Owning and operating a restaurant is hard enough as it is, with high-stress work environments often yielding razor-thin margins. Aside from some feel-good green PR, are there any real, tangible incentives for restaurant owners to invest the necessary time and energy?
Living with fewer materials and less waste should, in theory, save consumers money and resources. It should also save municipalities money in the sharply rising costs of recycling and trash disposal. But waste-free options are expensive in personal time and inconvenience, especially when compared to the unparalleled convenience of the disposable economy
“What we did in this resolution is to lay out what should happen … in every sector of the American economy. Because they can all be transformed with new technologies, with new strategies, new conservation techniques, and in a very brief period of time.”
Entering Cleenland’s cheerfully decorated brick and mortar on Norfolk Street, nestled unassumingly among a slew of Cambridge residences, one is struck by its simplicity.