A recent survey by the National Restaurant Association shows that 40% of food service customers nationwide take sustainability into account when choosing a place to dine. From locally sourced food to waste handling and from energy efficiency to water conservation, that kind of public response is a strong reminder that 'green' is the way to go. But, where do you start, how do you get the information, and how do your customers know that you are implementing sustainability? These are all challenges for the food service operator. Fortunately, there are a number of different resources to help guide you including local green business and education programs, green consulting and certification programs, and utility energy efficiency and water conservation resources.

 

This seminar will explore the various pathways to the greener restaurant and how to take advantage of the available resources. Attendees will learn how easy it is to use utility incentives as a guide towards sustainability. Special guest speakers will explain the California Green Business Program and what it takes to be a Certified Green Business.