SUSTAINABLE FOOD

The foodservice industry is in a unique position to influence the food supply chain.  As a result of a restaurantŐs purchasing decisions, the industry can mitigate many of the detrimental effects of factory farming, meat production, pesticide use, fishery depletion, and transporting food, and move forward in supporting sustainable, organic and local family farms. 

Unless otherwise noted, full credit will only be awarded if 100% of the restaurant's total food purchases meet the criteria listed below. Partial credit will be awarded based on the % of total food purchases that contain the characteristics.

For example, Restaurant A spends a total $200,000 on food in one month. Of that $200,000, they spent $20,000 on produce from a farm less than 300 miles away, $10,000 on organic food items, and $100,000 on vegetarian items. Restaurant A would receive the following points in this category:

(10% * 20) + (5% * 40) + (50% * 30) = 19

 

Points

 

 

ORGANIC FOOD & BEVERAGE AND SUSTAINABLE SEAFOOD

40

 

 

Food & beverage items must be Certified Organic

Seafood must be on BOI or Monterey Bay Seafood Guide's "Green" list

 

 

http://www.blueocean.org

http://www.montereybayaquarium.orgWatch/web/sfw_factsheet.aspx

 

 

 

 

 

MEAT & DAIRY

 

 

 

Vegetarian Feed - For beef, Grass Fed

5

 

 

No hormones or antibiotics

5

 

 

Cage Free (Eggs) / Free Range (Cows, Pigs, etc.)

5

 

 

NOTE: Restaurant can only receive points for meat in the Organic section OR the Natural Meat section

 

 

 

MEAT-FREE

 

 

 

Vegetarian: No animal flesh, no consumption of animals, no chicken, pork, beef, game, fish

30

 

 

Vegan: No animal products

45

 

 

30% of main dishes are vegetarian

5

 

 

NOTE: Beverages will not be considered in this section

 

 

 

LOCAL: % purchases contain items produced within specific radius around the restaurant.

 

This section pertains only to whole, non-processed foods (i.e. produce, meats, cheesesÉ)

 

Regional: 300 miles

20

 

 

Local: 100 miles

40

 

 

** For those restaurants located in areas where local produce is not available year-round, the GRA will use an average of summer and winter purchasing.