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 | |
| 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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