The Green Kitchen

The Green Kitchen

Making a kitchen more sustainable can be likebringing a wild beast under control.

Look at an onsite kitchen and what do you see?

A 30-year old, central production facility that's showing its age? A major investment that has to compete with other departments and organizational goals for capital?

Day-to-day managers may observe that the kitchen is an increasingly decentralized operation, with prep and cooking areas gradually mov

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