I have the privilege of working with Mitchell Schechter on this new and, by the way, very sustainable foodservice publication, as the “chief green blogger.” And that truly is a honor, as I get to write up thoughts, opinions and experiences surrounding one of the most talked about and important issues to hit the foodservice industry in a long time: greening.
To gets things started, I would like to offer a new way to spell “green,” or “greening” as far as this and further blogs for this magazine are concerned. Let’s spell those terms this way -- S U S T A I N A B I L I T Y. That’s right – we are going to get rid of those over-used, mono-dimensional words, focus our nomenclature and only use “sustainability” moving forward.
So, what is this blog going to be about? It is my intent to make it multi-dimensional in nature. What I mean by that is that I will be introducing both strategic and tactical aspects of sustainability. Because, in reality, foodservice operators can’t have one without the other. Case in point: “Things” only get
