Because they deal with food every day, restaurant operators are arguably more aware than most of the impact of climate change. Water shortages, drought, rising temperatures and shrinking glaciers all increasingly affect the availability and quality of ingredients. All the more reason for restaurant operators to take steps to reduce their own carbon footprint, say consultants Jill Doucette and J.C. Scott. Related How to formulate a strong menu pricing strategy 5 ways to design ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.