NRA Forms Green Committee
The National Restaurant Association formed a new board of directors task force to oversee the association's environmental initiative, which encourages restaurants and foodservice operations to adopt environmentally-friendly and business-smart practices. Niki Leondakis, chief operating officer of Kimpton Hotels & Restaurants in San Francisco, will chair the Green Task Force.
By Staff -- Foodservice Equipment & Supplies, 5/23/2007
The National Restaurant Association formed a new board of directors task force to oversee the association's environmental initiative, which encourages restaurants and foodservice operations to adopt environmentally-friendly and business-smart practices. Niki Leondakis, chief operating officer of Kimpton Hotels & Restaurants in San Francisco, will chair the Green Task Force.
The NRA launched the initiative in August of 2006, with the first grant from the Turner Foundation going to the National Restaurant Association Educational Foundation (NRAEF) to conduct research on ways restaurant operators can conserve electricity, water and other resources. The goal of the overall initiative is to identify practices that conserve energy, water and other natural resources; increase recycling; and encourage the creation and use of sustainable materials and alternative energy sources that also reduce operational costs for restaurants. The association aims to make the online information clearinghouse be live in the fall of 2007.
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