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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.
1.Name of your restaurant/business
2.Contact Person
3.Email Address
4.Phone Number
5.Organization Website Address
6.Mailing Address
7.City, State, & Zip
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?
9.Have your management and employees been trained and educated on your sustainability policies, practices, and goals?
10.Do you have a sustainability or “green” team or designated individual that plans and oversees your sustainability activities and resource use?
11.PLANNING & MANAGEMENT:  Do you have a written plan that documents your policies, goals and practices for:  (Check all that apply)
12.PURCHASING & WASTE MANAGEMENT:  Have you documented and assessed your food and beverage purchases and vendors for environmental and social impact and responsibility?
13.PURCHASING & WASTE MANAGEMENT:  Have you requested that your vendors provide products and services that support your sustainability policy, goals, and practices?
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?
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?
16.PURCHASING & WASTE MANAGEMENT:  Do you track your waste (e.g. garbage generated, recycled materials, etc. by weight or volume)?
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.
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) 
19.PURCHASING & WASTE MANAGEMENT:  List all waste that you recycle, reuse, or compost
20.PURCHASING & WASTE MANAGEMENT:  Does your restaurant have recycling containers and signage next to each trash container?
21.PURCHASING & WASTE MANAGEMENT:  Are your reservation and accounting systems electronic to minimize paper use?
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?
23.PURCHASING & WASTE MANAGEMENT:  Does your restaurant donate leftover food items to local charities such as Jackson Cupboard and Hole Food Rescue?
24.PURCHASING & WASTE MANAGEMENT:  Which practices do you employ?  Please check all that apply
25.FOOD & BEVERAGE:  What percentage of your restaurant's foods are locally (within 50 miles) or regionally grown (within 300 miles)?
26.FOOD & BEVERAGE:  Does your restaurant provide foods or ready access to foods that meet the requirements to be certified organic?
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.?
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.
29.ENERGY:  Have you done or do any of the following?  Check all that apply.
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.
31.ENERGY:  Does your restaurant use renewable/Green Power from Lower Valley Energy or other sources?
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.
33.CARBON EMISSIONS:  Do you participate in a carbon offset or credit program? If so, please describe:
34.WATER:  Does your restaurant do or have done any of the following?  Check all that apply.
35.WATER:  Do you track and monitor your restaurant's water use?  If so, how and when do you measure water use?
36.TRANSPORTATION:  Do you track Vehicle Miles Traveled in order to reduce consumption costs and carbon emissions for the following?  Check all that apply
37.TRANSPORTATION:  Do you encourage or incentivize staff to use mass transit, carpooling, alternative fuel vehicles and/or transportation other than single occupancy vehicles?
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
39.COMMUNITY INVESTMENT:  Does your restaurant collaborate with other organizations and businesses to promote and conduct the event?
40.COMMUNITY INVESTMENT:  Does your restaurant patronize local businesses for products?
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?
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.
43.SOCIAL ACCESS & EQUITY:  Do you have provisions and staff training for assisting physically or developmentally disabled participants? Please explain.
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?
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.)?
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?
47.MARKETING & COMMUNICATIONS:  Do you have a written marketing and communications plan that addresses communications about your restaurant's sustainability values, goals, and activities?
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:
49.MARKETING & COMMUNICATIONS:  Does your menu and marketing information include information on sustainable options for food and beverage?
50.MARKETING & COMMUNICATIONS:  Do you solicit feedback on your restaurant's sustainability?  If so, please check all that apply:
51.TRAINING, CERTIFICATION, & RECOGNITION: Has the restaurant and/or staff done any of the following?  Check all that apply.
52.TRAINING, CERTIFICATION, & RECOGNITION:  Has your event received any sustainability awards or certifications? If so, please list or explain:
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?
54.ABOVE & BEYOND:  Please share any other sustainability strategies your restaurant has implemented.
55.ABOVE & BEYOND:  Are you interested in information on the BEST sustainability certification program?
Current Progress,
0 of 55 answered