LEED-style, or LEED certification? That is the question for many foodservice operators when starting a new project. What are the main differences and why would you choose one over the other? Amelia Levin, from Foodservice Equipment and Supplies interviewed our own Tarah Schroeder, Principal and Director of Sustainability, to find out. 

Read the full story (pg. 80) from the November 2016 issue here.