Making a restaurant of any size “green” could be a daunting task if you try changing everything at once. But with some help from experts, it can be done fairly painlessly. Mark Sapienza, executive chef of the Langham Hotel in Boston, sought advice from the Green Restaurant Association and the historic property was officially certified green in June 2007.

In an email blast, yesterday April 14, to Rhode Island liquor license holders, the Rhode Island Hospitality and Tourism Association passed on a stern warning from the Board of Licenses to “cease and desist” the practice of “whole bottle service.” The growing and very profitable idea of selling customers a VIP package that includes self-served alcohol is especially prevalent in RI night clubs.