So, what are the key ingredients in a sustainable restaurant? And what will they look like when you put them all together?

In Episode 3 of The Next Course video chronicle, Chris and the Listel team start looking at some potential answers to these all-important questions with help from the experts.

Project designer David Nicolay of EVOKE International Design offers his experienced perspective on the concepts and materials that define a greener approach.

And Dan O’Brien of Halton Indoor Climate Systems surveys the kitchen to prep for installation of his company’s innovative M.A.R.V.E.L. air flow management system, which delivers improved performance and substantial energy savings.

Tune in every other week (or so) for another tasty episode of The Next Course.