The Blue Flame Alliance (BFA) is an international alliance of utilities, foodservice equipment manufacturers, gas industry associations, national accounts, and foodservice trade allies organized to be a source of gas solutions for the commercial segment with a focus on the foodservice industry.

We are a natural gas solution for commercial customers. 


BFA membership is open to natural gas providers, manufacturers of natural gas commercial foodservice equipment or HVAC systems and other foodservice trade allies.


The mission of this consortium is to focus on relationship building with key decision makers who oversee national accounts, including establishments in the food service industry.

This will be accomplished by educating, informing, developing and providing energy solutions where natural gas provides operational advantages to the customer. The consortium will maintain customizable deliverables that members can utilize to secure and/or retain natural gas load.


  • Design a strategy to educate, advise and incentivize the markets that aren’t using gas or only using minimal gas. (Examples would include the heating load for the big box retail market and food service applications in refueling centers.)


  • Address market issues that can result in the reduction of gas load including the threat of electrification and environmental concerns. Educate the industry on the sustainability benefits of natural gas including renewable natural gas and efficient natural gas appliances as a direct pathway to decarbonization.


  • Develop a strong message and identify collaborative opportunities that will attract and encourage manufacturers to join and actively participate in consortium activities. (The “what’s in it for me” question must be addressed.) Continue to recognize, on an annual basis, one manufacturer and their product which has brought innovation and new technology to the food service industry via The Blue Flame Award.


» Collect relevant information, develop case studies that provide techno-economic data on performance, cost effectiveness, reliability of existing and emerging technologies and market needs for next five years and identify technology opportunities.

» Provide Clients with reliable, accurate, and unbiased information in order to promote the cost and quality advantage of natural gas versus other competitive fuels.

» Exploit the efficiency and environmental benefits by developing advanced, natural gas products.

» Encourage the development of an industry benchmarking method that will uniformly rate equipment efficiencies in the commercial food service sector.

» Track emerging government policy and guidelines to assess the potential impact on market threats and opportunities.

» Actively participate and support research agencies and industry associations such as The Energy Solutions Centre, Gas Technology Institute, and Food Service Technology Centre.











» Scan the market on a global basis to identify and bring forth technology transfer opportunities for products having improved affordability, performance, energy efficiency, safety, durability and ease-of-use.

» Support accelerated lab and field evaluations to rapidly gain first-hand exposure to and experience with emerging products.

» Support development of gas-fired commercial cooking appliances as well as ventilation protocols that provide restaurant operators with lower first and operating costs.

» Transfer or develop specialized commercial cooking technologies for specific and emerging ethnic cuisines.

» Various Outreach and communications methods and techniques.











Executive Committee

Ann Lovcik, CenterPoint Energy

Carl Peterson, Piedmont Natural Gas

Michael Favela, Southwest Gas

Greg Anderson, Atmos Energy

Melisa Marks, SoCalGas

Blue Flame Alliance Director
Barbara Stinson

How Can I Learn More About
Blue Flame Alliance?


Barbara Stinson
Blue Flame Alliance Director
400 N. Capitol Street, NW
4th Floor
Washington, DC 20001
Telephone: 202-824-7151

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