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National Restaurant Association - Sustainability center stage at NRA Show

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Sustainability center stage at NRA Show

Sustainability is becoming more popular with restaurateurs and their customers. If you’re looking to improve sustainability at your business, the NRA Show 2017 will give a glimpse at how to make it easier to achieve. Here’s a snapshot of what’s in store:

Saturday, May 20

Sustainably sourcing your food and minimizing waste
Learning Center, booth 7400, 1-1:30 p.m.

Our sustainability experts, Laura Abshire and Jeff Clark, will talk about being socially responsible and why customers appreciate your efforts. They’ll discuss everything from serving grass-fed beef and antibiotic-free chicken to food donation and composting. You’ll also learn why consumers care about how their food is made and what happens to it after it and they leave your restaurant.

Sunday, May 21

Kitchen scrap cocktails
BAR Expo main stage, 2:15-2:35 p.m. (additional registration required)

Chef Nate Cayer of IO Godfrey demonstrates how to utilize anything and everything in the kitchen to make delicious, homemade cocktails.

Monday, May 22

Waste not, want not
Foodamental Studio, booth 2389, 10-10:45 a.m.

Chef-owner Nicole Pederson of Found Kitchen in Evanston, Ill., demonstrates how she uses food scraps to create menu items.

Key trends shaping the future of foodservice
Innovation Theater, booth 5575, 12 Noon-12:45 p.m.

Our research experts, Hudson Riehle and Annika Stensson, outline how economic, workforce, consumer, technology and food trends shape the future of foodservice and help you make strategic decisions that grow your business.

Cooking with sustainable seafood
Lakeside Building, booth 10357, 12 Noon-1 p.m.

As part of our World Culinary Showcase, expert Barton Seaver, pictured, will demonstrate how to cook with environmentally friendly seafood.

The journey to sustainable poultry production
Learning Center, booth 7400, 3-3:30 p.m.


Lindsay Brady, Tyson Foods’ vice president of poultry value chain innovation, will discuss sustainable poultry production and what it means for your operation.

Don’t miss the boat
Foodamental Studio, booth 2389, 3-3:45 p.m.

Chef Jacob Verstegen of London House will talk about sustainable seafood and demonstrate an Arctic Char Zuke. The audience will marinade, slice and season the fish.

Tuesday, May 23

What’s really going on in the kitchen?
Learning Center, booth 7400, 10-10:30 a.m.

The American Culinary Federation’s Thomas Macrina, pictured, and American Academy of Chefs’ Mark Wright explore how best to utilize culinary motivation, passion and palates to improve your menu and help the environment.

Four days of tasting, testing, networking, engagement and enlightenment under one roof. NRA Show 2017 at McCormick Place in Chicago, May 20 to 23. Register today.

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