The National Restaurant Association has relaunched its Conserve website designed to educate restaurateurs about
sustainability and showcase how applying greener business practices will save
money and help protect the environment.
The rebooted website (Restaurant.org/Conserve)
offers numerous videos, case studies, best practices and personal accounts of
becoming more sustainable, reducing energy and water consumption, decreasing
food waste, recycling, composting and operating business in environmentally and
economically responsible ways.
“Practicing sustainability is no longer a trend, but an
important aspect of the restaurant industry’s daily operations,” said Scott
DeFife, Executive Vice President, Policy and Government Affairs, National
Restaurant Association. “With this new and improved website, we are well on our
way to helping restaurateurs increase their efficiency, reducing the amount of
energy, water and waste they generate while saving money and being
environmentally aware at the same time. By sharing the experiences, best
practices and knowledge of industry leaders who are meeting their sustainability
goals, we can assist those who are just beginning their own sustainable
journeys.”
Well known restaurateurs, such as George McKerrow Jr. of Ted’s Montana Grill, Clarice Turner of Starbucks and Dan Simons
of Founding
Farmers restaurants, as well as celebrity chefs Rick Bayless,
Amanda Freitag and Gale Gand,
are just some of the experts sharing their sustainability experiences on the
new website.
Conserve program director Jeff Clark said the redesign
was driven by the goal of engaging operators, who would use the site as a guide
moving forward, and refer to it often once they are immersed in their own
sustainability plans.
“We know restaurant operators are extremely pressed for
time and have an inordinate amount of responsibilities to juggle daily, so we
needed to provide them with easily accessible, smart and solid information
presented in an entertaining to help them achieve their goals,” said Clark. “We
are pleased with this new and improved site, and think it will help operators
and their employees understand not only how to practice sustainability, but
more importantly, why they should do it at all.”
Laura Abshire, the NRA’s director of sustainability, said
sustainability is one of the most talked about topics among restaurateurs and
their customers, and is a discussion that continues to grow and become more
relevant every day.
“Learning through the advice, tools and tips of others in
environmentally sound and fiscally feasible ways will help our industry reduce
its carbon footprint, make a big impact and see a great return on investment,”
Abshire said. “That is a winning proposition on all fronts.”
Created in 2009, the NRA’s Conserve
sustainability program is an education tool that shows restaurateurs how to
reduce energy, water and waste, and save money and resources at the same time.
More than 230 restaurant locations currently use the program.
Engage with the Conserve Program on social media. Follow
us on Twitter @ConserveNow
and on Facebook at https://www.facebook.com/RestaurantsConserve.
No comments:
Post a Comment