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July 30, 2010

Thinking "Green" Means Thinking Sustainably

Published Thursday, June 29, 2006

Today there is a growing readiness among foodservice operators and customers to realize the ecological and economic benefits of adopting 'green' design practices.These benefits include more energy-efficient operations, more systemetized use of recycled materials and organic foods and the advantages of low-impact construction practices. In this column, we'll present a basic-definition of green design and describe the market forces that will likely make it a more common strategy used in foodservice projects and operations in the future. In subsequent columns, we'll review some of the principles, products and performance measurements that have been ...

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