Although the “greening” of the restaurant industry began decades ago as a grassroots effort by a handful of independent operators, today it is a mainstream movement, embraced by a growing number of operators of all sizes and in all segments. Many consumers, however, don’t recognize that—and it could be costing operators.Despite the industry’s efforts to make operations more environmentally friendly, consumers say they don’t view restaurants as making much progress, according to a new study ...
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