ECO INFO PART 6 OF 6!CARBON FOOTPRINT

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OK, so these aren’t “carbon” footprints, but they might as well be, because they’re human, and we produce carbon.  In the foodservice industry, an establishment’s carbon footprint is impacted by its use of greenhouse gases, which are emitted by generated waste, water consumption, and transportation.  Restaurants (and caterers!) can minimize their carbon footprints by reevaluating their energy consumption, using sustainable packaging, and reducing waste.

Gordon (the the fabulous hubby) makes fun of me because I reduce, reuse, and recycle as much as I can.  I guess it did start out as a memory imprint from my mother, who, being raised in the great depression, learned from HER mother to waste nothing.  Little did I know it would become so necessary for the survival of the human race!  If you’d like more “eco info” – common terms explained, peruse the back issues of Lula’s blog from the last couple of months.  And I’m here for questions too!  So go ahead and leave your footprints in the sand…they wash away and you’re having no harmful impact!!  With love, ALWAYS, with love, Lula!