Climate Change and the Food Processing & Winery Industries:

How to Comply With the AB 32 Regs and Cope With the Coming Low-Carbon Business Environment

January 15, 2008 * 8:30 a.m. to Noon

Stockton Grand Hotel

2323 Grand Canal Boulevard, Stockton, CA

Seating is Limited * RSVP To Any Host Organization

(MCCV--(209 523-0886 or jan@mccv.org)

Workshop Presented by:

California League of Food Processors * Agricultural Council of California

Wine Institute * Manufacturers Council of the Central Valley

Camp Dresser McKee Inc. (CDM)

Tentative Agenda

8:30         Welcome and Introductions

8:40         Regulatory Landscape

·          Summary of AB 32 Objectives and Implementation Timeline

·          Greenhouse Gas Reporting and Verification Requirements

·          The 1990 Greenhouse Gas Emissions Baseline: How Will ARB Set the Emissions Targets That Processors Will Have to Achieve?

·          How Might a Greenhouse Gas Cap and Trade System be Structured, and How Would Food Companies Participate in the Market?

Speakers:       Doug Thompson, California Air Resources Board

                                Richard Bode, California Air Resources Board

9:45         Strategies That Could be Used by Food Processors and Wineries to Cope with the New Low-Carbon World

                Speaker: Allan Bedwell, CDM

10:30       Break

10:45  California Wine Community Greenhouse Gas Accounting Tool

                Speaker:  John Nagle, E&J Gallo

11:15       Programs Available to Help Food Processors Improve Energy Efficiency and Reduce Greenhouse Gas Emissions

Panelists:                Patsy Dugger, PG&E

                                                Ricardo Amon, California Energy Commission

12:00       Program Concludes