HGBP 10-ELP Restaurant and Food Service checklist

To qualify for HGBP recognition, check at least 10 items on the checklist. If any items in the primary 10-Entry Level Checklist are not applicable to your business, see the Additional Checklist. (Subject to documentation verification and acceptance by the HGBP). *Upon confirmation from HGBP, participants may be eligible to participate in the awards ceremony and receive a HGBP recognition certificate and granted usage of logo. For resources, see the Resources section at the bottom of the home page.

Note: Some entry level points may be challenging to achieve for small businesses. Consider partnering with other restaurants and businesses nearby to reduce waste and disposal costs. (i.e. by setting up recycling and food donations).

For more information, email: [email protected].

1. Purchase locally sourced products

Working with local farmers is a great way to reduce the overall environmental footprint of your business. This not only supports local businesses and the local economy, but also reduces shipping costs and emissions.

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2. Monitor consumption

Food waste can be a challenge for restaurants. Orders from suppliers should be as accurate as possible. This is an efficient way to reduce waste and to potentially save money. (See the EPA Food Waste Logbook for a food waste tracking log template).

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3. Create partnerships with local farms and businesses for composting or products pick up

Your waste could be somebody else’s food. Leftover produce may be a great opportunity for local pig farms near you. Used cooking oil can be recycled into biodiesel. (See Resources for more information).

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4. Use to-go/disposable utensils and packaging to biodegradable and/or compostable options

Use biodegradable, compostable, and recycled content products are alternatives to plastic and Styrofoam. Avoiding waste all together is a more efficient way to reduce overall expenses and environmental impact. (See Resources – Plastic Alternatives).

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5. Purchase paper products with at least 30% recycled contents

Making paper is an economically and environmentally costly process. Purchasing recycled content products is an efficient way to reduce the use of raw materials. Examples: paper towels, toilet paper, office paper. (See Resources – Paper Products).

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6. Use environmentally friendly cleaning supplies

Using green products reduces the amount of chemicals in the workplace. It is particularly relevant for the food industry as it allows for a healthier and safer work environment for both staff and customers. See Resources – Cleaning Supplies or Safer Choice, ECOLOGO^®, or Green Seal.

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7. Purchase and/or sell eco-friendly and Fair Trade products

See Fair Trade for more information. Some suppliers may also allow you to return packaging to avoid additional waste.

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8. Provide clear sorting for recycling

Implement policy or signage to increase awareness for reuse and recycling paper, plastic, aluminum, wood pallets, or green waste. Diverting waste supports the creation of recycled products as it avoids using raw materials, while potentially reducing your overall refuse fees. More information at: Business Recycling (honolulu.gov).

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9. Use LED lighting

Energy efficient lighting can help reduce your energy consumption and utility bill. Hawai‘i Energy can help you make your business more efficient, with tips, rebates, and direct installation programs. More info and incentives at Hawaii Energy – Lighting and Commercial Programs.

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10. Monitor and reduce water usage:

Install low-flow aerators or low-flow pre-rinse spray nozzles to help reduce water usage. Check for leaks regularly to detect and avoid sudden increases in your water usage and bill. Encourage staff to practice water conservation. The Board of Water Supply offers information and tips on water conservation management practices at Conservation – Board of Water Supply.

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Additional checklist

1. Use a Restaurant Carbon Footprint Calculator

Provide a scorecard or screenshot of calculation when submitting checklist that includes the name of your business.

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2. Electrification

Transition from gas ovens, catering gel fuels, etc. to electrification. Or use a solar oven or clean biofuels.

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3. Energy Monitoring

Benchmark using ENERGY STAR® Portfolio Manager or comparable program.

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Solid Waste Reduction, Recycling, and Reuse

4. Use reclaimed or ‘invasive’ building materials

Re-purpose reclaimed or ʻinvasiveʻ wood, such as: locally-grown bamboo, albizia, waiawi (strawberry guava), etc.

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5. Repair or re-purpose

Repair or re-purpose appliances, furniture, and furnishings before disposing.

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Transportation

6. Charging infrastructure

Provide charging infrastructure for EVs or E-Bikes or provide information/map on where these facilities are located nearest to the property.

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7. Facilitate and encourage sustainable transportation.

(a.) Multi-modal transportation (combination of mass transit, biking, walking, etc.) is available for both staff and customers. Providing information on alternative transportation, such as bus/shuttle schedules and contact information, information on charging stations, and providing information on facilities within walking distance. Provide multi-modal infrastructure such as: bike racks, access to dry and well-lit areas to wait for public transportation and shuttle service). (b.) Provide bicycles or work with bike sharing programs. (c.) Facilitate employee carpooling.

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Community Involvement

8. Support the local community

(a.) Offer a kamaʻāina discount; (b.) or partner with other businesses to offer their products, highlight local artists or businesses by selling their work in your place of business.

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9. Donate extra food

Donate food waste to a food bank, shelter, or food redistribution center, etc.

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10. Other Sustainable Practices

Please describe in comments

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General Information

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