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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.
Take a look at how simple menu and service tweaks can reduce the amount of food you throw out each day.
Association and WWF’s 86 Food Waste delivers the small steps that lead to big reductions in how much you throw out.
Multi-year study shows operators save thousands by using energy-efficient equipment.
Industry experts look at sustainability and sourcing more than a year since COVID-19’s onset.
This webinar will discuss the variety of sustainability claims made about animal protein, what’s fact vs fiction and detail the ongoing sustainability efforts within the industry.
Restaurant managers, employees – even customers – would like to minimize food waste whenever possible, but it’s often easier said than done.