Home / Expert Exchange & Events / Expert Exchange / Sustainability
Network with sustainability and sourcing professionals to reduce your restaurant’s environmental impact and benefit your consumers and your bottom line.
As an added value for our members, the Sustainability Expert Exchange has a Listserv. The Listserv is an effective way to ask your colleagues questions, share news, and contribute to discussions on issues important to professionals in your field. To be eligible, you must work full-time in the field of sustainability (or related-field) for a company that is a restaurant member of the National Restaurant Association. Click here to subscribe to the Listserv.
Once you join the list, simply send your email message to sustainability@lists.restaurant.org. Your message goes to everyone who is subscribed to the list.
Our Expert Exchange Gatherings are a way for our communities to connect virtually. These are collaborative, informal, operator-led events, and they’re intended to touch on topics that are pressing and relevant to your jobs and to the restaurant industry as a whole. If you attend, you will get the opportunity to meet online with your peers, share, learn, and ask questions in an engaging and safe peer-to-peer environment. At a time when we cannot meet in-person, the need for connection is more important than ever. We are pleased to offer these Gatherings across all our communities on a recurring basis.
Please note the majority of our Gatherings are for National Restaurant Association members only. If you are interested in participating or curious when the next Gathering will be held, you may opt-in here to the community of your choice, and gain access to our upcoming Gatherings.
Contact Sustainability Expert Exchange Director Jeff Clark at jclark@restaurant.org.
Environmental concerns are top-of-mind for the more than 600 American Culinary Federation chefs surveyed for the What’s Hot 2020 culinary forecast.
Cost of food safety training is a bargain in comparison.
Honored by his food safety and quality assurance peers from across the industry, Jorge Hernandez knows an effective food safety program when he sees one.
Cities and states are imposing new restrictions or bans on certain types of packaging used in restaurants.
Restaurant managers, employees – even customers – would like to minimize food waste whenever possible, but it’s often easier said than done.
With increased demand for sustainable seafood, you want to make the right choices for your customer and the environment.