Adopting “green” strategies and maintaining them during a pandemic is no easy matter: such strategies cost money, and businesses try hard to not pass along those costs to consumers. Yet, that doesn’t deter them from working hard to do the right thing when it comes to sustainable food operations.

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One of the biggest lessons learned in the year that was 2020 is just how adaptive and innovative our restaurant community is, We checked in with several Waterloo Region restaurateurs and other food operations to see what kind of changes might represent a new normal in the future.

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