NRA Show plants sustainability's seeds
Educating operators on sustainable practices and the Conserve program topped the agenda at NRA Show 2014.
View ArticleNRA launches new Conserve website
The National Restaurant Association has debuted a new Conserve website designed to educate restaurateurs about sustainability.
View ArticleGulf's governors asked to support access to locally sourced seafood
The NRA has asked governors in five Gulf States to support restaurants in maintaining access to seafood fished in the Gulf of Mexico.
View ArticleBright idea! Sustainability newsletter now available for restaurateurs
The National Restaurant Association issued “Bright Ideas,” its first-ever sustainability newsletter, which offers tips and tools on eco-friendly practices.
View ArticleWhere does your food go, donation or down the drain?
Increasing food donations to charitable organizations is one of the best ways restaurants can divert material from landfills, a new study has found.
View Article7 ways to bring sustainability into your restaurant
Our new “Spotlight on Sustainability” report can help you incorporate environmental practices at your restaurants, save money and resources.
View ArticleGreat catch: Commercial fishers to keep red snapper share
Businesses fighting to preserve commercial access to seafood fished in the Gulf states scored a big win this month.
View ArticleShould you really care about sustainability? EatWell DC does
Sustainability can be challenging financially and legislatively, but is worth the extra effort, the Washington, D.C. restaurateur says.
View ArticleDon’t waste the opportunity to reduce food waste
Reducing your waste is about how well you manage the kitchen and your yields, says Dan Simons of Founding Farmers restaurants.
View ArticleWhat are common green practices at restaurants?
A substantial number of operators are practicing sustainability, new National Restaurant Association research shows.
View ArticleSustainability tops trends on 2015 What’s Hot survey
Environmental sustainability, sustainable seafood and food-waste reduction are among the top trends at restaurants in 2015, the NRA's new research finds.
View ArticleGlobal paper manufacturer demonstrates sustainability efforts
Asia Pulp & Paper invited the NRA and industry members to tour its facilities in China, and see its sustainable practices in action.
View ArticleNew tool will help zap food waste
The NRA is offering members a 10 percent discount on Zap, LeanPath’s food-waste prevention program. The first 25 who sign up also get two months free.
View ArticleSustainability builds brand loyalty
Jim Hanna, Starbucks’ director of environmental affairs, says practicing sustainability reduces operating costs and builds brand loyalty.
View ArticleSweeney one of Most Powerful People in Food
Dawn Sweeney, the NRA's president and CEO, is one of America’s “Most Powerful People in Food” for the third year in a row.
View ArticleCut food waste; cut food costs
According to the 2015 NRA Restaurant Industry Forecast, about seven in 10 restaurateurs said increased food costs led them to increase food waste tracking.
View ArticleHow important is sustainability to your bottom line?
The National Restaurant Association has released its second annual report on the steps it and restaurateurs are taking to promote environmental sustainability.
View ArticleNRA endorses energy efficiency conference
The EE Global Forum will address the issue of energy efficiency and how to conserve resources.
View ArticleBuild a sustainable restaurant? See how
Tarah Schroeder of Ricca Design Studios offers advice on best ways to build a sustainable restaurant.
View Article4 tips to be more sustainable
The NRA’s Conserve program is challenging restaurateurs to make their businesses more sustainable.
View Article6 special sites to see at NRA Show 2015
Operators seeking specialty items for their restaurants will have plenty to choose from at various booths, exhibits and displays during NRA Show 2015.
View ArticleRick Bayless: Compost and end food waste
Celebrity chef Rick Bayless tells restaurateurs it’s important to compost and divert food waste from landfills.
View Article4 eco-friendly trends at NRA Show 2015
An automatic grease-removal system, dinnerware made from plant-based materials and bamboo napkins were among the sustainability trends at this year's show.
View ArticleTurn up the heat on energy efficiency
Restaurateurs are generally more interested in practicing sustainability, says Conserve program director Jeff Clark, but being energy efficient has its challenges.
View ArticleRick Bayless: 'I love local sourcing'
The celebrity chef, who's been buying local products for nearly 30 years, says it's good for business and his guests love it, too.
View Article5 food waste myths to debunk – now
Food waste in America is a huge problem that restaurants can help reduce if they buy into the solutions, says LeanPath CEO Andrew Shakman.
View ArticleEducation will fuel food waste reduction
Sharing information, best practices and tips on donation and other reduction methods will help lessen the amount of food waste sent to landfills, the NRA said.
View ArticleNew toolkit tackles littering at restaurants
The guide offers practical tips to reduce and, ultimately, eliminate litter in and near restaurants.
View ArticleDrink up: Water filtration system funds clean water projects
A conservation group is offering access to a water purification-and-bottling system aimed at reducing waste and supporting clean-drinking-water programs.
View Article10 food waste trends to watch in 2016
Andrew Shakman, CEO of LeanPath, highlights what to look for next year.
View Article6 tips to power through winter storms
These six steps will help you keep the back of the house safe and operate efficiently if another weather emergency hits your restaurant.
View ArticleDemand for local food on the rise
Consumers are savvier about what they eat, and their desire for locally sourced food and environmental sustainability is growing.
View ArticleHow Darden reduced water, energy use
Darden Restaurants set ambitious goals in 2009 to reduce energy, water use and waste at its 1,500 restaurants. Here’s how it met and even exceeded those goals.
View ArticleUse this 6-step audit to prep for Earth Day
Use this 6-step sustainability audit to conserve money and resources at your restaurant.
View ArticleWant to increase your tax return? Donate food
Restaurateurs who donate surplus food to charitable organizations can take advantage of some new tax incentives, including an enhanced deduction.
View ArticleSustainable seafood is catch of the day
A new campaign from the Environmental Defense Fund celebrates 12 formerly at-risk fish species back from the brink.
View ArticleIs sustainability on your menu?
Industry thought leaders got together to discuss consumer and business trends at our first Sustainability Executive Study Group meeting.
View ArticleSustainability is on the menu
Darden Restaurants, McDonald’s, Yum Brands and Aramark are some of the companies increasing their sustianability practices. Here's what they're doing.
View ArticleWho knew waste could taste this good?
Some Colorado chefs recently shook things up by rethinking menu items to feature food that’s usually thrown away.
View Article5 ways to start your restaurant recycling program
Are you recycling in your restaurant? Get started with these five tips.
View ArticleWhat’s Hot: Top 10 food trends for 2017
What's hot, what's not? Dig into the top food trends for 2017.
View ArticleEfficient equipment is the key to big savings
Real savings happen when you outfit your restaurant with efficient equipment, but the ROI needs to be better for buy-in to occur, a design expert says.
View ArticleWho has the antibiotics Rx for our industry?
Listen in to our webinar on antibiotics in proteins and the availability of alternative products for our supply chain.
View ArticleLocal and sustainable foods draw customers
Our research finds more consumers choosing dining destinations based on whether local and sustainable foods are offered.
View ArticleSustainability center stage at NRA Show
Anyone wanting to practice sustainability at their restaurants should check out some of the events, products and services at NRA Show 2017 that will make it easier.
View ArticleKI winners look to save energy, water, money
Several of our Kitchen Innovations Award winners this year are focused on efficiency and sustainability. Have a look.
View ArticleArby’s: Charged up about energy conservation
The quick-service sandwich chain shares its successes in reducing energy usage at more than 1,000 company-owned restaurants.
View ArticleSustainability report focuses on industry’s eco-friendly efforts
The National Restaurant Association has released new research highlighting the environmentally responsible actions operators are taking.
View ArticleOrder your serving of environmental sustainability today
Be efficient. Get the latest info on environmental sustainability at our ESG next month. Advance registration closes March 16, so sign up now!
View ArticleRestaurants, experts meet to make the case for sustainability
Restaurant companies came to our Sustainability Executive Study Group meeting to learn about the issue's effect on employee engagement, among other things.
View Article