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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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    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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Tools to Fight Waste

LeanPath gives your staff the tools they need to prevent and monitor food waste.

Conserve Research

Seven Tips to Start Donating Leftover Food

Many restaurant operators hate to throw away good food when they know thousands of people go hungry every day. With a record one in six Americans receiving food assistance, the need to tackle the challenge of food waste is urgent.

Download this two-page fact sheet and learn how to join the food donation movement.

 

A Guide to Reducing and Managing Litter

Litter can be a huge challenge, carrying a cost for businesses and the environment. The Foodservice Packaging Institute, Keep America Beautiful and the National Restaurant Association recognize that foodservice packaging is one part of the litter stream, and we’re pleased to partner on this guide to help foodservice operators prevent and reduce litter.

Download the toolkit for free.

 

Serving Up Sustainability: 2014 Annual Report

For most of us 2014 came and went in a flash! It was a big year for sustainability and Conserve though and the NRA outlines the program’s accomplishments in this new report.

Download the document.

 

Gauging the Restaurant Industry’s Interest in Sustainability

This report outlines results from a survey of more than 1,000 fullservice and quickservice operator respondents. It summarizes restaurateur efforts ranging from cardboard and paper recycling to conserving water and saving energy. The survey also asked restaurateurs about composting, food donation, and how they handle used fryer oil.


Download the free report now.

 

Spotlight on Sustainability

Everyone knows practicing sustainability is good for the environment, but it also can be a profit driver for business. Our new “Spotlight on Sustainability” report features tips and tools to help restaurateurs incorporate environmentally-friendly practices at their restaurants.

Download the free report now.

 

Shedding Light on Sustainability, 2013 report

This first-ever sustainability report by NRA looks at environmentally stable trends and initiatives within the restaurant industry, such as food waste reduction, composting, recycling and cost-efficient energy solutions. The report outlines the Association’s sustainability goals and demonstrates the ways in which NRA is being proactive and leading as a trade association on sustainability issues.

Download the report.

 

Bright Ideas: Sustainability Tips from Industry Experts

This report features tips, trends and real-world advice from industry experts who spoke at the 2013 NRA Show in Chicago. It was compiled based on seven environmentally-focused education programs and features input from the Clinton Global Initiative as well as restaurant brands Starbucks and Chipotle and renowned celebrity chef Rick Bayless.

Download the report.

 

Reduce Food Waste

Approximately 80 billion pounds of food waste are discarded in U.S. landfills each year.

The Best Practices and Emerging Solutions Toolkit, by the Food Waste Reduction Alliance (FWRA), help businesses in the food sector reduce the amount of food waste sent to landfill.

The FWRA is a cross-sector industry initiative led by the Food Marketing Institute (FMI), the Grocery Manufacturers Association (GMA) and the National Restaurant Association (NRA).

 

Conserve Energy

The ENERGY STAR program helps restaurant and commercial kitchen operators save energy and money on utility bills by identifying more energy efficient equipment. Learn how Energy Star Guide for Cafes, Restaurants, and Institutional Kitchens!

 

Food Donation

In the May 2014 report Increasing Restaurant Food Donations:
A Strategy for Food Waste Diversion
, Graduate students from the Sanford School of Public Policy at Duke University provide recommendations on how to increase food donations from restaurants to charities.

 

Save Water

This handout explains water scarcity and how restaurants can leverage best practices to save and protect water as a precious resource. Tips range from dishwashing to serving guests. 

Download the water conservation handout here.

 

Zero Waste

Graduate students from the Sanford School of Public Policy at Duke University teamed up with the National Restaurant Association to examine how best to deploy a zero-waste program for restaurateurs in Durham, N.C. Download the April 2013 report: Overcoming the Barriers to Zero Waste in Durham Restaurants.

Learn more about this collaboration here.

 

Conserve At-a-Glance

One-pager with an overview of Conserve and also Zero Waste Zones in Atlanta.

 

Sponsored content

Excel Dryer

Excel Dryer, Inc. and NRA have partnered to help educate restaurateurs about conserving energy and reducing waste through energy- and cost-efficient product upgrades, such as high-speed, energy-efficient hand dryers.

Conserve currently shares success stories around the savings associated with energy-efficient hand dryers on our hand dryers best practice page under Learn: Conserve Energy. The XLERATOR® hand dryer manufactured by Excel Dryer uses patented technology to dry hands three times faster and uses 80 percent less energy than conventional dryers. In addition, the XLERATOR hand dryer models are GreenSpec® Listed and help facilities qualify for LEED® v4 Credits.