By Debby Cannon, Ph.D., CHE
The business environment of operating a restaurant has always been challenging and is only complicated by today’s economic climate. Our industry is one of small profit margins and cutting pennies to positively impact the bottom line. With that said, how is the restaurant industry doing with efforts to “go green” in becoming more environmentally proactive and sustainable? One would perhaps guess that the movement towards sustainable foodservice has slowed. Just the contrary—it seems to be stronger than ever.
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