The Consultant - Q1 2009 - (Page 73) The 2009 Worldwide Conference ing desert sands. A lively and dynamic woman, Madame Yi, whose son passed away in 2003, began this organization in his memory and to fulfill his dream. Her aim is to plant two million trees by 2010. “Trees can reduce carbon dioxide in the atmosphere and slow or even prevent desertification,” she told the group. “And the trees planted have contributed to the local ecology and economy and raised living standards on local farms.” Finally, the West China Hospital, Sichuan University presented a certificate to FCSI to thank consultant and allied members who contributed to the earthquake relief efforts with equipment, service and repairs. (An article about these efforts can be found in our Bonus issue, 2008). The sessions began with Dr. Norman Myer, Fellow of the 21st Century School, Green College and the Said Business School, Oxford University. He is an Ambassador for the World Wide Fund for Nature/UK and has undertaken research projects and policy appraisals for the World Bank, United Nations agencies, the White House, numerous foundations, the European Commission and OECD. He challenged the audience with startling facts and figures and pointed out that in the next few years, the world will have to cater to another 1.4 billion consumers in 17 developing and three transition countries. Foodservice will be forced to change. In the first full session of the conference, Geoff Ward, FCSI and Dr. Sanjay Nagarkar stressed the need for both consultants and suppliers to be more aware of the challenges the foodservice industry is facing. It will be incumbent on both consultants and manufacturers to find sustainable solutions. (An article on this first morning session appears in the 4th Quarter 2008 issue). Sustainable kitchen designs which don’t compromise operator profitability was the topic for a session with Richard Caron, chief technical officer with Enodis Corporation, Dr. Mike Münchow, executive vice-president of Electrolux Professional, and John McDonough, president, ITW Food Equipment Group North America. Employee retention will be a primary concern in the coming years as labor shortages continue to press on the industry. Chris Sheppardson, managing director of Chess Executive, discussed the Changing Face of Emerging Talent, pointing out how the new employee differs from those of 20 years ago, and more importantly, how to keep good employees. Gerry Fernandez, president & founder Multi Cultural Foodservice and Hospitality Alliance, took this a step further by tackling the multi-cultural issues around both staff and customer. Finally, Richard Worzel brought it all together in a riveting closing address. The futurologist discussed planning for a future without precedent. Look for his article in this issue. During the conference, for the first time, consultant members could showcase their New FCSI president John Radchenko and wife Sandra pose in traditional dress. First Quarter 2009 73
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