Food trends, energy and water conservation, food waste reduction and supply chain sourcing were a few of the topics discussed at our first-ever Sustainability Executive Study Group meeting.
The meeting, held Oct. 19, brought together restaurant sustainability experts, industry suppliers and manufacturers and non-governmental organizations. They talked about Americans’ growing interest in sustainability, how that’s changing consumer behavior, and what it means for restaurants.
Read more here
— Natl Restaurant Assn (@WeRRestaurants) October 26, 2016