Sample Audit Questions

Thinking about Sustainable Restaurant Association Accreditation and want a bit more detail before you commit? Or maybe you’re a customer who wants background information on how a restaurant near you won their Gold, Silver or Bronze award? Find out more from our sample Audit questions

 

 

OUR AUDIT MANAGEMENT SURVEY ASKS THINGS LIKE…


SOURCING

Local & Seasonal

  • What percentage of fruit and vegetables do you purchase that are grown and farmed locally?
  • Do you use regional/ locally sourced ingredients?
  • Do you change your menu to reflect seasonally available produce?

 

Environmentally Positive Farming

  • What percentage of the fruit and vegetables you serve is organic?
  • What percentage of your beers and ciders are organic or bio-dynamic?
  • Do you use mainly seasonal, British fruits, such as apples, pears, plums and berries?

 

Ethical Meat & Dairy

  • What percentage of fruit and vegetables do you purchase that are grown and farmed locally?
  • Of your chicken supplies, what percentage is RSPCA Freedom Food, free-range or organic?
  • Of your beef supplies, what percentage is free-range, organic or grass-fed?
  • Of your dairy supplies, what percentage is free-range or organic?

 

Sustainable Fish

  • Does your business have a sustainable seafood and fish sourcing policy in place?
  • What proportion of the fish you serve is from a Marine Stewardship Council (MSC) certified fishery?
  • Does your business have MSC Chain of Custody certification?

 

Fair Trade

  • What percentage of the coffee you serve is Fairly Traded?
  • What percentage of the tea you serve is Rainforest Alliance?
  • What percentage of your wine is Fair Trade?

 

ENVIRONMENT


Supply Chain

  • Have you engaged your suppliers in debate about your required ethical standards?
  • Do you insist that suppliers use re-useable packaging where possible?
  • Do you make sure that 95-100% of suppliers are paid within the agreed time limit?

 

Energy Efficiency

  • Do you monitor energy use on a regular basis?
  • Are you on a renewable energy tariff?
  • Have you calculated the carbon footprint of the restaurant?
  • Do you use energy efficient lighting / bulbs?
  • Do you have any form of renewable energy onsite?

 

Water Saving

  • Do you serve tap water?
  • Do you monitor water consumption on a regular basis?
  • What efforts are you making to reduce water consumption?
  • Does your laundry service have an environmental policy?

 

Waste Management

  • Do you monitor the waste your restaurant produces on a weekly or monthly basis?
  • Do you compost your food waste in an onsite composter or wormery?
  • Do you provide alternative portion sizes?
  • Do you offer doggy bags to customers?
  • Do you recycle glass, plastic, tin can, paper or other material?

 

Workplace Resources

  • Do you buy recycled or FSC certified paper?
  • Do you use environmentally friendly cleaning products?
  • Do you use low VOC or natural paints?
  • Are any of your furniture or fittings recycled or reclaimed?

 

SOCIETY


Healthy Eating

  • Do all staff receive a healthy meal per shift?
  • Are your staff trained to help customers make healthy choices?
  • Does your menu cater for dietary requirements such as vegan, vegetarian or nut free?
  • Do you ensure that your restaurant follows food safety management procedures?

 

Community Engagement

  • Is the restaurant involved in any local community initiatives or charities?
  • Do you support staff who are involved in local volunteering?
  • Do you have any initiatives to employ socially disadvantaged people?

 

Treating People Fairly

  • Do all staff have written contacts?
  • Are all your staff paid at or above the National Minimum Wage?
  • Do you clearly communicate to customers the details of your Cash Tipping Policy on the distribution of service charge and non-cash tips?
  • Do you offer staff loans for bicycles or taxis late home at night?

 

Responsible Marketing

  • Do you communicate all costs clearly to customers, including cover and service change?
  • Do you provide your customers with information on the provenance of your ingredients?
  • Do you have processes in place for customer feedback and complaints?
  • What do you do to promote your sustainability aims and ethical stance to customers?