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Ask the Experts: What first small steps can an operator take toward sustainability?
December 16, 2008
As consumer demand for sustainable products grows, restaurant operators are looking to implement sustainable practices but may be unsure of where to start. QSRWeb asked Peter Truitt, president of Truitt Bros. Inc. , a Food Alliance-certified and sustainable producer of shelf-stable food products for the foodservice industry, to comment on the first small steps an operator can take.
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