Sustainable Restaurant Basics


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! 


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