A Learning Tour: Testa Produce, August 22 @ 11:00 am
Friday, August 22, 2014 from 11:00 AM to 12:30 PM (CDT)
San Francisco, California
London, United Kingdom
Testa Produce, Inc. is a 100-year-old family owned and operated produce distributor for foodservice entities around the Midwest including restaurants, hotels, schools, country clubs, sporting arenas and hospitals.
Testa's new LEED* Platinum Refrigerated Foodservice facility (2011) designed by Epstein is the first of its kind in the United States. The warehouse features sustainable technologies including a 750kW wind turbine producing 30% of the building’s energy needs, a huge solar grid for heating potable water, an extensive water management system which recovers rain and graywater for non-potable purposes, LED lighting, skylighting, electric/compressed natural gas delivery trucks and a vegetated roof.
Behind the Scenes Access: Tour the massive distribution warehouse where all of the produce and packaged foods are received and sorted. Then step onto the green roof to get a closer look at the only full-size wind turbine in the city and an uninterrupted view of the downtown skyline.
Special notes with your safety and comfort in consideration:
- Closed toe shoes only, no sandals, open toed shoes or flip-flops.
- We will walk through refrigerated areas with temperatures less than 40 degrees F. Please bring a sweater to keep yourself warm.
- No earrings, dangling necklaces or rings which might catch, this is a working warehouse with safety a consideration.
This program is hosted by the Chicago Foodways Roundtable.
*LEED, or Leadership in Energy & Environmental Design, is a green building certification program that recognizes best-in-class building strategies and practices.
When & Where
Chicago Foodways Roundtable of Culinary Historians of Chicago
Culinary Historians of Chicago studies the history of food and drink in human cultures. Why we procure, prepare and serve the food we do has cultural, sociological, geographical, financial and political influences. We encourage participation from all walks of life: from academics to home cooks, chefs to grill masters, farmers to heirloom gardeners, food scientists to students. Our programs, and those of our sister organization Chicago Foodways Roundtable, are supported by research, fieldwork and scholarship, though geared to an informed popular audience. We welcome everyone to gather at our table to share food, drink and their life's culinary experiences.