Indies find going green worth the extra energy

Indies find going green worth the extra energy

There’s no question that embracing local, seasonal ingredients is a practice and a philosophy widely adopted by chefs and restaurants around the country. But serving organic and/or local food is just one facet of environmentally conscious practices in restaurants. Going green can take many directions and present a variety of satisfactions and challenges, especially for smaller, independent restaurateurs.

Recycling, composting food waste, reusing materials, gardening, using low-impact

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