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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.
See the role resource-diversion partners play in redirecting food waste back into productive uses.
Discover strategies that empower employees to make a sustainable difference in your operations.
Collaboration between suppliers and operators is key to reducing food waste. See how you can partner in the process.
Learn how food waste communication campaigns and nudging techniques can reduce food waste.
Find ways to keep good food from going to waste by partnering with donation programs and posting on discount meal apps.
Take a look at how simple menu and service tweaks can reduce the amount of food you throw out each day.
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.