Our Certification


Diners can look for the GDA-certified window cling

The GDA’s comprehensive, 3rd party certification process differentiates restaurants that have demonstrated a commitment to the environment through practices and policies that shape the way they do business.

GDA membership is verification for diners that a restaurant is truly green – and offers restaurants affordable sustainability consultation.

Some useful page jumps:

What exactly do we mean by “green?”

Core Concepts

The certification process

The GDA audit

Shades of green

What exactly do we mean by “green?”

We call a restaurant “green” based on solid practices and policies.

Here are the overall considerations we take into account:

What’s coming into the restaurant? Are they:
  • gelateria bulk produce

    Gelateria del Leone started an urban farm – providing fresh food with no packaging waste, delivered by bike

    buying ingredients and products that are local, organic and/or compostable?

  •  leaving behind a low-impact trail of trash and pollution? 

    • Ex: Polystyrene (#6 plastic – think ‘Styro-foam’ and disposable utensils) production and recycling are hard on the Earth, its air, and the people living and working near the plants – and it is unable to break down into the environment in a healthy way.
What’s happening inside the restaurant? Are they:
  • conserving water, energy, and other natural resources?  

  • considering social sustainability?

And what’s happening when all of those resources leave the restaurant? Are they:
  • Co-owner of Urban Eats Café, Caya Aufiero, makes sure her restaurant's waste ends up in the right bin

    Co-owner of Urban Eats Café, Caya Aufiero, makes sure her restaurant’s waste ends up in the right bin

    diverting re-usable Missouri resources from landfills?

    • Ex: Aluminum cans can be recycled and back on the shelf in just 30 days, and the entire process happens here in the Gateway region!
    • Ex. Did you know that when organics – any foods, plants, or paper products – get dumped in landfills, they produce 17% of our nation’s methane emissions? But, when organics are recycled via composting, the carbon and nutrients break down properly and are fed back into the soil, completing the “cycle of life” loop and keeping methane out of our atmosphere.

To sum it all up, we call an establishment, product, or practice “green” when the environmental impact of everyday actions are considered, and lifestyles and systems reflect these considerations.

Not all of St. Louis’ restaurants are green in the same ways, and some decisions can have a stronger impact than others. Be wary of “greenwashing,” friends. Whether you own a restaurant or you’re going out to eat, we’ll help you discern the difference. (Read more here)

Back to top

Core concepts: backbone of green restaurants

While we see many different ways that St. Louis’ restaurants may work toward sustainability, all GDA restaurants must commit to our Core Concepts:*

Bob Biribin, co-owner of The Wolf, installs new LED bulbs to save money on electric bills and conserve energy

Bob Biribin, co-owner of The Wolf, installs new LED bulbs to save money on electric bills and conserve energy

  • Ban: indoor smoking and Styrofoam
  • Single Stream Recycling 
  • Phase in CFL’s and/or LED’s, and efficient ballasts (as appropriate)
  • Set waste reduction and diversion goals, and share waste data with us so that we can assess the GDA’s and St. Louis’ restaurant industry’s environmental impact. (information kept private)
  • Share baseline utility data so that the GDA can aggregate data for the region’s environmental impact (information kept private)

*What are these? The basics. We’ve established this baseline for green restaurants in St. Louis – one that is within reach for every small and large businesses in our region. Every GDA-certified restaurant you see has committed to these Core Concepts.

Back to top

The certification process

All GDA Member Restaurants have gone through a rigorous certification process and have proven that they’re actively working to to reduce their environmental impact.

For Restaurants, becoming Certified takes a few simple steps:

1. Restaurant signs our online Commitment Form, becoming a Pending Member.

2. Restaurant and GDA schedule an audit and conduct the audit together, on-site. The restaurant pays their membership fee at this time.

3. Within one month, the GDA delivers the restaurant’s report and score – now the restaurant is a Certified Member and is eligible for member benefits.

Back to top

The GDA audit

Concluding the audit with Gerard Craft at Niche and Pastaria.

Audit at Niche and Pastaria, with Gerard Craft and GDA’s Olivia Engel.

Once a restaurant signs our Commitment Form, restaurants undergo the GDA’s certification audit. The GDA serves as a 3rd party-certifying agent and conducts a thorough, on-site investigation and consultation.

Because sustainability is an ongoing journey, we meet business owners where they are if they’re just starting out – and we also recognize leaders for their outstanding achievements.

 Back to top

Audit scores are reflected in a Member’s star rating:


Shades of Green

There are 4 levels of certification for restaurant management and operations:

5 Star GDA Restaurant: Exemplary performance for enhanced sustainable practices


4 Star GDA Restaurant: Embraces enhanced sustainable practices

4 Stars

3 Star GDA Restaurant: Exceeds fundamental environmental responsibility 

3 Stars

2 Star GDA Restaurant: Meets fundamental environmental responsibility

2 Stars

Back to top


 Restaurants and businesses in your community are making a difference every day.

Join this Alliance of green professionals and help us make St. Louis a better place.

Want to learn more?