From an article: Green more than a buzzword for San Diego’s restaurant industry
Read more: http://www.sdnn.com/sandiego/2010-01-19/environment/green-more-than-a-buzzword-for-san-diegos-restaurant-industry#ixzz0reCX4bBH
Today’s purse strings may be tighter, but folks still dine out regularly. The key is where they’re dining. According to the National Restaurant Association, 62 percent of consumers are more likely to spend their dollars in a restaurant they know is green. Lucky for eco-conscious diners, “green” is no longer a buzzword for many of San Diego’s restaurateurs; it’s simply the way they do business.
“That going green is too expensive is an old notion. It’s a relic from 10 or 20 years ago, from a time when things weren’t as available; when expertise wasn’t there; when systems weren’t there,” he says. “When people say it’s too expensive in any conversation, I challenge them, and our team challenges them respectively. In terms of this issue, standing still is actually the most expensive thing.”
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