Key: Sustainability

Specific measures the establishment takes to attempt to be sustainable. For example:

• If there is take-out, are the containers of a recyclable or compostable type?
  
• Is water by request only?
  
• Is there a lack of disposable items, such as chopsticks, napkins or cultery? If not, are you given a choice whether or not to use such items?
• Are there any indications of green building, energy or water efficiency?

Key: Vegetarian friendliness

Many restaurants do not have a good selection of vegetarian options. Eating vegetarian is often the quickest way to minimize the ecological footprint of any given meal, since it means eating "lower" on the food chain than eating meat.

• Does the restaurant serve meat? If so, does the menu point out vegetarian options, or have more than one option for a full course vegetarian meal?
  
• Are the vegetarian options only a meat-substitute, or how well is vegetarian integrated into the menu? Do there seem to be enough variety of vegetarian options (generally more than two choices for a dinner, say)?
  
• Can substitutions be made (comfortably), for not consuming meat? Is the restaurant staff friendly and open about offering such substitutions?
  

Key: Organic indgredients committment

Organic (according only to USDA standards). For meat, i extrapolate to mean no hormones, no cages, no things fed to the animals that they were never meant to eat, and no genetic modification. Specific considerations:

• Does the restaurant utilize organic ingredients? Does it appear that more than 75% of the ingredients used are organic?
  
• Does the restaurant have an agreement with an organic farm, butcher or product line? Are these organic arrangements for local food?
  
• If there is meat served at the establishment, is it possible to find out where the meat came from, how it was raised, or what it was fed? Is there information on dairy products served at the establishment, and was it similarly from a healthy animal?