Industry 'greening' focus of NRA education sessions
April 6, 2008
CHICAGO — The National Restaurant Association Restaurant, Hotel-Motel Show, being held May 17-20 at McCormick Place in Chicago, will host more than 65 free education sessions focused on sustainability and environmentally friendly measures — and how to get the word out about those measures to consumers to help restaurateurs in their efforts.
The environmentally-focused education sessions at this year's show include:
Steve Ells on Food With Integrity: Creating a Sustainable Food Supply — Monday, May 19, 2 p.m.-3:30 p.m.
5 Things Operators Must Know About Energy Efficiency — Saturday, May 17, 12 p.m.-1:30 p.m.
Marketing to Conserving Customers: A Guide to Operating Green with a Triple Bottom Line — Monday, May 19, 10 a.m.-11:30 a.m.
Making Your Seafood Choices More Sustainable — Sunday, May 18, 2 p.m.-3:30 p.m.
New Ways to Power Your Business — Monday, May 19, 12 p.m.-1:30 p.m.
Organic Growth: Being Green to Build Customer Loyalty — Sunday, May 18, 12 p.m.-1:30 p.m.
Lean, Green & Clean: Environmental Practices in Collegiate Foodservice — Tuesday, May 20, 10 a.m.-11:30 a.m.
It's All About Results: Sustainability in the Food Chain — Emphasis on Animal Products — Saturday, May 17, 10 a.m.-11:30 a.m.
Association research shows that 62 percent of consumers are likely to choose a restaurant based on its environmental friendliness, and nearly one-third of restaurant operators plan to allocate a larger part of their budget to such efforts this year. Additionally, the Association's survey of more than 1,200 chefs shows organics, local produce and sustainable seafood are among the hottest menu trends right now. Kitchen equipment that saves water and energy is the second hottest equipment trend, after multipurpose equipment.
For full session descriptions and a complete schedule of the 2008 Show's 65+ free education sessions on a variety of topics, visit the Show Web site at www.restaurant.org/show.