the food
1. organic ingredients (1-5)
a. everything on the menu organic top score 5
b. nothing is bottom score 0
2. nutritional value of the menu (1-5)
a. the way it’s prepared (portions)
b. the ingredients
3. is the food local? (1-5)
4. how much energy does it take to produce and transport (1-5)
the location
1. public transportation (1-5)
a. light rail
b. bus
c. bike racks
2. density (1-5)
a. population core
the dining experience
1. daylight/views 1-5
2. comfort/atmosphere/cleanliness 1-5
3. access to nature 1-5
4. taste 1-5
building/operations
1. energy efficiency 1-5
a. green power
b. alternative energy
c. lighting
2. building materials (recycled/local) 1-5
3. packaging (serving dishes, cloth napkins, paper napkins) 1-5
4. recycling/food waste management 1-5
5. water management (low flow fixtures, dishwashing) 1-5
community impact 1-5
1. community art
2. community service
3. outreach
affordability 1-5
1. cost
2. value
possible points: 85 points
Dark Green 71-85
Green 46-71
Light Green 25-45
