The Eco-Restaurant of the Future: A Case Study

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

Research output: Contribution to journalArticlepeer-review

7 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. Is this the right strategy for the future?

Original languageEnglish (US)
Pages (from-to)363-368
Number of pages6
JournalJournal of Foodservice Business Research
Volume17
Issue number4
DOIs
StatePublished - Aug 8 2014
Externally publishedYes

Keywords

  • biodiesel
  • eco-restaurant
  • green
  • hydroponic
  • recycle
  • renewable energy
  • sustainability

ASJC Scopus subject areas

  • Food Science

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