"Going green sounds easy, right? Well, in a large-scale operation, like a 400-plus-room hotel, it's not that easy. As executive chef at the Ritz-Carlton, Laguna Niguel in Southern California, I started to move toward being green and more sustainable in the kitchen as part of a larger resort-wide program. The first step was to put together a Green Team and conduct a full kitchen inventory. I wanted to see what products could be replaced with more environmentally friendly ones. The result of my inventory was eye-opening. Styrofoam seemed to appear out of nowhere: the kitchen, room service, the outlets and banquets. Even the employee dining room had Styrofoam cups."
--Rob Wilson, executive chef of The Ritz-Carlton, Laguna Niguel, Dana Point, Calif., "Industry Voices," January 2010, Chef Magazine


Share your thoughts in the comments section.