Oshman: Green movement gaining ground in foodservice

Oshman: Green movement gaining ground in foodservice

CHICAGO Green Restaurant Association. —While the restaurant industry has not been in the forefront of the growing organic-food movement or environmentally sustainable practices, it is swiftly moving in that direction, said Michael Oshman, executive director of the not-for-profit

“This is an unprecedented year for people waking up to environmental issues,” Oshman told attendees at his seminar, “Advantages

Register to view the full article

Register to view this article

Already a member? .

TAGS: Archive
Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish