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The State of Food and Water in Nevada
October 19, 2016 @ 11:30 am - 1:30 pm$10.00
Las Vegas Food and Water
Details on our panel discussion lunch and learn:
Water in Las Vegas remains a top priority. Our water supply and quality are important topics for everyone. What are the technologies being used to source and safeguard our water? We will have some great updates from an expert in the field from UNLV, Dr. Daniel Gerrity.
There are many leaders in Las Vegas who are helping produce healthy food locally. One of the more exciting efforts is by Urban Seed, an indoor, hydroponic farming company. This is a Las Vegas start-up and they are producing locally grown food that will be served by top chefs at local restaurants. We will hear from their food safety expert, Richard Willis.
Pre-sale tickets are only $10 including lunch. Tickets are $15 at the door.
Join us for our Food and Water Lunch and Learn!
Dr. Daniel Gerrity earned his B.S.E., M.S.E., and Ph.D. in Civil & Environmental Engineering at Arizona State University. He then worked as a Post Doctoral Researcher for the Applied Research & Development Center at the Southern Nevada Water Authority and as a Senior Engineer for Trussell Technologies. Dr. Gerrity is now an Assistant Professor in the Department of Civil and Environmental Engineering and Construction at the University of Nevada Las Vegas where his teaching and research interests focus on water reuse. Dr. Gerrity is also a member of the Board of Trustees for the Nevada Section of the WateReuse Association.
Richard Willis is Quality Control Food Safety Manager with the recognized leader in the resort hospitality industry and opened the largest independent construction in the United States; developing the public health and safety program from its inception.
Richard has been an essential member of the HACCP process and helps the team to develop system wide HACCP Compliance protocols for all MGM Resorts Properties. Richard has in depth understand of [SQF] Safe Quality Food, Food Defense, Risk Management processes, and production sustainability systems , Food Safety Modernization Act[FSMA] compliance, FDA Food Code, and multistate public health and food safety regulatory requirements
Richard has more than 30 years of culinary and food safety experience. Richard holds Master’s Degrees in Public Health, and Environmental Law and Policy for Vermont Law School, Richard has been a Culinary Educator and received his introductory Sommelier Certification for the Master Court of Sommeliers, and serves as an Instructor and Proctor for Serv Safe, and HACCP Management training.
Nathan Allan is the Executive Director of WaterStart, a cluster of global leaders in the implementation of water innovation based in Las Vegas. Formed in 2013 through a partnership between the Southern Nevada Water Authority, the Desert Research Institute and the Governor’s Office of Economic Development, WaterStart is a non-profit, public-privatepartnership that aims to make Nevada a global water innovation hub and channel to the U.S. water market.
Allen’s professional portfolio includes experience in environmental sustainability, business development and research. His interdisciplinary
acumen in higher education ranges from ground-up, innovative sustainability solutions to large-scale experimentation. Prior to joining
WaterStart, Mr. Allen served as CEO and Principal of TerraSwell, which he founded as a response to environmental science and sustainability challenges encountered in the field. Allen’s experience in applied science includes previous positions as a Research Scientist and also as a Coordinator of Sustainability for the University of Arizona Biosphere 2, under which the Model City Research Program was launched. The expanse of this program included IBM Smarter-Buildings lab, hybrid fuel recharge stations, and urban water harvesting demonstration sites. Allen is a former Solar Technician for Arizona start-up Technicians for Sustainability.
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