Explore opportunities for commercial kitchen operators to save cash and reduce their environmental impact in five key areas: energy conservation, water conservation, waste reduction, green cleaning, and green education. This presentation will teach operators how they can recoup thousands in lost profits while simultaneously leaving a legacy of environmental stewardship to future generations. Based on the concepts behind LEEDs and the U.S. Green Building Council's cutting-edge program for environmental construction, attendees will gain specific, detailed information on changes that virtually every facility can implement.