With today’s focus on natural resources and energy, restaurants are seeking new ways to establish a sustainable strategy. This case study describes a new paradigm for an entrepreneurial incubator and educational model. The new eco-restaurant concept facilitates recycling waste, oil, and paper and using less resources and energy. Is this the right strategy for the future?
|Original language||English (US)|
|Number of pages||6|
|Journal||Journal of Foodservice Business Research|
|State||Published - Aug 8 2014|
- renewable energy
ASJC Scopus subject areas
- Food Science