Now when you grab a yogurt at Oko frozen yogurt in Park Slope, Brooklyn you can feel good about supporting a business that has integrated solar panels and sunflower seed walls into the design of their shop. The New York Times reported yesterday that along with considering the menu and wine list, new restaurateurs are also considering the environment in their launch. "Some do it to save money and others to tap into a popular trend, but many do it because they believe in it," said the Times.
Are there restaurants in your neighborhood that are taking steps to make their businesses more sustainable? Tell us about them in the comments.
Read the full New York Times article here.