Sign up for free to receive LEAF’s Best Practices Guide, complete with high-efficiency steps for implementing low-impact operations and embracing future-ready foodservice.
The guide believes in making small changes NOW and focuses on the following areas:
DESIGN: Kitchen and Back of House, Front of House and Service Areas
OPERATIONS: Purchasing, Energy use and Conservation, Water Conservation and Pollution Prevention, Waste and Recycling, HR Policies
SHARING: a list of industry resources for obtaining more information.
