A20-year veteran of the Boston-area restaurant industry, Paul Booras has seen a lot of foodservice trends come and go over the years. But one trend he thinks has staying power is the movement toward alternative energy sources, such as the conversion of vegetable oil into biodiesel fuel. Booras, who has operated several of his own restaurants and also worked for Legal Sea Foods, recently joined on-site concern Unidine Corp. in Newton, Mass., as director of culinary services. ...

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