National Restaurant Association
Project Manager, Conserve

Topics: Conserve, sustainability, environmental issues, green restaurants

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Chris Moyer National Restaurant Association Download high-resolution photo

Chris Moyer is project manager for the National Restaurant Association’s environmental initiative, Conserve: Solutions for Sustainability. He is responsible for helping the Association become a more sustainable organization and helping NRA members find economical, environmentally friendly solutions for their restaurants.

Thanks to a 14-year old foodservice and hospitality career, Moyer is familiar with the day-to-day challenges restaurants face. He developed an interest in sustainability issues while working as an Outback Steakhouse manager. In that role, he participated in the company’s efficient kitchen program, reducing operating costs as well as borrowing sustainability practices from other industries.

Before his tenure at Outback Steakhouse, Moyer operated a restaurant and retail outlet at the Harrisburg International Airport near his hometown, Hershey, Pa. Prior to that role, he was a manager at a private club in Vero Beach, Fla.

Moyer is a graduate of the Pennsylvania Culinary Institute in Pittsburgh, Pa., who worked in the restaurant industry while attending high school and college. His first job was at his local McDonald’s.

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