Given all the hoopla about sustainable eating and whatnot, it might be a little surprising to hear that of all the industries tracked in a recent study, food service is the least green: "Why is it so difficult for food service companies to go green? One difficulty is obviously sourcing locally grown food. As Alice Waters discovered when she first tackled the Edible Schoolyard, it's difficult to raise enough organic food to feed a large number of people. On average, organic food, because of the loss factor, takes at least 20-40% more land than conventionally raised food to generate the same harvest." [Ecopreneurist via Eater SF]
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Not Easy Being Green
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