Thank you for joining the Mayor’s Restaurant Food Saver Challenge! In order to remain recognized as a Challenge participant, please fill out this survey about your participation twice per year. It should take no more than 20 minutes to complete.

Please review the following food saving practices and indicate which practices you are using to meet challenge requirements; for those you are using, please fill in any relevant information or measurements that indicate your progress, including quantitative measurements wherever possible.

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* 1. Business Name

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* 2. Contact Name

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* 3. Contact Email Address

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* 4. Contact Phone Number

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* 5. Measuring back of house and/or front of house food waste, or otherwise tracking how much food waste you are able to reduce/divert over the challenge period (e.g., separate food waste into a bucket and count number of buckets generated each day for a week at the beginning and end of challenge period).

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* 6. Adopting new practices for food purchasing, storage and right-sized cooking quantities to minimize waste; if possible, tracking any changes in amounts of food purchased.

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* 7. Creatively re-purposing surplus foods and record any new or modified recipes.

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* 8. Utilizing foods that might otherwise go unused (like imperfect fruits and vegetables and unusual plant parts) and taking “nose-to-tail” approaches with animal products; record any new or modified recipes.

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* 9. Offering more flexible portions (e.g. smaller portions, half-size options).

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* 10. Making side dishes and bread optional for your customers.

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* 11. Actively encouraging use of appropriately sized “to-go” containers for taking home leftovers.

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* 12. Educating your consumers about reducing food waste by participating in the Save The Food campaign (http://savethefood.adcouncilkit.org/).

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* 13. Engaging your staff through training on food waste reduction and food donation, and through recognition for practices that reduce food waste.

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* 14. Enlisted at least three restaurants in signing up for Mayoral Challenge.

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* 15. Setting up a donation partnership with a local charitable organization and, to the highest degree possible, keeping track of how much and how often you are donating. (Tracking your donations also allows you to get the fullest tax deduction for donating).

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* 16. Recycling food scraps by composting them (compost on-site, deliver to The Compost Company, or contact a local hauler for pickup services). Keeping track of how much you compost, or if you use a hauler, asking them to do so for you.

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* 17. Donating or selling food scraps for animal consumption (Walden's Puddle Wildlife Rehabilitation and Education Center will accept raw produce, raw meat, and uncooked dairy products, and some area hog farms may accept baked goods and other foods) and keeping track of how much and how often you donate

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* 18. Since you know your business best, have you adopted any other changes that reduce wasted food in your facility and tracked their impact?

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* 19. Are the practices you are using the same as those you indicated you would use when you began the Challenge?

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* 20. Please provide details as to any major successes you have experienced throughout the Challenge.

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* 21. Please provide details on any challenges you have experienced throughout the Challenge.

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* 22. Please provide any other relevant details about your participation in or experience with the Challenge.

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