The National Restaurant Association (NRA) Show is just 10 days away. It will run from May 20 to 23 and take place at McCormick Place in Chicago. If you plan to walk the show floor, give yourself at least a couple of days as more than 2,000 companies (2,219 at last count) are expected to be exhibiting. Many of those exhibitors will be featuring products and equipment that can help you reduce energy, water and waste. Some of those exhibitors are 2017 Kitchen Innovations Award recipients. Ecolab, for example, was recently recognized with a Kitchen Innovations Award for its STEALTH LED Fly Light. The STEALTH LED uses LED technology to slash energy consumption and eliminate the need for a high-voltage ballast and fluorescent bulbs. The compact, discreet design makes placement easier for both front and back of house, and the LED bulbs are shatterproof to help protect food safety. Hobart won an Innovations Award for its CLeN Conveyor Warewasher with Drain Water Energy Recovery. With waste heat recovery critical in warewashing, Hobart has found that drain-water energy recovery solves multiple challenges at once. Not only is waste heat recovered to preheat incoming water, but with drain water temperatures reduced, the need for tempering water also is greatly reduced, saving significant water consumption.
The NRA Show will feature numerous education sessions and presentations with a sustainability slant. Here are some examples. On Saturday, May 20, from 1 p.m. to 1:30 p.m., there will be a session entitled, “Sustainably Sourcing Your Food and Minimizing Waste. The NRA’s sustainability experts, Laura Abshire and Jeff Clark, will talk about being socially responsible and why customers appreciate your efforts. They’ll discuss everything from serving grass-fed beef and antibiotic-free chicken to food donation and composting. You’ll also learn why consumers care about how their food is made and what happens to it after it and they leave your restaurant.
On Sunday, May 21, from 2:15 to 2:35 p.m., a session entitled “Kitchen Scrap Cocktails” will be held. Chef Nate Cayer of IO Godfrey will demonstrate how to utilize anything and everything in the kitchen to make delicious, homemade cocktails.
On Monday, May 22, “The Journey to Sustainable Poultry Production” will be the topic from 3 p.m. to 3:30 p.m. Lindsay Brady, Tyson Foods’ Vice President of Poultry Value Chain Innovation, will discuss sustainable poultry production and what it means for your operation.
These are just a few of the fascinating sessions planned. Be sure to check out the NRA Show website for additional details.
