Green tips for all from the foodservice industry

03/3/2010 | Foodservice Equipment & Supplies

Restaurateurs and their suppliers are going green, and experts say many other business leaders can learn from their example. From reducing water use and food waste to switching to fast-cooking induction ovens, food-sector workers are constantly seeking ways to use energy and resources more efficiently. "At its core, green is about doing more with less," says green-business expert Andrew Winston. "We are in a commodity world, and 'green' allows you to emerge from the pack."

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