Green Restaurants ASSessment (GRASS): A Tool for Evaluation and Classification of Restaurants Considering Sustainability Indicators

Abstract

Green restaurants are based on the implementation of environmental management and are closely related to quality management through a set of instruments and programs. This study aimed to build an instrument classification adopting cutoff points and classify restaurants using traffic light scores from the sustainability assessment checklist validated in Brazilian Portuguese for restaurants. The questionnaire classification validation was performed using a cross-sectional study conducted in a convenience sample of 97 restaurants. The instrument has 76 items, and all items were based on yes/no/not applicable answers, comparing sustainability activities. The instrument score was obtained by assigning one point to each “yes” item. Each section received a score, and a total score was provided to the restaurant from the three sections’ sum. International instruments used in the checklist development stage were checked to assist in the cutoff points determination. Therefore, the score for restaurants with low adherence to sustainable practices or red seal ranges from 0 to 40%, restaurants with medium adherence to sustainable practices or yellow seal from 40% > to <75%, and restaurants with good adherence to sustainable practices or green seal ≥75%. The instrument is divided into three sections (1. water, energy, and gas supply; 2. menu and food waste; 3. waste reduction, construction materials, chemicals, employees, and social sustainability). Percentages must be reached in all sections. Researchers did not find any green or sustainable restaurants through the checklist application in the tested sample, and 47.4% of the restaurants had the yellow seal (presenting sustainable activities) with higher scores for Section 2 regarding menu and food waste. The items less scored were the company has goals for the rational use of water, the company achieves zero greenhouse gas emissions with proven partnerships, the company has a documented program to reduce carbon emissions, and towels or uniforms are made of organic or sustainable material. Thus, it demonstrates the attention points and improvements in the analyzed restaurants. We hope that the construction and validation of the checklist and its score’s determination have contributed to broadening the discussions on sustainability in food services and serve as a starting point for future research. Strategies like these are fundamental to improve the understanding of the subject and to expand the knowledge of nutritionists who deal directly with this economic sector.

Sustainability Recommendations and Practices in School Feeding: A Systematic Review

“…However, considering that during the production of meals both water and energy are essential factors for the operation of the service, the training of a school’s employees and the monitoring of the intended use of these resources is necessary. Instruments created to evaluate sustainability practices in food services, which include among their analysis categories the rational use of energy and water, are helpful tools in this regard [ 107 , 108 ].…”

Sustainability Recommendations and Practices in School Feeding: A Systematic Review

“…However, considering that during the production of meals both water and energy are essential factors for the operation of the service, the training of a school's employees and the monitoring of the intended use of these resources is necessary. Instruments created to evaluate sustainability practices in food services, which include among their analysis categories the rational use of energy and water, are helpful tools in this regard [107,108]. Environmental and health damage to the population generated by how the food system has been operated is already well established [109].…”

Locality in the Promoted Sustainability Practices of Michelin-Starred Restaurants

“…The sustainability of food preparation involves three principal considerations, including how the meal components are chosen and put together, the use of carbon-intensive foodstuffs, and how waste is managed [62]. Numerous studies have identified sustainable practices in food preparation, like purchasing renewable energy, using energy-efficient cooking routines, putting dishes on the menu that use less meat and more vegetables, preparing meals only after orders have been placed, planning purchases to avoid waste, nose-to-tail/root-to-leaf eating, reducing disposables, fermenting excess foodstuff, and composting food waste [2,6,7,62]. These practices usually contribute to environmental sustainability.…”

“…20). Several studies have provided insight into the economic, social, and environmental dimensions of sustainability in the restaurant industry [4,5], with criteria developed to evaluate a restaurant's sustainability, such as restaurant and food service life cycle assessment [6], and Green Restaurants ASSessment (GRASS) [7]. A number of organisations have also launched accreditation schemes and certifications to distinguish sustainable restaurants, such as the Michelin Green Star [8],…”