National Restaurant Association ®
Food & BeveragesIn-Store ExperiencePhilanthropy/Community ServiceEmailSocial Media
HiringTrainingRetainPolicyAll Workforce Engagement Articles
NutritionFood SafetyCross-ContaminationHealth InspectionsTCS Foods
ConserveFront-of-HouseBack-of-HouseAlternative VenuesAll Operations Articles
NewsFood & NutritionLabor & WorkforceTax & ProfitabilitySustainability
America’s Restaurant AdvocatesAdvocacy EventsRestaurant PACRestaurant Advocacy Fund
Legal NewsLegal Problem Solver
NRA VideoPhoto Gallery
Facts at a Glance2014 Restaurant Industry ForecastWhat’s Hot Culinary ForecastRestaurant Performance IndexEconomist’s Notebook
CalendarWebinarsRestaurant Innovation Summit
Create GroupFast Casual Industry CouncilPizzeria Industry CouncilFinancial Officers & Tax ExecutivesHuman Resources
Economic EngineJobs & Careers PowerhouseEntrepreneur BuilderFaces of Diversity AwardsAmerica Works Here
Catering to health-conscious consumer cravingsTrending healthyAppealing to kids' palatesHealthy Dining ResourcesKids LiveWell Program
Restaurant Neighbor AwardContributing to CommunitiesMilitary PartnershipFighting Hunger
Recycling & Waste ReductionEnergy & Water EfficiencyConserve Initiative
SchoolsHigh School StudentsEducatorsScholarshipsServSafe Program
Jobs OutlookCareer Options
Find a JobPost a Job
Nearly one in 10 American workers is employed in the restaurant industry, many of them on track for long-term success.
Home / Industry Impact / Sustainability
Environmentally responsible practices are becoming the new normal across the industry, as restaurateurs recognize that recycling, waste reduction, and water and energy efficiency are good for their business and our world.
Operators’ commitment to an efficient “green” business model is strong and growing. An estimated 82% of restaurants participate in recycling.
Restaurateurs appreciate efficiency. An average 75% of operators purchased energy-saving light fixtures in 2012 and reduced their utility bills.
The NRA’s Conserve program promotes best practices with new ideas and tools that make conservation easy and rewarding.
Restaurants are voluntarily adopting and innovating new practices.
A majority of operators across all industry segments have or are looking to invest in energy-and water-efficient technologies, both to save money and conserve the environment.
The Association’s Conserve Sustainability Education Program engages and leads operators towards environmentally sound, efficient practices.
July 18, 2014
July 16, 2014
July 7, 2014
We're glad you're here!®
® 2012-2013 National Restaurant Association. All rights reserved.
2055 L St. NW, Suite 700, Washington, DC 20036(202) 331-5900 | (800) 424-5156