A graduate from the University of Southern California, John Blazevich is the founder, former president and CEO of Contessa Premium Foods, Inc, where he provided oversight for over 25 years. While at Contessa, John Blazevich was directly involved in building Contessa’s Green Cuisine Plant, the world’s first Leadership in Energy and Environmental Design (LEED) rated frozen food manufacturing plant, reducing daily energy use and CO2 emissions by 65%. Within a year, the operation became 100% carbon neutral.
The LEED certification was first conceptualized in 1989 when an architect from Kansas requested the American Institute of Architects to study how architects could simultaneously uphold their integrity and design environmentally “responsible” buildings. Though initially frowned upon, the immense support led to the development of the LEED rating system and a representation of sustainable and environmentally sound buildings. Around 100,000 commercial buildings in 167 countries bear or are awaiting LEED Certification.
The judges use a checklist based on various building and construction primary point rating criteria for these categories. These include sustainable sites, water efficiency, energy, and atmosphere. The other two-point criteria include materials and resources and indoor environmental quality. The higher the points, the higher the level of certification, which includes LEED Certified, Silver, Gold, and Platinum in ascending order of level. The Contessa Green Cuisine Plant was certified LEED "Gold."
