Sometime in May I ran across this article which I thought would be interesting to share: Can restaurants go green, earn green? The article talks about the link between a sustainable food service industry and earning profits. It begins by talking about how Ted Turner is moving his Ted’s Montana Grill restaurants towards a greener future. From the article:
…you won’t find a plastic straw or cup in any of Ted’s Montana Grills’ 55 casual dining restaurants. The straws are made from biodegradable paper. The menus are printed on 100% recycled paper. Even the cups are cornstarch.
Cornstarch cups and paper straws? I’m not sold on those ideas just yet.
Anyway, if you get the opportunity try to read this entire article. There are some interesting tidbits in there about the cost of energy for restaurants and the cost of wasted energy for the entire restaurant business. Also, the article talks about some other eco-friendly moves that some food servicers are undertaking. I thought it was an interesting read – I think you will, too.
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