For many in the restaurant industry, the notion of “going green” means greenbacks gone.From the installation of pricey waterless urinals to the use of higher-priced nonplastic cups made of cornstarch, the investment required in taking meaningful steps to save the planet can appear cost-prohibitive, despite promises from marketers that eco-friendly restaurants will attract like-minded customers.Still, there is growing evidence that becoming more eco-friendly doesn’t have to have a negative ...
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Contact: Desiree Torres Desiree.Torres@penton.com