festivore CHOICEValues
...how the vision and values of the proprietors are expressed in the food, service, habitat, and operation of their restaurant
community leader
the chef, employees and/or owners are actively engaged in making the community a better place
cost is below average
food cost is below average for the market, so relatively affordable for the average diner; see additional comments on Cost Ratings in the sidebar
design sustainability
eco-design, LEED certified, etc.
eco-warrior
takes a leadership role in championing green issues in their words, deeds, and enterprises
energy conservation, efficiency
a focus on minimizing energy use and carbon footprint
fair trading
makes an effort to practice and continually improve fair trading practices for ingredients, supplies and services
good value for money
whether cheap eats or fancy food, we admire a place that delivers great value for the money paid
great place to work
employees are well treated, enjoy each other and enjoy serving you!
innovative food
creativity, when properly channeled and executed, adds to the “spiritual” experience of dining (overdoing it can be a negative, though)
local sourcing
sourcing mainly from local / community suppliers for the things they need, and get their ingredients from nearby farms, waters, or forests… or perhaps even their own gardens; read Plenty: Eating Locally on the 100-Mile Diet for the revealing story of a Vancouver couple who did a one year “life experiment” that changed their perspective on food; see also our post On Local Food in the FORUM
natural ingredients
organic or chemical-free, known sources; pastured animals; hunted or foraged ingredients; may be uncertified small businesses with an established level of trust
neighborhood icon
plays an active, personal and welcomed role as an asset to the local community and a good neighbor; a neighborhood “institution”
pollution prevention program
a good effort to practice and continually improve pollution prevention in the business
recycling / composting
recycling and composting in the back of the house (can lead to significant cost and environmental savings); recycling & composting in the front of the house is also impactful and sends a good message to patrons
respect for the land / oceans
care and concern for the restaurant’s relationship to the land & oceans that sustain us
reused materials / furnishings
recycled doors, reused flooring, reclaimed scrap wood, recycled brick, etc. are a prudent use of resources and often enhance the habitat
seafood sustainbly sourced
the growing crisis in our oceans and coastal waters becomes more urgent each day – we support purveyors who make the effort to find and offer sustainably sourced seafood; often this means local, seasonal catches from known fishers; in the case of many species such as shrimp we advise reducing consumption to take some pressure off the resource (shrimp and seafood farms also have serious health and social equity implications)... check out: The Mangrove Action Project for sustainable shrimp and The Marine Stewardship Council for global certification of marine products and read Bottomfeeder: How to Eat Ethically in a World of Vanishing Seafood.
sustainable alcoholic beverages
the restaurant offers selections of sustainably-produced / organic beer, wine, or spirits
sustainable supplies / services
the business makes an effort to use eco-friendly services, such as “green” linen service
transit / bike friendly
ongoing attention to and promotion of alternatives to single-family car transport to the restaurant; seeks continuous improvement in numbers who walk, bike, or use mass transit (buses, trains, ferries) to dine at their restaurant
use of green energy
a significant portion of energy usage is carbon-neutral
using whole animals
it takes a lot of effort to use whole farm animals (menu management, cooperation among chefs, etc.), but is a wonderful way to show respect for the animals and minimize waste; the animals are often purchased whole butchered in the back of the restaurant; usually involves close relationship with the farmer and the animals
waste reduction program
there is a lot of opportunity for waste in any business, and an overall / comprehensive program to reduce waste can have a tremendous benefit for the environment, and reduce costs; waste can also include frivolous overspending on materials, services, etc.
water conservation / efficiency
attention to water use (kitchen composting can help a lot in this area)
can be very expensive
great food can be pretty expensive and therefore out of the reach of some diners (and impossible to frequent for most diners); this is an alert to our readers that the bill can add up to a big number; see additional comments on Cost Ratings in the sidebar
greenwashing
making unsubstantiated environmental claims
overpriced
high prices, out of proportion with the cost of ingredients, preparation & habitat (built environment of the restaurant); see additional comments on Cost Ratings in the sidebar