Reducing water, gas and electricity consumption makes financial sense, as well as reducing your impact on the planet. Less packaging in the front door and less waste disposal is plain common sense. A well-planned program to green your restaurant, hotel or bar can also be motivating for staff and is very well received by customers – there are so many positive stories if we take time to share them!

In this interview Ken Burgin talks with Michael Oshman, founder of the US Green Restaurant Association. They’ve been working with foodservice operators, manufacturers, distributers and consumers for almost 25 years and are always finding plenty of new ways to reduce consumption and costs. Their website, and this recording, are packed with great information – share it with managers, chefs and suppliers.