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  • Michael Oshman

Emerging From the Pandemic

Updated: Sep 1


During the pandemic, a large shift occurred in the restaurant industry with many restaurants shifting their focus from environmental sustainability to short-term survival. Closed indoor dining resulted in an increase in take-out, delivery, and disposables causing more waste. Many people were concerned that sustainability may take a permanent hit. With business becoming more normal, restaurants have been returning to indoor dining and using reusables in-house instead of disposables. The GRA is happy to report an increased demand for its sustainability services that exceed pre-pandemic levels.

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