NRA previews expanded Zero Waste Zones program
The NRA previewed its revamped Zero Waste Zones program in Atlanta to help restaurateurs, foodservice businesses and retailers become more sustainable.
View ArticleEnvironmentalist Seydel tackles sustainability in Atlanta
Environmentalist and philanthropist Laura Turner Seydel is encouraging restaurateurs and other business operators to practice sustainability.
View ArticleNRA seeks to reduce food waste, sustainability director says
Laura Abshire, the National Restaurant Association’s director of sustainability policy and government affairs, addresses the issue of food waste and the restaurant industry.
View ArticleSustainability at top of 2014 What’s Hot survey
Sustainability and sustainable practices rank among the top culinary trends in the National Restaurant Association’s 2014 What’s Hot Culinary Forecast.
View ArticleNew York City latest to pass polystyrene foam ban
Restaurateurs in New York City can use polystyrene foam until 2015 while a test is conducted to see if it can be recycled rather than banned.
View ArticleRestaurateurs seek to help as drought overtakes California
In what has been labeled the driest year in recorded state history, California restaurateurs are being asked to conserve and reduce their water usage.
View ArticleShedding light on energy efficiency
Darden Restaurants' sustainability manager talks about the company's efforts to reduce energy use and switch to more efficient lighting
View ArticleStarbucks: Sustainability pays off in dollars and sense
With sustainability, knowing how to begin is challenging, but the environmental and economic rewards are worth the effort, Starbucks' Clarice Turner says.
View ArticleCatch of the day: NRA in effort to protect Gulf snapper
The NRA joined Share the Gulf, a coalition of businesses and environmentalists working to protect restaurants’ access to fish in the Gulf States.
View ArticleToolkit issued to reduce industry’s food waste
The Food Waste Reduction Alliance has released its first-ever best practices guide for restaurateurs, manufacturers, and retailers.
View Article10 ways to get on trend at NRA Show
Here’s a look at 10 of the freshest topics on the menu at the NRA Show.
View ArticleReal estate entrepreneur calls for sustainability in restaurants
Billionaire real-estate developer and environmentalist Trammell S. Crow is asking restaurateurs to take more steps toward sustainability.
View ArticleSustainability, zero waste top agenda at business council conference
Finding ways to help more businesses divert waste from landfills topped the agenda at the U.S. Zero Waste Business Council’s annual conference.
View ArticleNRA 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.
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