Industry News | July 12, 2013

Looking for Sustainability Advice? The NRA Has It

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The National Restaurant Association (NRA) has unveiled a new report focused on sustainability best practices for the foodservice industry. 

Created under the NRA’s Conserve initiative, the free report, “Bright Ideas: Sustainability Tips from Industry Experts,” features tips, trends, and real-world advice from industry experts who appeared at this year’s National Restaurant Association Restaurant, Hotel-Motel Show in Chicago.

“For restaurateurs, implementing sustainable best practices into their operations is critical, as it can help improve a company’s bottom line,” says Scott DeFife, executive vice president, policy and government affairs for the NRA. “We want to make that implementation as successful and cost effective as possible, which is why we have published this report; it is one more way of making sustainability and sustainable practices accessible to everyone in our industry.”

The information in the report was compiled from this year’s seven environmentally focused education programs at the NRA Show and features input from the Clinton Global Initiative, as well as Starbucks, Chipotle, and renowned celebrity chef Rick Bayless.

“Operators who are planning to incorporate sustainable practices into their businesses will find true value in the information contained in this report,” says Laura Abshire, director of sustainability policy. “The advice and tips offered by some of our industry’s top sustainability experts will give restaurateurs increased access to information that will help them improve their profitability and protect the communities in which they serve.”

Jeff Clark, program director for the Conserve Sustainability education program, says, “We hope that everyone, especially those operators who were unable to attend this year’s show, will take the excellent insights contained in this report and apply them to their own business strategies. You will save money, improve the environment, and respond to your employees’ and customers’ interest.”