Minneapolis-St. Paul Atlas of Ethical Eating Questionnaire
Thanks for taking a moment to reply to this questionnaire.

Your answers will be used to assemble a listing for your establishment in the Heavy Table’s Minneapolis-St. Paul Atlas of Ethical Eating:

http://heavytable.com/minneapolis-st-paul-atlas-of-ethical-eating/

The goal of the Atlas is to provide our readers with a frequently updated list of local establishments committed to ethical food policies.

Feel free to skip any question where the answer would be “no” or the premise does not apply to your establishment.

Please feel free to provide as much additional information as you like for any of these questions (websites, testimonials) – we’ll find a way to make it available to our readers.

If you have any questions or comments about this questionnaire, please contact editor@heavytable.com
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Enter the contact information for your establishment below
Name, URL, Address, Contact Name, Phone, Email
Yes / No Questions
Does your establishment compost its biodegradable waste?
Do all your employees receive a living wage? (Roughly $10/hour, as per the "Living Wage Calculator"
Does your establishment offer vegan options?
Please cite one or two current examples
Is the coffee served at your restaurant fair trade certified?
Please cite your supplier
Does your restaurant adhere to sustainable seafood guidelines (green "best" or yellow "good alternative" ratings via the Monterey Bay Aquarium's Seafood Watch program)?
Does your restaurant use sustainable alternatives instead of bottled water -- e.g. purified or straight tap water?
If one of your servers was asked where a given menu item had come from, could he or she accurately cite the source?
Is the poultry that you serve free range as much of the year as possible?
Cite your supplier
Are the dairy products you choose organic and/or hormone/antibiotic free?
Subjective Questions
How much of your meat (in terms of a rough percentage of meat-based menu items) is:
a. Grass/hay fed? (Name the rancher and, if possible, the approximate percentage of diet that comes from grass/hay.)
How much of your meat (in terms of a rough percentage of meat-based menu items) is:
b. Pasture raised from birth to market, weather permitting?
How much of your meat (in terms of a rough percentage of meat-based menu items) is:
c. Hormone/antibiotic free?
What efforts have you take to reduce your carbon footprint and environmental footprint?
Seeking LEED-CI certification, using recycled materials in the building or in daily use, using energy-efficient lighting heating ventiliation etc., conserving water, seasonal preparation, using chlorine-free paper products, recycling.
 What proportion of the restaurant's food supply comes from locally grown sources? Please use a rough percentage of menu items. We're defining "local" as Minnesota, the Dakotas, Iowa and Wisconsin.
For specialty ingredients that cannot be sourced locally, what efforts have been made to purchase from sustainable sources?
List some or all of the local farmers / brewers / cheesemakers that you work with, listing the suppliers from whom you purchase most frequently first.
Do you use any bike or otherwise environmentally friendly delivery services?
If so, please list
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