Green Menu

July 12, 2007
I am very impressed with Neal Fraser who has designed a green menu meaning 90% of foods served come from within 400 miles. Of course Neal is in California which helps. In Kansas or TMC’s home state of Connecticut a similar strategy would result in meals of beef and corn I believe.
It really seems the green movement has legs and it is certainly being embraced across multiple sectors. Hats off to Neal. I hope he starts a green menu trend in restaurants around the world. For more check out this story by Reuters

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