Our organization is working to make the restaurant industry in New York City, and eventually beyond, more environmentally and economically sustainable. We are developing a rating system for restaurant sustainability that will recognize accomplishment and spur innovation. We consult with restaurants one on one and neighborhood by neighborhood to help them meet their operational and environmental goals. Our key areas of expertise are energy and water conservation, waste management, sustainable disposable products, food sourcing, and reduction of toxics in the workplace.