• 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.
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    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.

How to pick a distributor to further your sustainability goals

May 25, 2013

By Dave Scholten, commercial segment manager at Gordon Food Service
 

If you are looking to become more sustainable at your restaurant, selecting a distributor that can meet those needs is a particularly important part of achieving that goal. There’s a lot that goes into developing a sustainability plan and we think it’s essential that certain questions be asked to help determine how effective a partner your distributor will be as you embark on your environmentally responsible journey.

The carrot or the stick: Behavior is the key to change

May 22, 2013

By Christy Cook

In order to make longstanding changes in the areas of waste and sustainability, we need behavior change. We’ve known this for a while, so it might not seem surprising or novel, but we haven’t yet fully cracked the code on how to generate waste reducing behaviors. To change, we must shift the culture within our communities, our homes and our businesses.

Don’t drain profits or resources: save water

May 13, 2013

Richard-Young_B-W_150x192.jpgBy Richard Young

At a restaurant, water is the most important ingredient used every day.

If you run out of onions you can usually find a work-around, but it is game over if your water supply runs dry. And while that fact may be obvious, most operators don’t consider that water is a commodity purchased from a supplier and it is growing more expensive all the time.

Be a net giver; practice sustainability

May 7, 2013

By George McKerrow

There are some who say our industry isn’t sustainable enough, but the truth is many companies are committed to being more efficient, preserving the environment, and saving money.

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