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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
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.
Want to be a food philanthropist? You may be protected from liability and get a nice tax break.
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.
More sustainable packaging and less food waste headline D.C. discussion
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.