Restaurant Kitchens Made Green Benefit Owners, Workers, Patrons
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| Boston-based Shawmut Design and Construction recently renovated Harvard University’s Dunster and Mather House kitchen to be more environmentally friendly. The kitchen was the first commercial kitchen in the state to achieve LEED certification and receive a LEED Silver rating. |
By James N. Davella
Across the country, people are taking steps to minimize their individual impact on our environment. Changes are being made in their homes and workplaces, in the cars they choose to drive and the products they use. Seeing these practical and positive “green” trends, many commercial property owners and operators have followed suit. Conversely, restaurateurs have been slower to the punch, as savings and longevity are two things they hope for separately, but never together.
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