Below are examples of what is assessed in the 360°Eat Guide Restaurant. Each point is divided into sub-questions and levels linked to a score (only open for jury members)
Black: Conventional assessment
Green: Assessing the restaurant’s work with sustainability
FOOD AND DRINK
1.Presentation, food (ocular aesthetics on the plate) on average throughout the menu
2. Flavour, food (texture, contrast, balance, combination, primary products
3. Menu composition (entirety) – balance, dynamics, innovation
4. The difficulty, technical precision – the craft
5. Personality, food (distinctiveness within gastronomy – idea, and execution)
6. A range of beverage or a package (of both alcohol and non-alcohol) with a clear idea/concept (width, selection, origin etc.)
7. A range of beverage or a package (of both alcohol and non-alcohol) that in quality is in line with – and highlights – the food
8. The restaurant offers a mixed beverage package or is in other ways flexible, creative and responsive with a drink to the food
9. Before/after (cocktails, aperitifs, coffee/tea – follows the concept and have the same quality as food and drink in general
10. The restaurant prioritizes local and seasonal products and allows the menu to be run by these
11. The restaurant offers a vegetarian menu or if it’s à la carte – offers vegetarian dishes that are equal to the regular menu
12. Non-alcoholic and alcoholic drinks: The restaurant offers drinks from local producers and/or obviously added values linked to sustainability (cultivation, production, transport, size of the brewery)
13. Tap water is the only water-option that is offered
14. The restaurant has a written sustainability policy
15. The restaurant has written sustainability goals connected to food and drink that are continuously evaluated, followed-up and revised
16. The share of organic produce (in the menu) The higher the percentage, the higher the score, according to scale
17. Own farming/breeding in connection to the restaurant
18. Meat/poultry (The restaurant should be able to indicate the origin of meat and poultry, the proportion organic and/or locally produced and the presence of “unusual” parts from the animal on the menu)
19. Fish/seafood (The restaurant should be able to indicate the origin of fish and seafood. Extra points if you follow the WWF’s fish guide and avoid yellow and red-listed species)
20. Welcoming (flow, warmth, personality, the tone of voice)
21. Presentation, food (responsive, knowledgeable, attentive, personal)
22. Presentation drink (responsive, knowledgeable, attentive, personal)
23. The staff actively “sells” sustainable options to the client during service, including dishes, drinks and ingredients and/or talks about – and shows ‘commitment to sustainability matters, e.g. local food, products that are in season and organic produce.
24. Co-workers undergo sustainability training at least once a year.
25. Co-workers regularly meet producers and suppliers to gain in-depth knowledge of certain products.
26. The restaurant has its’ own equality policy
27. The room (environment, furnishings/decoration, logistics, function, cleanliness)
28. What consideration has been taken for durability in materials, manufacturing methods etc. (on chairs, tables, fixtures and other fixed fixtures etc.)
29. Clothing, glasses, plates etc. are made of recycled materials and/or constructed with the environment and climate taken into consideration.
30. The restaurant can inform you of how the restaurant takes care of food that hasn’t been consumed on the plate or in the kitchen.
31. There are clear guidelines and goals regarding how the restaurant should decrease food waste
32. There are clear guidelines and goals on how the restaurant handles waste / how the material is circulated (sorting, recycling, upcycling etc)
33. The restaurant has a permanent headline/page on the website (followed by a body text) which clarifies its’ sustainability goals/policies
34. The restaurant continuously highlights sustainability issues on social media/website (at least) thereby inspiring other companies/clients to think and act responsibly
35. On the website, the restaurant highlights suppliers – local, organic or in another way, innovative – (at least 5 different) it collaborates with.
36. The restaurant shows great commitment in ways (other initiatives, collaborations, and activities connected to environment/sustainability) that are not addressed in the above questions