The green restaurant is called a restaurant that in the process of providing services to customers, it is conscious and responsive to the environmental and social consequences created in this process.
These restaurants not only give customers, but also their stakeholders (such as the local community and government), who ensure that they permanently manage their economic responsibilities with their environmental and social responsibilities in a balanced manner.
One of the main motivations of the owners of these restaurants is the implementation of this system, the economic incentive and the material benefits it has gained, Because the deployment of this system and the control of resource consumption, including water, energy, raw materials, and waste management and procurement management, have resulted void waste of resources, which in addition to reducing environmental impacts, the cost of services will be significantly reduced.
These restaurants are controlled and managed by the Green Restaurant System in the following areas:
Target: Reduce water consumption
- Minimizing water loss
- Elimination of leaks
- Water consumption management in the kitchen
- Management of green spaces and gardens
Target: Reduce and optimize energy consumption
- A permanent control of energy consumption
- Improve lighting systems
- Minimizing energy loss
- Energy recovery
- Energy consumption management in the kitchen
- Energy consumption management in administrative affairs
Target: Reduce, reuse and recycle waste
- Review the main sources of waste
- Separation of waste from origin
- Loss reduction overall
- Non-recyclable waste management
- Reduce packaging waste
- Reducing the effects of waste on the environment
- Waste Management in Kitchen
- Waste Management in administrative affairs
Target: Better consumption and green purchases
- Public purchases
- Kitchen purchases
- Restaurant purchases
- Administrative affairs purchases
- Garden and Green Space purchases
Target: Management, maintenance and control stock inventory
- Quality control of goods delivered to the warehouse
- Physical conditions of the warehouse
- Storing of chemical materials
- Optimization of Consumption
- Waste and leaks
Target: Protects customers and employees from the effects of annoying noise
- Risk assessment
- Principal changes in support programs
- Employee protection plans
7- Air Quality
Target: Improve indoor air quality
- Internal Air Quality
- External Air Quality
- Allergic ingredients
8- Landscape and conservation of surrounding natural resources
Target: Observing environmental issues in the design, preservation of the natural heritage and local identity of the area
The green restaurant model has 192 indicators in the domains mentioned above. These indicators can be used in the form of user-defined checklists and allows the user to audit and rate the restaurant in terms of the conditions of a green restaurant.
The method of scoring in this model determines the distance to the ideal level and the user can define the improvement projects accordingly.
In this model, prioritizing improvement projects is one of the important issues that are determined by a scientific method through scoring cards.
Auditing and Certification
This model, after implementation of improvement projects and internal audits by users, based on restaurant request, External audits are conducted by the experts of Sustain Ever and ultimately lead to a formal certification by The Energy Globe Foundation.
Certificate of the Energy Globe Foundation is one of the most known in the world. The Energy Global Foundation has 182 member countries.
Note: An external audit of restaurant can be made in an unobstructed and self-explanatory manner by the applicant.