Motivational questionnaire for Pubs, Restaurants and Hotels

Name and Surname*

Company Name*

Address*

City*

Country*

Other specification

Email*

Phone

Type of Company*

Pub
Restaurant
Hotel
Other in HoReCa Sector

1. Are you aware of all negative impacts of unsustainable kitchen practices on your organisation, local economy and the environment? *

Yes
No
Partly
Not applicable

2. Do you perform any kind of food waste audit in the kitchen and in the service area? *

Yes
No
Partly
Not applicable

3. Are you interested to identify the areas you need to change/improve in the sense of zero waste practices? *

Yes
No
Partly
Not applicable

4. Do you have sustainable food sourcing strategies?*

Yes
No
Partly
Not applicable

5. Do you offer seasonal and local dishes in your menu throughout the year?*

Yes
No
Partly
Not applicable

6. Do you provide information about food production methods, sourcing strategies, and environmental impacts in the menu?*

Yes
No
Partly
Not applicable

7. Do most of the ingredients for your meals originate from local and organic farmers and /or have an environmentally friendly eco label? *

Yes
No
Partly
Not applicable

8. Are your menus reduced to an optimal size, emphasizing calorie quality over quantity?*

Yes
No
Partly
Not applicable

9. Are you interested in techniques to reduce food waste in preparation and storage of food?*

Yes
No
Partly
Not applicable

10. Are you interested in suggestions concerning reduction of non-biodegradable waste, water waste and Energy waste?*

Yes
No
Partly
Not applicable

11. Are you interested in suggestions concerning recycling and policies useful to reduce waste in your business?*

Yes
No
Partly
Not applicable

12. Are you interested in suggestions to help customers not to waste food?*

Yes
No
Partly
Not applicable

13. Are you interested in techniques to minimize packaging and reduce costs?*

Yes
No
Partly
Not applicable

14. Are you interested in ways to recycle packaging and reduce costs?*

Yes
No
Partly
Not applicable

15. Are you interested in reducing waste costs?*

Yes
No
Partly
Not applicable

16. Are you aware of the positive impacts of the maintenance and responsible use of cooking tools, bar/restaurants/café machines in spare energy and reduce costs?*

Yes
No
Partly
Not applicable

17. Do you use A and upper energy labelled category tools (fridges, lamps etc.) in your facilities?*

Yes
No
Partly
Not applicable

18. Do you have a regular servicing and cleaning schedule of all tools using energy?*

Yes
No
Partly
Not applicable

19. Are you familiar with the procedures of reduction of use of energy that can specifically reduce negative impact on the environment? Do you use renewable and/or green energy?*

Yes
No
Partly
Not applicable

20. Are you aware of the negative impacts of the chemicals you use in the operation of your catering facility on environmental pollution?*

Yes
No
Partly
Not applicable

21. Do you use eco-labeled chemicals in the operation of the catering facility?*

Yes
No
Partly
Not applicable

22. Are you familiar with methodology how carbon footprint can be measured in HoReCa organisation?*

Yes
No
Partly
Not applicable