NEW YORK Restaurant Associates, a contract foodservice and facilities management provider based here, recently unveiled its Green Dining Best Practices initiatives and said it plans to have the program in operation at all 110 of its accounts by 2011. —According to RA president Edward J. Sirhal, the program will focus on lowering the company’s carbon footprint by reducing its energy usage, decreasing the amount of meats and proteins it serves by 20 percent, increasing the ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!