Chicago Restaurants Face Challenges Going Green

Companies are looking to lessen their carbon footprints, but their efforts are not always being matched by the cities in which they reside. Take Sopraffina Marketcaffe in Chicago, for instance.

Dan Rosenthal, president of The Rosenthal Group Inc. and owner of Sopraffina, has hit a snag in his effort to turn his five Loop-located restaurants into low-waste producers.

Sopraffina uses plasticware that is 100 percent biodegradable, but must have a local non-profit company, Resource Management, haul the plastics outside of Chicago to a composting facility. The City of Chicago did not respond to requests for a comment.

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Comments

[MEEU]

Windy
The concepts see below are simple. The details on how to do it are not. All effort is effective if we own our mistakes and persist.
http://hubpages.com/hub/TOP-10-NEEDS-our-JOB-ONE