The National Restaurant Association (NRA) unveiled a new report focused on sustainability best practices for the foodservice industry.

Created under the National Restaurant Association’s Conserve initiative, the free report, “Bright Ideas: Sustainability Tips from Industry Experts,” features tips, trends and real-world advice from industry experts who appeared at this year’s National Restaurant Association Restaurant, Hotel-Motel Show in Chicago.

“For restaurateurs, implementing sustainable best practices into their operations is critical as it can help improve a company’s bottom line,” says Scott DeFife, executive vice president, Policy and Government Affairs, National Restaurant Association. “We want to make that implementation as successful and cost effective as possible, which is why we have published this report; it is one more way of making sustainability and sustainable practices accessible to everyone in our industry.”

The information in the report was compiled from this year’s seven environmentally-focused education programs at the NRA Show and features input from the Clinton Global Initiative as well as restaurant brands Starbucks and Chipotle and renowned celebrity chef Rick Bayless.

“Operators who are planning to incorporate sustainable practices into their businesses will find true value in the information contained in this report,” says Laura Abshire, director of sustainability policy. “The advice and tips offered by some of our industry’s top sustainability experts will give restaurateurs increased access to information that will help them improve their profitability and protect the communities in which they serve.”

“We hope that everyone, especially those operators who were unable to attend this year’s show, will take the excellent insights contained in this report and apply them to their own business strategies,” says Jeff Clark, program director for the Conserve Sustainability Education Program. “You will save money, improve the environment and respond to your employees’ and customers’ interest.”