here goes nothing

i’m opening a soup salad and sandwich shop focusing on sustainable and organic food in nj.

i’d also like the operation of the restaurant to be as green as economically possible. after all we are a business and if we’re not economically feasible, we can’t be environmentally responsible.

that being said, i have no idea what i’m talking about. this is a family venture and although we have thirty years combined nyc restaurant experience – we know nothing about going green in nj.

as such, i’d like to document our research hoping someday in some way some other poor schmuck will find it helpful.