Green Key Criteria — Restaurants
International Criteria + Malaysia Guidance Notes (BM/EN)
What’s covered
- Energy-efficient kitchen and dining operations
- Water use in kitchens, cleaning and sanitation
- Waste sorting and food-waste minimisation
- Responsible chemical purchasing and safe storage
- Responsible sourcing (local / seasonal / fair supply)
- Community engagement and guest awareness
Audit cadence
- Year 1: On-site audit
- Year 2: On-site audit
- Year 3 onward: On-site every 3rd year, desk-based audits in between
Evidence expectations
- Environmental and sourcing policies
- Operational procedures for kitchen & dining
- Waste and cleaning logs
- Utility metering or monthly usage tracking
- Food safety + environmental training records
- CAPA process following audits
FAQ
Yes, if operations can show separate sustainability documentation.
Yes, responsible takeaway packaging is part of waste management.
