Going green starts with small steps

02/12/2010 | Restaurants & Institutions (free registration)

Restaurants shouldn't fear a backlash from touting their efforts toward more sustainable operations, writes Restaurants & Institutions editor Kelly Smith Killian. Going green is a process in which each small change helps, and, although changing everything at once isn't feasible, incremental changes are still worth talking about.

View Full Article in:

Restaurants & Institutions (free registration)

Published in Brief: