Kathleen Seelye

Kathleen
Seelye
Articles
Energy Savings are Green in More Ways Than One 
The final installment in this three-part series on 'green' foodservice design and operations focuses on how selecting the correct kitchen equipment and
Thinking "Green" Means Thinking Sustainably 
Today there is a growing readiness among foodservice operators and customers to realize the ecological and economic benefits of adopting 'green' design

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