Restaurants & Institutions magazine recognizes it, and so do VSAG’s clients – we’re a go-to expert for industry knowledge, experience and insight on how to grow a green restaurant – but more importantly, how to keep one going and use it as a model for the industry. VSAG Principal Dan Simons – our Green Guru – points out the “Good, Better, Best” steps for the magazine, emphasizing the “why” of going green, which invariably has an impact on the bottom line, but can also be used in creative ways to increase awareness among guests and employees.

Read the full article and see why VSAG client Founding Farmers is at the top of the list when it comes to “Best” green practices!

Tags: Founding Farmers, green restaurants, Restaurants & Institutions

This entry was posted on Wednesday, February 24th, 2010 at 1:33 pm and is filed under Business, Founding Farmers, Green & Gold, Press. You can follow this entry through the RSS 2.0 feed. You can trackback from your own site.