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.
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 Article
