Oleck, Joan
October 2005
Restaurant Business;10/1/2005, Vol. 104 Issue 14, p44
Trade Publication
This article focuses on the use of solar power by several restaurants in the United States. Though restaurants have recycled, composted and used sustainable materials for years, solar power has remained an elusive environmental frontier. The price of entry is high. Attractive subsidies are beginning to make solar energy systems more affordable. Right now, it is still the more environmentally conscious who are investing in solar technology, but experts believe that as the energy crisis intensifies, more businesses will take advantage of subsidies, like the recent 30 percent federal tax credit for solar equipment. Colin Murchie, government affairs director for the Solar Energy Industries Association in Washington, D.C., says that rebates in states like New York, New Jersey, California and Oregon are the tipping point for commercial solar technology. Hollie Clair, owner of the Cottage Restaurant in Cottage Grove, Oregon, says she regularly markets her restaurant as environmentally aware. She says that they get people that are environmentally friendly and who like the whole atmosphere. INSET: If you're thinking of going solar….


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