Slideshow posted in Food Coach | Sunday, April 22, 2012
5 of 10: Tossed owner Christi Hogin says her restaurant's decor may cost more, but it's worth it. 'Long-term, it's not sustainable to create that much trash and it will always cost more to find a place to move the trash to and to keep it and to wait for it to decompose,' she said. (KABC Photo)
