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National Restaurant Association - 7 ways to boost your eco-brainpower at the NRA Show

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7 ways to boost your eco-brainpower at the NRA Show

Discover new resources at the NRA Show to make your restaurant more environmentally friendly. The May 21 to 24 event in Chicago features several sessions to enhance your sustainability know-how. Here are a few must-attend sessions: 

Go for the green

Want tried-and-true tips for starting your sustainability journey? Join Rick Bayless and other industry leaders at 1 p.m. Saturday, May 21, for “Expert Advice Along the Path to Sustainability.” Use their stories to launch your restaurant’s planet- and money-saving efforts.

Get staff on board

Your team members often are the best advocates for your passion project, from sustainability to philanthropy. Find out how getting behind a cause transformed the culture at Arby’s Restaurant Group, Grimaldi’s Pizzeria and Dairy Queen and led to strong business results. Learn more at 3 p.m. Saturday, May 21 in "Social Responsibility: Engaged Employees Drive Bottom Line.

Tackling takeout


How much do your customers care about recycling or “green” packaging? Learn more what customers are looking for and whether the rewards are worth it. Get the scoop at 10 a.m. Sunday, May 22 in "How Sustainability Spells Success: Boost Guest Experience and Bottom Lines."

Big gains from little greens


Farmer Lee Jones’ sustainable agriculture venture reaps macro returns on micro produce. Learn how he blends sustainability, economic viability and environmental stewardship in "Sustainable Agriculture: Macro Returns from Micro Products. Jones shares his recipe for socially responsible success at 3 p.m. Sunday, May 22.

Meaty discussion

Consumers want to know where their meat comes from and what’s in it. Find out what this means for your restaurant business and meat sourcing at 10 a.m. Monday, May 23. McDonald’s and Elevation Burger execs discuss how your supply chain choices affect the environment in "Where’s the Beef? Eco-Protein Trends Explained." Discover how to save money by appealing to your customers' eco-consciousness.

Fishing for answers

Chefs Barton Seaver and Kerry Heffernan team with fish farmers to clear the confusion around sustainable fish sourcing. Reel in information on seafood fraud and the environmental impact of seafood farming at 1 p.m. Monday, May 23. Plus, uncover myths and realities about wild-caught and farmed seafood in "Farm & Wild: The Great Fish Fight."

Supporting your community

Learn easy waste-management tips from Starbucks, Darden and other food-waste experts at 10 a.m. Tuesday, May 24. Find out how to support those in need with leftover food in "WastEd: Tips for Saving Food, Communities, and Money." Plus, get tips to engage customers and the community.


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