ATLANTA —Amid rising costs for energy and water, mounting concern about global warming, and a “greening” trend that gains visibility with each passing day, operators should embrace the growing numbers of energy efficiency-certified foodservice equipment, authorities on such components told attendees at the NAFEM Show 2007. The speakers for the educational session on Energy Star-qualified foodservice equipment underscored that not only are such items cheaper to run and less ...
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!
Questions about your account or how to access content?