Tacoma's Food Saver Challenge Registration Survey

Thank you for registering for Tacoma's Food Saver Challenge. Please provide the following information to complete your registration for the Challenge.

If you haven't already, check out www.TacomaFoodSaver.org to learn more about how to participate in the Challenge.

I CURRENTLY do this in my restaurant

I will START doing this in my restaurant

Prevention: Measure and track wasted food in your back and/or front of house

Prevention: Measure and track wasted food in your back and/or front of house I CURRENTLY do this in my restaurant

Prevention: Measure and track wasted food in your back and/or front of house I will START doing this in my restaurant

Prevention: Engage your staff through training on food waste reduction, and through recognition for practices that reduce food waste

Prevention: Engage your staff through training on food waste reduction, and through recognition for practices that reduce food waste I CURRENTLY do this in my restaurant

Prevention: Engage your staff through training on food waste reduction, and through recognition for practices that reduce food waste I will START doing this in my restaurant

Prevention: Take a "nose to tail" cooking approach and find creative ways to use extra ingredients

Prevention: Take a "nose to tail" cooking approach and find creative ways to use extra ingredients I CURRENTLY do this in my restaurant

Prevention: Take a "nose to tail" cooking approach and find creative ways to use extra ingredients I will START doing this in my restaurant

Prevention: Organize food products so that employees can easily use older products first, find products when needed, and monitor inventory levels

Prevention: Organize food products so that employees can easily use older products first, find products when needed, and monitor inventory levels I CURRENTLY do this in my restaurant

Prevention: Organize food products so that employees can easily use older products first, find products when needed, and monitor inventory levels I will START doing this in my restaurant

Prevention: Modify food purchasing (frequency, quantities, etc.) to minimize waste

Prevention: Modify food purchasing (frequency, quantities, etc.) to minimize waste I CURRENTLY do this in my restaurant

Prevention: Modify food purchasing (frequency, quantities, etc.) to minimize waste I will START doing this in my restaurant

Prevention: Offer flexible portion options

Prevention: Offer flexible portion options I CURRENTLY do this in my restaurant

Prevention: Offer flexible portion options I will START doing this in my restaurant

Prevention: Cook in small batches and/or cook to order

Prevention: Cook in small batches and/or cook to order I CURRENTLY do this in my restaurant

Prevention: Cook in small batches and/or cook to order I will START doing this in my restaurant

Prevention: Avoid use of rarely eaten garnishes unless requested

Prevention: Avoid use of rarely eaten garnishes unless requested I CURRENTLY do this in my restaurant

Prevention: Avoid use of rarely eaten garnishes unless requested I will START doing this in my restaurant

Prevention: Engage your customers by displaying educational materials (on tables, in menus, etc.)

Prevention: Engage your customers by displaying educational materials (on tables, in menus, etc.) I CURRENTLY do this in my restaurant

Prevention: Engage your customers by displaying educational materials (on tables, in menus, etc.) I will START doing this in my restaurant

Prevention: Develop an "ask first" policy before serving side dishes and bread

Prevention: Develop an "ask first" policy before serving side dishes and bread I CURRENTLY do this in my restaurant

Prevention: Develop an "ask first" policy before serving side dishes and bread I will START doing this in my restaurant

Prevention: Encourage customers to take leftovers to-go

Prevention: Encourage customers to take leftovers to-go I CURRENTLY do this in my restaurant

Prevention: Encourage customers to take leftovers to-go I will START doing this in my restaurant

Prevention: Enlist another Tacoma restaurant to participate in the Challenge

Prevention: Enlist another Tacoma restaurant to participate in the Challenge I CURRENTLY do this in my restaurant

Prevention: Enlist another Tacoma restaurant to participate in the Challenge I will START doing this in my restaurant

Donation: Set up a donation partnership with a local food pantry

Donation: Set up a donation partnership with a local food pantry I CURRENTLY do this in my restaurant

Donation: Set up a donation partnership with a local food pantry I will START doing this in my restaurant

Donation: Educate staff on food donation procedures and liability

Donation: Educate staff on food donation procedures and liability I CURRENTLY do this in my restaurant

Donation: Educate staff on food donation procedures and liability I will START doing this in my restaurant

FoodCycling: Compost your food scraps (City FoodCycling program, or your own compost site)

FoodCycling: Compost your food scraps (City FoodCycling program, or your own compost site) I CURRENTLY do this in my restaurant

FoodCycling: Compost your food scraps (City FoodCycling program, or your own compost site) I will START doing this in my restaurant

FoodCycling: Donate or sell food scraps for animal consumption

FoodCycling: Donate or sell food scraps for animal consumption I CURRENTLY do this in my restaurant

FoodCycling: Donate or sell food scraps for animal consumption I will START doing this in my restaurant

FoodCycling: Recycle your used cooking oil

FoodCycling: Recycle your used cooking oil I CURRENTLY do this in my restaurant

FoodCycling: Recycle your used cooking oil I will START doing this in my restaurant

Other

Other I CURRENTLY do this in my restaurant

Other I will START doing this in my restaurant

Tacoma's Food Saver Challenge Registration

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* 1. Please provide your contact information.

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* 2. Please indicate which of the following strategies you will carry out during the Challenge. You may include practices that you used prior to the Challenge, but at least one new practice must be adopted for the Challenge. Select a minimum of 3 strategies.

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* 3. Which option(s) listed above do you think MOST HELPS your business to prevent wasted food?

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* 4. Which option(s) listed above are you MOST EXCITED to try?

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* 5. Are you interested in creating a special menu item to serve during the last week of the Challenge? We will highlight restaurants that find creative ways to use ingredients that might otherwise go unused.

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* 6. How do you prefer to be contacted?