Programs to promote eco-friendly practices and diversity say a lot about a restaurant company’s willingness to make a difference. But what is one to think if a company jettisons one for the other? Among the explanations offered for why attendance at the Multi-cultural Foodservice & Hospitality Alliance’s annual conference last month was comparatively low is that the tough economy may be putting some operators in the awkward position of choosing green over diversity.The theory goes that green ...
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