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    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.
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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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Sustainability News

Oct 24, 2016

Is sustainability on your menu?

Industry thought leaders got together to discuss consumer and business trends at our first Sustainability Executive Study Group meeting.

Sep 2, 2016

Sustainability is on the menu

Darden Restaurants, McDonald’s, Yum Brands and Aramark are some of the companies increasing their sustianability practices. Here's what they're doing.

Mar 9, 2016

How Darden reduced water, energy use

Darden Restaurants set ambitious goals in 2009 to reduce energy, water use and waste at its 1,500 restaurants. Here’s how it met and even exceeded those goals.

Mar 1, 2016

Demand for local food on the rise

Consumers are savvier about what they eat, and their desire for locally sourced food and environmental sustainability is growing.

Jan 26, 2016

6 tips to power through winter storms

These six steps will help you keep the back of the house safe and operate efficiently if another weather emergency hits your restaurant.

Sep 17, 2015

Education will fuel food waste reduction

Sharing information, best practices and tips on donation and other reduction methods will help lessen the amount of food waste sent to landfills, the NRA said.

Aug 19, 2015

5 food waste myths to debunk – now

Food waste in America is a huge problem that restaurants can help reduce if they buy into the solutions, says LeanPath CEO Andrew Shakman.

Jul 22, 2015

Turn up the heat on energy efficiency

Restaurateurs are generally more interested in practicing sustainability, says Conserve program director Jeff Clark, but being energy efficient has its challenges.

May 25, 2015

4 eco-friendly trends at NRA Show 2015

An automatic grease-removal system, dinnerware made from plant-based materials and bamboo napkins were among the sustainability trends at this year's show.

May 5, 2015

6 special sites to see at NRA Show 2015

Operators seeking specialty items for their restaurants will have plenty to choose from at various booths, exhibits and displays during NRA Show 2015.

Apr 21, 2015

4 tips to be more sustainable

The NRA’s Conserve program is challenging restaurateurs to make their businesses more sustainable.

Feb 3, 2015

Cut food waste; cut food costs

According to the 2015 NRA Restaurant Industry Forecast, about seven in 10 restaurateurs said increased food costs led them to increase food waste tracking.

Jan 27, 2015

Sustainability builds brand loyalty

Jim Hanna, Starbucks’ director of environmental affairs, says practicing sustainability reduces operating costs and builds brand loyalty.

Jan 22, 2015

New tool will help zap food waste

The NRA is offering members a 10 percent discount on Zap, LeanPath’s food-waste prevention program. The first 25 who sign up also get two months free.

Feb 10, 2014

Shedding light on energy efficiency

Darden Restaurants' sustainability manager talks about the company's efforts to reduce energy use and switch to more efficient lighting