• 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 best practices to save water and money

July 23, 2015

By Jeff Clark, Conserve Program Director

By taking five easy steps and investing less than $100 in most locations, you can save hundreds or even thousands of dollars on your bottom line.

The skinny on foodservice packaging

June 18, 2015

By Lynn Dyer, president at Foodservice Packaging Institute

Want to know what to look for when purchasing packaging for your restaurant? Get the answers here.

Four steps to starting your composting program

May 6, 2015

By Jeff Clark, Conserve program director

What is the point of composting? Wasted food becomes new edibile food. That is the whole point and here is how you can get started! 

Building a sustainable restaurant? These 3 tips will help

April 16, 2015

By Tarah Schroeder, principal and sustainability director at Ricca Design Studios

Specializing in sustainable restaurant design, Tarah recently addressed what restaurateurs should know before beginning their design projects. Her advice…

4 Ways to Address Food Waste

March 18, 2015

By Erik Makinson, director of waste solutions at Ecova, Inc.

At restaurants, reducing food waste often is a big challenge, but one that must be addressed particularly as operators grapple with high food costs. Here are a few tips on how to go about it.

 

7 steps to successful cardboard recycling

February 19, 2015

By Jeff Clark, Conserve program director

Even if you can’t tackle recycling everything at once, you can start by recycling the material that takes up about 25 percent of your dumpster—cardboard. Focusing on recycling your cardboard will help you get big bang for your buck by reducing the size of your waste stream and the need for a big dumpster to hold your trash.
 

 

Clean living: Selecting a sustainable laundry partner

January 22, 2015

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

Want to reduce your environmental impact? Learn how to work with your contractors, like laundry services, to achieve your sustainability goals.

3 big reasons to practice sustainability

December 18, 2014

By Chris Koetke, vice president, School of Culinary Arts at Kendall College

Practicing sustainability has its challenges, but the rewards can be great financially and environmentally. Incorporating sustainability into the mix is just one more thing to do. But the bottom line is it is good for business.
 

Employ a proper composting plan to avoid wasting time, money

November 19, 2014

By Al Rattie, interim executive director, U.S. Composting Council

A composting program requires an investment of time and manpower, but if you have the right resources in place, you can reduce your food waste and carbon footprint.

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