Restaurant Sustainability Survey

Restaurant Sustainability Survey
Thank you for participating in Keep Toledo/Lucas County Beautiful's (KTLCB) "Restaurant Sustainability Survey!" The following information will help KTLCB provide participating establishments with leaf ratings that will help guide interested customers to sustainable establishments.

The Facts:
- Studies find that customers are willing to pay more and travel further for "greener" establishments.
- 3 out of 4 people believe that single-use plastics should be banned.
- 85% of people have shifted their purchasing behavior towards spending more on sustainable products.
- 60% of consumers rate environmental integrity as a deciding factor in where to spend money.
Therefore, businesses that take steps towards sustainability do better than those that don't. Restaurants that embrace sustainable initiatives will grow their consumer base and revenue.

Studies completed/compiled by Beyond Plastics - https://www.beyondplastics.org/restaurant-guide

Note: This two-page survey should take about 10 minutes to complete. It is best viewed on a desktop or tablet. Thank you.
Sustainable Restaurant Leaf Rating

As a restaurant participating in KTLCB's Sustainable Restaurant Program, you have the opportunity to earn our highest rating as a 5-Leaf establishment! Please indicate your rating by checking each criterion below that represents your establishment and its commitment.
Leaf Levels:

1 Leaf = 3-4 Criteria Satisfied

2 Leaves = 5-6 Criteria Satisfied

3 Leaves = 7-9 Criteria Satisfied

4 Leaves = 10-12 Criteria Satisfied

5 Leaves = 13+ Criteria Satisfied

Waste Reduction Efforts: REDUCE*

	I do this already.	I want more info about this.	I WILL NOT do this.	Other (Please describe below.)
1. Only biodegradable straws are provided (and only upon request).
2. Single-use utensils, straws, condiments, and other accessory items are not provided (or only upon request).
3. Non-plastic or biodegradable to-go cutlery is provided.
4. Disposable to-go cutlery is provided upon request only.
5. No plastic bags are used for takeout or to-go orders.
6. Concessions and pre-packaged food items are not sold in plastic packaging.
7. Beverages are not sold in plastic bottles.
8. Non-plastic, recyclable, or biodegradable to-go beverage containers are available.
9. No Styrofoam use.
10. Options for paperless billing are provided.
11. Food rescue procedures are in place.

Please explain any row you chose OTHER for above.

Waste Reduction Efforts: REUSE*

	I do this already.	I want more info about this.	I WILL NOT do this.	Other (Please describe below.)
1. Only reusable foodware is used for onsite dining.
2. Neither single-use plastic nor bio-based plastic containers are used for takeout or to-go orders, reusable containers are preferred.
3. A discount is offered for customers with a reusable item (e.g. cup, container, bag).

Please explain any row you chose OTHER for above.

Waste Reduction Efforts: RECYCLE*

	I do this already.	I want more info about this.	I WILL NOT do this.	Other (Please describe below.)
1. Proper recycling practices are followed.
2. If DORA / ORA cups are provided, a location to recycle them is also provided.
3. Styrofoam that is collected from back-of-house is taken to Lott Industries to be recycled.
4. Composting efforts are in place for food waste.

Please explain any row you chose OTHER for above.

Other Green Efforts*

	I do this already.	I want more info about this.	I WILL NOT do this.	Other (Please describe below.)
1. Ample and accessible cigarette receptacles for customers and employees are in place at entryways.
2. The restaurant participates in an “Adopt a Road" program or participates in organized litter cleanups.
3. Vegetarian and vegan food options are offered.
4. All seafood is ‘Best Choice’ or ‘Good Alternative’ as defined by Seafood Watch, or no seafood is served.
5. A policy is in place for using locally sourced food.
6. The restaurant has, or is signed up for, a free waste assessment through the University of Toledo's Business Waste Reduction Assistance Program.
7. Water conservation and pollution mitigation efforts are implemented.
8. Energy efficiency efforts are in place.

Please explain any row you chose OTHER for above.
How important do you think being sustainable is to you and your customers?*
Please list any additional ideas for sustainable practices that your restaurant would like to implement or get more information about.

Restaurant Sustainability Survey

Sustainable Restaurant Leaf Rating