There’s no question that embracing local, seasonal ingredients is a practice and a philosophy widely adopted by chefs and restaurants around the country. But serving organic and/or local food is just one facet of environmentally conscious practices in restaurants. Going green can take many directions and present a variety of satisfactions and challenges, especially for smaller, independent restaurateurs.Recycling, composting food waste, reusing materials, gardening, using low-impact building ...
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?
Contact: Desiree Torres Desiree.Torres@penton.com