NRA We Serve America's Restaurants Representing nearly 500,000 restaurant businesses, we advocate for restaurant and foodservice industry interests and provide tools and systems that help members of all sizes achieve success.
    NRAEF Building & Retaining Talent The NRAEF is focused on developing a stronger workforce and building the next generation of industry leaders through education, scholarships and community engagement.
  • NRA Show
    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.
  • ServSafe
    ServSafe Minimize Risk. Maximize Protection. For over 40 years, ServSafe® training programs have delivered the knowledge, leadership and protection that have earned the trust and confidence of business leaders everywhere.
  • EmployeeEdge
    EmployeeEdge Edge℠ Prepaid Discover® Card Simplify payroll processes, realize cost savings and improve productivity while providing a valuable financial tool that is uniquely tailored to fit your employees’ lifestyle.
  • We throw out enough aluminum each year in the U.S. to rebuild all commercial airplanes in the world 4x over! 900,000+ restaurants in the U.S. can make a big difference by recycling.

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  • Cut kitchen waste by 50% or more and trim your food costs too! Ask us about 60 days of free food waste monitoring via LeanPath to help you fight waste and engage your team.

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  • Don’t let fryers deep fry your budget. Focus on fryers with these 3 steps for smart frying to reduce waste and save money.

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Featured Video

Christy Cook, Sodexo

Meet Christy Cook, a passionate advocate for sustainability within Sodexo North America. As the senior manager of sustainability field support, she helps Sodexo reduce energy use, minimize food waste and train their employees to do the same.

News Highlights

Sustainability Tops What’s Hot!

Check out the What’s Hot culinary forecast showing environmental sustainability, sustainable seafood and food-waste reduction among the top trends at restaurants in 2015.

John Mulcahy, Georgia Pacific Professional

John Mulcahy, vice president of strategy and category effectiveness for Georgia-Pacific Professional, defines sustainability and why he serves as co-chair for the Conserve Sustainability Advisory Council.


Kick your trash dependency and recycle! If you're like most restaurateurs, you try to find ways to head off waste before waste even gets created. But when that's not possible, more restaurants are looking at recycling.