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NRA Show plants sustainability's seeds

Educating operators on sustainable practices and the Conserve program topped the agenda at NRA Show 2014.

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NRA launches new Conserve website

The National Restaurant Association has debuted a new Conserve website designed to educate restaurateurs about sustainability.

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Gulf'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.

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Bright 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.

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Where 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.

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7 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.

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Great 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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Should 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.

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Don’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.

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What are common green practices at restaurants?

A substantial number of operators are practicing sustainability, new National Restaurant Association research shows.

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Sustainability 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.

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Global 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.

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New 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.

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Sustainability builds brand loyalty

Jim Hanna, Starbucks’ director of environmental affairs, says practicing sustainability reduces operating costs and builds brand loyalty.

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Sweeney 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.

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Cut 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.

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How 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.

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NRA endorses energy efficiency conference

The EE Global Forum will address the issue of energy efficiency and how to conserve resources.

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Build a sustainable restaurant? See how

Tarah Schroeder of Ricca Design Studios offers advice on best ways to build a sustainable restaurant.

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4 tips to be more sustainable

The NRA’s Conserve program is challenging restaurateurs to make their businesses more sustainable.

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6 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.

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Rick Bayless: Compost and end food waste

Celebrity chef Rick Bayless tells restaurateurs it’s important to compost and divert food waste from landfills.

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4 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.

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Turn 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.

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Rick 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.

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5 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.

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Education 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.

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New toolkit tackles littering at restaurants

The guide offers practical tips to reduce and, ultimately, eliminate litter in and near restaurants.

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Drink 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.

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10 food waste trends to watch in 2016

Andrew Shakman, CEO of LeanPath, highlights what to look for this year.

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6 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.

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Demand 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.

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How 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.

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Use this 6-step audit to prep for Earth Day

Use this 6-step sustainability audit to conserve money and resources at your restaurant.

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Want 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.

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Sustainable 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.

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Sustainability 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.

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Who 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.

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Is sustainability on your menu?

Industry thought leaders got together to discuss consumer and business trends at our first Sustainability Executive Study Group meeting.

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5 ways to start your restaurant recycling program

Are you recycling in your restaurant? Get started with these five tips.

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What’s Hot: Top 10 food trends for 2017

What's hot, what's not? Dig into the top food trends for 2017.

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Efficient 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.

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Who 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.

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Local and sustainable foods draw customers

Our research finds more consumers choosing dining destinations based on whether local and sustainable foods are offered.

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Sustainability 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.

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KI recipients look to save energy, water, money

Several of our Kitchen Innovations Award recipients this year are focused on efficiency and sustainability. Have a look.

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Arby’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.

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Sustainability report focuses on industry’s eco-friendly efforts

The National Restaurant Association has released new research highlighting the environmentally responsible actions operators are taking.

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Order 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!

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Restaurants, 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.

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