CHICAGO Green Restaurant Association. —While the restaurant industry has not been in the forefront of the growing organic-food movement or environmentally sustainable practices, it is swiftly moving in that direction, said Michael Oshman, executive director of the not-for-profit “This is an unprecedented year for people waking up to environmental issues,” Oshman told attendees at his seminar, “Advantages of Going Green: Marketing to the Socially Responsible ...
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Contact: Desiree Torres Desiree.Torres@penton.com