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Drink to the planet

(MATTHEW J. LEE/GLOBE STAFF)

By Luke O'Neil

Globe Correspondent / April 17, 2009

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It can be hard sometimes to justify the enormous amount of energy that goes into producing the food and beverages you find at most bars and restaurants. In recent years, of course, many places have begun incorporating eco-friendly practices into their operations as demand for locally grown and organic products has increased. Now, green-minded drinkers might ease their conscience further ... (Full article: 402 words)