NRA to participate in food packaging webinar

The National Restaurant Association will join the Foodservice Packaging Institute, Biodegradable Products Institute and U.S. Composting Council to address compostable packaging and how it will affect restaurant and retail business operations going forward.

Issues to be discussed will include critical labeling issues, frequently asked questions by members of the foodservice industry, and educating consumers on front-of-the-house source separation.

Jeff Clark, program director of the NRA’s Conserve Sustainability Education Program, will be a featured speaker at the Sept. 24 event. Laura Abshire, the NRA’s director of sustainability policy and government affairs, will also participate in the presentation. The webinar, which is free of charge, will be hosted by Lynn Dyer, FPI president.

“Restaurateurs know that compostable packaging is important from a sustainable perspective, but the performance and cost of the packaging materials also must be considered before purchasing decisions are made,” Clark said. “This webinar will help explain what some of the barriers are, how we are trying to overcome them as well as the industry’s efforts to reduce food waste.”

“As foodservice operators consider whether or not to purchase compostable packaging for their operations, there are a variety of issues that should be taken into account,” Dyer said. “We hope operators will join so they can make more informed purchasing decisions, have a better understanding of how their decisions impact the value chain, and come away knowing that they play a critical role in the consumer education process.”