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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Originally posted here.

After sharing my initial thoughts from watching the film, Food Inc., I received a flood of responses about the connection between interest in Green Building and Eating Healthy. While I am still convinced that you cannot design a great kitchen without an appreciation and understanding of how to cook, I have some additional thoughts to add.

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This post originally appears at Kitchen & Bath Business.

I recently watched the Academy Award-nominated documentary, Food Inc. To be honest, I was hesitant about watching it. I already know more than I’d like about the sorry state of our food supply. Another film putting images in my head of slaughterhouses and e-coli poisoning was not going to make me any happier. And, after all, being happier is something I strive to be.

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