"I told my husband, even if my philosophy doesn't work and nothing comes out of it, I can still be my children's model for pursuing one's dreams even though we can't afford private school," she says.

The owners of Gung Ho happened to believe in the same things, that green and business can work together and a big impact starts from small bits.

John O'Loghlen, the co-owner who has been looking for an advocate for their vision, says, "When we met her, we just clicked."

They set aside 1 percent of total revenue as the budget for Xiao's green responsibilities. Xiao joined Gung Ho last September and "Going green" is the company's tagline now.

In the first quarter this year, Xiao helped reduce 51 percent of waste, totally more than a ton. She sent food waste to an organic farm for fuel.

She says by the end of the year she expects more of her projects to turn a profit. And the green-management model that the restaurant works on is already outsourcing. An e-commerce company invites her to give a speech on disposal.

"We've only just started and I can't say how much value I'm creating, but I'm doing the positive, right kind of business."

肖竹在一家新潮的披萨店工作。她的职位很特殊，具体说来，她是叫板披萨店的环保经理。

她的目标是想方设法地改善餐馆的小环境，希望最终能改变大的。

她的绩效指标则包括以下几项：垃圾分类和合理回收，减少厨余浪费以及向其他员工普及环保理念。

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