Best Practices in Choosing Green Products | Modern Restaurant Management | The Business of Eating & Restaurant Management News

It seems that everyone needs to “go green” these days to stay in the good graces of their patrons, especially the younger customers. Millennials and Generation Z are two age groups that want the venues and brands they support to act with social and environmental consciousness.With the potential for increased patronage, the restaurant and foodservice industries continue to increase their use of sustainable products to reflect a more eco-friendly image. However, going green can be confusing if you don’t have the proper direction.

Occasionally, suppliers and distributors will exaggerate the environmental impacts of supposedly green products or services. Just because something is labeled as eco-friendly doesn’t mean that the product actually meets those standards or is the right solution for your business.

As sustainable packaging and green cleaning products continue to gain popularity with many environmentally conscious patrons ...

Restauranteurs should be mindful when…

Scott Attman

Scott Attman serves as Vice President of Acme Paper and Supply Company, where he oversees sales and marketing initiatives for the company. He specializes in the food service and cleaning industries with a focus on sustainability to meet client directives. Attman has more than 21 years of experience in the distribution industry. He joined Acme in 1999 as Regional Sales Director for the DC market and has since become a valued business partner to Acme clients by aiding in solving operational concerns through the distribution services that Acme offers.

Attman is a graduate of the University of Maryland where he received a Bachelor of Science in marketing. He currently serves on the board of the Restaurant Association of Metropolitan Washington (RAMW), as well as the RAMW Foundation board, Education Eats, which provides scholarship opportunities to individuals looking to further their careers in the hospitality industry. He also recently served on the board of Nourish Now, a non-profit focused on food recovery.

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Scott Attman