Go Green at the International Restaurant & Foodservice Show of New York -- Visit booth #1570

For four years, The Green Restaurant Association (GRA) has partnered with Reed Exhibitions and The International Restaurant & Foodservice Show of New York to help improve the environmental impact of the restaurant industry.

As the industry standard for greening restaurants since 1990, the GRA encourages you to do the following things before and during the show:

BEFORE THE SHOW:

1. Educate Yourself
   Peruse the GRA’s online education section to learn about the various issues that affect you and your purchasing decisions. It is free and available to the public.
   
   
2. Learn the Points
   Learn how many points you may already have within the GRA’s Certification program, or how many points you’d need to become a Certified Green Restaurant®.
   
   
3. View Free Guide of Environmental Products
   View a sample of the best environmental products that meet the GRA’s Endorsement Standards.

DURING THE SHOW:

1. Join us for our Education Sessions:
   
   Going Green: What's the Point?
   Monday, March 1, 11:30 AM – 12:30 PM
   If there is not a clear definition of an end-point, then it is difficult for your GPS to get you there. There's so much talk of Going Green, which has become an amorphous buzz word thrown around in meetings across the nation. If you don't want to roam around aimlessly getting lost in buzzwords, then plug this session into your GPS with the end destination of helping your restaurant truly operate with a better environmental and business bottom line. Learn from the founders of the Green Restaurant Movement. Gain clarity on how to utilize Green Restaurant® 4.0 Certification system, even if you are not going for certification. Learn from esteemed panelists, who will speak first hand. All steps and points that each restaurant panelist has completed will be available to audience members. You'll walk out of this session knowing the Point and how to get there.
   
   The Reality of Greening your Restaurant
   Monday, March 1 ~ 2:30 – 3:30pm ~ Room 1B01
   Presented by: Elizabeth Meltz, Batali & Bastianich Hospitality Group and Becky Malamut, Manager of Environmental Consulting, Green Restaurant Association
   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).
   
   
2. Learn How to Go Green at Booth #1570