As I get around to food & beverage (F&B) plants around the country, my interviews with operators and GMs usually include the topic of sustainability. And while everyone acknowledges the need for environmental compliance—and by extension savings of water, energy, etc.—that’s typically as far as it goes, other than basic marketing efforts touting these policies to customers and prospects.
 
The good news is that industry suppliers are introducing new products, coupled with research on the comparative value of reusables vs. disposables, that could help textile services companies “grow the pie” for napery in restaurants nationwide. Too often ...