CHARLOTTE N.C. —While restaurants might strive to be environmentally friendly, food trends experts acknowledged that logistics and other external factors can stymie their efforts. Kevin Ryan, executive director of the International Corporate Chefs Association and moderator of a green-oriented panel presentation at the 2008 Culinary R&D conference here, advised restaurant operators not to be afraid of costs when implementing ecological strategies. —While ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!