20%-80% 2 Points 5 Points 80%- 100% Percentage of eggs on the menu are from cage free chickens? 1 10%-20% 2 Points 20%-80% 5 Points 80%- 100% At the height of the season (or most at any given time), what percentage of eggs on 1 the menu come from Maine or within 250 miles of the restaurant? 2 Points 10%-20% 5 Points 20%-80% 80%- 100% Page point total: FOOD continued Seafood and shellfish At the height of the season (or most at any given time), percentage of seafood comes from Gulf of Maine? 1 Point 10%-20% 2 Points 20%-80% 5 Points 80%- 100% 5 Points Maine shrimp is prioritized as an alternative to other shrimp. 5 Points Highlighted, describe: Non- net shrimp is prioritized. Meat Poultry Pork Beef What percentage of available meat products are certified organic? 1 Point 1 Point 1 Point 10%-20% 2 Points 2 Points 2 Points 20%-80% 5 Points 5 Points 5 Points 80%- 100% 1 Point 1 1 Point What percentage are certified as humanely raised? 2 Points 2 Points 2 Points 10%-20% 5 Points 5 Points 5 Points 20%-80% 80%- 100% 1 Point 1 Point 1 Point
20%-80% 80%- 100% Percentage of eggs on the menu are from cage free chickens? 10%-20% 20%-80% 80%- 100% At the height of the season (or most at any given time), what percentage of eggs on the menu come from Maine or within 250 miles of the restaurant? 10%-20% 20%-80% 80%- 100% 2 Points 5 Points 1 2 Points 5 Points 1 2 Points 5 Points Page point total: FOOD continued Seafood and shellfish At the height of the season (or most at any given time), percentage of seafood comes from Gulf of Maine? 10%-20% 20%-80% 80%- 100% Maine shrimp is prioritized as an alternative to other shrimp. Highlighted, describe: Non- net shrimp is prioritized. 1 Point 2 Points 5 Points 5 Points 5 Points Meat What percentage of available meat products are certified organic? 10%-20% 20%-80% 80%- 100% What percentage are certified as humanely raised? 10%-20% 20%-80% 80%- 100% Poultry 1 Point 2 Points 5 Points 1 2 Points 5 Points 1 Point Pork 1 Point 2 Points 5 Points 1 Point 2 Points 5 Points 1 Point Beef 1 Point 2 Points 5 Points 1 Point 2 Points 5 Points 1 Point
restaurantworkbook07-23.docx