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Seeking to strengthen their bottom lines, increase the value of their business and minimize their impact on the environment, more restaurateurs are seeking out and incorporating sustainable practices into their food service operations.

From state and local energy and agricultural policies, to food waste and packaging restrictions, it is important for restaurant operators to understand the issues that impact the profitability of their business.

RAMW works with a number of businesses which can help you better understand these issues, help you build sustainability into your existing operations and provide food waste management solutions.

2023 Member Survey Findings

January 2, 2024
TO: Interested Parties FROM: Che Ruddell-Tabisola Vice President, Government Affairs Restaurant Association Metropolitan Washington DATE: Nov. 1, 2023 RE: Struggling Under Declining Traffic and Shrinking Sales, DC Restaurants Call on DC Council to Act Now A year after passage of Initiative 82, significant numbers of DC restaurants are contending with dwindling customer traffic and diminishing revenues, threatening the viability especially of local independent restaurants. “Our neighborhood restaurants are caught between a rock and a hard place,”said Shawn Townsend, President and...

Website Accessibility and ADA: Why It Matters and What You Need to Know

Website Accessibility
October 4, 2023
Website, social media, QR codes, apps, and more: The modern restaurant is a digital experience now more than ever. But did you know all of these platforms must remain accessible to all guests or violate the Americans with Disabilities Act (ADA)? Unfortunately, non-compliance puts restaurant operators at risk for serious legal consequences, including lawsuits. Not only is digital ADA compliance required, but like stopping at a stop sign or buckling your seatbelt, it’s also the right and responsible thing to do. Learn more about website accessibility and ADA by joining this webinar by...

District Sustainability Awards Application Opens Soon!

December 9, 2022
Sustainability is about balancing the environmental, economic, and social needs of the District of Columbia today as well as the needs of the next generation, and the one after that.” - Mayor Bowser The Department of Energy and Environment (DOEE) would like to invite you to apply for the 2023 District Sustainability Awards. The application period opens on January 2nd for the 2023 District Sustainability Awards. The application period closes on February 10, 2023. Click here to apply. About the District's Sustainability Awards The District Sustainability Awards highlight businesses,...

Now Accepting 2020 District Sustainability Award Applications

February 25, 2020
Are you an environmental leader? Does your business operate sustainably? Is your organization working to buile an equitable #SustainableDC? The Department of Energy and Environment (DOEE) wants to recognize your environmental + community efforts and is now accepting applications for the 2020 District Sustainability Awards ! CATEGORIES Individual | Business | Organization | Clean Energy DC To apply, visit: DEADLINE: Friday, March 13, 2020Read more

8 Steps Closer to Zero Waste in Restaurants

January 27, 2020
Original content c/o: National Restaurant Association Environmental concerns are top-of-mind for the more than 600 American Culinary Federation chefs surveyed for the What’s Hot 2020 culinary forecast. The desire to source eco-friendly packaging crowned the overall trends list and getting closer to zero waste ranked high as well in the National Restaurant Association’s What’s Hot 2020 annual culinary forecast. Zero waste is tough in any restaurant, but there are plenty of ways to make operations more eco-friendly. Environmentally savvy operators measure what they throw out...

Nation’s Restaurants Advocate for Recycling Roadmap

January 15, 2020
Original content c/o: National Restaurant Association Association joins Recycling Leadership Council to help build a policy framework to reimagine the US recycling system. As sustainability has become more top-of-mind for guests when making restaurant decisions, sustainability practices have taken on a greater focus for owners and operators. According to the Restaurant Industry 2030 report , in the next 10 years, diners can expect to find more energy-efficient equipment, recycling programs, sustainably sourced menu items, and environmentally friendly restaurant design. The National Restaurant...

‘Zero Waste’ Bill Would Require DC Restaurants To Compost Food Scraps

December 17, 2019
Original content: DCist By Jacob Fenston What would it take to keep most of the waste produced in DC out of landfills and incinerators? It would require wide-ranging changes to how residents and businesses deal with what they toss out — from batteries to glass bottles — according to new legislation making its way through the DC Council. Sequoia Ireland works the compost drop off site in Columbia Heights. The city is trying to increase its rate of composting. Photo Credit: Jacob Fenston / WAMU What would it take to keep most of the waste produced in DC out of landfills and...Read more

3 Major Challenges For Wine In 2020, & What You Can Do About Them

January 9, 2020
Original content: Forbes By Cathy Huyghe Contributor If you’re a wine lover, and if you’re heads-up about current events and world news, then the New Year hasn’t been very celebratory so far. The bad news seems overwhelming and far-reaching, between devastating fires in Australia to bureaucrat types in Washington and Europe debating tariffs and deciding the fate of so many wine businesses we love. It seems overwhelming, partly because it feels so out of our control. I’d argue that, despite the large-scale ramifications of current events, there are things that...Read more

Plant-Based Protein Is Here to Stay, Say Restaurant Experts

December 19, 2019
Original content c/o: National Restaurant Association Restaurant experts ranked plant-based proteins as the No. 2 food-and-menu trend over the next decade. Restaurant experts surveyed for the National Restaurant Association’s Restaurant Industry 2030 report identify the growth in popularity of plant-based protein food products as the No. 2 most likely food-and-menu trend over the next decade. That’s no surprise: Consumers’ palates have been getting more diverse for a while, and suppliers and operators have been adapting to expand the range of options as a result. What does a...

We're Sick of the Waste, and We're Not Alone

October 30, 2019
Original content c/o: National Restaurant Association Government and industry partner to fight food waste in the US Restaurants, grocers, and food manufacturers this week officially teamed up with the federal government to find ways to cut billions of pounds of food waste at every step of the process – from the field through processing to groceries, restaurants and home fridges. The U.S. Department of Agriculture estimates we waste between 30% and 40% of the food supply each year. At the same time, USDA estimates 37 million people live in food-insecure households. The National...