Sustainable Restaurants Survey

INSTRUCTIONS

1). Please complete all questions, including providing comments.

2) If you have any questions email the Riverwind Foundation at jhsustainablebusinessleaders@gmail.com.

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* 1. Name of your restaurant/business

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* 2. Contact Person

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* 3. Email Address

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* 4. Phone Number

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* 5. Organization Website Address

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* 6. Mailing Address

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* 7. City, State, & Zip

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* 8. Does your restaurant have written policies regarding its commitment to, and strategies and goals for implementing sustainable operations? If so, are these policies shared with your employees, customers and the general public?

Yes

Somewhat

If Somewhat, please explain:

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* 9. Have your management and employees been trained and educated on your sustainability policies, practices, and goals?

Yes

Somewhat

If Somewhat, please explain:

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* 10. Do you have a sustainability or “green” team or designated individual that plans and oversees your sustainability activities and resource use?

Yes

If Yes, please explain

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* 11. PLANNING & MANAGEMENT: Do you have a written plan that documents your policies, goals and practices for: (Check all that apply)

Sustainable purchasing

Waste Management - reduce, reuse, recycle, and composting

Sustainable food and beverage

Energy efficiency, conservation, and renewables

Water conservation

Alternative transportation and/or Altenative fuels

Community investment

Fair and equal access, treatment, and inclusion of participants

None of the above

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* 12. PURCHASING & WASTE MANAGEMENT: Have you documented and assessed your food and beverage purchases and vendors for environmental and social impact and responsibility?

Yes

Somewhat

Not Applicable

If Somewhat or Not Applicable, please explain

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* 13. PURCHASING & WASTE MANAGEMENT: Have you requested that your vendors provide products and services that support your sustainability policy, goals, and practices?

Yes

Somewhat

Not Applicable

If Somewhat or Not Applicable, please explain

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* 14. PURCHASING & WASTE MANAGEMENT: Do you use environmentally friendly or reusable to-go containers (e.g. recycled paper content, compostable) in lieu of styrofoam, plastic, and single use materials?

Yes

Somewhat

Not Applicable

If Somewhat or Not Applicable, please explain:

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* 15. PURCHASING & WASTE MANAGEMENT: Have you conducted a waste audit with Teton County Integrated Solid Waste and Recycling, Riverwind Foundation, or anyone else to evaluate the major waste streams generated by your business?

Yes

Somewhat

Not Applicable

If Somewhat or Not Applicable, please explain:

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* 16. PURCHASING & WASTE MANAGEMENT: Do you track your waste (e.g. garbage generated, recycled materials, etc. by weight or volume)?

Yes

Somewhat

If Somewhat, please explain:

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* 17. PURCHASING & WASTE MANAGEMENT: Does your restaurant take steps to minimize the use of plastic straws and cocktail stirrers (i.e. serve upon request only; serving non-plastic alternatives made from paper, metal or bamboo)? See Straw Free JH for resources.

Yes

Somewhat

If Somewhat, please explain:

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* 18. PURCHASING & WASTE MANAGEMENT: What percentage of your waste is diverted from the landfill? (Please see the Zero Waste Event Resource Guide for calculating diversion rates)

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* 19. PURCHASING & WASTE MANAGEMENT: List all waste that you recycle, reuse, or compost

Aluminum

Tin

Other metal

Glass

Plastic - #1 Bottles

Plastic - #2 Bottles

Stretchy Plastic Bags

Cardboard

Newspaper

Office Paper

Food with Local composting or other composting service

Electronic Waste

Hazardous Waste

Old Appliances

Worn Clothing and Textiles

Construction or Landscaping Waste

Other

If Other (please specify):

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* 20. PURCHASING & WASTE MANAGEMENT: Does your restaurant have recycling containers and signage next to each trash container?

Yes

Somewhat

Not Applicable

If Somewhat or Not Applicable, please explain:

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* 21. PURCHASING & WASTE MANAGEMENT: Are your reservation and accounting systems electronic to minimize paper use?

Yes

Somewhat

If Somewhat, please explain:

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* 22. PURCHASING & WASTE MANAGEMENT: Are your promotional materials, including menus and wine lists, printed with soy ink or other low-VOC (volatile organic compound) inks, printed on paper containing recycled content, and/or accessible via QR codes?

Yes

Somewhat

If Yes or Somewhat, please explain:

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* 23. PURCHASING & WASTE MANAGEMENT: Does your restaurant donate leftover food items to local charities such as Jackson Cupboard and Hole Food Rescue?

Yes

Somewhat

If Yes or Somewhat, please explain:

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* 24. PURCHASING & WASTE MANAGEMENT: Which practices do you employ? Please check all that apply

Purchasing janitorial paper products (i.e. toilet paper, paper towels, etc) containing recycled content

Avoiding excess packaging by minimizing the amount of product packaging materials that cannot be recycled or reused

Two-sided printing and copying as a standard practice

Using a local, eco-friendly dry cleaning and/or linen service for employee uniforms

Monitoring food portions/serving sizes to minimize food waste

Using reusable dishware, cutlery and linens rather than disposable

Recycling cooking oil or have it reused as bio diesel

If Somewhat, please explain:

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* 25. FOOD & BEVERAGE: What percentage of your restaurant's foods are locally (within 50 miles) or regionally grown (within 300 miles)?

100%

75-99%

50-74%

25-49%

1-24%

If Yes, please specify Local and/or Regional access:

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* 26. FOOD & BEVERAGE: Does your restaurant provide foods or ready access to foods that meet the requirements to be certified organic?

Yes

Somewhat

If Somewhat, please explain:

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* 27. FOOD & BEVERAGE: Does your event provide food or ready access to food that is produced in a socially responsible manner such as the requirements of Fair Trade Certified, Food Alliance Certified, Non GMO Project Verified, Marine Stewardship Council, etc.?

Yes

Somewhat

If Somewhat, please explain:

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* 28. ENERGY: Do you track and monitor your energy use, e.g., electricity, natural gas, etc.? If so, please indicate how and when you measure energy use.

Yes

How and when do you measure energy use?

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* 29. ENERGY: Have you done or do any of the following? Check all that apply.

A three year energy usage analysis from Lower Valley Energy to understand your monthly and annual usage? The SmartHub mobile app can be a useful tool for this.

An energy audit in the last three years and implemented, or plan to implement, recommended changes? Click HERE if you are interested in an audit.

Replaced older bulbs or fixtures with more energy-efficient LEDs

Installed programmable or wi-fi connected thermostats or otherwise setback your heating automatically

Implemented a policy to always turn off lights when closing, and post reminders to staff do so

Maintain a refrigerator temperature between 38 and 42 degrees and freezer temperature between 10 and 20 degrees

Installed an air-to-air heat exchanger in order to utilize heat generated by ovens and stoves

Have open-door buzzers on walk-in refrigerators

Performed regular maintenance on your HVAC (heating, ventilation, air conditioning) and systems so that they operate properly (e.g., annual or semi-annual maintenance)

If Yes, what year or timeframe is your baseline?

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* 30. ENERGY: Do you track your event energy use (e.g. electricity and fuel)? If so, please indicate how and when you measure energy use.

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* 31. ENERGY: Does your restaurant use renewable/Green Power from Lower Valley Energy or other sources?

Yes

Somewhat

If Yes or Somewhat, please explain:

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* 32. ENERGY: Do you measure your business's carbon footprint? If so, what data do you use to calculate your carbon emissions? Please check all that apply.

Electricity

Gas

Company and/or Staff Commuting Vehicle fuel or Vehicle Miles Traveled

Waste

Other

If Other, please explain:

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* 33. CARBON EMISSIONS: Do you participate in a carbon offset or credit program? If so, please describe:

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* 34. WATER: Does your restaurant do or have done any of the following? Check all that apply.

Turn faucets off and not leave water running between tasks

Use a low flow pre-rinse nozzle for dish scraping/pre-cleaning nozzles)

Installed low-flow aerators or other similar water saving devices in lavatory sinks and kitchen sinks

Operate dishwashers only when fully loaded

Replaced high water use dishwashing appliances with more efficient, low water use appliances

Adjusted the water temperature on all dishwashers to the lowest temperature allowed by health regulations that is consistent with the type of sanitizing system used. Alternatively, eliminated the sanitizing chemical from your dishwashers by maintaining adequate water temperature of 180 degrees according to health regulations

Insulated hot water pipes, hot water heaters and storage tanks for maximum water heating efficiency

Other

If Other (please specify):

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* 35. WATER: Do you track and monitor your restaurant's water use? If so, how and when do you measure water use?

Yes

Wow and when do you measure water use?

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* 36. TRANSPORTATION: Do you track Vehicle Miles Traveled in order to reduce consumption costs and carbon emissions for the following? Check all that apply

Employee commuting

Restaurant deliveries

Errands

If Yes, how frequently do you track these?

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* 37. TRANSPORTATION: Do you encourage or incentivize staff to use mass transit, carpooling, alternative fuel vehicles and/or transportation other than single occupancy vehicles?

Yes

If Yes, please describe what incentives or means of encouragement:

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* 38. COMMUNITY INVESTMENT: Does your restaurant provide financial and/or in-kind contributions to local sustainability initiatives and/or community organizations? If so, please list these initiatives and organizations

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* 39. COMMUNITY INVESTMENT: Does your restaurant collaborate with other organizations and businesses to promote and conduct the event?

Yes

If Yes, please list your partners:

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* 40. COMMUNITY INVESTMENT: Does your restaurant patronize local businesses for products?

Yes

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* 41. COMMUNITY INVESTMENT: Does your restaurant measure its impact on the local economy (e.g. local/regional purchasing, sales tax created, charitable donations, annual wages)? If so, how?

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* 42. SOCIAL ACCESS & EQUITY: Do you have a plan that reaches out to underrepresented groups in the community that reduces or removes barriers to their employment (e.g., language)? If Yes, please explain.

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* 43. SOCIAL ACCESS & EQUITY: Do you have provisions and staff training for assisting physically or developmentally disabled participants? Please explain.

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* 44. SOCIAL ACCESS & EQUITY: Do you have a policy that commits your restaurant to equal hiring and pay of staff, regardless of race, color, religion, sex, national origin, age, or disabilities?

Yes

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* 45. HEALTH & SAFETY: Do you have policies and procedures in place to support the monitoring and maintenance of basic life safety practices (e.g. fire extinguishers, fire/smoke detection systems, exit signage, first aid kits, etc.)?

Yes

Somewhat

If Yes or Somewhat, please list what basic life safety practices that you have policies or procedures for:

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* 46. HEALTH & SAFETY: Does your restaurant have the following? Check all that apply. clear health and safety procedures in place and provide the staff with all personal protection equipment, tools and other equipment, as well as regular relevant trainings to ensure guest safety as and staff physical and emotional wellbeing in fulfilling the assigned tasks?

Clear health and safety procedures in place

Personal protection equipment, tools and other equipment

Emergency response plan for natural and human-caused disasters and other emergencies

Regular trainings to ensure guest safety and staff physical and emotional wellbeing in fulfilling the assigned tasks

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* 47. MARKETING & COMMUNICATIONS: Do you have a written marketing and communications plan that addresses communications about your restaurant's sustainability values, goals, and activities?

Yes

Somewhat

If Somewhat, please explain:

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* 48. MARKETING & COMMUNICATIONS: Have you provided or made accessible information of your restaurant's sustainability values, goals, and activities? If so, please check all that apply:

Website

Social Media

Newsletters

Onsite Signage

Other

If Other, please describe:

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* 49. MARKETING & COMMUNICATIONS: Does your menu and marketing information include information on sustainable options for food and beverage?

Yes

Somewhat

If Somewhat, please explain:

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* 50. MARKETING & COMMUNICATIONS: Do you solicit feedback on your restaurant's sustainability? If so, please check all that apply:

Staff

Owners

Partner Organizations

Customers

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* 51. TRAINING, CERTIFICATION, & RECOGNITION: Has the restaurant and/or staff done any of the following? Check all that apply.

Attended sustainability themed workshops or presentations

Applied for or is certified by one or more sustainability recognition or certification programs

Received any sustainability-related awards

If Yes, what percentage of your staff has attended?

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* 52. TRAINING, CERTIFICATION, & RECOGNITION: Has your event received any sustainability awards or certifications? If so, please list or explain:

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* 53. CONSERVATION & RESOURCE PROTECTION: Does your restaurant have any negative impacts on the environment (e.g., on biodiversity; air, water, or soil quality, etc.)? If so, how do you mitigate these impacts?

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* 54. ABOVE & BEYOND: Please share any other sustainability strategies your restaurant has implemented.

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* 55. ABOVE & BEYOND: Are you interested in information on the BEST sustainability certification program?

Yes