Good Food 100 Restaurants Announced

Bio-Logical Capital is a proud sponsor of the Good Food 100 Restaurants, working to support sustainable food production around the country. This month, they announced their first official restaurant list.

More than ever, eaters care about where their food comes from and the Good Food 100 Restaurants list is designed to offer the conscious consumer an easy way to vet restaurants and food service companies before spending their dining dollars.

As an extension of taking the survey, the participating chefs, owners, and business managers gain unprecedented insight into their businesses. “We all talk about farm-to-table and transparency and buying local, but this process allows you to see if you really are walking the talk,” says Paul Reilly, chef and co-owner of Beast & Bottle and Coperta in Denver, Colorado. “It was a good exercise for me to see where we can do better... I also found it satisfying to know exactly how Beast + Bottle's and Coperta's dollars are being spent, and examine the possibility of using them more wisely.”

List analysis

Of the 88 restaurants and food service operators who took the survey, 51 achieved the maximum number of links (links are akin to stars in a typical rating system). The ratings correlate to percent of total food costs spent to support state, regional and national ‘good food’ producers and purveyors versus other restaurants in the same category and region. The links correspond to the critical points of the food chain: environment, plants and animals, producers, purveyors, restaurants, and eaters. Nineteen businesses received five links, 8 earned four links, 6 nabbed three links, and 2 were awarded two links. All businesses who participated in the 2017 survey earned one link for simply completing the lengthy survey.

Methodology

All U.S. restaurants and food service operations—quick service, fast casual, casual dining, fine dining, meal delivery, catering, and food service—were eligible to take part in the survey. The list is based on annual, self-reported food purchasing data, independently verified by NSF Responsible Sourcing, and then analyzed by the Business Research Division at Leeds School of Business at the University of Colorado.