I have been going to the NRA show in Chicago since the late 80's and have to admit that this has been one of the best. The show is buzzing with the prospects of growth in the industry this year. Of course there are the products and services that have been at the show for years to promote plates, cooking equipment, clothing, knives and such. But there is no mistake that healthy eating has gone mainstream big time. It was also hard to go an aisle without finding someone who was marketing gluten free baked goods and other food products. The weather has also been excellent!
I really enjoyed a presentation on NRA's Conserve: Walking the Pathway to a Greener Restaurant. This program can be a great teaching tool and great industry tool for those who really want to know what it takes to go green in restaurant businesses and just how much energy is being wasted right under the noses of operators. There is a membership fee of $125 per year but worth every penny to have a one stop shop for educators and industry people going Green. The program is chock full of video vignettes on ways to save money on energy and more.
You can check out a couple of links to get familiar with this program through NRA who is working with the Foodservice Technology Center to role out and manage the program:
http://www.fishnick.com/greenrestaurant/
http://conserve.restaurant.org/
Here is also a food business green checklist available in San Diego and quite comprehensive:
http://www.foodnbeverage.org/images/pdfs/green_business_app.pdf
No comments:
Post a Comment