Elizabeth Meltz, the Director of Food Safety and Sustainability at the Batali/Bastianich Hospitality Group, wrote an article for
The Huffington Post on how they have implemented green measures at Batali's restaurants. From growing vegetables in-house on the "living wall", pictured below, and full scale recycling and composting programs, to developing close relationships with local farmers and using water-efficient taps and banning water bottles, Meltz has demonstrated how restaurants can take a step towards being a greener business. The efforts of a large group of restaurants can make quite a difference in reducing our footprint on the environment. Just imagine what a large group of individuals can do!
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