NRA Launches 14-Member Conserve Sustainability Advisory Council

The National Restaurant Association has named 14 members of the foodservice and allied industries, all sustainability experts in their own fields, to its Conserve Sustainability Advisory Council.

The council is part of the NRA’s plan to help restaurateurs better understand environmental awareness and become more resource-efficient through its Conserve Sustainability Education Program. The new council members will supply operators with real-world advice: sharing their education, lessons learned and best practices applied at their own businesses.

“Our mission is to help the industry adapt and get ahead of the issues in environmental management and energy efficiency, as well as increase interest among consumers and local governments in sustainable business practices,” said Jeff Clark, Conserve program director.

The new council is led by industry co-chairs John Mulcahy, v.p. sustainability and compliance at Georgia-Pacific and Jim Hanna, director environmental affairs at Starbucks Coffee Co. Council members are:

• Linda Dunn, v.p.-supply chain and sustainability at HMSHost.
• Jeffrey Foote, dir.-customer sustainability/global customer development at Coca-Cola Co.
• Joseph Franz, principal-strategic channel partnership development at Constellation Energy.
• Christian Hardigree, director/professor-Institute for Culinary Sustainability and Hospitality at Kennesaw State University.
• Caitlin Leibert, sustainability coordinator at Chipotle.
• Paula Owens, purchasing and sustainability mgr. at Ted’s Montana Grill.
• Kristen Rainey, dir.-sustainability at Sodexo Inc.’s corporate services.
• Dave Scholten, commercial segment mgr. at Gordon Food Service.
• Andrew Shakman, founder/CEO at LeanPath Inc.
• Ruth Watts, product marketing mgr. at BASF.
• Wanda Williams, dir.-alliances and industry relations at Waste Management.
• Richard Young, senior engineer/dir. of education at the Food Service Technology Center.