As part of its continuing effort to educate operators about sustainability and sustainable best practices, the National Restaurant Association will offer a series of sessions on the subject at this year’s NRA show in Chicago.
Education sessions at this year’s show, to be held May 18-21 at the McCormick Place conference center, will present such topics as the facts and fiction of food sustainability, saving money through sustainable best practices, sustainable foodservice design, how global leaders address sustainability in the food chain, and how to save money and create alternative revenue streams through recycling and composting waste material.
“We are very excited about this year’s slate of sustainable education sessions,” said Jeff Clark, director of the NRA’s Conserve Sustainability Education Program. “These types of professional examples will help inspire restaurateurs to operate better and more efficiently. Implementing what they learn will not only benefit their bottom lines, but also their customers and the communities in which they serve.”
Also, on May 21, entrepreneur and environmentalist Ted Turner and his business partner George McKerrow Jr., co-founder and CEO of the 44-unit Ted’s Montana Grill chain, will discuss “The Evolution of Sustainability,” which will highlight the environmental challenges threatening the planet and what voluntary initiatives they think would help conserve our valuable natural resources.
McKerrow also will explain what operators can do in their everyday operations to lessen their carbon footprints and create more sustainable businesses. The two will be joined by environmental journalist Todd Wilkinson during the presentation.