Sustainable Training: Time to Get Green
Driven by our collective environmental conscience, potential cost savings, shareholder and crew demands, and enabling new technology, we're making great strides in designing sustainable, ever 'greener' kitchens, menus, buildings, processes and equipment. But we're long overdue in applying that same mindset and initiative to the endemic waste and cost inefficiencies of foodservice training programs.
[5000 Zeichen]
€ 5,75