Towards Greening the Restaurant
Indicate the quantity and unit price for each energy type used in one month:
1. Solar Panel Installation
2. Solar Power System Performance
What share of your restaurant’s biodegradable waste is converted to energy? (e.g., heat, biogas/syngas, electricity)?
E26: Does your restaurant have a documented energy policy showing commitment, objectives/targets, and an action plan?
E27: Does your restaurant engage the services of energy managers either on full time, part-time or consultancy basis?
E28: Does your restaurant possess documented evidence of energy management activities? (e.g., energy audit reports)
E30: In which of the following areas has your restaurant deployed artificial intelligence? (Select all that apply)
Note: This is automatically calculated from your energy consumption data in I1 (E1).
W3: Does your restaurant deploy air purifier(s)?
W13: Do emissions flow from the kitchen to the dining area or other work areas?
W15: Does your restaurant’s kitchen have a functional fume extractor of appropriate capacity installed?
W16: Do you perceive noise emanating from your restaurant at a distance of about 15 m?
W17: Do emissions flow into the restaurant from neighboring buildings or businesses?
W18: Do you perceive vibration or radiation at your restaurant which emanates from other buildings or businesses?
W38: Indicate the infrastructure close to your restaurant (within approximately 500 m – select all that apply)
W19: Does your restaurant separate its waste?
W36: Does your restaurant recycle or re-use any portion of its waste?
W37: Does your restaurant have any active waste reduction strategy?
W21: Does your restaurant have noise mitigation features? (e.g., fixed seats, padded seat legs, floor/wall fabrics, tablecloths, etc.)
W22: Does your restaurant use standard equipment for handling gas cylinders and similar equipment?
W23a: Does your restaurant have a dedicated, shaded, and well-ventilated storage facility for fuels and associated equipment?
W23b: Does the storage facility have separate compartments for full and empty fuel containers (e.g., gas cylinders)?
W25: Are your restaurant’s gas cylinders securely installed and shaded outside the kitchen?
W27: Does your restaurant source supplies locally? (e.g., own garden, local water source, nearby suppliers)
W39: Does your restaurant use any inventory management software?
W28a: Are electric bulbs located above food preparation areas shatter-resistant or properly guarded?
W28b: Are other potentially dangerous equipment properly guarded? (e.g., fryers, ranges, ovens, mixers, slicers, dishwashers)
State the average light intensity in each section of your restaurant (lux).
S3: Which of the following regulatory bodies is your restaurant registered with? (Select all that apply)
S4: Which of the following utility companies is your restaurant registered with? (Yes / No / N/A)
S2: Your restaurant’s electrical wiring is safe and standard.
S6: Safety posters are appropriately displayed in work areas.
S7: Has your restaurant engaged a qualified safety officer in the last one month?
S8: Do staff use appropriate safety wears?
S11: Are gas installations done to prevent leakage using standard hoses and safe connections?
S12: Does your restaurant have adequate and functional firefighting equipment?
S10: Are complementary firefighting materials (sand buckets, fire blankets, etc.) available?
S9: Are restaurant floors always dry and free from oil, grease, or water?
S13: Are escape and exit routes dry and free from obstruction?
S25: Is your restaurant located at a safe distance from dangerous installations?
S14: Are there loose or naked electrical wires from your restaurant crossing neighboring properties or roofing?
S23: Does your restaurant’s gas installation and waste disposal comply with applicable regulations and pose no risk to the surrounding neighborhood?
S15: Do emissions, noise, dust, or radiation from neighboring buildings enter your restaurant?
S24: Do energy installations in the neighborhood pose any risk to your restaurant?
S16: Do staff keep air-conditioned rooms open unnecessarily?
S17: Do staff keep freezers and cold rooms open unnecessarily?
S18: Do staff leave burning stoves or range tops unattended?
S19: Do staff heat only the quantity of water required?
S29: Do staff keep lights on in rooms without any activity?
S30: Are staff careful enough to dispose of waste responsibly, safely, and economically?
S20: Does your restaurant have community engagement strategies (e.g. meetings, awareness campaigns, awards, etc.) focused on energy sustainability issues?
S21: Does your restaurant, at regular intervals, engage its staff (e.g. gifts/incentives, discussions, idea platforms, feedback loops, etc.) on energy sustainability issues?
S26: Does your restaurant regularly educate its staff on sustainable energy utilization and management?
S22: Does your restaurant engage its customers (e.g. meetings, surveys/questionnaires, workshops, feedback mechanisms, etc.) on energy sustainability issues?