Paler Shade of Green

May 2009
FoodService Director;5/15/2009, Vol. 22 Issue 5, p24
Trade Publication
The article presents the findings of the first environmental survey conducted by "Foodservice Director." The survey revealed that 55% of food service operators undertake waste reduction initiatives. The survey also found that 42% of the respondents collect cooking oil and convert it to biofuel while 34% purchase local, sustainable and/or organic foods. Cost, the time and labor required were some of the factors cited for the failure to launch waste reduction initiatives.


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