Rate your organization's implementation of sustainability food practices. Check all that apply.

FOOD & PRODUCTS

___ Base menus on seasonal availability.
___ Cook recipes from scratch.
___ Purchase food locally, even directly from farmers.
___ Socially focused, sustainably produced and Fair Trade ingredients are a priority.
___ Only certified environmentally friendly cleaning supplies are used.

PACKAGING

___ Purchase food and supplies in bulk whenever possible and minimal use of pre-packaged items.___ Minimal, if at all, use of disposable service and/or use compostable service ware.

EQUIPMENT/SERVICE

___ Maximize the opportunities to use tools and equipment in the processing and preparation of fresh, whole ingredients.
___ Method and style of service reflect a fresh, made-to-order experience.

FACILITIES

___ Closely monitor and manage all waste.
___ Kitchen design, storage, cooking/heating and food preparation arrangements include adequate equipment and space for scratch cooking.
___ Evaluate and adjust energy consumption to maximize efficiency.
___ Evaluate and adjust water consumption to maximize efficiency.

CUSTOMERS

___ Communicate with your customers so they fully understand and support sustainable and environmental practices.
___ Have customers participate in the development of sustainability initiatives.

STAFF & EMPLOYEES

___ Train staff with the proper skill set to best implement maximum sustainability practices. Staff are capable of teaching the program to others.
___ Foodservice staff education and development are a regular part of the service program, especially in regards to sustainable food theory and technique.

MANAGEMENT

___ Management has the skills to grow and enhance the sustainability program to its highest levels.
___ Management education and development are a regular part of the foodservice program, especially in regards to sustainable food theory and technique.

ADMINISTRATION

___ Your institution's administration understands and fully supports the importance and relevance of sustainability and its impact, and gives your program its highest priority.
___ Establish and follow comprehensive institutional policies and procedures regarding sustainability to ensure successful implementation.

COLLABORATION

___ All institutional stakeholders commit to and are responsible for ensuring the success of your sustainability program.
___ External stakeholders of the institution (community, business leaders and the public) are committed to the success of your sustainability program.

MARKETING

___ Implement a comprehensive internal marketing strategy to ensure support for the sustainability practices.

EDUCATION & CURRICULUM

___ Internal and external education programs and curricula are available to all stakeholders to ensure the implementation and understanding of sustainability practices both in day-to-day institutional processes as well as in everyday life.

FISCAL RESPONSIBILITY

___ Develop and utilize financial management systems to measure cost impacts from improvements proposed and implemented into the program.

Let's see how your program scored.

TOTAL NUMBER OF CHECKS
OUT OF 26: ______________

0 – 5: Considerable effort is necessary to develop an effective sustainable food system.
6 – 10: Some effort has been demonstrated; additional areas remain to be addressed.
11 – 15: Your program is halfway there, but there's still some room for improvement.
16 – 20: You have demonstrated a firm commitment to sustainable food systems and methods. Refinements are needed.
21 – 26 Your foodservice program is a sustainability champion!

Checklist courtesy of Sustainable Food Systems, LLC, Wallingford, Conn.

Next up: Developing a Green Plan of Action