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 ...
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Contact: Desiree Torres Desiree.Torres@penton.com