Sustainable Planning
"It's not trendy to be green; it's a responsibility."
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Jessica M.L. Orr, A-AIA LEED-AP Job Captain |
Sustainable Planning
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01.01.09 - "The Green Kitchen" Food Management Magazine Ricca Newmark Design managing partner Kathy Seelye discusses the challenges of making a kitchen more sustainable. Read article » |
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04.01.08 - "Harvard Reaps Green Rewards" Foodservice Equipment Reports Harvard University's Dunster and Mather House earns the country's first LEED Silver for commercial foodservice. Read article » |
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06.29.06 - "Thinking 'Green' Means Thinking Sustainably" Food Management Magazine Ricca Newmark Design managing partner Kathleen Seelye discusses the growing readiness among foodservice operators and customers to realize the ecological and economic benefits of adopting "green" design practices. Read article » |
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06.01.06 - "Five Guidelines For Going Green" Food Management Magazine Ricca Newmark Design managing partner Kathleen Seelye discusses applying "green" practices to foodservice planning, construction, equipment selection and operations. Read article » |
