Program Benefits
A personalized program
Participants can design their own personalized program tailored to and consistent with their individual concepts, whether they are just starting out on or looking to expand upon conservation efforts.
Easy-to-use program
Participants utilize an easy-to-use checklist, divided into 6 categories, with over 90 industry-tested best practices, and over 64 educational how-to videos by industry experts who provide demonstrations and further explanation of Conserve's Best Practices.
Low-cost solution with high return on investment
Subscription includes 24/7 online access to all the best practices, educational videos and tools. The more you act upon Conserve’s sustainability tips, the more money you can save!
"By implementing steps from the Conserve program, we reduced our electrical and gas bill by about 4% - when you’re paying $10,000/month, that’s quite a sum.”
- Greg Aardal, The Angus Barn ltd,
Participant in the National Restaurant Association's Conserve Sustainability Education Program
"I’m not really a green person, but I am. I also like money and that’s green. Owning a restaurant is like a hole in your pocket, so it really helps to conserve when you should. ”
- 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
Why Use the Program
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. 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 sustainability practices. Customers who live an environmentally-friendly lifestyle will make an effort to 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. 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) certified-Denny’s restaurant and Participant in the National Restaurant Association's Conserve Sustainability Education Program
