Overview

IDFA's Dairy Sustainability Symposium is your ticket to greener pastures and greener profits. Carbon footprints, energy solutions and transportation innovations will be among the hot topics discussed during the Symposium's eighteen sessions. Sustainability is the business model for every successful business. How green are you?

The symposium will offset the carbon footprint of the event by supporting an innovative dairy farm methane project of Carbonfund.org. Located in California, this biodigester collects waste from 10 local dairy farms in the Chino Basin, captures the associated methane emissions and transforms it to clean, renewable energy. View the Carbon Offset Certificate here.

Learn more about other industry success stories in this article by IDFA Vice President Clay Detlefsen, "IDFA promotes energy-saving solutions that mean business," which appeared in Dairy Foods magazine following last year's inaugural workshop.

You won't want to miss the updates, new successes and best practices that will be offered this year. Just look at the highlights listed below.

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Agenda

Day One
Wednesday, April 14

7:30 a.m.	Registration and Continental Breakfast
8:00 - 8:10 a.m.	Welcome and Introduction The 2010 IDFA Dairy Sustainability Symposium opens with remarks from Clay Detlefsen, the vice president of regulatory affairs for the International Dairy Foods Association. Speaker: Clay Detlefsen, Vice President. Regulatory Affairs, International Dairy Foods Association
8:10 - 8:40 a.m.	The Milk Carbon Footprint and Beyond Though more than half of the greenhouse gas emissions for fluid milk are emitted on the farm, every business in the industry contributes to the problem in some way. University experts discuss the latest research on fluid milk's carbon footprint and how everyone in the industry can pitch in to help reduce emissions. Speaker: Dr. Ying Wang, Director, Life Cycle Analyst, Dairy Management, Inc.
8:40 - 9:20 a.m.	DMI Sustainability Summit Update In June of 2008, Dairy Management Inc. sponsored a ground-breaking sustainability summit. Attendees identified innovations to improve milk's carbon footprint and build business value across the industry. This session will bring you up to date on what has happened in the last 22 months, describe recent technological advances and pilot program results, and discuss where the industry is heading. Speaker: Dr. Gail Barnes M.B.L., Vice President, Technology & Packaging, Dairy Management, Inc.
9:20 - 9:40 a.m.	Break
9:40 - 10:10 a.m.	Say Cheese! The New Life Cycle Assessment (LCA) for Cheese The fluid milk industry has already completed its greenhouse gas LCA, but developing an LCA for cheese poses different challenges. Learn about the cheese industry's continuing effort to develop its own Life Cycle Assessment. Speaker: Dr. Ying Wang, Director, Life Cycle Analyst, Dairy Management, Inc.
10:10 - 10:50 a.m.	Anticipating the Water Footprint The need to engage in water footprinting may hit the dairy processing industry in the not too distant future.  Before it does, it would be good to understand dairy processing water usage and opportunities to reduce that usage.  This session will give you that prospective. Speaker: Roger Tippett, Vice President, RD&E Water, Energy and Waste Solutions, Ecolab Inc.
10:50 - 11:30 a.m.	Applying UV to Dairy Sustainability: When will it work and save you money? Learn how this green technology can save you time, money, water and make your operations more sustainable. This session will explain the basics of UV technology, how it can be controlled and measured, and when and how to apply it. Learn five steps to improving your carbon footprint with UV in various applications throughout the dairy plant. Learn how to decide which UV application will work for you, which will save water, which will enhance safety and which will save energy--and which won't really work past the first week. Discover how to integrate UV into your process and know that it is working properly over the full Life Cycle. Speaker: Phyllis Butler Posy, Vice President, Strategic Services and Regulatory Affairs, Atlantium Technologies
11:30 a.m. - 12:30 p.m.	Networking Lunch
12:30 - 1:15 p.m.	Congratulations, You're A Sustainability Expert! - Part II Last year we explored what it was like to be "declared" your company's sustainability expert. This year we'll show you how to develop a corporate sustainability plan. Speakers: Dave Crowley, Environmental Health & Safety Director, HP Hood LLC Howard Depoy, Director of Power, Refrigeration and Sustainability, Borden Milk Products, National Dairy/Lala Foods
1:15 - 2:00 p.m.	Paradigm Shift: Reduced Temp CIP and Dry Lube Conveyors Hot milk and wet floors are hallmarks of the fluid milk processing industry. Cooler conveyors are wet and foamy and just like mommy taught you, nothing gets clean unless you use hot water. Maybe it is time for a change? This session explains why. Speaker: Tyler Hacking, Marketing Manager, Ecolab Inc. Sponsored By:
2:00 - 2:30 p.m.	Sustainable Dairy Processing, Present and Future: A Global Perspective Case studies demonstrate that in dairy processing it is possible to combine environmental benefits and efficiency while maintaining food safety, all with low operational costs. Solutions currently available include: optimized design of evaporators, reduced fouling in heat exchangers and optimized cleaning procedures. And, new technologies are being developed to address: self-supporting factory - zero waste, self-cleaning equipment and other options. Hear what's available now and in the near future. Speaker: A.J. van Asselt, Group Leader, Sustainable Processing, NIZO Food Research
2:30 - 2:45 p.m.	Break
2:45 - 3:30 p.m.	Energy Efficient Strategies & Technologies Thinking of ways to reduce your energy costs? Whether it's cutting-edge energy acquisition strategies or better understanding where and how your energy is being used, there are many new technologies on the market today. Learn about some of these successful energy solutions and how you can use them to save money and resources. Speakers: Dan Chumbley, Business Development Manager, Direct Energy Business Staffan Akerstrom, Executive Vice President, Energy Solutions, EPS Corp.
3:30 - 4:00 p.m.	Sustainability and Carbon Footprint Methodology - The New Zealand Approach New Zealand-based Fonterra is the world's leading processor of dairy - representing approximately 40 percent of all dairy traded globally. That this level of agricultural activity will have an impact on the environment is undeniable and arguably inescapable -what is controllable, however, is the degree of this impact. Of interest are the mitigation strategies that Fonterra is employing and the culture of sustainability that they have fostered among their stakeholders - farmers, manufacturing specialists and the overall supply chain. This presentation focuses on Fonterra's sustainability programs and their ground-breaking work on carbon footprinting in New Zealand's dairy industry. Speaker: Michael Levine, Organics & Sustainability, Fonterra (USA) Inc.
4:00 - 4:30 p.m	A Proven Example: Quantifying the Environmental Impact of Secondary Packaging A comprehensive analytical Life Cycle Analysis process was undertaken to measure and compare the potential negative environmental impact of secondary packaging used to package and ship rigid, tapered cup containers. The analysis revealed and quantified demonstrable savings in material consumption, process and transportation energy, and greenhouse gas emissions for one secondary packaging format - the Innovative Spot-Pak packaging system - over traditional corrugated RSC cases. The results will be of particular interest to manufacturers of cultured dairy products. Speaker: Peter Fox, Director, Sales, Delkor Systems, Inc.
4:30 - 5:00 p.m.	Bringing Sustainability to Our Reality The challenge of sustainability in dairy production, as in other areas, is to assure economical as well as environmental sustainability - to do good by doing well. Letting economy drive sustainability is therefore an integral part of the Tetra Pak engineering philosophy in designing new generations of equipment. This session explores good examples of this philosophy in action, such as the new generations of ultra-pasteurizers or dairy separators, making substantial cuts in water and energy consumption as well as product loss throughout the life cycle. This entails considerably lower operating costs - and reductions in environmental impact - a win-win proposition for dairy producers. Speaker: David Rudolph, Account Manager, Tetra Pak, Inc.

Day Two
Thursday, April 15

7:15 a.m.	Continental Breakfast Sponsored By:
8:00 a.m. - 8:45 a.m.	Transportation Innovations: Cold Plate Technology and SmartWaySM Transport Cold Plate technology has been around for decades but recent improvements mean it is getting a serious second look from companies trying to reduce greenhouse gas emissions from transportation fleets. SmartWayTM Transport is an innovative collaboration between EPA and the freight sector designed to improve energy efficiency and reduce fuel consumption. Hear how these technologies have improved and how they can help you. Speakers: Mark Adams, Vice President, Transportation Solutions, Quickway Services, Inc Ron Ricci, President, Johnson Refrigerated Truck Bodies
8:45 a.m. - 9:30 a.m.	Recent Legal Developments in Dairy Sustainability From a legal perspective, sustainability and climate change issues are complex and rapidly evolving. This session will discuss recent legal developments and their impact on the dairy industry and will cover emerging developments in topics such as: green marketing and greenwashing; cap and trade; significant court decisions and regulatory enforcement actions; changes in insurance coverage; and impending climate regulation. Speaker: Andrea Carruthers, Partner, Faegre + Benson LLP
9:30 a.m. -10:15 a.m.	Who Cares About Sustainability, Anyway? You've made strides in getting employees and managers on board with sustainability and you are starting to see positive results. Maybe it's time to capture this momentum by promoting your sustainable practices to the people who may not be aware of your efforts - consumers. This session will share insights into how and when consumers are factoring sustainability into their food choices. Speaker: Eric Carlson, Co-founder and President, Carbonfund.org Foundation
10:15 a.m. - 10:30 a.m.	Break
10:30 a.m. - 11:30 a.m.	Embracing ENERGY STAR From strawberry jam jars to frozen french fries, manufacturing plants that make several well-known container and food items in the United States can now earn the U.S. Environmental Protection Agency's ENERGY STAR for superior energy efficiency. The new Energy Performance Indicators (EPIs) for flat and container glass manufacturing plants and juice and frozen fried potato processing plants are the first of their kind for these industries. Now it's the dairy industry's turn. Speaker: Walt Tunnessen, National Program Manager ENERGY STAR, U.S. Environmental Protection Agency
11:30 a.m. - 12:15 p.m.	Leading the Way with LEED Certification LEED is an internationally recognized standard for construction of energy efficient buildings and structures. Hear from LEED representatives about the benefits of building LEED-approved buildings and plants. Speaker: George Tuhowski, Board Chair - Chicago Chapter, U.S. Green Building Council.

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Hotel and Travel Information

The Dairy Sustainability Symposium will be held at the InterContinental Hotel in Chicago Illinois.

You may make reservations online directly with the InterContinental Hotel or call 312-944-4100 to reserve your room today. When calling, refer to IDFA's Sustainability Workshop to receive the special room rate of $175.

The deadline to secure a room is March 22, 2010. We have secured a large block of rooms, but once all the rooms have been reserved, we cannot guarantee that additional space will be available. Check-in time is 3:00 p.m. and check-out time is noon.

 

Address
505 North Michigan Avenue
Chicago, IL 60611
Tel: 312-944-4100
Fax: 312-944-1320
www.icchicagohotel.com

Services and Amenities

• Concierge service
• 24-hour business center
• Fitness Center
• Dry cleaning/ laundry service
• Valet parking
• Room service
• Safety deposit box
• Gift shop
• Currency Exchange

 

Dining

Zest Restaurant
Directly overlooking North Michigan Avenue, Zest features internationally inspired American cuisine and a modern, minimalist decor.

Open 7 Days
Monday-Thursday: 6:00 a.m.-10:00 p.m.
Friday: 6:00 a.m.-10:30 p.m.
Saturday: 7:00 a.m.-10:30 p.m.
Sunday: 7:00 a.m.-10:00 p.m.

The Bar
The 1920's club-style bar, provides the perfect place to relax with friends or alone, and features award-winning martinis, cocktails, fine wines, and a light menu.

ENO
InterContinental Chicago's Master Sommelier will offer flights of wine, chocolate and cheese from around the world. Available for on-site enjoyment.

• Local Recreation
• Magnificent Mile
• Navy Pier
• U.S. Cellular Field (White Sox Home)
• Soldier's Field
• Wrigley Field (Cubs Home)
• United Center

Getting to Chicago

Getting There by Air

Chicago is served by O'Hare International Airport and Chicago Midway Airport. We are pleased to announce discounts with American, Continental, Delta/Northwest, JetBlue and United Airlines as our partners for the Sustainability Workshop. The following discounts are available:

American Airlines offers a 5 percent discount off published fares. The discount applies to all applicable fares that are available for your date and time of travel. To make a reservation, visit www.aa.com and use the authorization number 3840AD as the aa.com promotion code or please call the American Airlines Meeting Services Desk at 800-433-1790

Continental Airlines offers discounts off published fares of 2 to 15 percent or Zone Fares. Book your reservations online at www.continental.com for maximum savings and receive an additional 3 percent discount off the published fares. Click on www.continental.com and choose your flight times and access your meeting discounts by inserting ZG1KAW5HQS in the Offer Code box.

Or you may call your travel professional or Continental MeetingWorks at 800-468-7022 Refer to Z Code ZG1K and Agreement Code: AW5HQS

Delta and Northwest Airlines are pleased to offer discounted airfares. Use WorldFile/Ticket Designator NY295 to purchase your tickets online and discounts from 2 - 7 percent will be applied. Individuals should go to www.nwa.com, and travel agents should go to www.worldagentdirect.com. Northwest will provide reservations and ticketing assistance at 1-800-328-1111.

JetBlue Airways offers a 5 percent discount on the lowest available fare by simply booking online! To make a reservation, visit www.jetblue.com/promo and use SUSTAINABILITY as the promotion code.
If you have any questions just contact our dedicated Meetings Desk at 1-888-JETBLUE (538-2583), option 4 or jetblueconventions@jetblue.com

United Airlines offers 5 to 10 percent off published fares. To make a reservation please visit www.united.com and use the meeting ID 586MT as the united.com promotional code.

Or call the Meetings Plus reservation service at 800-521-4041

Getting to the Intercontinental Hotel

From Madison, Wisconsin, Chicago's Northwest Suburbs, or O'Hare Airport
Follow 90 East into downtown Chicago. Take the Ohio Street exit, and follow Ohio Street 1 1/4 miles to Michigan Avenue. Turn right on Michigan, and proceed one block. Turn left at the next corner-Illinois Street. Proceed east on Illinois one block to the traffic circle. Follow the circle around to Michigan Avenue, and take a right. The doorman and valet parkers will be on Michigan Avenue to assist you.

From Midway Airport
Follow 55 North all the way to its end and you will arrive at lakeshore Drive North. Once on Lakeshore Drive exit onto Monroe Street. Continue on Monroe Street for 2 blocks. Then turn right onto Michigan Avenue. The hotel is located a block past the river on the right site. The doorman and valet parkers will be on Michigan Avenue to assist you.

From Chicago's Western Suburbs or Highway 290 East, The Eisenhower
Follow 290 East into downtown Chicago, at which point 290 becomes Congress Parkway. Follow Congress approximately 1 1/2 miles to Michigan Avenue. Turn left on Michigan Avenue, and proceed one mile to the bridge over the Chicago River. After crossing the bridge, the hotel is the third building on the right-hand side. The doorman and valet parkers will be on Michigan Avenue to assist you.

From Michigan, Ohio, Indiana, or Highway 57
Guests arriving from Ohio and Michigan on 80 / 94, Indiana on 90 East, or Southern Illinois on Highway 57 should follow all signs to 90 / 94 West. Once on 90 / 94 West, proceed into the downtown area and the Monroe Street East exit. Go 1 1/2 miles to Michigan Avenue. Turn left onto Michigan, and precede half a mile to the bridge of the Chicago River. Cross the bridge, and precede three buildings down on the right-hand side. Valet parkers and doormen will be on Michigan Avenue to assist with luggage and parking.

From Stevenson Expressway, Midway, Chicago's Southwest Suburbs, or Lake Shore Drive North
Travel east on I-55 and merge with Lake Shore Drive North. Take the third exit-Monroe Street-and follow it two blocks to Michigan Avenue. Turn right on Michigan, then proceed half a mile, and cross the bridge of the Chicago River. The hotel will be the third building after the bridge on the right-hand side. Pull up in front of the hotel on Michigan Avenue, where doormen and valet parkers are located.

From Chicago's North Shore and Lake Shore Drive South
From Lake Shore Drive, exit at Grand Avenue. Follow Grand three blocks to Columbus Drive. Turn left on Columbus, and proceed two blocks to the NBC Tower. Take a right turn into the NBC driveway, and follow it all the way to Michigan Avenue. Turn right on Michigan. Doormen and valet parkers will be on Michigan to assist you.

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Green Travel Tips

1. Conserve energy at home while you are away. Turn water heater to "vacation" or
lowest setting. Turn off AC/heat, or adjust the thermostat to protect plants, etc.
Appliances, such as TVs and cable converter boxes, should be unplugged, as they
can "leak" as much as 40 watts per hour even when turned off.

2. Purchase electronic-tickets for airline travel whenever possible. Less waste. If
paper tickets are lost, they can cost $75 - $100 to replace.

3. Enjoy walking tours. Walk where sensible.

4. Use public transportation when available. Use the bus or local transit system.
Share taxis. Less pollution, and you can leave the driving to others.

5. Conserve water during your hotel stay. Participate in the hotel linen program,
and let the hotel know that it isn't necessary to change your sheets and towels every
day. Reduce the amount of water used for brushing teeth, bathing or showering.
The average person uses seven gallons of water to brush their teeth when water is
kept running; try rinsing with water from a glass instead.

6. Conserve energy during your hotel stay. Turn off the AC/heat, lights, TV and
radio when you leave the room. Close the drapes.

7. Participate in hotel recycling programs by placing recyclables in appropriate
bins.

8. Patronize hotels, airlines, and tour operators who support "greening"
programs. Let management know of any suggestions you might have for
improving their environmental efforts.

9. Take only necessary brochures or maps. Return others to the stand.

10. Reduce the amount of garbage you produce during travel. Use a digital
camera instead of using film (unwanted photos and the process of developing film
can produce a lot of waste). Bring along your own bag when shopping in local
markets, or have clerks place everything in one large plastic bag instead of
numerous small ones.

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Frequently Asked Questions

1. When will the 2010 Dairy Sustainability Symposium be held?
IDFA's Dairy Sustainability Symposium will be held Wednesday, April 14 through Thursday, April 15, 2010.

2. Why should I attend the Dairy Sustainability Symposium?
The 2010 Dairy Sustainability Symposium sessions are designed to bring you up to date on the most current issues and solutions the industry has to offer. Attendees will hear highlights of successful efforts and review initiatives currently underway in other food industries.

3. Who attends the Dairy Sustainability Symposium?
Whether you're a newly appointed sustainability "expert" or a concerned steward looking for new ways to reduce your company's carbon footprint and increase your cost-savings, this is the place to be.

4. Will there be exhibits?
Yes, there are table-top exhibits. Table top exhibits cost $500. This price does not include the cost of registration. If you would like to exhibit at the Dairy Sustainability Symposium please complete the exhibit reservation form.

5. Which hotel has been reserved? What is the rate?
The Dairy Sustainability Symposium will be held at the InterContinental Hotel in Chicago, Illinois. IDFA has a special room rate of $175 per night.

6. Can I make my hotel reservations now?
Yes, you can make your reservation directly on the hotel website or call the hotel at 312-944-4100 to reserve your room today. When calling, refer to IDFA's Dairy Sustainability Symposium to receive the special room rate.

7. What is the schedule for the Dairy Sustainability Symposium?
The agenda with program and activities schedule is available online. Please note that the program schedule is subject to change.

8. How can I become a speaker at the Dairy Sustainability Symposium?
The Dairy Sustainability Symposium offers attendees access to divergent opinions, new technology and the latest research. If you would like to suggest a topic for the Symposium, please email Kellie Bland, IDFA meetings assistant and registrar, at kbland@idfa.org.

9. How do I register for the Dairy Sustainability Symposium?
The fastest and easiest way to register is online.
You may also email your registration to registrar@idfa.org, fax it to 202-331-7820 or mail it to: IDFA Registrar, 1250 H St, NW, Suite 900, Washington, D.C. 20005.

10. What is the registration fee?
The Dairy Sustainability Symposium registration fee is based on membership. If you are a member the price is $795, and if you are not a member the price is $995. If you have any questions about membership please email membership@idfa.org.

11. What does my registration fee include?
Your registration fee includes two continental breakfasts, lunch both days, and coffee breaks. You will also receive conference materials with printed PowerPoint presentations from each of the sessions.

12. Will I receive a confirmation of my registration?
Yes, you will receive a confirmation for your registration via email or fax. It will contain detailed information about this year's Dairy Sustainability Symposium.

13. What is the registration cancellation/refund policy?
Full refunds will be granted for written cancellations received up to three weeks before the meeting. Cancellations received one to three weeks before the meeting will be eligible for a 50 percent refund. No registration refunds will be granted after April 7, 2010. All cancellations must be received in writing. Substitutions may be made without penalty.

14. I am a member of the news media, do you have press registration?
Please contact Jessica Lee, IDFA coordinator of meetings and educational services, at 202-220-3532 or jlee@idfa.org for special consideration.

15. Are there any airfare discounts?
Yes IDFA has partnered with five different airlines to offer discounts to attendees. We are pleased to announce discounts with American, Continental, Delta/Northwest, JetBlue and United Airlines. Visit the hotel and travel section for more information.

16. What is the dress code?
Business casual attire is highly recommended.

17. My question is not here! Who should I contact?
If you have any further questions about The 2010 Dairy Sustainability Symposium, please contact Kellie Bland, Meetings Assistant & Registrar at 202-220-3557 or kbland@idfa.org

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How to Register

Registration for this event is closed.

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