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Reducing food waste, buying local, sourcing sustainable foods…read up on the latest programs, guides and best practices.
Ready to move forward with a sustainable business strategy? The National Restaurant Association is here to help you operate your business efficiently and in more environmentally beneficial ways. Check out our Tools & Resources and videos here.
Scale back the food you waste
Delicious and easy to sell
Takeout & delivery take center stage
Best practices to reduce food waste through better buying, menu engineering, diversion, donation and employee buy-in from the Association in collaboration with the World Wildlife Fund (WWF)
Plant-based meat selections appeal to meat eaters in a way traditional vegetarian substitutions haven’t.
Restaurant experts ranked plant-based proteins as the No. 2 food-and-menu trend over the next decade.
The sizzle of plant-based proteins and the pop of sweet heat will fill restaurant kitchens across America.
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.
Execs from Tropical Smoothie Cafe, Taco Bell, and KFC discuss supply challenges, and the return of sustainability practices.
Want to be a food philanthropist? You may be protected from liability and get a nice tax break.
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.