5 SIMPLE TECHNIQUES FOR BEST PRACTICES TO REDUCE RESTAURANT ENERGY CONSUMPTION

The typical price top quality for environmentally sustainable foods in restaurants is 20 %. Most buyers are prepared to spend more than 10 percent price quality to dine at a green restaurant.Or: Can pickled/fermented veggies that do not must be cooked be served instead of cooked vegetables? Raw veggies, facet-salads or bowls can also be energy save