Eco-friendly has been the mindset (or marketing) of a growing number of hip and trendy restaurants for years now.  The “green” mantra is often repeated on menus across the U.S. in the form of buzz-word phrases like “locally-sourced,”  “organic,” and “post-consumer.” Your server might have told you that your table was made from “reclaimed wood” from something else that used to be wooden, or that the light fixtures were made from repurposed subway parts. Though the green movement has its haute annoyances, eco-conscious business is certainly a good thing. And new technology is making it easier for restaurants to adapt to a more green way of doing things, both in the back-of-house and in front of guests.

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