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Level 3 Resources: Additional Resources

This level is a repository of additional resources to help food service businesses implement sustainability practices and go further in any of the topic areas covered in the roadmap. Resources include a set of checklist items that owners can incorporate into their own routines, a long-term sustainability checklist they can use to work towards larger changes, signage to guide energy conservation and waste management practices, and external resources.  

Food Business Sustainability Goal Checklists

Short Term Goals

You can copy and paste the actions and goals that are most relevant to your sustainability goals into your operational checklists or staff training.

Click here for a printable view.

Long Term Goals

Here is a short-list of action items in each topic area to help you achieve your sustainability goals.  

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Additional Resources

General

A2 Zero Green Business Challenge Toolkit

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Designed to cover seven core areas of sustainability, the A2 Green Business Challenge creates a unique opportunity to grow and build lasting sustainable business practices. This toolkit​ ​outlines the details of the Challenge, including support resources available to help you on your sustainability journey.

Energy Efficiency

Reducing Energy Use from Ice Machines (From Comet Coffee)

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Click here for a printable view.

An Example of Seasonal HVAC Guidance (From Comet Coffee)

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Click here for a printable view.

Water

WaterSense At Work: Best Management Practices for Commercial and Institutional Facilities

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This document from the EPA serves as a step by step guide, starting with goal setting, for business owners to reduce their water usage. Information about sanitary fixtures and equipment, commercial kitchen equipment, outdoor water use, and mechanical systems are included.

Waste Reduction

ReFed Restaurant Food Waste Reduction Guide

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This guide is a how-to resource designed for restaurant sustainability directors, owners, and others in leadership roles in the U.S. restaurant industry who are involved in creating or monitoring food waste reduction strategies. It provides an overview of the national food waste challenge, presents opportunities for companies to address it while improving business outcomes, and identifies action-oriented solutions, tools, and best practices.

Waste Sorting Guidelines for a Coffee Shop

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Click here for a printable view.

Food Procurement

The Food Service Playbook for Promoting Sustainable Food Choices

This playbook serves as a guide for restaurant owners to respond to consumer demand for healthy and plant-rich meal choices. Strategies include examining the following: price, placement, promotion, presentation, promotion, and people.

Scio Township Farm Map

Developed by Laurel Petrides for Ann Arbor/Washtenaw 2030 District. 

Employee Education

A Barista’s Guide to Sustainability: An Example from Comet Coffee About Ways that Owners and Managers Can Provide Concrete Actions for Staff

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Click here for a printable view.

2030 Districts Network