Posted on

The Merck Project

The Merck Project

The path to a sustainable foodservice facility is far from simple, often weaving through challenges that can include not only reducing energy and water usage as well as finding materials with recycled content, while working with space limitations in ways that can resemble playing with a jigsaw puzzle.

See how RJSA tackled these issue and more in the October issue of FCSI.

Read More…

Leave a Reply

Your email address will not be published. Required fields are marked *