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Related Articles

• Why Going Green in the Restaurant Still Matters Going green may appear to be nothing more than a food industry trend, but the truth is that there are valuable reasons why it still matters to your restaurant.

• Composting in Your Commercial Kitchen The majority of a commercial kitchen’s waste is made-up of organic material that can be composted. Learn about composting, what materials can be composted and how it can benefit your company.

• Commercial Compost Facilities Commercial composting facilities provide the ideal composting conditions. Read on to learn some benefits and drawbacks commercial composting.

• Biodegradable, Compostable and Renewable: Definitions for a Green Commercial Kitchen Commercial composting facilities provide the ideal composting conditions. Read on to learn some benefits and drawbacks commercial composting.

• Reducing VOCs in the Commercial Food Service Establishment Volatile Organic Compounds are more common than you think, and can seriously affect the health of those in your facility.

• The Bioplastic Debate As the great debate over plastic containers and bulging landfills rages on, a new product has quietly slipped into the marketplace and taken hold: Bioplastics.

• Plants vs. Plastic: The Advantages of Biodegradable Disposables Many restaurants use disposable containers, dinnerware or cutlery, but few of those products are recyclable or biodegradable. Learn more about plant-based bioplastics in this article.

• Greenwashing: Not All Things Green are Gold Greenwashing is used to mislead consumers into thinking products or services are eco-friendly, when in fact they are not. Learn more about different types of greenwashing and ways to avoid it in your business.

• Why Going Green is Good for Business When you want to save profits, retain customers and conserve resources, consider changing your practices to be more green in your restaurant.