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.

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Restaurants & Institutions (free registration)

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