Event postponed until early 2019 – please check back for details!

EDC presents Climate Change for Business – a workshop on mitigating climate change impacts

Business and farm owners or managers are invited to join the San Juan County Economic Development Council (EDC) for a 5-hour workshop and discussion on the topic of Climate Change for Business, Thursday, October 18th, from 9 a.m. until 2 p.m.  at the San Juan Island Grange.  The workshop includes a gourmet boxed lunch.

All business owners and managers can and should prepare for potential negative impacts on their enterprises from any source.  As climate change is one of the defining issues of our time both for businesses and individuals, preparing for change and implementing practices that mitigate potential business and farm impacts will be a critically important exercise for savvy business owners.

At this intensive workshop, the EDC will cover climate-impact issues such as carbon footprint awareness, facility retrofitting, heating/cooling and rebates, ramifications for agricultural businesses, potential financial impacts to businesses and more.

Led by noted business and climate experts, this workshop is sure to give business owners and farmers the information they need to mitigate the impacts on their enterprises from climate change.  Leading the workshop will be:  Georgine Yorgey, the Associate Director of WSU’s Center for Sustaining Agriculture and Natural Resources; Ryan Palmateer, Energy Program Manager for the San Juan Islands Conservation District; Victoria Compton, EDC Director; and Lindsay Curtis, Energy Efficiency Specialist for OPALCO.

Details:  San Juan Island, Thursday, October 18th, from 9 a.m. till 2 p.m. at the San Juan Island Grange, 152 First Street, Friday Harbor.  Tickets include lunch, beverages and snacks and are $25; advance payment is required.  Please visit www.sanjuansedc.org/climatechange to reserve seats. For questions, please call (360) 378-2906 or email info@sanjuansedc.org.

Gourmet lunch boxes made by San Juan Island Cheese includes potato salad, green bean salad and a cookie. Choices include Italian on baguette, salmon lox and cream cheese on focaccia and vegan eggplant ratatouille.