Green restaurants
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This document discusses green restaurants and certification. It explains that the Green Restaurant Association (GRA) establishes standards in areas like energy efficiency, water conservation, waste reduction, sustainable food and materials. Restaurants must meet minimum points across these categories and implement recycling and education programs to receive GRA certification. Examples are given of restaurants like Roti Mediterranean and Big Jones that have earned two and three star certification, respectively, for their sustainable practices.
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Sustainable Restaurants Association
The document discusses sustainability in the restaurant industry. It summarizes research finding that most consumers want restaurants to be more socially and environmentally responsible but don't think restaurants are doing enough currently. It then outlines the Sustainable Restaurant Association's framework and certification process for rating restaurants' sustainability performance across 14 areas like sourcing, waste management, and community engagement. The certification provides guidance for restaurants and a marketing award to help diners identify sustainable options.
Green restaurants
This document discusses green restaurants and certification. The Green Restaurant Association (GRA) establishes standards for green restaurants in areas like energy efficiency, water conservation, waste reduction, sustainable food and materials. Restaurants must meet minimum points across categories and have recycling and education programs to receive GRA certification. Examples of certified restaurants in Chicago include Roti Mediterranean at 2 stars and Big Jones at 3 stars.
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See latest survey by Technomic and The Green Restaurant Association regarding the real green dining habits of Americans. 8 out of 10 consumers prefer patronizing Certified Green Restaurantsยฎ. 9 out of 10 expect a restaurant's environmental claims to be real and verified.
2010 Gra Presentation
The Green Restaurant Association (GRA) is a non-profit organization that has been helping restaurants become more environmentally sustainable since 1990. The GRA provides resources and certification to restaurants to help them reduce costs, increase customers and staff morale by implementing green practices. The GRA's process includes an environmental assessment, consulting support to implement changes, verification of changes, and marketing and PR support to promote certification. Over 700 restaurants have achieved GRA certification levels through following the GRA's standards and implementation process.
Sustainability Report of a Catering company
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Food and Beverages Sustainability
Food and Beverages Sustainability
Concept
According to the Worldwatch Institute(2009) the major problem in the global food production system is in the unsustainable inputs that are sued.
As a result, many forms of environmental degradation occur; falling water tables, deterioration of pasture, soil erosion.
The Western diet, with its high consumption of fish, meat and dairy products is endangering the environment; croplands are diminishing and the oceanโs fish stocks are in decline.
These grim warning signs are matched with some positive signs of awareness in society for health, environmental stewardship and animal welfare.
As a response to the problems being caused by conventional farming techniques the term sustainable food is now used to describe food production that does not take more natural resources than it gives back.
Sustainable food producers see nature as an ally rather than as an obstacle, they are able to produce wholesome food in symbiosis with nature and the surrounding community.
Uk government Sustainable Development Commission, Sustainable food is:
Safe, healthy and nutritious, for consumers in shops, restaurants, schools, hospitals, etc. And can meet the needs of the less well-off people.
Provides a viable livelihood for farmers, processors and retailers, whose employees enjoy a safe and hygienic working environment whether in the United Kingdom or overseas.
Respects biophysical and environmental limits in its production and processing, while reducing energy consumption and improving the wider environment; it also respects the highest standards of animal health and welfare, compatible with the production of affordable food for all sectors of society.
Supports rural economies and the diversity of rural culture, in particular through an emphasis on local products that keep food miles to a minimum.
The term sustainable food may not sound exciting as a description but catering businesses who develop processes to improve the sustainability of the food they offer stand a better chance of meeting the growing demands of individual consumers.
Once the domain of students and hippies the movement has moved into mainstream society and is represented by some very prominent industry players
example
Starbucks, has started selling four categories of what it calls โsustainable coffeesโ.
The nature of sustainable food often means that they are more expensive than other types of food.
Inevitably, there is a danger that restaurant operations seeking to provide clients with sustainable food choices may increase prices.
There is limited evidence that individual restaurant consumers are prepared to both purchase and pay a premium for sustainable food products.
Consumer attitudes toward sustainable food
Although consumer awareness of sustainability is growing, it is not yet making a huge difference to what customers choose to buy when they shop for food or sit down to eat in a restaurant.
While the fami
Shades of Green โ Washington Environmental Council ( WEC Lecture)
John Turenne of Sustainable Food Systems shares the simplicities and processes of food services commitment to sustainability to a group of invested stakeholders.
Recommended
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The document discusses sustainability in the restaurant industry. It summarizes research finding that most consumers want restaurants to be more socially and environmentally responsible but don't think restaurants are doing enough currently. It then outlines the Sustainable Restaurant Association's framework and certification process for rating restaurants' sustainability performance across 14 areas like sourcing, waste management, and community engagement. The certification provides guidance for restaurants and a marketing award to help diners identify sustainable options.
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This document discusses green restaurants and certification. The Green Restaurant Association (GRA) establishes standards for green restaurants in areas like energy efficiency, water conservation, waste reduction, sustainable food and materials. Restaurants must meet minimum points across categories and have recycling and education programs to receive GRA certification. Examples of certified restaurants in Chicago include Roti Mediterranean at 2 stars and Big Jones at 3 stars.
Sustainable Restaurant Design Strategies
Learn how to transform an existing restaurant into a sustainable operation. This presentation outlines various ways restaurant owners can use interior design strategies to become more efficient with their energy, water, food waste and building materials.
Consumer's Green Dining Habits
See latest survey by Technomic and The Green Restaurant Association regarding the real green dining habits of Americans. 8 out of 10 consumers prefer patronizing Certified Green Restaurantsยฎ. 9 out of 10 expect a restaurant's environmental claims to be real and verified.
2010 Gra Presentation
The Green Restaurant Association (GRA) is a non-profit organization that has been helping restaurants become more environmentally sustainable since 1990. The GRA provides resources and certification to restaurants to help them reduce costs, increase customers and staff morale by implementing green practices. The GRA's process includes an environmental assessment, consulting support to implement changes, verification of changes, and marketing and PR support to promote certification. Over 700 restaurants have achieved GRA certification levels through following the GRA's standards and implementation process.
Sustainability Report of a Catering company
This presentation is about Sustainability Report of a catering company. It covers Marketing Strategy, Product Strategy, Service Strategy, Pricing Strategy, Market Segmentation, Market Positioning, Global Footprint, Carbon Footprint, Ecological Footprint, Value Chain, Key Competitor, SWOT Analysis, Recommendations and Conclusion of the Presentation. To make such presentations for a reasonably cheaper price, please visit https://sbsolnlimited.wixsite.com/busnedu/bookings-checkout/hire-designer-for-powerpoint-slides
Food and Beverages Sustainability
Food and Beverages Sustainability
Concept
According to the Worldwatch Institute(2009) the major problem in the global food production system is in the unsustainable inputs that are sued.
As a result, many forms of environmental degradation occur; falling water tables, deterioration of pasture, soil erosion.
The Western diet, with its high consumption of fish, meat and dairy products is endangering the environment; croplands are diminishing and the oceanโs fish stocks are in decline.
These grim warning signs are matched with some positive signs of awareness in society for health, environmental stewardship and animal welfare.
As a response to the problems being caused by conventional farming techniques the term sustainable food is now used to describe food production that does not take more natural resources than it gives back.
Sustainable food producers see nature as an ally rather than as an obstacle, they are able to produce wholesome food in symbiosis with nature and the surrounding community.
Uk government Sustainable Development Commission, Sustainable food is:
Safe, healthy and nutritious, for consumers in shops, restaurants, schools, hospitals, etc. And can meet the needs of the less well-off people.
Provides a viable livelihood for farmers, processors and retailers, whose employees enjoy a safe and hygienic working environment whether in the United Kingdom or overseas.
Respects biophysical and environmental limits in its production and processing, while reducing energy consumption and improving the wider environment; it also respects the highest standards of animal health and welfare, compatible with the production of affordable food for all sectors of society.
Supports rural economies and the diversity of rural culture, in particular through an emphasis on local products that keep food miles to a minimum.
The term sustainable food may not sound exciting as a description but catering businesses who develop processes to improve the sustainability of the food they offer stand a better chance of meeting the growing demands of individual consumers.
Once the domain of students and hippies the movement has moved into mainstream society and is represented by some very prominent industry players
example
Starbucks, has started selling four categories of what it calls โsustainable coffeesโ.
The nature of sustainable food often means that they are more expensive than other types of food.
Inevitably, there is a danger that restaurant operations seeking to provide clients with sustainable food choices may increase prices.
There is limited evidence that individual restaurant consumers are prepared to both purchase and pay a premium for sustainable food products.
Consumer attitudes toward sustainable food
Although consumer awareness of sustainability is growing, it is not yet making a huge difference to what customers choose to buy when they shop for food or sit down to eat in a restaurant.
While the fami
Shades of Green โ Washington Environmental Council ( WEC Lecture)
John Turenne of Sustainable Food Systems shares the simplicities and processes of food services commitment to sustainability to a group of invested stakeholders.
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The document discusses organic agriculture and was presented by Tanweer and Amanullah. It provides an introduction to organic farming, noting its benefits including being cost effective, environmentally friendly, and commanding higher market prices for organic products. The principles of organic agriculture are described as health, ecology, fairness, and care. Methods of organic farming include crop rotation, compost, and using legumes and non-legumes as green manure. The document also outlines organic certification processes, advantages like lower investment and higher premiums, and disadvantages such as lower productivity. It concludes by discussing organic agriculture practices and companies in Pakistan and providing recommendations.
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Ujjawal Kothari made this presentation. it will help you in give the presentation on the organic food .
thank you
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Organic farming provides benefits to both consumers and the environment but faces challenges in adoption by farmers. While over 90% of consumers prefer organic foods, less than 30% of farmers are willing to transition due to the labor intensiveness, long conversion period, and initial uncertainties of profitability. For organic farming to grow sustainably, farmers must receive adequate premiums for certified organic crops to compensate for lower yields during conversion. Strengthening government support through incentives, infrastructure, and enforcement against fraudulent products can help promote wider adoption of organic farming practices.
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This document discusses organic farming methods and their benefits. It describes organic farming as using natural fertilizers and pesticides, practicing crop rotation and introducing beneficial pests. Farmers add compost and minerals to increase soil health and yields. Research shows that organically grown foods contain more antioxidants, and organic farming protects the environment by maintaining healthy soil with compost instead of chemicals. Organic farming has economic benefits like more rural jobs and reducing external costs of pesticides and fertilizers. However, organic yields can be lower and the food more expensive, bringing into question its sustainability and affordability.
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thank you
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This document outlines a business plan for an organic farming startup. It discusses the disadvantages of conventional farming practices and the importance of organic farming. It then provides details on the proposed organizational structure, including farms, a storage and processing unit, dispatch centers, and transportation. It identifies target customer areas such as urban residents, hotels, hospitals, and health-conscious individuals. It also outlines plans for staffing, operations, funding requirements, and future goals of establishing a dairy farm and becoming a mainstream company within 2-3 years.
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Zero Waste Australia: Linking Waste Disposal to Agriculture
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Health effects of pesticides.
Home-fresh vegetables
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This document discusses organic farming methods and their benefits. It describes organic farming as using natural fertilizers and pesticides, practicing crop rotation and introducing beneficial pests. Farmers add compost and minerals to increase soil health and yields. Research shows that organically grown foods contain more antioxidants, and organic farming protects the environment by maintaining healthy soil with compost instead of chemicals. Organic farming has economic benefits like more rural jobs and reducing external costs of pesticides and fertilizers. However, organic yields can be lower and the food more expensive, bringing into question its sustainability and affordability.
viability of organic farming
Organic farming is more sustainable and better for the environment and human health compared to conventional farming because it does not use harmful chemical pesticides and fertilizers. However, farmers face challenges in adopting organic farming such as lack of knowledge, lower initial productivity, and higher costs of organic seeds and certification. The study aimed to identify problems farmers face in adopting organic farming through a survey of 50 farmers in each of two villages. The results showed that while farmers understand the health benefits of organic food, they are less likely to adopt organic farming or continue buying organic due to higher prices and initial lower productivity compared to conventional methods.
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The document discusses two case studies that demonstrate the business case for sustainable agriculture. The first case study describes how an organization in India improved farming capabilities by converting farmers to organic practices. This reduced costs, increased income, improved water conservation and soil fertility. The second case study outlines how biodynamic agriculture practices were used to create a sustainable agriculture system in Egypt by turning desert land into fertile soil through closed nutrient cycling and using native predators to reduce the need for pesticides. Both cases showed the economic and environmental benefits of sustainable agriculture.
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Marketing to Conserving Customers: A Guide to Operating Green with a Triple B...
Marketing to Conserving Customers: A Guide to Operating Green with a Triple B...National Restaurant Association
The document provides an overview of sustainability trends in the restaurant industry and strategies for operating restaurants in an environmentally friendly way. It discusses challenges like peak oil, rising energy costs, and ecological decline. It then outlines key aspects of sustainable restaurant operations like energy efficiency, local sourcing, recycling and composting. Several "ecopreneurial" restaurant profiles are presented as examples, such as those focusing on solar power, local ingredients, fair wages, and community involvement. The document advocates marketing to "conserving customers" and employing the "7 Ps" of sustainable business practices.ย
Sustainability assignment
This document summarizes Barilla's sustainability initiatives for its sauce business. It outlines Barilla's vision of providing tasty, nutritious products while promoting healthy lifestyles and sustainability. The company aims to reduce its environmental impact through various measures in its supply chain such as using less water and fertilizers in cultivation, implementing traceability programs, and minimizing food waste. It analyzes the carbon, water and ecological footprints of Barilla's sauce supply chain and identifies opportunities for improvement. The document also discusses Barilla's plans for marketing its sustainability efforts to engage customers and the expected benefits of increased sales volumes.
MR Organics EPAUpdate
This document summarizes an EPA Region 1 presentation on sustainable materials management and food waste reduction programs. It promotes EPA's Food Recovery Challenge program and provides resources for conducting waste audits, setting reduction goals, and tracking performance over time using the ReTRAC system. The presentation also outlines key considerations for large-scale food scrap recycling like quality of life, land needs, environmental impacts, economics, and regulations. Contact information is provided for further questions.
Zero waste systems
This document introduces a zero waste foodservice operation using biodegradable packaging and on-site composting. It discusses Biorenew's philosophy of using packaging made from natural materials like sunlight, CO2 and water. Uneaten food and biopackaging are composted on-site to produce fertilizer and methane emissions are avoided. A zero waste approach turns waste into revenue and improves sustainability. Biorenew proposes an automated composting machine and process to compost all organic waste from a foodservice operation on-site and return it to nature.
Zero waste systems
This document introduces a zero waste approach for foodservice operations using biodegradable and compostable packaging and processing food waste on-site. Key aspects include using packaging made from plant-based materials that can be composted along with food waste. An on-site composter is proposed to process waste into fertilizer. Implementing such a system could reduce waste sent to landfills while generating revenue from compost sales.
Zero waste systems
This document introduces a zero waste approach for foodservice operations using biodegradable and compostable packaging and processing food waste on-site. Key aspects include using packaging made from plant-based materials that can be composted along with food waste. An on-site composter is proposed to process waste into fertilizer. Implementing such a system could reduce waste sent to landfills while generating revenue from compost sales.
SUSTAINABILITY EXPLAINED.pptx
The document discusses sustainability in the context of a GCSE Food Technology course. It outlines the objectives of understanding the 6 R's of sustainability: reduce, reuse, recycle, refuse, repair, rethink. Students should be able to identify environmental issues with food products and how to modify products to improve their environmental impact. The 6 R's are then defined in more detail with examples given for each. Further sections discuss topics like organic food, fair trade, genetically modified foods, nano foods, and food miles in relation to sustainability. Students are given tasks to complete sensory evaluations of products and exam questions.
All About Organic Food
Are you curious about what sets organic food apart from the rest? ๐ฑ In our latest blog post, we're diving deep into the world of organic food to answer your burning questions. Discover the essence of "What is Organic Food?" as we explore the intricate details that make food truly organic. ๐
๐ฝ We'll break down the core principles that define organic farming and production, from the soil to your plate. Ever wondered why organic food tends to come with a slightly higher price tag? ๐ค We've got you covered! We'll unravel the reasons behind "Why Organic Food is More Expensive," shedding light on the factors that impact the cost of your favorite organic groceries. But that's not all! ๐ We'll also shine a spotlight on "10 Benefits of Organic Food" that will make you consider going organic for your next meal. From health perks to environmental sustainability, you won't want to miss out on these advantages. Join us on this informative and engaging journey through the world of organic food. ๐ฟ It's time to nourish your curiosity and make informed choices about what you put on your plate. Stay tuned for our upcoming blog post that promises to be a feast of knowledge! Organic food has gained popularity in recent years, with more people choosing it over conventionally grown produce. But what exactly is organic food? In simple terms, organic food is produced using methods that prioritize natural and sustainable processes while avoiding synthetic chemicals. Let's dive deeper into what makes food organic, why it can be more expensive, and the numerous benefits it offers.
Bibliographic presentation sustainabl restaurant
This presenation details the importance of restaurant sustainability and measures taken to address it
10 26 Organic
The document discusses organic certification, which requires farms to avoid synthetic chemicals and GMOs, use land free from chemicals for 3 years, keep detailed records, undergo inspections, and only sell organic products. It lists three reasons for going organic: it builds life in the soil, avoids toxic chemicals, and allows higher profits. Community supported agriculture (CSA) is described as farmers selling crop shares to subscribers. Consumers get fresher food while farmers retain more income by cutting out the middleman. The assignment is to research and compare organic certification and local food in terms of inputs, farmer returns, consumer quality, sustainability, and carbon footprint.
Organic Gardening Guidelines Manual ~ United Kingdom
Organic Gardening Guidelines Manual
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For more information, Please see websites below:
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Organic Edible Schoolyards & Gardening with Children
http://scribd.com/doc/239851214
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Double Food Production from your School Garden with Organic Tech
http://scribd.com/doc/239851079
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Free School Gardening Art Posters
http://scribd.com/doc/239851159`
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Increase Food Production with Companion Planting in your School Garden
http://scribd.com/doc/239851159
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Healthy Foods Dramatically Improves Student Academic Success
http://scribd.com/doc/239851348
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City Chickens for your Organic School Garden
http://scribd.com/doc/239850440
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Simple Square Foot Gardening for Schools - Teacher Guide
http://scribd.com/doc/239851110
Organic Gardening Guidelines ~ Teacher Guide
Organic Gardening Guidelines - Gardening Guides for Students + Teachers + Organic School Gardens
`
For more information, Please see websites below:
`
Organic Edible Schoolyards & Gardening with Children
http://scribd.com/doc/239851214
`
Double Food Production from your School Garden with Organic Tech
http://scribd.com/doc/239851079
`
Free School Gardening Art Posters
http://scribd.com/doc/239851159`
`
Companion Planting Increases Food Production from School Gardens
http://scribd.com/doc/239851159
`
Healthy Foods Dramatically Improves Student Academic Success
http://scribd.com/doc/239851348
`
City Chickens for your Organic School Garden
http://scribd.com/doc/239850440
`
Simple Square Foot Gardening for Schools - Teacher Guide
http://scribd.com/doc/239851110
Cameron Bruett - Sustainability - But What Does it Mean?
Sustainability - But What Does it Mean? - Cameron Bruett, JBS Chief Sustainability Officer, from the 2014 Iowa Cattle Industry Convention, December 8 - 10, 2014, Des Moines IA, USA
More presentations at http://www.trufflemedia.com/agmedia/conference/2014-iowa-cattle-industry-convention
How To Avoid Greeenwashing
This document discusses greenwashing in the restaurant industry and provides strategies for marketing sustainability efforts authentically. It defines greenwashing as misleading environmental claims and notes an overabundance of vague "green" terminology. The typical restaurant has a large carbon, water, and waste footprint. While some restaurants tout sustainability initiatives, most consumer green claims are unverified according to studies. The document urges transparency and credibility over misleading claims and frames sustainability not just as marketing but as sound business strategy with cost savings. It advocates industry leadership in reducing environmental impact.
8. Organic-Crop-Production-Standards-Conversion-to-Organic-Agriculture.pptx
This document outlines the steps for successful conversion from conventional to organic agriculture. It begins by explaining that conversion is the process of transitioning farming practices from conventional to organic methods. Some of the benefits of organic farming include being environmentally friendly, producing healthier and tastier food, generating income, and providing employment. The document then lists 10 key steps to a successful organic transition: understanding organic standards; identifying resources; careful planning; understanding soils; identifying suitable crops; designing rotations; identifying and managing pests; conducting on-farm trials; keeping records; and avoiding common mistakes like underestimating needs and failing to focus on prevention. Prevention is emphasized as the key to organic production.
How To Avoid Greeenwashing
This document provides a guide for restaurants to market themselves in an environmentally-friendly way without engaging in "greenwashing". It defines greenwashing as misleading consumers about environmental practices or benefits. The guide outlines typical areas of high carbon footprint for restaurants and strategies some restaurants are using, such as energy reduction, waste management and local sourcing. However, it cautions that "greenwashing" is prevalent and risks losing consumers. The document advocates for honest and transparent communication about environmental practices to build long-term, credible marketing value from sustainable efforts.
sustainable cooking
This document discusses sustainable cooking and its importance. It introduces the topic and explains some of the issues with the current unsustainable food system, such as its dependence on oil and impacts on soil, water, and future food security. It then discusses several aspects of sustainable cooking, including why sustainability is important due to factors like population growth, resource depletion, and legislation. It provides Hilton's strategic approach to sustainability through their LightStay measurement system and goals to reduce impacts. Finally, it discusses several specific ways chefs and the food industry can promote sustainability, such as through local sourcing, reducing waste and carbon footprint, and energy conservation techniques.
Organic farming and the future of agriculture
Organic farming is an agricultural method that avoids the use of synthetic pesticides, fertilizers, genetically modified organisms, antibiotics, and growth hormones. It promotes soil health through practices like crop rotation and uses of compost and green manures. Organic farming reduces exposure to chemicals for farmers and consumers. It also helps build healthier soil, fights global warming by storing more carbon in soil, conserves water resources, and encourages greater biodiversity on farms. However, organic crops have generally been found to yield 25% less than conventionally grown crops. The challenges for organic farming are maintaining its environmental benefits while increasing yields and reducing costs to meet growing global food demand.
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How MJ Global Leads the Packaging Industry.pdf
MJ Global's success in staying ahead of the curve in the packaging industry is a testament to its dedication to innovation, sustainability, and customer-centricity. By embracing technological advancements, leading in eco-friendly solutions, collaborating with industry leaders, and adapting to evolving consumer preferences, MJ Global continues to set new standards in the packaging sector.
Understanding User Needs and Satisfying Them
https://www.productmanagementtoday.com/frs/26903918/understanding-user-needs-and-satisfying-them
We know we want to create products which our customers find to be valuable. Whether we label it as customer-centric or product-led depends on how long we've been doing product management. There are three challenges we face when doing this. The obvious challenge is figuring out what our users need; the non-obvious challenges are in creating a shared understanding of those needs and in sensing if what we're doing is meeting those needs.
In this webinar, we won't focus on the research methods for discovering user-needs. We will focus on synthesis of the needs we discover, communication and alignment tools, and how we operationalize addressing those needs.
Industry expert Scott Sehlhorst will:
โข Introduce a taxonomy for user goals with real world examples
โข Present the Onion Diagram, a tool for contextualizing task-level goals
โข Illustrate how customer journey maps capture activity-level and task-level goals
โข Demonstrate the best approach to selection and prioritization of user-goals to address
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Buy Verified Payoneer Account: Quick and Secure Way to Receive Payments
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2024-6-01-IMPACTSilver-Corp-Presentation.pdf
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The latest Heat Pump Manual from Newentide
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Explore the details in our newly released product manual, which showcases NEWNTIDE's advanced heat pump technologies. Delve into our energy-efficient and eco-friendly solutions tailored for diverse global markets.
Maksym Vyshnivetskyi: PMO KPIs (UA) (#12)
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Green restaurants
- 1. Green Restaurants A good choose for the environment
- 2. Whatโs this? โข Not all restaurants are rated as โgreenโ โข GRA (Green Restaurant Association) establishes that Green Restaurants have to satisfy some aspects. โข In this website you can find the list of the certificated green restaurants in Chicago. โข The โUncommongroundโ is one of the most famous green restaurants.
- 3. Items 1. Energy: energy-efficient equipment and renewable clean sources of energy 2. Water: water efficiency 3. Waste: zero-waste is the objective (reducing and recycling) 4. Disposables: bio-based materials or recycled materials (polystyrene foam is not allowed)
- 4. Items 5. Chemical and Pollution Reduction: helped by the GRA to decrease their contribution to the climate change. 6. Sustainable Food: local family farms are encouraged and organic food is promoted to mitigate many of the detrimental effects of the food supply chain. 7. Sustainable Furnishings and Building Materials: environmentally responsible furnishings.
- 5. Rated The restaurants get the Green Certification if they accumulate a total of 100 points (with a minimum points in each category) They must have a full-scale recycling and an annual education program.
- 6. A good comparative Roti Mediterranean Big Jones 2 Star Certified 3 Star Certified
- 7. A good comparative Roti Mediterranean** Big Jones***
- 9. A good comparative Roti Mediterranean** Big Jones***
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- 11. A good comparative Roti Mediterranean** Big Jones***