The Conserve Sustainability Education Program

The Conserve Sustainability Education ProgramSMis an online resource designed by the restaurant industry for the restaurant industry. Conserve provides an introduction to sustainability and a roadmap to help operators with easily digestible information to fit in to hectic schedules. It helps restaurants to reduce energy, waste, and water—driving down costs and leaving a lighter footprint on our environment.

The program is designed to reach a broad cross-section of the U.S. restaurant industry and promote transparency and learning. With nearly 1 million restaurant locations across the country, the industry’s sheer size means that if operators implement even just a few of Conserve’s best practices, collectively we can have an enormously positive environmental impact.


Why Conserve?

Why not? You can save money, save resources, gain new customers, and know that you’re doing the right thing for the environment.

Restaurants use about 5–7 times more energy per square foot than other commercial buildings, such as office buildings and retail stores. High volume quick-service restaurants (QSRs) may even use up to 10 times more energy per square foot than other commercial buildings.[1] Restaurants can reduce their environmental impact by making simple and easy changes throughout their operation. Now, with the Conserve Sustainability Education Program, restaurant owners are discovering how to reduce their environmental footprint.

Consumers and employees expect businesses to become more environmentally friendly.

44% of adults say they are likely to base their restaurant choice around an operation’s green practices.[2] Customers who live an environmentally-friendly lifestyle will often support and frequent restaurants that do the same. Plus, many surveys show that younger customers—particularly Millenials and Moms—are among the most interested in patronizing businesses with strong records of environmental stewardship. In addition, employees are often the biggest supporters of an employer’s efforts to conserve.

“My employees are so into this and enjoy it.  When it comes to conservation, they really know their stuff.”-Joey Terrell, Owner of a Leadership in Energy and Environmental Design (LEED) registered restaurant and Participant in the National Restaurant Association’s Conserve Sustainability Education Program

To find out more about how a Conserve can benefit your food service operation, visit

To find out more about the About AH&LA’s Green Initiatives visit AH&LA Green Resource Center