Follow the Footprint

Ramsey, Lindsey
January 2008
FoodService Director;1/15/2008, Vol. 21 Issue 1, p44
Trade Publication
The article considers the environmental impact of food service design. It is no longer sufficient to just design a nice looking facility, design now demands to make a difference in an operation's environmental footprint. Kevin Cromwell, president of Cromwell Consulting design firm, says designing with this impact in mind is key. Michael Lauk, assistant director at the University of California at Berkeley, says one of the simplest things to do is to put flow restrictors on all of the operation's faucets.


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