Editorial Board   Guest Author

Mr. Clark

Jeff Clark

Manager, Sustainability & Nutrition, Member Engagement, National Restaurant Association

Jeff Clark manages the sustainability and nutrition restaurant education and engagement programs at the National Restaurant Association. He is a passionate advocate for helping the restaurant industry shift towards more environmentally friendly behaviors through minimizing energy and water use, sourcing food with the environment in mind, and minimizing food waste.

Mr. Clark has performed energy and water audits in restaurants and is actively working to reduce food waste both as part of the Association efforts and via the Food Waste Reduction Alliance. He is also relaunching and revitalizing the Association's Kids LiveWell voluntary initiative, where participating restaurants provide healthier-for-you kids meals with reduced calories, fat, and sugar.

Mr. Clark speaks regularly to the public and restaurateur audiences about environmental issues, helped create more than 80 online educational videos, and crafts sustainability reports like The State of Restaurant Sustainability, 2018 Edition and the Fats, Oils, Greases Toolkit.

When he is not working, Mr. Clark is experimenting with food waste recycling in his Bethesda, MD backyard via regular composting and vermicomposting. He uses this compost in a family garden with his wife and two young children. He is also an avid photographer, foodie, and traveler.

Like many individuals, Mr. Clark's first job was in the restaurant industry. He scooped ice cream for three years while in high school (favorite flavor: chocolate peanut butter). Mr. Clark worked at seven different restaurants as a server and bartender, while earning two degrees: a Bachelor of Science in physics from the University of California, Santa Cruz and a Master of Public Policy from Duke University.

Please visit http://www.restaurant.org for more information.

Mr. Clark can be contacted at +1 202-973-5389 or jclark@restaurant.org

Coming up in December 2019...

Hotel Law: A Labor Crisis and Cyber Security

According to a recent study, the hospitality industry accounted for 2.9 trillion dollars in sales and in the U.S. alone, was responsible for 1 in 9 jobs. In an industry of that scope and dimension, legal issues touch every aspect of a hotel's operation, and legal services are required in order to conform to all prevailing laws and regulations. Though not all hotels face the same issues, there are some industry-wide subjects that are of concern more broadly. One of those matters is the issue of immigration and how it affects the ability of hotels to recruit qualified employees. The hotel industry is currently facing a labor crisis; the U.S. Labor Department estimates that there are 600,000 unfilled jobs in the industry. Part of the problem contributing to this labor shortage is the lack of H2B visas for low-skilled workers, combined with the difficulty in obtaining J-1 visas for temporary workers. Because comprehensive immigration reform is not being addressed politically, hotel managers expect things are going to get worse before they get better. Corporate cyber security is another major legal issue the industry must address. Hotels are under enormous pressure in this area given the large volume of customer financial transactions they handle daily. Recently, a federal court ruled that the Federal Trade Commission had the power to regulate corporate cyber security, so it is incumbent on hotels to establish data security programs in order to prevent data breaches. The lack of such programs could cause hotels to face legal threats from government agencies, class action lawsuits, and damage to their brand image if a data breach should occur. These are just two of the critical issues that the December issue of Hotel Business Review will examine in the area of hotel law.