ULI Houston - Leadership Series: The Increasing Importance of Cold Storage


Thursday, February 25th, 2021
12:00pm - 1:15pm CST

Choose Your Calendar




    Standard Pricing Until February 25 Members Non-Members
    Private $20.00 $30.00
    Public/Academic/Nonprofit $20.00 $30.00
    Retired $20.00 N/A
    Student $20.00 $30.00
    Under Age 35 $20.00 $30.00



    Local grocery delivery groups have begun occupying significant space in last-mile facilities in recent years. Large-scale cold storage facilities is mainly non-traded real estate that is very costly and incredibly customized. However, the vast majority of inventory is old and in need of redevelopment. The wide variety of uses (fruit and flowers, grocery, pharmaceuticals, etc.) and geography require distinct building specifications and conditions. How can developers supply current and future demand? Join our expert panel to get up to speed on the latest in temperature-controlled industrial buildings including end-user needs, development concerns, and overall market drivers of this trend.   



    ”David_coldstorage"John Joubert
    Executive Vice President

    John is responsible for the development and acquisition of commercial properties within i3’s portfolio, including Industrial Cold Storage, Medical Office, and Build-to-Suites. He is also involved with day-to-day executive leadership within the company, as well as growing i3’s platform and portfolio within its target markets. Prior to joining i3 in 2014, John began his career in industrial brokerage. John graduated from Texas A&M University with a degree in Agricultural Economics, is an active member at Hope City Church in Houston, and enjoys spending his free time fishing, hunting, and playing golf.




    Carmen G. Dodaro
    Executive Vice President & CEO
    FCL Builders, LLC
    Carmen joined FCL Builders in 1989 and worked his way up through the ranks his current position of Executive Vice President & CEO of FCL Builders’ nine full-service offices across the US. Carmen oversees the management of day-to-day operations, company personnel, corporate finance and sales. Additionally, he oversees FCL’s corporate matters including strategic planning, staffing and business development. Staying true to his roots in construction, Carmen still serves as the Project Executive on select FCL Builders projects, primarily food processing and/or cold storage facilities throughout the country. 
    ”Kate"Kate Lyle
    Studio Manager, Industrial Cold & Food
    Ware Malcomb
    As a licensed architect, Kate brings over 14 years of architectural experience to the Ware Malcomb team specializing in complex project types including cold storage, food processing and manufacturing. Kate is active in the Controlled Environments Building Association (CEBA) and excels in planning, interpreting, organizing and managing projects through all phases of development. Kate is devoted to high quality design and service, financial astuteness, attention to detail and skill. She has  authored several articles related to cold buildings and also recently spoke on cold buildings at the 2020 NAIOP CRE.Converge Conference.           


    ”David"David Sours
    Senior Vice President | Food Facilities Group

    As an integral member of the CBRE Food Facilities Group, David Sours offers real estate expertise specific to the food processing, manufacturing, and distribution sectors. Working with some of the largest companies across the food industry as well as smaller companies globally, David and his partners, Kevin Kelly and Lucy Durbin, provide portfolio optimization for clients through their extensive understanding of the real estate market and the intricate requirements unique to food companies.
    David offers extensive transactional and consulting experience in representing tenants and owners of cold and dry food facilities through sales dispositions, leasing, and tenant representation assignments. Through his exclusive dedication to the food sector, David delivers an intricate understanding of the critical role real estate plays in the effective operation of food companies.