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    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.
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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.

Learn how to be oil efficient and care for your fryers

October 16, 2014

By Dave Booher, group leader for healthy oils, Dow AgroSciences

Being efficient and financially responsible have always been two important ways to ensure your restaurant business remains successful. Restaurateurs are adding another ingredient to the mix: daily, sustainable business practices like proper frying techniques.

Every restaurant practices different degrees of sustainability

October 16, 2014

By Heidi Minora, marketing director for the EatWell DC Restaurant Group

Sharing information with staff and guests about our efforts is one way to ignite their passion for the environmentally responsible work we’re doing. Here are three specific tips for other restaurateurs on this sustainability journey.

Spigot of truth: Water conservation saves resources and time

September 18, 2014

By Jim Hanna, director of environmental impact at Starbucks Coffee Company

As leaders in the business community, learn a few tips on how restaurateurs can help reduce water consumption. This is especially important in areas facing potential or significant drought conditions.

An unexpected way to boost employee engagement

September 2, 2014

By Andrew Shakman, founder & CEO of LeanPath, Inc.

What is perhaps the single most dangerous thing in your restaurant? An employee who doesn’t care. Learn how food waste can truly reengage employees!

Cents and sensibility: How to save on trash disposal

August 21, 2014

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

Are there advantages to recycling and composting waste? Yes! Hear why sustainable waste disposal can be fiscally rewarding and how businesses can reduce their cost with several key strategies.

Don’t let drought leave you thirsty for relief

August 21, 2014

By Courtney Lindberg, environmental specialist at the city of Ventura

Water is, without a doubt, essential to running a restaurant. With California's (and other states') record drought, avoiding water waste should be top of mind for restaurateurs. Learn some easy steps to take and save some money too!

3 tips to choose the right energy-efficient equipment for you

August 1, 2014


By National Restaurant Association staff

Featuring Richard Young & Tarah Schroeder, panelists at the 2014 NRA Show.

Save money in the long run by investing in energy-efficient appliances and equipment. While they might cost more at the start, they can help you achieve your sustainability goals, says Richard Young, education director, Food Service Technology Center.

When frying food, 'simple' changes can make a big impact

July 11, 2014

Dave_Booher_150x197.jpgBy Dave Booher

It may not seem obvious, but small sustainability choices — like selecting a high efficiency oil for your fryer and minimizing oil use through good frying practices — can affect the impact your restaurant makes on the environment.

What the heck is zero food waste?

July 8, 2014

By Andrew Shakman, founder & CEO of LeanPath, Inc.

Zero waste is a term that’s popping up across the industry. Is it all a fad or is zero waste the way of the future for restaurants around the globe? And what does zero waste really mean?

Cultivating your connection to local growers

June 18, 2014

By National Restaurant Association staff

There’s no question that today’s consumers crave locally grown produce. But dealing with the variability of local or regional produce and coordinating with farmers can be challenging. Here are some ways to ease the path from farm to table.

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