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CEBA - Controlled Environment Building
The evolving situation surrounding COVID-19 and ongoing restrictions have added considerable challenges to holding an in person CEBA Conference & Expo from November 10-12 in Rancho Mirage, CA. After careful consideration, CEBA leadership has made the decision to hold the CEBA Conference & Expo virtually and in conjunction with GCCA’s Virtual Innovation Program which is scheduled from October 14th – November 10th.
CEBA Conference Education Delivered Virtually
CEBA participants will receive the same great education expected at the CEBA Conference, just virtually. The following content will be delivered via the CEBA Track.
Keynote Presentation: Chaos to Confidence During Time of Economic Stress
Wednesday, October 14 | 2:00pm – 3:00pm ET
This keynote presentation offers an in-depth study of the coronavirus from a speaker with a deep understanding of how the markets and the economy are impacted by world events like infectious disease. Andrew is not only a noted economist, he's an infectious disease expert and author. There are many reasons why he's known as "the great calmer downer" especially during the most difficult times. Andrew offers upbeat solutions combined with real time facts.
- Andrew Busch, Outside Advisor to the White House & Former U.S. Chief Market Intelligence Officer
Industry Updates & Design Changes Post COVID
Thursday, November 5 | 2:00pm – 3:00pm ET
This panel discussion will focus on the results of the recent COVID related survey sent to all CEBA Members. The results will be shared and the discussion will focus on the state of controlled environment construction industry, latest innovations, lessons learned during the pandemic and what are the impacts/trends that will affect the design/build and construction of facilities moving forward.
Construction Knowledge Share Roundtable
Monday, November 9 | 2:00pm – 3:00pm ET
This roundtable session provides attendees a chance to share ideas, ask questions, and solve problems with their peers in a small group. The moderator will guide the participants through the discussion, diving into the subjects that matter most to professionals in the cold chain industry.
CEBA Built by the Best Sessions
The CEBA Built by the Best finalist will each present a session during the virtual event, with the Award recipient will be announced during the closing session.
Fisher Construction Group, Inc. for Lineage Logistics in Oakland, CA
Tuesday, November 3 | 3:00pm – 4:00pm ET
Lineage Logistics Cool Port bridges the gap between rail and ship and provides a greatly needed cold storage and transfer hub for importing and exporting protein products between America and the Pacific Rim nations. Built in partnership with longtime Oakland cold storage operator, Dreisbach Enterprises, Cool Port meets the need in Northern California for cold chain goods which are most efficiently shipped long distances via rail – especially from the American Midwest. As the General Contractor responsible for transforming aspiration to realization, Fisher Construction Group managed many of the innovations behind the project’s success.
With its multimodal capabilities, Cool Port provides an efficient solution to the time-consuming unloading/transfer process. At Cool Port, rail cars can be staged four abreast between the refrigerated wings of the building and unloaded in bulk. Products can be stored in Cool Port’s 100,000 SF frozen and chilled storage areas or immediately transferred into refrigerated shipping containers and loaded onto ships at the adjacent wharf. The facility is more than a conventional transload facility as it boasts an 80,000 SF freezer and two 10,000 SF storage rooms which convert between frozen and chilled, providing the ability to buffer orders. With 90 truck docks and 18 rail docks serving the 276,000 SF facility, there is no other facility like Cool Port on the West Coast.
Despite a perfect nexus of deep-water shipping, adjacent interstate freeways, and established rail lines, the success of Lineage Logistics’ Cool Port project required significant innovation long before the first excavator arrived onsite and throughout the project’s entire design-build process. Examples are numerous: innovation was required when future-proofing soupy, methane-pocketed, and seismic-prone land to a suitable building foundation; when devising on-demand market adaptability in the form of interchangeable frozen and chilled storage spaces; when protecting glycol heating lines in the event of seismic activity or settling of muddy land; when maximizing end-to-end cold chain efficiencies within an intermodal system; and when creating competitive advantages for the fifth largest US Port as it opened its first dedicated cold chain facility. Indeed, innovation was a central tenet of the project’s inception, actualization, and diverse stakeholder success.
Primus Builders, Inc. for Americold in Savannah, GA
Thursday, November 5 | 10:00am – 11:00am ET
When the Port of Savannah expanded its space, Americold zeroed in on the opportunity to maximize the benefits of this region. The location was the perfect site for a poultry import/export facility to service the chicken capital of the world in nearby Gainesville, GA, The new Savannah facility will serve as Americold’s flagship. The 51’ tall, 312,000 SF building was designed to provide Americold maximum flexibility in their cold storage options. Convertible freezer spaces allow Americold to store product anywhere from -10° to 35°.
Primus Builders, Inc. installed a -20° QFR quick-freeze system that pulls cold air into every freezer crevice and freezes product faster and more efficiently. This will allow the facility to blast two million pounds of chicken per day once the facility achieves its maximum build.
Additional features include:
- USDA inspection lab that allows inspectors to test the product for spoilage
- 2-story office
- Employee welfare areas
- Quell fire protection system to ensure maximum coverage for the building height
- ALTA Expert refrigeration units
- Automated conveyors, wrapping and labeling stations
Americold had an urgent need for this facility to be fully operational as soon as possible. The schedule was set at an aggressive 13 months. Primus Builders, Inc. accepted the challenge and immediately began implementing Last Planner. This scheduling system relies on input from the project subcontractors – the people actually doing the work – to determine the most efficient order of operations during construction. The team met weekly to discuss goals, obstacles, solutions and plans for the following week. Including subcontractor input in such a meaningful way resulted in their complete buy-in to the schedule. The team were able to absorb 19 days of permitting delays and 40 days of rain and still hit their timeline goals.
A M King for Southern Foods in Greensboro, NC
Thursday, November 5 | 12:00pm – 1:00pm ET
A M King transformed an 88,000-sf vacant shell building in Greensboro, NC into an innovative and fully controlled USDA-grade environment which houses a meat, seafood and cheese processing facility for Southern Foods. The new building allows the 66-year old company to operate in a more modern and efficient space, handle greater volumes, and save money in operating expenses and maintenance, thereby bringing even more competitive pricing to its marketplaces.
It was the goal of both Southern Foods and A M King to use the existing roof and concrete walls and to build what was necessary to meet Southern Foods’ needs for this complex facility. A M King is extremely familiar with the complex nature of food facility design and construction; however, this particular process of adapting existing structures to meet USDA food facility requirements is exceptionally challenging. The adaptation of existing buildings to food grade facilities is becoming more prevalent due to scarcity of land; ample building inventory; reinvention of retail; rising construction costs; labor challenges; new regulations; environmental and schedule benefits; and resource-intensive procurement associated with virgin materials. All of this builds a strong case for adaptive reuse.
The complexity of this state-of-the-art building includes:
- The 13,500-sf food processing area, which includes a distinctive 34-degree, 4,200-sf dry beef aging room fitted with high-tech temperature and humidity controls and large viewing windows that emphasize the dynamic nature of the meat curing process. It was critical that the room maintain precise temperature and humidity so that the right type of bacteria would be present to age the different cuts of meat. The temperature also needed to be adjustable, depending on the quantity and type of meat to be aged. This area includes a 45-degree seafood processing area; a 35-degree fish storage area and dock; and a 34-degree cheese processing room.
- Approximately 11,585 sf of freezers ranging from -10 to -20 degrees, as well as 11,429 sf for 32-degree coolers and loading docks
- A refrigerated cheese processing area
- Dry storage consisting of 14,250 square feetA 12,660 s
- quare foot office mezzanine
- The largest test kitchen the company has developed to date.
- An express purchasing, cash and carry outlet for the general public that stocks Certified Angus Beef, Ashe County Cheese and multiple varieties of seafood, among many other items.
In addition, CEBA member will have access to all 5 education tracks that are part of the Cold Chain Essentials component of the Virtual Innovation Program.
CEBA Expo Connections Offered Virtually
We understand the importance of connecting with the entire cold chain community. The Virtual Innovation Program’s Cold Chain Collaboration area will allow you to schedule B2B connections
CEBA members are also eligible to purchase virtual meeting suites to engage all Virtual Innovation Program participants including IARW warehouse members, food companies and other suppliers. The virtual meeting suite provides a secure, convenient, and flexible virtual meeting room that may be branded and leveraged to share documents, video meeting capabilities. Two-way online scheduling opens in early October and meetings will be held during the Virtual Innovation Program, specifically from October 19 – October 30. Reserve your B2B virtual meeting suite!
Virtual Innovation Program Participation Goals for CEBA
- Connect with Cold Chain Industry Customers
- Learn from and educate Cold Chain Industry Leadership
- Showcase Built by the Best Award nominees
- Engage in industry dialog through roundtable discussions
- Reinforce CEBA branded presence and industry leadership
- Ability to connect with customers via the B2B suites
- Access to professionals that do not normally attend face to face events but will join the virtual program to connect with vendors/suppliers.
- Ability to participate in educational content delivered in all the other tracks
Virtual Innovation Program Costs
Per attendee cost: $245 for all education (5 tracks plus the CEBA education component) as well as the ability to accept and make meetings with suppliers/vendors and other attendees.
Meeting Suites to host meeting with customers are priced per company and start at $2,999. Includes two registrations to the Virtual Innovation Program. Enhanced listing and sponsorships are also available.