Starting small is key for a sustainable business, experts say
This is the second story of a four-part series about how restaurants can improve sustainability practices. Click here for part one. When it comes to going green, many restaurants are spooked by the prospect of shelling out thousands of dollars to make their businesses more eco-friendly. Industry experts, however, advise restaurants to start small and develop a green strategy that fits their business. Some investments, like installing more energy-efficient light bulbs and fixing leaky ...
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Contact: Desiree Torres Desiree.Torres@penton.com