A new report on sustainability talks about the environmental sustainable initiatives across the restaurant and food service industry and efforts of the industry to reduce waste and conserve resources.
The National Restaurant Association has released it’s first-ever sustainability report, which looks at environmentally-stable trends and initiatives within the restaurant industry.
The report looks at the trend of sustainability and its importance for the industry to lead on this issue. It also provides insight into the various projects the NRA, through its Conserve Sustainability Education Program, is working on to help restaurateurs better understand and adopt responsible practices that can save money, resources and the environment.
Additionally, the NRA, in support of the restaurant industry’s commitment to practicing environmental sustainability, is offering its Conserve Sustainability Education Program as a member benefit, at no charge. The program – designed by the restaurant industry for the restaurant industry – provides online tools and resources to successfully implement environmental practices, as well as a roadmap to help navigate efficiency and waste reduction
Consumers are now more aware than ever before of the need for resource conservation and the impact of the “Five Rs” — reduce, reuse, repurpose, recycle and restaurants. They see the industry embracing efforts to be more efficient and less wasteful. And many restaurateurs see the wisdom of practicing sustainability; they can meet those heightened consumer expectations and save resources at the same time.
The report is a key piece of a comprehensive effort to demonstrate the ways in which NRA is being proactive and leading as a business association on sustainability issues.
For full report, click here