Department

Description of What is Covered

Restaurant

Food Service

Tour facilities/operation with department head.

Record what products are being used for cleaning floors,

countertops and ovens, etc

Record what types of products are being used for “to-go ware.”

Record what types of paper products are being used and how they are being used.

Ask if composting is currently happening and if it is not, determine whether or not it would be feasible to implement.

Take findings back and compare with environmentally friendly alternatives on 2wplastic.com. Call us for suggestions of what to improve and resources to find these solutions.

Meet with the head of this department to determine how cleanup is going to be handled, how information is disseminated through various employees, and how receptive the staff is to using more environmentally-friendly products for your event.

Tour some of the facilities currently being cleaned and note what type of products are being used.

Record what is currently being used for all-purpose cleaner, window cleaner, bathroom cleaners, de-greaser, etc.

Record what products are being used in the bathrooms for hand soap, toilet paper and hand towels.

Check to make sure that the most water conserving cleaning methods are used.

Look for water conserving toilet and faucet features

Note how waste is being handled and ensure that there are adequate recycling bins.

Check that the ventilation systems in bathrooms are functioning properly and are cleaned regularly.

Take our findings back and generate a report with our

suggestions of what to improve and resources to find these solutions.

Meet with the head of operations to