Sustainable Checklist

Sustainability Assignment Zhongfu Liu 101164644

Professor: ​ALISON FRYER CRN-80099-201803

Sustainable restaurant refers to the food and beverage enterprises from the perspective of resource protection, environmental protection, beneficial safety and health, sustainable development, the product in the production and processing process to control, to provide consumers with safe, healthy food and beverages. The definition of sustainability in my mind is the ingredients come from the natural directly, it should be the gift from our Earth, it allows us to countinte use, and which won’t bring damage to our land. Sustainability is about the future of our Earth.

“My goal is to create a convenient and fast sustainability choice for the

restaurant and customers.”

To create a sustainable restaurant checklist, I will focus on three main part, Supply and Management, water use and Energy saving.

Supply and Management

Local Ingredients

- Lower cost - Supply the local farmer

Organic Vegetable - 0 chemical use - can support the organic farmer

Local Herb supply - Lower cost in transportation - Short time in transportation give

a fresh herbs delivery

Butchery Partnership - Lower cost in transportation - Easy to know the way of animal

was raised and what they feed

Compost Partnership - Save the cost of compost of the community

- And also can use other used ingredient

Seasonal Ingredients - Lower cost - Fresh

Fair Trade Product - Supply the farmer all around the world

House made pickling ingredients - Easy to store

- Lower cost - Can sale to the customers

Homemade smoke meat - Can sale to the other supply - Give the customers directly

seem of how the food we made - Allow customers make their own

smoke meat

Use the ingredients depend on the restaurant location

- Find the fresh and close source of the ingredients

Seafood use - Use the seafood that is not overfished

Use domestic animals - Which fed by grass will reduce the energy use of the feed in cut

Use handmade vegetable oil - Vegetable oil in handmade can reduce less energy use than the other oil

Creating a restaurant spice garden - No transportation cost - Fresh and can be regrown

Food delivery service by bike - Provides jobs - 0 gas use

Seasonal menu(Cyclical menu) - Lower food waste - Don't need to get ingredients

from other countries

Donate food to food bank - Cut down the food waste

Use the leftover ingredients to make fat oil and stock

- Cut down the food waste - Cut down the cost of those

ingredients

Water use

Water use in restroom faucet - Control water flow by using Aerators Moderate

Water use in Kitchen - Make sure using the sink probably which can cut down the water wate

No plastic bottle water in restaurant - 0 waste on plastic

Automated Shut off on taps - Cut down water waste

Collect rainwater - Can be used in the garden of the restaurant

Cleaning with the cold water for the floor and station

- Less energy use

Energy saving

Use Energy-saving light bulb - Less energy waste than the normal light

Use Energy efficient hand dryers - Less energy use

Use hand dryer - Reduce paper use

Cold water for the restroom - Less energy use without heating

Good lighting design(windows design) - Reduce the light use before the night

Use the appliances has energy star certified - Lower energy waste

Use cloth Napkins - Reduce paper waste

Use recoverable container for take out - Cut off plastic use in the restaurant

Others Use white vinegar for cleaning - Heating the white vinegar for

cleaning it save and reliable

Training staff probably - A good training staff can help the restaurant to save the beget

Never use plastic in the restaurant(find paper and metal products instead of plastic)

- Lower waste and cost

For the restaurant, keep budget and make revenue is the main goal, but cheaper doesn’t mean is reliable, the owner should consider which decision is the best for the restaurant. A great decision will bring an unexpected success to the restaurant.