How the Grand Canyon Restaurants and Railways Reduce Waste
"A rustic dining room inside a historic South Rim hotel that holds a four-star Certified Green Restaurant designation and follows industry best practices to minimize environmental impact. Staff use forecasting and menu-management tools to cut spoilage, prioritize sustainable sourcing, conserve energy and water with efficient equipment, and manage waste and disposables carefully—contributing to the park’s wider programs that recycle cooking oil and reduce food waste." - Emily Hochberg
