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    NRA Show May 18-21, 2013 As the international foodservice marketplace, the NRA Show provides unparalleled opportunities for buyers and sellers to come together, conduct business and learn from each other.
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  • Can 1,575 chefs be wrong? Environmental sustainability is Hot! See for yourself in NRA’s new report:

    What’s Hot 2016 culinary forecast
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Featured Video

Can local produce get any better than when you grow it yourself? Learn why DC restaurateur Josh Hahn started a farm in La Plata, Maryland with the EatWell DC restaurant group in our new video interview.



New to Conserve?

Need help with sustainability? The Conserve program is for you! 

Quickly learn how to implement simple, cost effective sustainability efforts that improve your business. Start with easy best practices and save money, energy and water. Then graduate to more in-depth, inspiring efforts.

Conserve offers real-world success stories for free. Learn more about us here or get started with these low- and no-cost best practices:





Program Highlights

Looking for 2016's top food trends? Yep, sustainability!

Sustainability efforts top the What's Hot 2016 list again! Learn what 1,575 chefs thought are up-and-coming, important menu trends for next year in this National Restaurant Association blog.

Getting on the food waste train

Food waste is a very hot issue right now and many restaurants are starting to take steps to use resources efficiently and reduce wasted food. But what is the National Restaurant Association doing? Find out from Conserve's own Laura Abshire here.

Are locally grown and cage-free always best?

Making the most eco-friendly food choices can be complex and confusing. Learn how conventional wisdom may not always be correct for local sourcing, cage-free eggs and wild-caught fish at SmartBrief.