You might think hotels and restaurants would have a difficult time going green, but I discovered there’s quite a lot they can do in this article for Caterer & Hotelkeeper.
Author: Katie Puckett
I'm a journalist who has been writing, editing and subbing business magazines for nearly 20 years. I write regularly on all aspects of the built environment – architecture, engineering, construction, property, investment, housing, planning, economics, sustainability, climate change adaptation, technology, insurance – and I’m always up for getting to grips with new topics. I’m also co-founder of Wordmule, a company that creates bespoke editorial and marketing content about buildings and cities.
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