© 2019 Eco-Coach Inc. 

Restaurants are increasingly finding that sustainability can help their bottom line. This case study is based on a survey and interviews with restaurant owners, managers and chefs in the 14th and U St. Corridor in Washington DC. The findings speak to the reasons these restaurants are taking action, and focuses specifically on waste reduction, recycling and composting. Download this FREE case study now.

Restaurant Case Study: Lower Waste & Increase Profit