• NRA
    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
    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.
  • Just out: NRA's second annual sustainability report. See how we served up sustainability in 2014.

    Get it here
  • Sign up for Bright Ideas to stay in loop on sustainability sessions and exhibits at the NRA Show (May 16-19)!

    Subscribe here
  • 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.

    Learn more
  • Connect with us on Facebook at Restaurants Conserve & Twitter @ConserveNow! We'll keep you in the loop on upcoming events, fun facts, and industry insights.

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  • 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.

    Learn how

Featured Video

Barton Seaver: Chef, Author, & Food Wellness Pioneer

Meet Barton Seaver as he shares his passion for sustainable food sourcing and how restaurant staff can share compelling stories about the food they serve. Barton is an author of four books and the Director of the Healthy and Sustainable Food Program at the Center for Health and the Global Environment, Harvard T.H. Chan School of Public Health.

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.

Kudos to KI Award Winners!

Check out the 2015 Kitchen Innovation Award Winners. Awarded products this year reflect fantastic approaches to sustainability including impressive energy and water savings in the kitchen.

 

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