« Back to Home Page

Investigative Dining: Navigating New “Green” Restaurant Standards

3p Contributor | Monday July 12th, 2010 | 4 Comments

By Lesley Lammers for the Green Chamber of Commerce

With the recent formation of organizations such as the Sustainable Restaurant Association, the restaurant industry currently finds itself in a paradigm shift, as pressure for transparency in business practices increases. So it’s no surprise that more tools than ever before are becoming available, aimed at helping consumers make the most sustainable choices when deciding where to fill their bellies.  With this new proliferation of green restaurant guides and certifications, consumers have to get savvy in order to navigate the varying definitions of what constitutes a “green” restaurant.

Attempts to aggregate this type of data and make it available to the public should be seen as a positive sign that consumers’ demand for more sustainable restaurants is being heard. However, conscientious consumers need to be aware that not all guides and certifications are created equal.  Here is a rundown of what’s out there and how consumers can act as their own best resource with just a pinch of research know-how…

The Rise of Voluntary Standards…

Some programs are voluntary, which make it easier for businesses to join up, since their owners are not required to implement environmental improvements. One such program, the National Restaurant Association’s Greener Restaurants, is case in point why it’s imperative for consumers to pay close attention; After being criticized recently for greenwashing, they made sure to clarify that Greener Restaurants is not a certification, but rather a pilot program “based on self-reporting and encouraging an open dialog with restaurant guests.”

The Eat Well Guide uses Standards for Inclusion that seek to lead patrons to restaurants that serve what they deem as local, sustainable and organic food.  For sustainable seafood choices, the Monterey Bay Aquarium’s Seafood Watch program has an initiative whereby restaurants that have pledged not to serve fish on their “avoid” list are displayed on their website.

These well-intentioned projects are useful aids to the eco-minded consumer, but they are not to be confused with certification programs which are more stringent.

Certifications Also on the Rise

Recently, the Green Seal Certification added environmental standards for “Restaurants and Food Services” to their list of industry certifications. This certification requires restaurants to comply with a list of vigorous criteria overseen by environmental scientists and trained auditors before the restaurant receives certification. Similarly, the Green Restaurant Association, which has been certifying restaurants for 20 years, has a certification program where operations have to earn points based on meeting six out of their seven category benchmarks.  These restaurants are listed for consumers on their Dine Green guide.

If you know the standards to which these certifications are holding restaurants, you can make a more informed decision as a customer.  Of course, there are many restaurants making a sincere effort to reduce their environmental impact, but who can’t afford to pay the fees that some certifications require or they might not think certification is necessary, but these certifications represent a handy shortcut for consumers to measure a restaurant’s sustainability.

Be Your Own Guide

While the load shouldn’t weigh solely on the consumer to verify the claims of these aforementioned certifications and guides, you yourself are the most trustworthy judge of information.  Give the restaurant a ring and ask a few questions – those who are most genuinely working toward sustainability should be more than happy to openly discuss their practices.  And if they haven’t thought about adopting more “green” practices, consumer inquiries will most certainly make them think again.  Here are the most critical qualifications to consider during your research:

Food Sourcing: Is it local — usually defined as within a 150-mile radius – and do they support area family farms?  Is the meat sustainably raised (think grass-fed, free-range, non-GMO feed) and the seafood sustainably harvested?   Is the produce grown without the use of chemical pesticides and fertilizers?  Are they cooking in season or growing any of their own food onsite?

Energy & Water Efficiency: Does the restaurant run on some form of alternative energy or use energy efficient appliances that comply with EnergyStar standards?  Are they making a concerted effort to conserve and reuse water?

Waste & Chemical Reduction: What is the extent of their recycling program?  Do they go the extra mile by composting food waste or reusing cooking oil for biodiesel?  Are their cleaning supplies chemical-free and non-toxic such as homemade remedies like baking soda, lemon juice and vinegar or products with naturally derived ingredients?

Building Material/Method: If newly built or remodeled, did they strive for LEED certification? Were any reclaimed materials implemented for their structure or interior décor?

To give you a reference point, a few places that pass muster for me are Farmstead, Gather, and Franny’s.  Know of any sustainable restaurant guides, certifications, resources or advice not mentioned here? Drop a comment…

Related 3P Articles:

The National Restaurant Association: Green or Greenwash?

Nominate A Pioneering, Successful, Green Restaurant!

The Evolution of Eco-Fast Food

***
Lesley Lammers is a freelance food and environmental writer and regular contributor to the Green Chamber of Commerce. The Green Chamber of Commerce represents the NEW voice of commerce, one that can envision the future – a future where businesses work to protect our planet.


▼▼▼      4 Comments     ▼▼▼

Categorized: Agriculture & Food|

Newsletter Signup
  • Benmsamson

    The Green Restaurant Association and Green Seal are valid programs. The author of this article makes a grave greenwashing mistake when she condones the NRA's program because “They clarified they weren't a certification program”. Regardless of what an organization calls itself, it if is offering publicity to restaurants that don't have to meet any particular standard, then that is greenwashing. Your inclusion of the NRA in a group of otherwise good organizations undermines the credibility of Triple Pundit and the author. Why would the author include the NRA's program in an article about standards, when they admitidly have no standards. There program is an insult to those of us consumers who really care and depend upon organizations to deliver real information.

    • Akon

      It's odd coming from the green chamber too… I'd expect that from the regular chamber

  • Lesley Lammers

    To clarify, the inclusion of the NRA's Greener Restaurant program was not to condone the program, but rather to make readers aware of the controversy surrounding the program in the context of a larger current debate on how the industry is defining what it means to be a “green” restaurant — and why it's important for consumers to think critically about all the information becoming available to them.

    The inclusion was also to ensure consumers were aware that Greener Restaurants is not a certification program and holds participating restaurants to a process and criteria that varies from those of certification programs like the Green Seal or Green Restaurant Association.

    A link was provided to a related 3P article entitled, “The National Restaurant Association: Green or Greenwash?” (written as part of the TheGreenWashingBlog.com series “A Greener Shade of Greenwash”), so readers can learn more about the contention over the program's process that a restaurant must go through in order to be listed as a Greener Restaurant. I hope this helps explain why the article mentions this program.

    – Lesley Lammers

  • Pingback: 1967 Heap Big Beef Restaurant Franchise Print Ad | Restaurant Industry

  • Pingback: It’s a matter of taste for restaurant consultant.: An article from: Los Angeles Business Journal | Restaurant Industry

  • Pingback: Fast Food and Quick Service Restaurant Franchises: The North American Directory | Restaurant Industry

  • Pingback: Mini-Business Plan for a Green Restaurant Consultant | Restaurant Industry

  • Benmsamson

    Leslie, thanks for your response. The problem remains that you continue to assert that the NRA's program is not a certification program. If it barks like a dog, acts like a dog, and looks like a dog…. then it's a dog, regardless of what you call the animal. The NRA can play with words and assert that it is not a certification program. But it is! Their program sells itself to restaurants that
    1. Restaurants will be able to call themselves a “Greener Restaurant”
    2. NRA will give restaurants a certificate, signed by their CEO, with the name “Greener Restaurant” on it
    3. NRA will give it a decal for restaurants to put on their window
    4. NRA will list these restaurants on their website

    Those are all the rewards of a certification program. Only problem is… the restaurants don't need to meet any criteria to get those rewards. Because Chevron says “We care”; and Coors says “Drink Responsibly”; and the NRA says “It's not a Certification program”… doesn't mean that those statements are truthful.

    They are minsing words and avoiding responsibility for their shameful program by asserting it is “not a certification program”. By repeating their assertion, you are implying some sort of distinction, rather than calling it what it is, which is a certification program that deceives restaurants and consumers by implying a notion of standards, verification, and credibility where there is none.