There are a lot of press, pundits and practitioners touting the importance of “green” and sustainable products and systems in the foodservice industry these days. Topics run the gamut from rooftop wind farms and energy-efficient utilities to idling cars in the drivethru lane and even biodegradable tableware.Driven by our collective environmental conscience, potential cost savings, shareholder and crew demands, and enabling new technology, we’re making great strides in designing sustainable, ...

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