His restaurant got green and others can too
I run Mexican restaurants in San Diego, the taco capital of the United States. We see our restaurants as community gathering places and believe we have a responsibility to make a positive contribution to the world. In recent years, that has included trying to reduce our environmental footprint. A large part of our business is takeout orders, and that is only increasing as delivery apps are changing the way Americans eat. A few years ago, some of our customers expressed concerns about the packaging we used for takeout food. We took those concerns seriously and began learning what we ...