The green movement is not just a fad, but rather a smart way of doing business. According to the National Restaurant Association, more than one-third of U.S. restaurants said in 2008 they were allocating a larger percentage of their budgets to green initiatives. Incorporating environmentally friendly practices in restaurants can reduce utility costs, satisfy consumer demand, increase operational productivity and help conserve valuable environmental resources for future ...
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!