Greening of a campus restaurant at Stockholm University: sustainable development audits by means of the SDR methodology

The aim of this paper is to show how the environmental practices of a restaurant may be evaluated in a quantitative way. For this, a new methodology, sustainable development records (SDR), was used. This allows financial, environmental and social aspects of an operation to be handled in a systematic way. The results of the two sustainable development audits show that the restaurant washes more dishes per unit of chemicals used in 1994 than in 1991. However, there is a negative trend regarding the number of meals served per unit of water used and waste generated, which suggests that the restaurant in 1994 is more wasteful with these resources than in 1991. On the other hand, this might be explained by the fact that the restaurant has increased its use of primary products. The environmental ratios are increasing for both chemicals and energy, which means that more and more of the resources used are environmentally acceptable. The lowest environmental ratios are those for provisions (<2%) and transportation (<5%), which means that not more than 2% of the provisions and 5% of the transportation are environmentally acceptable in the long run. The restaurant's ratio of satisfied customers as well as its environmental image is improving, while the profitability has not changed. The results of this paper point to a general problem of environmental auditing in regard to the evaluation of perceived positive or negative developments of an individual enterprise, since there might be an opposite implication for the larger system. It is therefore crucial to look at several hierarchical levels in order to be able to assess the effects of environmental measures.