NRA releases Sustainability Report offering expert advice and money-saving tips

The National Restaurant Association has issued a new report focused on sustainability best practices for the foodservice industry.

Created by the NRA’s Conserve sustainability program, the report, “Spotlight on Sustainability: Expert Tips from NRA Show 2014,” features tips, trends and real-world advice from industry experts who appeared at the National Restaurant Association Restaurant, Hotel-Motel Show in Chicago.

“As restaurateurs grapple with implementing sustainable best practices at their operations, we want to ensure they have the best possible information that will help them save money and resources,” said Scott DeFife, NRA’s Executive Vice President of Policy and Government Affairs. “Practicing sustainability is more popular than ever before so it is important to us that we provide tools and education on how to do it in as cost effective a manner as possible. This report is one more way we can help make sustainability accessible to everyone.”

This year’s report features information culled from eight environmentally-focused education sessions at the 2014 NRA Show and features input from such renowned restaurant brands as Starbucks and White Castle, as well as restaurateur Dan Simons of the Farmers Restaurant Group in Washington, D.C., Christi Cook of contract foodservice provider Sodexo Inc., environmentalist and Ted’s Montana Grill co-owner Laura Turner Seydel, and Tim Trefzer of the Georgia World Congress Center Authority in Atlanta.

“Operators who are planning to incorporate sustainable practices into their businesses will find true value in the information contained in this report,” said Laura Abshire, the NRA’s Director of Sustainability Policy. “The advice and tips offered by our sustainability experts will give restaurateurs more access to information that will help improve profitability while protecting the communities in which they serve.”

The report is available for free download here.

“We hope everyone, especially those operators who couldn’t attend this year’s show, will take the information in this report and apply it to their respective business strategies,” said Jeff Clark, Conserve’s Program Director. “We are certain it will help save money, improve the environment and satisfy your employees and customers alike.”

The Conserve program has also released its free subscription-only “Bright Ideas,” 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. Sign up today!

For more information about the report and Conserve, visit the website here.