“Greening” of Restaurant Industry Focus of Education Session Series at 2008 National Restaurant Association Restaurant, Hotel-Motel Show

Energy efficiency, organics, sustainability efforts to be highlighted

(Chicago, Ill.) Being environmentally conscious is a new way of doing business for companies across the U.S., and the nation’s 945,000 restaurants are no exception. As the restaurant and hospitality industry’s largest event, the National Restaurant Association Restaurant, Hotel-Motel Show®, to be held May 17-20 at McCormick Place in Chicago, will feature, as part of 65+ free education sessions, a special series of education sessions focused on sustainability and environmentally friendly measures – and how to get the word out about those measures to consumers – to help restaurateurs in their efforts.

“There are many ways in which restaurateurs can implement environmentally friendly practices into their operations, from energy efficiency and water conservation, to organics and sustainable menu items,” said William C. Anton, FMP, convention chairman for the 2008 Show, and chairman and founder of Anton Airfood, Inc. “We created this special series of education sessions at our Show to provide operators with information, how-to tips and new ideas to take home and incorporate in their businesses. Being eco-friendly is not only the right thing to do for our planet, but also a way to boost bottom lines by saving money on utilities while satisfying consumer demand.”

The environmentally-focused educations session at this year’s Show include:

Steve Ells on Food With Integrity: Creating a Sustainable Food Supply – Monday, May 19, 2:00 p.m. – 3:30 p.m.: Steve Ells, founder/chairman/CEO of Chipotle Mexican Grill, will address how he is driving the company toward sustainable practices with food, buildings and staff.

5 Things Operators Must Know About Energy Efficiency – Saturday, May 17, 12:00 p.m. – 1:30 p.m.: Energy efficiency is a crucial part of operating a green restaurant. Learn from PG&E’s Food Service Technology Center and EPA’s ENERGY STAR.

Marketing to Conserving Customers: A Guide to Operating Green with a Triple Bottom Line – Monday, May 19, 10:00 a.m. – 11:30 a.m.: Understanding how to market to savvy customers who care about the food they eat and their impact on the world around them.

Casual Dining Goes Organic – Sunday, May 18, 2:00 p.m. – 3:30 p.m.: Adding natural, organic, and locally grown menu choices can be a boost to your menu’s overall profitability.

Making Your Seafood Choices More Sustainable – Sunday, May 18, 2:00 p.m. – 3:30 p.m.: Sustaining the world’s seafood supply has come to the foreground.

New Ways to Power Your Business – Monday, May 19, 12:00 p.m. – 1:30 p.m.: One of the many ways operators can reduce their carbon footprint is by sourcing renewable energy to power their businesses.

Organic Growth: Being Green to Build Customer Loyalty – Sunday, May 18, 12:00 p.m. – 1:30 p.m.: American consumers continue to equate “local” and “organic” foods to “healthy.” Sodexo’s VP of corporate citizenship explains how increasing demand creates opportunity.

Lean, Green, & Clean: Environmental Practices in Collegiate Foodservice – Tuesday, May 20, 10:00 a.m. – 11:30 a.m.: Students demand socially responsible food sourcing, convenience and low-cost alternatives, and colleges and universities are meeting those expectations.

It’s All About Results: Sustainability in the Food Chain – Emphasis on Animal Products – Saturday, May 17, 10:00 a.m. – 11:30 a.m.: Sustainability in the food chain is an essential component of corporate social responsibility.

Association research shows that 62 percent of consumers are likely to choose a restaurant based on its environmental friendliness, and nearly one-third of restaurant operators plan to allocate a larger part of their budget to such efforts this year. In addition, the Association’s survey of more than 1,200 chefs shows organics, local produce and sustainable seafood are among the hottest menu trends right now. And, kitchen equipment that saves water and energy is the second hottest equipment trend, after multi-purpose equipment.

For full session descriptions and a complete schedule of the 2008 Show’s 65+ free education sessions on a variety of topics, visit the Show Web site at www.restaurant.org/show.

Now in its 89th year, the annual National Restaurant Association Restaurant, Hotel-Motel Show is the largest single gathering of restaurant, foodservice and lodging professionals in the Western Hemisphere. The 2008 Show will be held May 17-20, at McCormick Place in Chicago, Ill. The Show attracts nearly 2,150 exhibiting companies and 74,000 attendees and visitors from all 50 states and 115 countries. More information can be found on the Show Web site at www.restaurant.org/show.