Sustainability Executive Study Group Meeting

Sustainability is Center of Plate at New Meeting

Topics for discussion will include making the business case for sustainability, information on local sourcing and an update on animal welfare.
A recycling bin in a kitchen
Sustainability is Center of Plate at New Meeting

National Restaurant Association

Environmental sustainability is becoming more important to consumers and industry employees. Because of that increased popularity, more operators are looking to learn more about it and implement best practices at their restaurants.

Efficiency is key: That’s why we are holding our second Annual Sustainability Executive Study Group meeting, April 3 to 4, in Atlanta. Restaurateurs and executives of restaurant and hospitality companies are welcome to attend the event. Product and service providers may attend as sponsors.

Topics for discussion will include:

  • Making the business case for sustainability
  • Sustainable sourcing, and
  • An update on animal welfare

What’s on tap: Karen Bremer, president and CEO of the Georgia Restaurant Association, will kick off the meeting, which will feature presentations from sustainability experts at restaurant companies, including The Cheesecake Factory and Darden Restaurants.

Also on the roster are Max Elder of Food Futures Lab, Institute for the Future, who will speak about the future of sustainability; Terry Fleck of The Center for Food Integrity, who will address animal welfare; and Nick Leonard of Rubicon Resources, who will talk about supply-chain sustainability. Laura Abshire, the National Restaurant Association’s director of sustainability policy, also will give a legislative update on the issue.

Waste not, want not: Join us at our sustainability ESG and stay ahead of the sustainability curve. Advance registration for the meeting is open until March 16. After that, registration will be available at the same price, but on site only. Sign up today

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