Boston restaurants think locally and act innovatively to reduce their environmental impact
Increasingly, owners are trying to reduce this environmental impact, implementing rigorous recycling and composting programs, installing energy- and water-saving devices, relying on local ingredients, and more. The Green Restaurant Association, started in 1990 with the goal of forging an ecologically sustainable restaurant industry, offers an ongoing certification program to help restaurateurs go green.
Read more: http://www.boston.com/lifestyle/food/articles/2008/12/03/the_greenest_of_them_all/
Article courtesy of The Boston Globe –Green Blog by Devra First /Glob Staff
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