Monday, January 26, 2009

Rethinking Dining, From Kitchen to Compost |

With more than 20 locations across the U.S., Xanterra Parks and Resorts serves people visiting Yellowstone, the Grand Canyon, Napa Valley and a number of national and state parks.

In line with its connection to nature, Xanterra has been taking steps to lower its environmental impacts with energy efficiency measures, waste reduction and choosing local and sustainable foods.

Greener World Media contributor Sarah Fister Gale spoke with Chris Lane from Xanterra about how to green up dining facilities, the importance of environmental management systems, how to bring down your energy needs and what it takes to get your suppliers to cut their waste.

Rethinking Dining, From Kitchen to Compost |

1 comment:

David said...

Nice post, really its very much informative......Thank you
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