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After 2 years, Snappy Salads knows the ins and outs of being green

DALLAS When Chris Dahlander was a Boy Scout, he went on a camping trip that would change his thinking about the environment, and ultimately how restaurants should operate. It started with a campfire and a penny.

The guide threw the penny into the fire, explaining to Dahlander and his fellow scouts that they’d see why in the morning. The next day, before breaking camp, the guide asked the boys to retrieve the penny. Digging through the ashes, they first

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