• Home
    Home We Serve America's Restaurants Representing nearly 500,000 restaurant businesses, we advocate for restaurant and foodservice industry interests and provide tools and systems that help members of all sizes achieve success.
  • Foundation
    Foundation Building & Retaining Talent The NRAEF is focused on developing a stronger workforce and building the next generation of industry leaders through education, scholarships and community engagement.
  • Show
    Show May 18-21, 2019 As the international foodservice marketplace, the National Restaurant Association Show provides unparalleled opportunities for buyers and sellers to come together, conduct business and learn from each other.
  • ServSafe
    ServSafe Minimize Risk. Maximize Protection. For over 40 years, ServSafe® training programs have delivered the knowledge, leadership and protection that have earned the trust and confidence of business leaders everywhere.

National Restaurant Association - State of Restaurant Sustainability

Skip to navigation Skip to content

News & Research

Share:
Email Print

Restaurants of all types are conserving resources, reducing waste and connecting with environmentally aware guests. How do they do it?

We surveyed restaurant owners and operators about their environmental efforts and sustainability challenges. We also surveyed consumers about how restaurants could best promote sustainability practices to guests.

Download the report

Read the news release

 

Highlights of the report

Energy-saving equipment and practices are common

  • Eight in 10 restaurant operators use energy-efficient lighting.
  • Six in 10 use programmable thermostats.
  • More than four in 10 use Energy Star-rated refrigerators, freezers and icemakers.
  • Six in 10 restaurant kitchens use start-up/shut-down schedules to reduce the energy drain of kitchen equipment.

Reducing food waste is emerging as a key activity for operators

  • About half of restaurant operators track the amount of food waste their restaurant generates.
  • One in five donate edible leftovers to charities.
  • More than one in ten compost food waste.

Many operators source packaging and supplies made from materials with a smaller environmental footprint

  • Seventy-two percent of operators buy some packaging and supplies that contain recyclable material.
  • Fifty-six percent buy supplies certified as compostable.

A restaurant's sustainability effort can influence guests' restaurant choices

  • About half of consumers say that a restaurant's efforts to recycle, donate food or reduce food waste can be factors in where they choose to dine.
  • The best way to promote restaurant sustainability efforts is on the menu.

▲ Back to Top

New report

Spot Ad right

We're glad you're here!®

® 2012-2017 National Restaurant Association. All rights reserved.

2055 L St. NW, Suite 700, Washington, DC 20036
(202) 331-5900 | (800) 424-5156