All Positive Plate certified restaurants have shown a genuine commitment to operating ethically and responsibly, striving to more positively impact our communities and the environment. We work with each restaurant to evaluate their operational practices and impacts, identifying opportunities for improvement, and helping to implement strategies and practices in order to comply with our sustainability criteria.

Our criteria is divided into the following categories:

  1. Product Sourcing
  2. Energy and Water Efficiency
  3. Recycling and Waste Reduction
  4. Employee Training and Development
  5. Community Engagement

Sustainability certifications – such as LEED, Green Seal, and the Green Restaurant Association – rely almost exclusively on a “one size fits all” set of quantitative-based analyses…boxes are checked, points are tallied, and a rating is awarded. We understand why this has become the norm, however, we see shortcomings to this system.

We incorporate qualitative-based analyses into our evaluation process. This allows for a more accurate and complete evaluation – especially between individual restaurants…many of which are vastly different, and deserve to be evaluated within their own context.

Evaluations are carried out by food service and sustainability experts from throughout southern California. We are committed to making our evaluations fair, transparent, and attainable – while maintaing a high level of sustainability.

Product Sourcing

This ranges from sustainable food sourcing to service materials, and even furniture and building supplies. Purchasing products derived from sustainable sources goes a long way towards promoting positively impacting business practices outside of the restaurant industry…upstream and downstream. 

Energy and Water Efficiency

One of the most important aspects of sustainability is minimizing energy and water we use – especially in Southern California. Restaurants are incredibly wasteful businesses when it comes to energy and water use, and as such can provide excellent examples of different ways to save on both. 

AEF Consulting will assist in evaluating energy and water efficiency measures. AEF Consulting has also offered to do discounted energy audits for any restaurant participating in our program.

Recycling and Waste Reduction

Limiting both pre and post-consumer waste is an essential component to sustainability – especially in the food service industry, where a constant shipment of food comes in a variety of containers. Furthermore, there is much good that can be done with the resources we consider waste.

Employee Training and Development

For a sustainability plan to be fully effective, employees must embrace its concepts, ideals, and commitment. We help restaurants give their employees the tools and education necessary to carry out these practices. Additionally, this helps develop habits that employees then bring home with them, and spread to family and friends.

Community Engagement

Restaurants play an important role in our communities, bringing people together to strengthen the bonds that make us a community. We ensure that restaurants take an active role in helping their communities thrive. Whether donating to a local non-profit organization, sponsoring local events, or doing something else entirely, this is a vital element to our program.  

One Comment

  1. Pam Baker
    Posted July 13, 2011 at 9:48 pm | Permalink

    This is so cool. I love what you have done and can’t wait to eat at each of your restaurants. They all look so good. Great JOB!!!