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Recent updates about RETAIL AND FOOD SERVICE Category


ETHICAL FASHION AND CRUELTY-FREE MAKEUP! Loli V

I have become more and more passionate about shopping ethically. It feels so shitty to be wearing some hot body con or a cute pair of tights knowing that there …

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Carpe Green'em

View the National Restaurant Association Conserve Initiative special Earth Day presentation, “Carpe Green’em,” and get a sneak peak at the Conserve/EPA Energy Star Challenge that launches at NRA Show 2009, May 16 to ...


Amanda Freitag Talks Green Customer Engagement

Filmed at Chipotle’s Cultivate festival, celebrity chef Amanda Freitag discusses how her restaurant customers appreciate her sustainability efforts when eating out.

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Involve Engage and Empower Staff

Finding eco-efforts daunting? Chris Keotke, Dean of The School of Culinary Arts at Kendall College, describes how a staff “green team” will help you establish and execute environmental best practices in your business.

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Donate Surplus Food

Can you believe that 5% of America’s leftovers could feed 4 million people for a day? Have you thought about donating food but weren’t sure where to start? Here is how you can ...


How to save money, and green your restaurant, in 9 easy steps

Learn how to save money, while greening your restaurant, in 9 easy steps! Listen to Jeff Clark, Conserve program director at the National Restaurant Association, outline easy ways to start saving money in ...


Nate Appleman Talks Sustainability

Celebrity chef Nate Appleman discusses his environmental philosophy, ShopHouse, and Chipotle’s sustainability initiatives. Brought to you by National Restaurant Association’s Conserve initiative.

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Conserve Conversations: Marcus Samuelsson, restaurateur & celebrity chef

In this Conserve Conversation, celebrity chef and author Marcus Samuelsson shares how sustainability impacts his menu, how he cooks smart with “the good stuff,” and how he engages staff to minimize food waste.

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Conserve Conversations: George McKerrow, Ted's Montana Grill

George McKerrow, co-founder and CEO of Ted’s Montana Grill, talks about how making small sustainability steps will create big changes for your business over time.

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Conserve Conversations: Clarice Turner, Starbucks Coffee Company

Clarice, SVP of retail at Starbucks, delves into the advantages of becoming environmentally sustainable, including reducing operating costs and retaining high-quality employees.

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Conserve Conversations - Voice of the Server

In this second interview with Dan Simons, Managing Partner of Farmers Restaurant Group, learn how and why the company communicates their sustainability mission both internally to staff and externally to customers. Farmers Restaurant ...


Conserve Conversations - Through the Eyes of the Farmer

Hear from Dan Simons, principal at Vucurevich Simons Advisory Group and Managing Partner at Farmers Restaurant Group, as he outlines how and why sustainability is a key business driver. Learn how collaborating with ...


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