Conservation of Natural Resources:

1. Sourcing Clean and Renewable Energy 

2. Conservation of Water 

3. Responsible Ingredient Sourcing

Waste Reduction:

1. ​Food Waste: Process Efficiency, Composting, Donation, Upcycling, Product Sharing Between Restaurants

2. Packaging: Recycling, Reuse

3. Energy and Water Efficient Equipment

Upstream and Downstream Environmental Considerations:

1. Reducing Food Miles Traveled

2. Supplier Emissions and Impacts

3. Service Delivery Impacts

Climate Change Resilience

1. Understanding the Effects of Climate Chang

2. Participate in Local Resilience Efforts

Supporting Local/Regional and Seasonal Food Producers

1. Sourcing Local/Seasonal Ingredients from Small Scale Producers

2. Partner with Local/Regional producers on Promotion Efforts

Sourcing From Producers with Responsible and Humane Practices

1. Identify Certification Priorities: GAP certification and Certified Humane for Meats – Responsibly Harvested Seafood – Support Agroecological Farming Operations – Considering Environmental Impact Across Entire Supply Chain from Farm to Fork

2. Establish Sourcing Guidelines

Sourcing Fairly Traded Produce

1. Support Workers Across the Globe by Sourcing from Companies that Fairly Compensate Suppliers

Support the Fair Treatment of Staff

1. Support Fair Employment Practices such as:

   1. Equal Opportunity  

   2. Transparency

   3. Compensation and Equity Policies

2. Support Educational and Professional Development Opportunities

Offer Transparent and Nourishing Food for Customers

1. Offer Culturally Appropriate and Nutritious Foods for the Community

Engage With and Invest in the Local Community

1. Situate Within the Community by Holding Events and Engaging with Key Stakeholders

2. Support Community Building Efforts

Support DEIJ priorities.

1. Within companies

2. Through supply chains

3. In the community