Benefits
Cooking, heating, cooling, lighting and sanitation all contribute to the foodservice industry’s massive energy consumption. Making a few changes can amount to a substantial reduction in energy costs, and have a positive impact on the environment.
Benefits of LEAF certification include:
- Lower energy and operating costs
- Increase marketing & publicity opportunities • Reduced environmental impact
- Improved public image and customer appeal
- Be seen as a leader in your industry and the community
- Create a sense of pride among employees, and attract very forward thinking and innovative staff
Criteria and Standards
The LEAF criteria and standards were developed according to international standards and the latest data in environmental science. LEAF standards are a direct reflection of the environmental issues presented by the foodservice industry, and are reviewed and updated yearly. LEAF certification offers
accreditation to restaurants demonstrating efforts in environmental and sustainable foodservice practices.
Outline of LEAF Criteria and Standards
How It Works
LEAF-certified restaurants must under-go an on-site review by a LEAF Accredited Consultant. In order to become “LEAF-certified” restaurants must meet minimum requirements in 10 key areas of sustainability:
- Energy use
- Food purchasing and menu items
- Supplies
- Building and location
- Furnishings and decorative items
- Chemicals
- Waste and recycling
- Employees
- Policy and innovation
- Water use
There are 3 levels of environmental certification, each demonstrating a higher commitment than the last. There is only one level for smaller establishments such as cafes and food trucks.
Level 1: The facility meets the minimum requirements for certification with LEAF, and has made a positive attempt to become an environmentally-friendly foodservice establishment.
Level 2: The facility meets above the minimum criteria required for certification with LEAF, and has proven to be committed to reducing the impact of the facility on the planet. This facility is well on its way to reaching top level status for sustainable food service.
Level 3: The facility has reached the top level of environmental sustainability. The facility makes a continuous effort to reduce environmental impact, and contributes above and beyond that of other facilities to provide the most sustainable food service experience to its patrons.
