SFDPH Green Restaurant Guide

The San Francisco Department of Public Health has developed a green resource guide for restaurants to save money and be more environmentally responsible. The Guide supports managers and owners of food service establishments who want to include green measures in their operations and employee trainings. The Guide is divided into four sections that include green tips, resources and local contacts. Many details are specific to San Francisco. Restaurateurs and caterers who desire to use the entire guide to implement significant “greening” and are in good compliance with health code are encouraged to enroll in the San Francisco Green Business Program for further assistance and award recognition.

The following is an outline of the Guide. Click the title of any section to open it (in PDF format).

Waste Reduction (pdf)

Food service establishments send significant amounts of materials to landfills each day. Natural resources can be preserved if we all work towards San Francisco’s goals of 75 percent landfill diversion by 2010 and zero waste by 2020. Less to the landfill means reduced collection rates. This section of the Guide suggests actions such as recycling, composting, buying reusable products and working with vendors to minimize packaging.

Energy Conservation (pdf)

Restaurants rank among the most energy-intense commercial spaces in California. Cooking and other needs such as heating, cooling, lighting and sanitizing account for the majority of a restaurant’s electricity and natural gas consumption. This section of the Guide assists restaurants in adopting energy-saving measures to address these needs and recommends energy efficient equipment.

Water Conservation (pdf)

The amount of fresh water available for consumption is truly limited (approximately 1% of the Earth’s water) and the demand from business, residential and government sectors is high. Especially important in this time of water shortage, conserving water helps your bottom line and the environment as well. This section of the Guide shares tips on how to conserve water; recommends water-efficient appliances and provides contacts for both water conservation audits and rebate information.

Pollution Prevention (pdf)

• Safe Cleaners: Cleaning products often contain ingredients that can cause harm to human health and the environment. Selecting appropriate eco-friendly cleaners can reduce your risk of occupational hazards. This portion of the Guide aids establishments in making informed decisions on the appropriate types of cleaners for their applications while maintaining product effectiveness and public health standards.
• Fats, Oil and Grease (FOG): Restaurants and other food handling facilities are a significant source of FOG because of the large amount of grease often used in cooking and other food preparation work. Discharging FOG down the drains can cause sewage backups and overflows as well as insect and rodent infestations. These are all health hazards to the establishment itself and the City and County of San Francisco. This section of the Guide offers practical information such as FOG management guidelines and grease hauler listings.
• Integrated Pest Management (IPM): Many of the chemicals found in pesticides are associated with water pollution; neurological, developmental and reproductive disorders and even cancer. The best way to limit such effects on the user is to implement IPM practices instead of using harmful pesticides. This section of the Guide explains IPM, describes how to develop an IPM program using qualified contractors and lists preventative actions a restaurant can take.