The National Restaurant Association issued “Bright Ideas,” its first-ever sustainability newsletter, which offers tips and tools to restaurant and foodservice operators on eco-friendly practices that save money, resources and help protect the environment.
The newsletter, which is produced by Conserve, the NRA’s sustainability initiative, features a variety of videos, best practices, case studies and personal accounts of chain and independent operators who have achieved success by practicing sustainability at their businesses.
“We are pleased to offer this newsletter that we think will go a long way toward helping operators embrace the prospect of sustainability and better understand the financial and environmental impacts it can make on their respective businesses and the communities they serve,” said Conserve Director Jeff Clark. “This is yet another way our Association can help educate operators on a subject many don’t yet fully understand, are confused about, but want to try at their stores. We know that this information will prove invaluable to them as sustainability becomes more widely integrated into our businesses and everyday lives.”
Subject matter experts, including Clarice Turner, vice president of U.S. business development for Starbucks Coffee Co., George McKerrow Jr., co-founder and CEO of Ted’s Montana Grill and Dan Simons, operating partner of Founding Farmers restaurants in metropolitan Washington, D.C., are among the operators to be featured in Bright Ideas and Conserve’s new and improved website, which launched earlier this month. In addition, blog posts and news stories will provide information on sustainability issues, tips and trends that impact restaurants and will help improve operations and practices.