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Richard Young

Richard Young

Senior Engineer / Director of Education

Food Service Technology Center

Richard is the senior engineer and director of education at the Food Service Technology Center (FSTC), a publicly funded research facility that studies and promotes energy and water efficiency in commercial food service.

Trained as an electrical engineer, Richard started his career in alternative energy, changing from energy-generation to energy-efficiency when he joined the FSTC research team over two decades ago. Richard developed several of the Center’s standard test methods before expanding into green building design as project manager for The Energy Efficient McDonald's (TEEM). He is an active contributor to the US Green Building Council's Leadership in Energy and Environmental Design (LEED) rating system, working with the USGBC to incorporate food service into their Retail criteria.

Richard focuses much of his efforts on technical outreach - translating the research into practical information. He has 15 years experience creating and presenting seminars, delivering over 50 sessions a year. He authored numerous research reports as well as articles in magazines, newsletters and on the web. Richard and his colleagues at the Food Service Technology Center are honored to partner with the National Restaurant Association’s Conserve program to promote sustainability to the food service industry.