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National Restaurant Association - Sustainability

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Sustainability

Advance registration for the Sustainability Executive Study Group will close on Aug. 25. You will still be able to register after Aug. 25 on-site at the same price point.

About

The 2017 Sustainability Executive Study Group will feature some of the biggest names in the foodservice industry and what they are doing to increase sustainability in their own operations. From sustainable sourcing to animal welfare to the future of sustainability in restaurants, join us for a day of candid conversation about the progress being made in the foodservice industry to reduce restaurants environmental impact for the benefit of their consumers and bottom lines.

Network with sustainability and sourcing professionals who face the same challenges, and share on-target, specialized experiences. What better way to discover best practices, solutions to stubborn problems, or opportunities for advancement than from restaurant leaders in your field?

Agenda

Monday, September 11

5:30 p.m. - 7:30 p.m. Welcome Reception
  Location: Alma Cocina, 191 Peachtree Street NE, Atlanta

Tuesday, September 12

8 a.m. - 8:30 a.m. Breakfast
   
8:30 a.m. - 9 a.m. Welcome & Introductions
  Speakers:
Karen Bremer, CEO, Georgia Restaurant Association
Stephanie Stuckey, Chief Resilience Officer, City of Atlanta
   
9 a.m. - 9:45 a.m. The Future of Sustainability
  Speaker: Max Elder, Research Manager, Food Futures Lab, Institute For The Future
   
9:45 a.m. - 10:30 a.m. Animal Welfare Discussion and Panel
  Speakers: 
Terry Fleck, Executive Director, The Center for Food Integrity
Sara Crawford, Ph.D., Assistant Vice President, Social Responsibility, National Pork Board
   
10:30 a.m. - 10:45 a.m. Networking Break
   
10:45 a.m. - 11:30 a.m. Supply Chain Panel
  Hear how to work with suppliers to control costs and reap the benefits of meeting your sustainability commitments. You'll also learn how to forecast upcoming issues and trends so your company stays ahead of the curve.
  Speakers:
Megan Bloomer, Director, Sustainability, The Cheesecake Factory
Sarah Blackmon, Manager, Supply Chain, Chick-fil-A
Nick Leonard, Director, Responsible Sourcing, Rubicon Resources
   
11:30 a.m. - 12:45 p.m. Sustainable Sourcing Roundtables / Lunch
  Topics include:
  • Sustainable Seafood
  • Deforestation
  • Sustainable Packaging
  • Human Rights & Social Welfare
   
12:45 p.m. - 1:15 p.m. Report out on Roundtable Discussions
   
1:15 p.m. - 1:45 p.m. Animal Welfare / Supply Chain Follow-Up Discussion (Operators Only)
  The NRA will host this follow-up discussion around how the industry can work together and what next steps will be.
   
1:45 p.m. - 2:30 p.m. Making the Business Case for Sustainability
  How does a business with 5,000 locations justify "green" initiatives across 12 brands in 100 countries? Wolfe will share the passion and effectiveness behind the company's sustainability initiatives.
  Speaker: Maury Wolfe, Director, Corporate Responsibility/Sustainability, Intercontinental Hotels Group
   
2:30 p.m. - 2:45 p.m. Networking Break
   
2:45 p.m. - 3:45 p.m. Increasing Employee Engagement to Improve Eco-Efforts
  How well do your employees perform? Do they correctly fulfill your sustainability efforts with enthusiasm and precision? Hear how two highly recognizable brands generate passion and positivity with employees on environmental efforts.
  Speakers:
Angie Renner, Director, Environmental Integration, Walt Disney Parks & Resorts
Pete Pearson, Director, Food Waste, World Wildlife Fund
   
3:45 p.m. - 4:15 p.m. NRA Update
   
4:15 p.m. - 5 p.m. Legislative and Social Justice Updates
  Speakers:
Laura Abshire, Director, Sustainability Policy, National Restaurant Association
Shawn Cronin, Manager, Business Program, Monterey Bay Aquarium
   
5 p.m. - 5:15 p.m. Closing Thoughts

*Programming and speakers subject to change without notice.

 Pricing

National Restaurant Association members are entitled to discount registration. Eligible members must complete registration with the email address listed in their member record. To verify your membership, contact membership@restaurant.org

NATIONAL RESTAURANT ASSOCIATION
MEMBER

$299
NATIONAL RESTAURANT ASSOCIATION
NON-MEMBER

$499

 Hotel

ATLANTA MARRIOTT MARQUIS
265 Peachtree Center Avenue
Atlanta, GA 30303
Room Rate: $209/night (+ 16.9% tax + $5 per night State of Georgia Hotel Motel Fee)

Room Block Deadline: August 21, 2017
We have reserved a limited number of reduced-rate hotel rooms at the Atlanta Marriott Marquis. Once you register for the Sustainability ESG meeting, you will receive a registration confirmation email which has a link to reserve your room within our reduced-rate housing block.

United Discount

United Airlines offers discounts up to 10% off pubished fares based on booking class to Quality Assurance attendees. To save, book online at United.com/meetingtravel. Enter ZX4F230235 in the Offer Code box. Make sure you enter ATL as the airport. Discounts are available for travel booked between Sept. 8-15, 2017.

Sponsorship

Registration is open to restaurant operators and those who work for restaurant or hospitality companies. If you are a product or service provider, you are welcome to attend the conference as a sponsor. For available sponsorship opportunities, please contact Stephanie Krasner, Account Manager, Sponsorship and Engagement Programs, at (202) 973-5398 or SKrasner@restaurant.org.

A SPECIAL THANK YOU TO OUR GOLD SPONSOR

Restaurant Leaders Talk Sustainability

Questions?

Contact Laura Abshire, Director, Sustainability Policy and Government Affairs, at (202) 973-5380 or labshire@restaurant.org.

2016 Sustainability Executive Study Group Presentations: Click here to access the presentations

Note: You will need a username & password to access the presentations. To receive a username & password, please email meetings@restaurant.org. Presentations are only open to Sustainability Executive Study Group meeting attendees.

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