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Partnership focuses on Greening San Diego's restaurants, July 2010
Food and Beverage Association forges partnership with the green restaurant association
FBASD and GRA create partnership to proactively help San Diegos foodservice establishments to hit solid benchmarks in sustainability
San Diego, CA - San Diego is the birthplace of the Green Restaurant® movement, which the Green Restaurant Association founded in 1990. Since then, it has grown tremendously, with some of the worlds leading restaurateurs achieving Certified Green Restaurant® status from Mario Bataliss L.A., New York, and Vegas restaurants to Rick Bayless esteemed Chicago establishments. Corporate campuses, such as Microsoft, Qualcomm, and Real Networks... to University campuses such as Harvard, Northeastern, and CIA... have achieved Certified Green Restaurant® status in their dining establishments.
The movement is coming full circle with the Food and Beverage Association forging a key partnership with the Green Restaurant Association, to establish San Diego as a strong base of Certified Green Restaurant®.
"We know our members are dealing with all sorts of green issues such as rising consumer demand, packaging legislation, and rising utility costs," says Steve Zolezzi, CEO of the Food and Beverage Association of San Diego. "The Green Restaurant Association is the world expert in greening restaurants, and were proud to provide this resource to our members."
The Green Restaurant Association will be offering education content on FBASDs website, free webinars, and discounted services to help FBASDs members go green.
"In 1990, when I started the Green Restaurant Association in San Diego, there were no Green Restaurants® and no green business movement," says Michael Oshman, CEO and Founder of the Green Restaurant Association. "Two decades later, weve begun a tipping point of restaurants all across the country becoming Certified. We are proud to begin our partnership with the Food and Beverage Association of San Diego to help our communitys restaurants operate in a more profitable and environmentally sound manner."
