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July 30, 2010

Five Guidelines for "Going Green"

Published Saturday, July 01, 2006

BY KATHLEEN SEELYE, FFCSI One of the points stressed in the opening article of this series was that applying "green" practices to foodservice planning, construction, equipment selection and operations can deliver a diverse array of benefits. For example, green facilities will typically feature extensive natural light, clear and comfortable acoustics, better indoor air quality and more comfortable temperature and humidity levels. Fortunately, there are now new ways for operators to acquire financial support to introduce green facilities and operations. Sources include their own organizations, local government agencies and public utility companies. In ...

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