green IDEAS

AS WORRIES ABOUT GLOBAL WARMING AND ECOLOGICAL imbalances compound consumers’ budgetary woes over the nation’s costly dependence on nonrenewable fuel, wary foodservice operators are striving to make the resurgent “green” movement pay dividends for their companies and the planet.

In this special section, Nation’s Restaurant News presents a wide range of penetrating insights into operators’ efforts to quell the inherent conflicts between environmental protectionism and profit

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