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Not Easy Being Green

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Given all the hoopla about sustainable eating and whatnot, it's little surprising to hear that of all the industries tracked in a recent study, food service is the least green: "Why is it so difficult for food service companies to go green? One difficulty is obviously sourcing locally grown food, because of the loss factor, takes at least 20-40% more land than conventionally raised food to generate the same harvest." [Ecopreneurist via Eater SF]

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