From a fisherman near you - "was this the pollock you ordered sir?" |
"Sometimes big changes come in small packages. It might not seem like a big deal when Sterno cleans up the fuel that has warmed a million buffet pans. Or when a diner can consult their smartphone to find the source of the fish on their plate.But take these small changes together, and a trend emerges: Sustainable dining is becoming self-sustaining. Instead of hot new technologies, what observers see for the coming year is the unspectacular but steady growth of an infrastructure to support green dining. It’s getting easier and easier to find the products and the know-how, and to communicate it all to your customers.“The biggest trend is that this thing is not a trend,” says Michael Oshman, CEO of the Boston-based Green Restaurant Association, which certifies 470 green restaurants nationwide. “It’s here to stay.” Here are some key pieces of the emerging sustainability infrastructure:
Sustainable products - Sustainable know-how - Sustainable menu information
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