Director, sustainability policy and government affairs
Laura Abshire leads the Association’s work on energy and environmental policy and related advocacy efforts and works extensively with the Conserve program.
Abshire is also the Association’s liaison for the Food Waste Reduction Alliance, a joint effort with the Grocery Manufacturers Association and Food Marketing Institute to help reduce, reuse and recycle food waste in the retail and foodservice industries. She regularly speaks about food waste issues and was recently featured on the Diane Rehm Show on NPR.
Before joining the NRA, Laura was the deputy chief of staff and legislative director for Rep. Mike Ross of Arkansas, where she concentrated on energy and environmental and issues. Abshire has a juris doctorate and bachelor of arts degree from Louisiana State University.
Conserve Program Director
Jeff Clark manages the National Restaurant Association’s Conserve program and environmental education efforts. Together with Laura Abshire, he acts as an environmental liaison to the restaurant industry and regularly speaks to audiences about environmental issues. Jeff also works with Atlanta-based environmental groups and the Georgia Restaurant Association to implement the Zero Waste Zones (ZWZ) program, helping businesses minimize their waste footprint and save money.
Before joining the NRA team, Jeff consulted to the Energy Star Commercial Food Service program. In that position, he promoted energy efficiency in restaurant kitchens, co-authored the Energy Star Guide to Restaurants, and appeared on the PBS show Food Sense with Phil Lempert in 2010.
Jeff received his Bachelor of Science from the University of California, Santa Cruz and holds a Master of Public Policy from Duke University. Jeff lives near Washington, DC, is a part-time surfer, a full-time foodie, and an amateur photographer.
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