• 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.

Find savvy sustainability stories

The U.S. restaurant industry is made up of nearly 1 million locations—each on its own sustainability journey. Learn from our best and brightest business people and supporters below.

5 packaging lessons learned the hard way

September 20, 2016

Sarah Martinez has blond hair with glassesBy Sarah Martinez

Looking to switch to more environmentally-friendly packaging in your restaurant? Here are five lessons from EcoProducts. 

Float the idea of sustainable seafood

April 26, 2016

Photo of Sheila BowmanBy Sheila Bowman, Seafood Watch Manager of Culinary and Strategic Initiatives

Monterey Bay Aquarium’s Seafood Watch is turning 16 years old! Learn a little about the program and digest four ways you can start protecting all of our delicious seafood resources in your own restaurant. 

Food donation is less taxing...literally

April 6, 2016

By Jim Larson, program development director at Food Donation Connection

Have you ever wondered how much food goes to waste at your restaurant? The answer probably is a lot more than you think and, if you donated it properly, you could get a tax deduction! Here's how...

Local sourcing is work, but worth it

February 18, 2016

Douglas_Katz_150x200.jpgBy Douglas Katz

Hear how Douglas Katz, a 2014 James Beard award nominee, learned to source local produce and how his unwavering support of local farmers energizes his employees. 

Learn to use landfill bans to your advantage

January 28, 2016

Mariann-main_150x200-(1).jpgBy Mariann Costello, vice president of Scoma’s Restaurant in San Francisco

When San Francisco issued its legislation 15 years ago, Scoma’s restaurant figured out how to comply with the rule and save money in the process. As California gears up for its new waste law, the eatery's VP offers some advice to operators.

 

Going ‘green’ is good for the earth and business, too

October 20, 2015



By Sarah Martinez, “Sustainability Maven” for Eco-Products

It’s no secret using environmentally friendly cups, plates and utensils costs more upfront. But it's increasingly paying off for restaurants that invest in sustainable business practices that benefit the planet.

Five Trends on Why Restaurants Should Embrace Sustainable Packaging

September 24, 2015

By Ian Lifshitz, APP Director of Sustainability & Stakeholder Relations, the Americas

Foodservice packaging can present a real challenge to restaurant owners and managers. How does one identify and source affordable and sustainable material while addressing customer concerns? Learn about it here.

7 questions to ask your laundry service provider

August 19, 2015

By Joseph Ricci, President and CEO, Textile Rental Services Association

How do you know what laundry service provider you should use, if you should use one at all? Ask them the following seven questions and you'll be able to find the sustainable businesses to help you conserve.

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