Jeff Clark, director of the National Restaurant Association’s Conservesustainability program, talks about the industry's energy use and how operators can be more efficient and save money on utility costs.
Interest in sustainability seems to be catching on?
It’s starting to gain traction. A lot more restaurant operators are interested in sustainability generally. The NRA’s What’s Hot survey lists top culinary trends in the United States. For the second year in a row, environmental sustainability this year ranked as the third hottest menu trend. That’s huge.