Sustainable Restaurant Basics Course:

Key Areas of Concern 

• Why become a sustainable restaurant? 
• Food Waste (kitchen, customer, buffet), energy source & usage, building, dining materials (napkins, straws, plates, etc), water usage, recycling and landfill contributions, sourcing food/beverages

Goal Options:

• Net Zero, Zero Waste, LEED-certified building

Net Zero 

• Calculate your impact 
• Reduce your impact 
• Offset remainder

Zero Waste

• Conduct an audit
• Implement a plan for reduction
• Create a responsible disposal plan

LEED Certification

• View types of accreditation and make a plan 
• Make appropriate upgrades to buildings 
• Registration and application

Final and Most Important Step? 

• Advertise!