LeanPath and Conserve are helping restaurants like you save money, fight waste, and engage employees.
Did you know about 80 billion pounds of food waste are discarded in U.S. landfills each year? Let's get back to basics: reduce food waste and donate to feed the hungry.
Got questions? We have answers!
Send us your sustainability questions today and we’ll serve up some answers you can use.
Allowing leaks to drip can poke holes in your finances. Take a little time out of your busy day and fix that faucet.
Don’t let fryers deep fry your budget. Focus on fryers with these 3 steps for smart frying to reduce waste and save money.
Hear about environmentalist Laura Turner Seydel's efforts to make Atlanta a more sustainable city, what Ted's Montana Grill an environmentally friendly restaurant chain and why she supports Zero Waste Zones and Conserve.
Our latest report outlines results from a survey of more than 1,000 fullservice and quickservice operator respondents and summarizes restaurateur efforts and the industry’s interest in sustainability.
Meet Paula Owens! As the purchasing and sustainability manager, she describes ways that restaurants can "walk your sustainability talk" as a business and what that really means for Ted's.
Installing energy-efficient hand dryers in your restaurant's bathrooms is a smart way to save on utility costs. Wondering why? See the handful of reasons.
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