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Shades of gray emerge in restaurants’ claims of ‘sustainability’

Buzz words like green and sustainable attract customers to restaurants, but fuzzy definitions make for some confusing wiggle room. A recent Washington Post article examines claims made by a Washington, D.C., restaurant and reveals some menu items are not as environmentally friendly as they seem. This case study of sorts reveals the challenges of the local farm-to-fork movement.

Click here to read the Post article.

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