SOURCE: Food & Drink Digital
SAN DIEGO, CA--(Marketwire - Jun 11, 2012) - Green Certified: it's a nice-sounding title, and it's one that more and more restaurants are looking into. There are Green Certified restaurants in 44 states and Canada, ranging from standalone spots to dining halls for the likes of Harvard College and Microsoft. Just last September, Garden Fresh Restaurant Corp. -- parent company to Sweet Tomatoes and Souplantation -- signed on as the first national restaurant chain to gain Green Restaurant Association's Two Star certification across the board. But what does it all mean?
"What we do is a six-pronged approach to helping restaurants become more environmentally sustainable," says Green Restaurant Association CEO Michael Oshman, on the phone from GRA headquarters in Boston. "First and foremost, what we do is help restaurants define where they are right now in relationship to our certification standards, which include energy, water, waste, disposal of chemicals, food, and building."
To find out how the Green Restaurant Association is helping businesses get greener, as well as the challenges and benefits of the process from a business that's gone through it, check out the full article in the May 2012 edition of Food & Drink Digital.
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