Escoffier On Line

Going Green in your Restaurant of Foodservice operation is one of the hottest topics in the industry.

At the upcoming International Restaurant & Foodservice Show in NYC there are several events including-

Going Green - What's the Point?- Monday, March 1 ~ 11:30am-12:30pm
The Green Restaurant Association - www.dinegreen.com will host a press conference with local industry icons announcing New York as the Green Restaurant® Capital of the World. Panelists will talk about their experiences in getting Certified, and the GRA will announce exciting news regarding new tools for consumers to Dine Green throughout New York.

and

The Reality of Greening your Restaurant Monday, March 1 ~ 2:30 – 3:30pm
What does it take to make change? Becky Malamut, Environmental Consultant for the Green Restaurant Association and Elizabeth Meltz, Director of Food Safety and Sustainability for Mario Batali and Joe Bastianich, talk about the process of certifying the Batali/Bastianich restaurants, the victories and road blocks: which categories were most challenging, which initiatives were the easiest to implement, strategies they used to overcome hurdles, how the staff reacted to the changes made and how far we’ve come as a team. We’ll also discuss what and how, any restaurant can do to make a change(difference).

I hope to attend both of these and report back.

The NRA has a great page dedicated to it- http://www.conserve.restaurant.org/