Eco-friendly, carbon footprint, LEED-certified – what does it all mean? We recycle dozens of buzzwords for sustainability, but one thing is constant: you can no longer avoid the conservation conversation.
Restaurants today use almost five times more energy per square foot than any other type of commercial building, according to the Food Service Technology Center. The good news is that operators can make “green” a competitive advantage. You don’t have to serve a vegan menu or install solar panels on your roof to play. Whether it’s locally sourced produce or bicycle delivery for lunch orders, restaurants are finding unique ways to embrace environmentalism.