The November issue of Restaurants and Institutions featured an interview with Green restaurant expert Michael Oshman.
According to Oshman, the current economic problems in the restaurant industry and the economy at large are not likely to reverse or even slow the expansion of green practices in food service. The changes, he contends, are consumer driven and are coming from a real and growing concern for the earth and its resources. That hasn't dropped, and is in fact growing, as resources become more scarce and fears of global warming grow.
Even so, he noted that one of the biggest obstacles to green practices is a perception that's what's good for the earth cannot be good for business. That's a myth he would like to help dispel. In his blog, he also listed ways in which going green is actually good for a business.
3-D Printing tiny lithium batteries (video) - A team at Harvard's Wyss Institute can manufacture microbatteries using scaled down 3-D printer technology.
3 hours ago