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Have You Joined The NRA’s Conserve Initiative?

The NRA's Conserve InitiativeThe National Restaurant Association’s (NRA) Conserve Initiative is designed to give restaurateurs the tools they need to start implementing sustainable, environmentally conscious practices in the food service industry.  As quoted from the Conserve Initiative’s website:

“The National Restaurant Association’s Conserve initiative is designed to initiate and inspire actions that improve a company’s bottom line, but also are good for people and the planet.”

The Conserve Initiative website contains news stories about leaders in restaurant sustainability, tools for improving the efficiency and minimizing the environmental impact of your restaurant, and links to important partner sites like government-run Energy Star, which is focused on energy efficiency.

A skeptic might ask: “Why all the hubbub about environmentalism all of a sudden?”  As the NRA points out, some basic realities are confronting the average restaurant owner every day: utility and energy bills eat up 2.5% – 3.4% of gross revenue.  Poll after poll consistently shows that American consumers place value on products and services that are marketed as “green” or “environmentally friendly.”  Food in your restaurant is no exception to this.  And finally, the food service industry is one of the largest in the United States.  The industry as a whole should take the lead on an increasingly important cultural issue.

Here on The Back Burner, I have written extensively about ways to improve energy efficiency and environmental sustainability in your restaurant.  The NRA’s Conserve Initiative is just another resource in the greening efforts your restaurant can actually profit from engaging in.  And that remains the salient point here: focusing on so-called “green” initiatives and strategies in your restaurant can actually save you money!

So what are you waiting for?  Go green and be happy.

About Greg McGuire

Greg has blogged about the food service industry for years and has been published in industry magazines, like Independent Restaurateur and industry blogs like Restaurant SmartBrief. He lives in Colorado with his wife and two sons and enjoys reading, live music, and the great outdoors.

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  1. One item that should be put on the agenda is the use of hand dryers instead of paper towels. This not only is a cost saver but also saves on cutting down trees somewhere on the planet. Though most restaurants have hand dryers to make it mandatory would rope in the few which don’t have them and also send out a signal to schools and other organizations which continue with hand towels.

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