CHICAGO National Restaurant Association will showcase a series of education sessions addressing sustainability and environmentally friendly measures at the association’s 2008 Restaurant, Hotel-Motel Show here. —The
The show will be held May 17-20 at McCormick Place. —The
Sessions include: —The
Chipotle Mexican Grill’s chairman and chief executive Steve Ells’ discussion of “Creating a Sustainable Food Supply” —The “Five Things Operators Must Know About Energy Efficiency” —The “Casual Dining Goes Organic” —The “Making Your Seafood Choices More Sustainable” —The “Organic Growth: Being Green to Build Customer Loyalty” and —The “Lean, Green & Clean: Environmental Practices in Collegiate Foodservice.” —The
William Anton, 2008 convention chairman and founder of Anton Airfood Inc., said: “There are many ways in which restaurateurs can implement environmentally friendly practices into their operations, from energy efficiency and water conservation, to organics and sustainable menu items. —The
“We created this special series of education sessions at our show to provide operators with information, how-to tips and new ideas to take home and incorporate in their businesses. Being eco-friendly is not only the right thing to do for our planet, but also a way to boost bottom lines by saving money on utilities while satisfying consumer demand.” —The
This year’s NRA Show is expected to draw about 2,150 exhibiting companies and 74,000 attendees. —The
