When I reported on Kim Barmann and her Stag restaurant, she was only the 8th restaurant in the entire U.S. that was aiming for LEEDS certification. Restaurants are notoriously high users of water and energy, and they seemed to be a little behind the curve when it came to greenifying their operations. However, the tide is turning and there appears to be an upswell in appreciation for what green can do for restaurant operations, especially in New York. Some of the most famous names in New York dining are initiating green programs, from composting, to energy efficient appliances and lighting, to chucking out the bottled water.
Read More At Crain’s New York Business
NY Eateries Grow Green