Implementing design practices that are better for the earth and its inhabitants doesn’t have to be expensive and labor-intensive. There are plenty of ways — both big and small — that foodservice operators and their designers can make strides toward a greener tomorrow.
In this guide, we’ll discuss:
- The role foodservice professionals play in the green movement.
- How to think about green design in a way that is realistic.
- Tips for achieving greener designs through material analysis, spatial planning and equipment selection.
Ready to infuse a little green into your designs?
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