On April 14th, 2010, I gave the closing keynote at the Municipal Green Building Conference and Expo, help by the US Green Building Council’s LA Chapter, and SoCal Gas Company. You can watch the full hour-long video here. Continue Reading

This article originally appeared: http://kbbcollective.com/greening-restaurants.html

Greening restaurants
Restaurants will have to do more than change light bulbs; they need to grow their own food on site

Last month I spoke at the CHART Conference. Also known as the Council for Hotel and Restaurant Trainers, their annual gathering includes restaurant operators from around the country. Their impressive list of members include every family chain restaurant you’ve ever heard of, including Red Lobster, Olive Garden, Rubio’s, Chuck E. Cheese, Perkins, et al. The room was packed with a “who’s who” of lifestyle eateries.

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At the 2009 West Coast Green Conference, I was fortunate enough to get to meet and interview someone I have admired for a while. Martin Melaver is CEO of Melaver Inc., a sustainable real estate development company and author of the wonderful book, Living Above the Store.

At the conference, I put together a panel with Melaver and David Orr having a conversation. (The nice part of being part of the Conference Advisory Board is being able to make things that I really just want to see.)

Here in his interview, you’ll hear Melaver’s view to sustainability: