Restaurant Operations Sustainability Assessment Form
Evaluate your restaurant's sustainability practices across key operational areas. Complete this assessment to identify strengths and opportunities for improvement.
How would you rate your restaurant's overall energy efficiency?
*
1
2
3
4
5
Which of the following best describes your water conservation practices?
*
Comprehensive (e.g., low-flow fixtures, regular monitoring)
Partial (some measures in place)
Minimal (few or no measures)
Waste Management Practices
*
Rows
Always
Sometimes
Never
Compost food waste
1
2
3
Recycle packaging
4
5
6
Donate surplus food
7
8
9
How do you source your main food ingredients?
*
Primarily local and sustainable suppliers
Mix of local and non-local suppliers
Mainly non-local suppliers
Packaging Materials Used
*
Compostable
Recyclable
Reusable
Conventional (non-sustainable)
Other
How often are staff trained on sustainability practices?
*
Regularly (at least annually)
Occasionally
Rarely or never
Rate your restaurant's efforts to reduce single-use items.
*
No effort
1
2
3
4
Significant effort
5
1 is No effort, 5 is Significant effort
How well does your restaurant track and monitor sustainability metrics (e.g., energy, water, waste)?
*
Very well (systematic tracking and reporting)
Somewhat (basic tracking, occasional reporting)
Not at all
What is the biggest challenge your restaurant faces in improving sustainability?
*
Please share one idea or action your restaurant plans to implement to enhance sustainability.
*
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