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Jeff Clark

Jeff Clark is program director for the NRA’s Conserve sustainability initiative. Follow Conserve on Facebook or Twitter @ConserveNow

Articles by Jeff Clark

Restaurant and Foodservice

5 eco-beer takeaways for your restaurant

By Jeff Clark 06/01/16

Restaurant and Foodservice

3 easy and inexpensive ways to save water

By Jeff Clark 05/26/16

Restaurant and Foodservice

3 reasons to care about composting

By Jeff Clark 05/26/16

Restaurant and Foodservice

Solve your packaging recycling problem in 5 steps

By Jeff Clark 05/26/16

Restaurant and Foodservice

Sustainable beef stirs up interest among chefs and consumers

By Jeff Clark 03/10/16

Restaurant and Foodservice

The customer knows best: Let guest experience help guide your eco-efforts

By Jeff Clark 02/03/16

Restaurant and Foodservice

Eco-cleaners: Who, what and why?

By Jeff Clark 01/11/16

Restaurant and Foodservice

Eco-fish fight — farmed vs. wild-caught: Which is better?

By Jeff Clark 12/16/15

Restaurant and Foodservice

3 eco-myths about food sourcing

By Jeff Clark 11/16/15

Food

Eco-beer is hoppin’

By Jeff Clark 09/30/15

Restaurant and Foodservice

The quest for zero waste: 6 pointers to reduce trash and increase profits

By Jeff Clark 08/19/15

Restaurant and Foodservice

3 facts to stop you from wasting water

By Jeff Clark 07/08/15

Restaurant and Foodservice

5 steps to sourcing more sustainable local meat and seafood

By Jeff Clark 06/15/15

Restaurant and Foodservice

NRA Show will spotlight sustainability with sessions, demos

By Jeff Clark 04/10/15

Restaurant and Foodservice

Don’t get boxed in: How restaurants can save big with cardboard recycling

By Jeff Clark 02/06/15

Restaurant and Foodservice

5 steps for practicing sustainability in 2015

By Jeff Clark 01/12/15