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Jul 25, 2012

Operating a Green Sustainable Restaurant

Are you interested in creating and running a "Green Sustainable Restaurant?" This involves reducing natural resource consumption. Key to this approach is an evaluation of the restaurant in terms of how much power, natural resources, and waste it is producing. This can be done by splitting the restaurant into areas.

Here are some places to research if you are looking for more information:
For more see:

Howard Jeandenis (LEED Green Associate, Green Competitive Advantage LLC), "Sustainable Restaurants and Green Hotels," Green-Buildings.com, 25 July 2012.

About Margaret

CEO and Curator (The Food Museum) | Managing Director and Chief Editor (GR2 Global LLC) | Educator (UCLA PhD) | Researching and writing on global food issues, nutrition and health, sustainability, history (preservation), conservation (natural resources), and design.
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