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ASK THE EXPERTS: What first small steps can operators take toward sustainability?
November 18, 2008
As consumer demand grows for sustainable products, restaurant operators are looking to implement sustainable practices but may be unsure where to start. Fast Casual asked Peter Truitt, president of Truitt Bros. Inc., a Food Alliance-certified and sustainable producer of shelf stable food products for the foodservice industry, to comment on the first small steps an operator can take.
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