To apply for certification a restaurant must complete our questionnaire and submit documentation to verify their responses.

There are many different ways a restaurant can earn points toward certification. The more steps a restaurant takes toward a nutritious, sustainable menu, the higher the score. Stars are awarded as follows with traits of operations at each level.

1-star Certification:

A 1-star restaurant will:

• Offer a small number of dishes that meet SPE’s criteria for a balanced plate, for example at least 2 dishes on the regular menu and at least 1 dish on the children’s menu, if offered
• If not already doing so:
  • Commit to phasing out the use of products from animals raised with hormones or non-therapeutic antibiotics within 3 years
  • Commit to the use of trans-fat free ingredients within 6 months
• Achieve an overall score of 30-50% from our questionnaire. Below are some additional characteristics of a 1-star restaurant:
  • Whole grain alternatives
  • Vegetarian options and vegetables in many dishes
  • Smaller and half portions available for larger plates
  • Seasonal specials
  • Hormone free milk and sustainable eggs
  • Allergen information available for guests
  • Identification of healthy options

2-star Certification:

A 2-star restaurant:

• Must meet criteria for 1-star certification and achieve a score of 50-80% from our questionnaire. Below are additional actions that characterize a 2-star restaurant:
  • Feature whole grains, legumes and vegetables across menu with an increased number of dishes that meet SPE’s criteria for a balanced plate
  • Preference for seafood and poultry over meats
  • Use unsaturated oils for cooking
  • Minimal deep frying and flame-grilling
  • Make stocks, sauces and dressings in house
  • More regionally sourced and seasonal ingredients
  • Some sustainably grown and raised products
  • Increased variety of seafood
  • Nutrition information available for guests

3-star Certification:

A 3-star restaurant:

• Must meet criteria for 2-star certification and achieve a score of 80% or more from our questionnaire. Below are additional actions that characterize a 3-star restaurant:
  • Vegetables, whole grains and legumes in most dishes, with most dishes meeting SPE’s criteria for a balanced plate
  • Avoids deep frying or flame-grilling
  • Smaller portions of animal proteins, with grass-fed beef and game meats featured
  • Avoids highly processed products with artificial colors, flavors or other ingredients of concern
  • Highly seasonal menu from regional purveyors
  • Varied and sustainably sourced seafood (farmed and/or wild)
  • Pastured, sustainably raised meats and poultry
  • Consult with RD for nutrition guidance and staff trainings

If you aren’t currently eligible for certification, we can help you get there!