This is the first story of a four-part series about how restaurants can improve sustainability practices. Going green isn’t exactly an easy process for restaurants, but those that make the investment – from finding ways to reduce energy use to sourcing local or organic produce – can reap significant rewards with customers and in cost savings. Greener operating practices are good for restaurants on both ends of the spectrum, from Mario Batali’s six restaurants in New ...
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Contact: Desiree Torres Desiree.Torres@penton.com