The New Color of Design

Holaday, Susan
July 2007
FoodService Director;7/15/2007, Vol. 20 Issue 7, p52
Trade Publication
The article focuses on the trend towards sustainability in the noncommercial foodservice sector. Design projects which incorporate environmentally sound elements are popular in the food service. According to Todd Guyette of Colburn & Guyette Consulting Partners, Inc., to go green can be less expensive for food operators. A sustainable operation involves waste-to-energy programs, recycling, composting, and using oils from fryers for conversion to bio-diesel fuels.


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