The Eco-Restaurant of the Future: A Case Study

Fred DeMicco; Jim Seferis; Ye Bao; Mary Elizabeth Scholz

doi:10.1080/15378020.2014.945893

The Eco-Restaurant of the Future: A Case Study

Fred DeMicco, Jim Seferis, Ye Bao, Mary Elizabeth Scholz

Research output: Contribution to journal › Article › peer-review

10 Scopus citations

Abstract

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.

Original language	English (US)
Pages (from-to)	363-368
Number of pages	6
Journal	Journal of Foodservice Business Research
Volume	17
Issue number	4
DOIs	https://doi.org/10.1080/15378020.2014.945893
State	Published - Aug 8 2014
Externally published	Yes

Keywords

biodiesel
eco-restaurant
green
hydroponic
recycle
renewable energy
sustainability

ASJC Scopus subject areas

Food Science

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10.1080/15378020.2014.945893

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keywords = "biodiesel, eco-restaurant, green, hydroponic, recycle, renewable energy, sustainability",

author = "Fred DeMicco and Jim Seferis and Ye Bao and Scholz, {Mary Elizabeth}",

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AU - Seferis, Jim

AU - Bao, Ye

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AB - 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.

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KW - green

KW - hydroponic

KW - recycle

KW - renewable energy

KW - sustainability

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The Eco-Restaurant of the Future: A Case Study

Abstract

Keywords

ASJC Scopus subject areas

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