It was as a 19-year-old that Michael Oshman had had enough, becoming totally dissatisfied with his impact as a consumer, particularly when he would visit restaurants and see all the waste occurring around him. Right then he put together the idea for the Green Restaurant Association, an organization that creates a systemic change for businesses to make the proper eco-choices by saving energy, saving water and cutting waste. Twenty-three years later, restaurants in 47 states and across Canada are proud members. “The foodservice industry is about one-eighth of the American economy,” Oshman reveals. “It has a huge impact financially and environmentally. When people choose to dine out they’re making an incredible impact on water and energy.