AustinTexas.gov – At my culinary incubator, The Cook’s Nook, we needed to create an energy-efficient space in order to keep down monthly operating expenses as best we could. Since we would be providing a space for small food businesses that are just starting out, we needed our energy costs to be low in order to keep the space affordable for them. We also knew that because we planned to have a commercial production kitchen space, there would be waste, recycling, and organics that would be generated. In short, we wanted to plan ahead. Read the full article!