Smart steps. All together.

Onward. Upward. Inclusive.

Ask most any corporate sustainability consultant about green standards for restaurants and you'll likely get a very obvious shrug. Because compared to retail or housing or even accommodation, the foodservice industry, with its multiple sectors and broad range of 'inputs and outputs' is a tough, complex business to measure. It's easy to get it wrong, and leave a bad taste in the mouths of both restaurateurs and diners.

From the start, the Green Table Network has been based on the same international standards and protocols that guide the top eco-labels. But to best tackle the challenge of covering the whole foodservice spectrum, our solution was, and remains, to be inclusive, not exclusive.

We align our program to reflect the informed, expert standards of like-minded sustainability programs, such as  OceanWise, Local Food Plus, SeaChoice and others.

With the inclusion of these programs, along with measures from our industry-leading partners,  the next generation of Green Table Network certification offers three levels of achievement, based on a continuous improvement model.

Basic. Low-hanging. Minimum.

Despite the growing demand for higher, greener standards, we know there's still plenty of opportunity to get started with the basics. And it's why recognition as a GTN Approved Member (Level 1) requires verification of these minimum steps:

1. Eliminate polystyrene (Styrofoam) and non-recyclable plastics – replace servingwares made of these materials with products that are recyclable, biodegradable or compostable (in accordance with local policies and where facilities exist). Work with suppliers to eliminate non-recyclable materials from regular deliveries.

2. Implement container and paper recycling programs – ensure all paper, glass, metal and mixed source plastics are recycled via municipal or commercial services. Organics recycling (composting) is recommended but optional.

3. Install low-flow fixtures on all dish/cleaning sinks – conserve millions of litres of water each year via pre-rinse spray nozzles & aerators (2 GPM or less) in kitchen and washrooms.

4. Post ‘turn it off’ light and faucet reminders – use custom or GTN supplied signs to support conservation culture in the workplace. Customer areas are optional.

5. Retrofit current incandescent lighting to energy-efficient technologies – required for kitchen, storeroom, office and other back-of-house areas, as well as for all exit signs and functional lighting. Accent/ambient lighting for dining/bar areas is recommended but optional.

6. Purchase 30-100% post-consumer fibre (pcf) recycled paper products (minimum of 2) – high-volume uses, such as napkins, bathroom tissues and toweling, are encouraged.

7. Adopt a basic Sustainable Purchasing Policy – documenting green purchasing policies and goals makes them measurable and easier to share with staff, customers and, most importantly, your suppliers. A template is available from GTN.

8. Add 1 protein with an organic/sustainable/ethical source to the regular menu – industrial-scale supply of meats, fish and other proteins have the greatest environmental impact on our food system. A certified Ocean Wise or Sea Choice fish, local heirloom meat or organic egg product is the best place to start adding sustainability to the menu.