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Conserve Sustainability Advisory Council

The National Restaurant Association‘s Conserve Sustainability Advisory Council is comprised of environmental leaders from 12 restaurant and food service businesses spanning the value chain.

Members of CSAC focus their considerable knowledge and skills to improve our nation's food service industry by making restaurateurs more environmentally aware and resource efficient. CSAC members hold quarterly webinars as well as meet in person to:

  • Share lessons learned
  • Review good sustainability practices
  • Discuss issues of common concern

Mission Statement

The CSAC’s mission is to improve the sustainability footprint of the restaurant industry by advising the NRA. Members will help restaurants create a feasible and measurable vision with practices that improve the environmental, social, and profitable performance of the food service industry.

Vision Statement

The CSAC will extend its collective expertise, insight, and passion for environmental conservation to provide guidance to the NRA to transform the Conserve Sustainability Education Program into the resource of choice for the restaurant industry.

CSAC Members

Christian Hardigree

Christian Hardigree

Kennesaw State University
Founding Director and Professor, Institute for Culinary Sustainability and Hospitality

Christopher Koetke

Christopher Koetke

Laureate International Universities
Vice President, Culinary Arts

Doug Kunnemann

Doug Kunnemann

NatureWorks, LLC
Global Segment Leader, Food Service

John Mulcahy

John Mulcahy

Georgia-Pacific
Vice President – Sustainability & Compliance

Paula Owens

Paula Owens

Ted's Montana Grill
Purchasing and Sustainability Manager

Andrew Shakman

Andrew Shakman

LeanPath
Founder and CEO

Emilio Tenuta

Emilio Tenuta

Ecolab
Vice President of Corporate Sustainability

Ruth Watts

Ruth Watts

BASF: The Chemical Company
Product Marketing Manager

Richard Young

Richard Young

Food Service Technology Center
Senior Engineer / Director of Education