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NRA Releases First Sustainability Report

October 4, 2013

2 Min Read
NRA Releases First Sustainability Report

WASHINGTONThe National Restaurant Association (NRA) released its first-ever sustainability report, which looks at environmentally stable trends and initiatives, such as food waste reduction, composting, recycling and cost-efficient energy solutions. Prior NRA research shows consumers consider sustainability when choosing a restaurant.

The report, "Shedding Light on Sustainability," cites sustainability as one of the fastest growing trends in the restaurant industry. Key components of the report include lack of affordable composting and recycling options as barriers to restaurants achieving "zero waste," the NRA's goal to reduce food waste through the Food Waste Reduction Alliance, which focuses on reducing the amount of food waste going to landfills and increasing food donated to food banks and other like-minded charities, and lighting and energy conservation methods.

Sustainability and waste reduction are increasingly important issues across the restaurant and foodservice industry," said Scott DeFife, executive vice president, Policy and Government Affairs, National Restaurant Association. We have seen incorporation of eco-friendly business practices from large chains to independent operators, as well as manufacturers and other supply chain partners."

According to prior NRA research, consumers find sustainability efforts important when it comes to choosing a restaurant, adding the incentive to restaurateurs of increasing guest satisfaction and attracting sustainability-minded diners. In fact, nearly half of consumers say they are likely to make a restaurant choice based on its energy and water conservation practices.

The sustainability report outlined the benefits of the NRA's Conserve Sustainability Education Program (CSEP), which provides online tools and resources to implement environmental practices, as well as a roadmap to help navigate toward reducing carbon footprints.

For more on sustainability in the food and beverage industry, check out Food Product Design's Boardroom Journal for a three-fold report exploring sustainability's effect on the global supply chain and how to implement sustainable practices into everyday practices.

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