Upcoming Events

• RAMW-EF Sustainable Seafood Seminar
  October 5, 2009, 1 p.m. - 5 p.m.
  The World Bank, 1818 H Street, NW, Washington, D.C.

Previous Events

NRA Show 2009 Sessions and Webinars

• The Future is Now: Elegant, Sustainable, Cost-Effective Energy Solutions
  Saturday, May 16, 12 noon - 1:30 p.m., NRA Show 2009, Chicago
  Richard Young, director of education and senior engineer, Food Service Technology Center, will detail fast, simple, cost-effective ways to make a “sustainable” impact on your bottom line today and into the future. John Rockwell, AIA, LEED AP, sustainability manager, McDonald’s USA, will take you on a virtual tour through one of the world’s greenest restaurants, the McDonald’s LEED store in Chicago. Find out what works, when green makes sense, and how to move forward with sustainable design.
• NRA SHOW 2009: Building Green: SUBWAY's Eco-Store
  Saturday, May 16, 2 p.m. - 3:30 p.m., NRA Show 2009, Chicago
  Hear the results of SUBWAY's Eco-Store test model from Brad Davis, equipment manager, IPC SUBWAY, and Tina Fitzgerald, director of produce and social responsibility, IPC SUBWAY. This session will be moderated by Jeffrey Clark, consultant to the U.S. EPA ENERGY STAR program.
• NRA SHOW 2009: Save Water, Save Money
  Sunday, May 17, 10 a.m. - 11:30 a.m., NRA Show 2009, Chicago
  This session will provide an overview of all the ways you can immediately lower water utility bills through conservation, presented by Don Fisher of Fisher-Nickel, Inc., and Food Service Technology Center, and Jeffrey Clark, ICF International and the EPA's WaterSense program. Christopher Moyer, manager of National Restaurant Association Conserve: Solutions for Sustainability, will moderate the session and provide an overview of how the Association's initiative.
• NRA SHOW 2009: Join the Green Restaurant Revolution
  Monday, May 18, 12 noon - 1:30 p.m., NRA Show 2009, Chicago
  Business mogul, environmentalist and philanthropist Ted Turner and George McKerrow, co-founders of Ted's Montana Grill, will hold a candid discussion about their top-down initiative creating a green and sustainable restaurant chain. This session will be moderated by Chris Koetke, dean of The School of Culinary Arts, Kendall College.
• NRA SHOW 2009: The Brand Impact of Going Green
  Monday, May 18, 2 p.m. - 3:30 p.m., Chicago
  Discover the real impact going green can have on your profitability. Moderated by Rudy Miick, FCSI, Miick & Associates, this panel will include: Kathleen Seelye, FFCSI, LEEDS, managing partner, Ricca Newmark Design, and Jeff Harvey, president & CEO, Burgerville. Presented in cooperation with Foodservice Consultants Society International.
• NRA SHOW 2009: Cutting-Edge Developments in Energy Efficiency and Water Conservation
  Tuesday, May 19, 2 p.m. - 3:30 p.m., Chicago Maintain the sustainability of your operation. Representatives from Pizza Fusion, a quickservice operator that began this multi-unit concept using only green and sustainable practices, will discuss the latest advances and technology available to help you reach the next level of efficiency. Mark Begelman, CEO, Pizza Fusion; Vaughan Lazar, president & co-founder, Pizza Fusion; Michael Gordon, COO and co-founder, Pizza Fusion and a representative from The Organic Trade Association will share their unique perspectives.

Webinar: Making 2009 a 'Greener' Year for Your Restaurant
December 2, 2008

Webinar: Focus on Lighting — From CFLs to LEDs and Beyond
November 13, 2008

Webinar: Go Green to Save Green
October 1, 2008

Webinar: 5 Things Operators Must Know About Energy Efficiency
July 24, 2008