Quick serves of all sizes are hopping on the green-construction bandwagon, installing everything from energy-efficient lighting and kitchen equipment to solar roof panels. But whether or not these sustainability improvements result in increased tax savings—and a quicker return on investment—is largely a question of whether CFOs and their tax officers take an active role in planning, development, and education. (Full Article) Posted:4-13-11
Imagine a different kind of university café or corporate cafeteria—one that cares about sustainable seafood and fair-trade chocolate, in addition to serving real, from-scratch food and keeping people healthy. The chances are good that if you know a dining facility like this one, Helene York has been involved. (Full Article) Posted:4-13-11
The Sea Around Us Project has conducted a survey to find out if and how people who sat down in a restaurant without a specific dish in mind could be influenced to choose a sustainable option. (Full Article) Posted:4-13-11
Five Denver eateries have been certified under a restaurant sustainability program that the city unveiled last year. The voluntary program requires restaurants to request water audits, install low-flow aerators, regularly replace furnace filters, use 100 percent recycled paper products and encourage employees to bike or carpool. (Full Article) Posted:4-13-11
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