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.
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