Going green in the commercial kitchen, or any other facility, involves a team effort. Train your staff in new behaviors, equipment and supply use, and the importance of going green with these suggestions.
It may be too expensive to replace all of your low-efficiency equipment, but there are other ways to cut energy costs. Learn about some easy retrofits with short payback periods.
Learn why conventional cleaning supplies are bad for your business and how to improve your establishment’s atmosphere by switching to green cleaning.