Perhaps the most comprehensive checklist for Canadian restaurants to date, we love the SUSTAINability Best Practices Guide from Leaders in Environmentally Accountable Foodservice (LEAF), Restaurants Canada; and the support and input of The Next Course by André LaRiviere.

Change is incremental, it’s not black and white, it isn’t all or nothing. Make small changes NOW and save money while operating more sustainably, with itemized suggestions in the following areas:

DESIGN: Kitchen and Back of House, Front of House and Service Areas

OPERATIONS: Purchasing, Energy use and Conservation, Water Conservation and Pollution Prevention, Waste and Recycling, HR Policies

SHARING: a list of industry resources for obtaining more information.

Please go HERE for your free download of the pdf booklet complete with high-efficiency steps for implementing low-impact operations and embracing future-ready foodservice.