Restaurateurs joined National Restaurant Association President and CEO Dawn Sweeney to announce the launch of Conserve, the National Restaurant Association's initiative to help restaurateurs reduce their impact on the environment.
"Our customers and our employees expect us to do the right thing," said Tom Coba, chief operations officer for Subway. His company's market power — 29,300 locations in 86 countries — means even small changes have big results. "Every time we do a little thing, it begins to have a big, big impact." Subway is building Eco-Stores and also has taken a series of steps through its supply chain to conserve resources.
Gale Gand, an award-winning pastry chef who co-owns Tru and several other restaurants in and near Chicago, spoke about the changes she's made in her operation over the past four years. She said the resources at conserve.restaurant.org "gives us a way to start chipping away at environmental issues."
Niki Leondakis, chief operating officer of Kimpton Hotels & Restaurants, leads the Green Task Force of the NRA's board of directors that was instrumental in launching the initiative.
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