Six-Step Certification Process


For all disposable products, Project Green Fork restaurants are to use products that are one of the following: compostable, biodegradable, recyclable, or made from recycled content. No polystyrene, aka styrofoam, can be used anywhere.
To prevent materials from ending up in the trash (and eventually a landfill), certified restaurants are required to recycle all items that are recognized as recyclable by Project Green Fork.
Project Green Fork will help restaurants develop a composting process to collect pre-consumed fruit, vegetable, coffee grounds, and eggshell scraps and other compostable waste.
Toxic cleaning products release harmful chemicals like phosphates and volatile organic compounds (VOCs) into the sewers, eventually making their way into rivers, oceans, rainwater, and eventually back into our drinking water, polluting and harming any wildlife they come in contact with—including us. Project Green Fork establishments must reduce the usage of toxic cleaners wherever possible with plant-based and/or biodegradable cleaners.
After completing an energy audit, Project Green Fork will help restaurants take steps to reduce and conserve vital energy and water. MLGW offers web-based tools designed to help you identify energy waste and find ways to save.
Properly maintained grease traps and kitchen hoods prevent overflows and emissions to sewer and storm drain systems. Restaurants should ensure kitchen, front of house, and outside areas are clean and free of debris at all times including cigarette butts and other outside trash.
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