In 1990, at the age of 19, Michael Oshman had heard enough about the world's environmental problems to decide that he had to do something. So he founded the Green Restaurant Association to help the food service industry operate in a more sustainable manner and educate consumers about the impacts of dining out. He spoke to Wine Spectator senior editor Dana Nigro about the growth in green.
For the full article, check out the new issue of Wine Spectator, on newsstands October 2, 2012.
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