Standard Development for Restaurants and Food Services 

Green Seal, the nation’s oldest independent non-profit providing sustainability certification for products and services, today launched a new sustainability standard for restaurants and food services in conjunction with The Green Chicago Restaurant Coalition and The Rosenthal Group.
The standard, GS-55, covers retail restaurants and institutional food service operations through rigorous criteria that minimize environmental impact in several categories. These include food sourcing through use of foods produced in a sustainable manner; waste management, including food waste, compostable waste, recycling and water quality management; energy use; water consumption and the use of other environmentally-preferable products and services.
GS-55 is the result of a pilot program conducted in partnership with The Green Chicago Restaurant Coalition (GCRC), an organization dedicated to protecting the environment and conserving natural resources by helping the Chicago foodservice industry reduce its collective environmental footprint. The pilot was conducted with Chicago restaurants using criteria developed on the basis of a study by the Green Restaurant Research Team at the University of Chicago in cooperation with GCRC.
Green Seal, the nation’s oldest independent non-profit providing sustainability certification for products and services, today launched a new sustainability standard for restaurants and food services in conjunction with The Green Chicago Restaurant Coalition and The Rosenthal Group.
The standard, GS-55, covers retail restaurants and institutional food service operations through rigorous criteria that minimize environmental impact in several categories. These include food sourcing through use of foods produced in a sustainable manner; waste management, including food waste, compostable waste, recycling and water quality management; energy use; water consumption and the use of other environmentally-preferable products and services.
GS-55 is the result of a pilot program conducted in partnership with The Green Chicago Restaurant Coalition (GCRC), an organization dedicated to protecting the environment and conserving natural resources by helping the Chicago foodservice industry reduce its collective environmental footprint. The pilot was conducted with Chicago restaurants using criteria developed on the basis of a study by the Green Restaurant Research Team at the University of Chicago in cooperation with GCRC.

Green Seal is excited to announce the launch of our new Standard for Restaurants and Food Services, GS-55.

GS-55 covers retail restaurants and institutional food service operations through criteria that minimize environmental impact in several categories. These include food sourcing through use of foods produced in a sustainable manner; waste management, including food waste, compostable waste, recycling and water quality management; energy use; water consumption and the use of other environmentally-preferable products and services.

GS-55 is the result of a pilot program conducted in partnership with The Green Chicago Restaurant Coalition (GCRC). The pilot was conducted with Chicago restaurants using criteria developed on the basis of a study by the Green Restaurant Research Team at the University of Chicago in cooperation with GCRC.

Currently-certified restaurants may view a summary of the changes from the Pilot to GS-55 below:
Summary of Changes from the Pilot to GS-55
Standard for Restaurants and Food Services (GS-55)

This standard replaces GS-46, which has been withdrawn.

For questions or to request more information, email standards@greenseal.org


Status of Project

  • The standard was launched on March 12, 2014.

Project Information and Updates


Stakeholder and Public Comments


Archives of Notices and Documents



Green Seal is a nonprofit organization devoted to increasing environmental sustainability through standard setting, product certification, and public education. The intent of our standards is to reduce the environmental impacts associated with the manufacture, use, and disposal of products to the extent technically and economically feasible.