For Restaurants Cutting Their Carbon Footprint, Composting Food Scraps Is Just the Beginning | Eater
"A California coffee shop, bar, and kitchen whose management has embraced induction cooking by purchasing two induction ranges while keeping a gas range for limited use; the menu and operations have been adapted so the gas unit is run only occasionally. Management also emphasizes simple water- and energy-saving practices, such as training staff to fully load the dishwasher before running it, as part of a practical approach to reducing the restaurant’s environmental footprint." - Meg Wilcox
