Sustainable Restaurant Basics
$29.00
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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