Restaurants, especially fast-casual and quick-service chains, are both among the trendsetters and those making a beeline for the bandwagon. Sustainability is the keyword to quality and success.
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SPECIAL REPORT Going Green is Red Hot
While the environmental movement has been around for a while – the Green Restaurant Association is nearly 20 years old – growing awareness of global warming and the ascendancy of a younger generation raised in a more environmentally aware society has helped spur it on over the last several years.
Restaurants, especially fast-casual and quick-service chains, are both among the trendsetters and those making a beeline for the bandwagon.
In this 40-page report:
Study market research to learn how operators are going green.
Find research on incorporating sustainable foods into your operation.
Get ideas for environmentally friendly packaging methods.
Learn more about environmental legislation for businesses.
Discover new tax incentives for environmentally conscious businesses.
