• Use of sustainable seafood and locally grown produce on menus
  • No endangered animals/fishes in menus
  • Offer clients in Tetra Pak instead of bottled water
  • Offer recyclable utensils and flatware
  • Use opeh leaf instead of dinnerware
  • Reduce, reuse, recycle paper
  • Save energy reminders
  • Proper disposal of oil waste
  • Advise clients not to over-cater