborative stakeholder-driven and managed program to develop sustainable salinity management planning for the Central Valley of California.
Innovative Dry Lubricant Increases Sustainability Practices
Presenter: Ron Shepard
In the food and beverage industry, it is common for a water/biocide/soap mixture to be applied as a lubricant to conveyor belts. Along with contributing to a manufacturing plant’s water footprint, using water-based lubricants also causes microbiological growth, corrosion, wet and slippery floors, and soggy and damaged boxes. Plants utilizing wet lubricants in their operational systems consume a tremendous amount of water each year, dissipating any diligent water conservation efforts within the food and beverage industry.
Absorb the Latest ACA Updates
Presenter: Alicia Scalzo Wilmoth
During this briefing, get the latest updates on the Affordable Care Act, and what employers need to be addressing with regard to their employee benefit health & welfare plans. As the national practice lead for health & welfare compliance, Alicia has guided thousands of companies and organizations through this change throughout the past five years.
During this session, she will touch on employer reporting, and what you need to know, as well as reinsurance payments, and any other updates that have been announced recently.
Dynamic Inventory Management for Maximum Profit
Presenter: Rick Pay
Many companies, both manufacturers and distributors, have very low inventory turns, due in part to slow-moving or obsolete inventory. While slow-moving inventory can have many causes: poor planning, long set-up times, poor materials flow, unreliable processes or suppliers, inaccurate inventory, and unresponsive information system, the number one contributor to large quantities of slow-moving or obsolete inventory is what I call Ramp Up/Ramp Down.
Update on Prop 65
Presenter: Lee Smith
Prop 65 is the regulatory process in California that requires manufacturers (and food producers) to label their product under certain circumstances if they contain chemicals listed by the state as carcinogenic or mutagenic. The circumstances of when a food product requires labeling will be discussed. Additionally the state has proposed new regulations that effect the manner in which warnings are to be given and under what circumstances. The proposed rules will be discussed as well as their ramifications to producers. The Green Chemistry regulations will also be discussed. These rules requires that products with certain identified "hazardous" chemicals be reformulated to exclude the chemicals or explain why they cannot be taken out.