Why become a FiG restaurant?

You are committed, let people know!

The FiG badge brings you added visibility so that you can be found easily on restaurant discovery platforms like TripAdvisor, TheFork, and more.

Evaluation & Criteria

We have analyzed peer-reviewed scientific articles, and worked with experts, to define what an eco-friendly restaurant really is.

We award points to each sustainable action implemented by the restaurant, based on its real impact on the environment.


When we think about sustainability, we think organic, locally-sourced, or zero-waste. But what is actually important for a restaurant to be sustainable? To answer, we studied this question in depth: we analyzed restaurant carbon footprints, read peer-reviewed articles, and asked questions to nutrition and sustainability experts.

Scientific data shows that food has a very variable impact on the environment.

For example, meat has a strong impact, both because of the amount of cereals needed to feed the animals, but also because of animal digestion (methane release for beef, manure for pork and poultry). Eating one vegetarian meal a week makes more of a difference for the environment than eating a 100% local diet, as shown here. This is true even with local meat from small farms.

This is why our scoring values first plant-forward menus, with small amounts of meat and fish, as recommended by the EAT-LANCET commission report. This report defines the sustainable diet, that would allow the Earth to feed 10 bn inhabitants, optimizing their health, without depleting resources.

Respecting the seasons is the next most important action, in order to avoid heated greenhouses that waste energy and to limit transportation.

Choosing locally-sourced produce contributes to the vitality of the local producers. Favoring organic produce protects biodiversity and a safer environment for all, by limiting fertilizers and pesticides.

For a restaurant, these are the essential actions.

Other actions revolve around waste in order to avoid wasting food, to compost food scraps, to avoid plastic and bottled water. While these actions have less impact on the restaurant’s environmental footprint, they are essential when we think about plastic in the oceans, or about one third of food being wasted globally.

2 prerequisites:

A minimum of one vegetarian starter and main course is required

Sort to recycle glass, metal, cardboard and plastic according to local guidelines

Carbon footprint meat and fish

Rating based on the weights and natures of meat and fish

up to 30

Seasonal, local fruits and vegetables, fair trade or organic ingredients

Rating based on proportions

up to 30

Limit waste,
Avoid plastic,
Ban bottled water,
Choose green energy

up to 2 per action

How to become a FiG restaurant?

  • 1

    Sign up

    Take our test and leave us your contact details.
  • 2

    Understand your current footprint

    We carry out an in-depth assessment on the basis of the invoices that you send us and other information you share with us.

    Then we create a report outlining your strengths, eligibility, and opportunities to improve.

  • 3

    Promote your sustainability

    Once you become eligible, we will promote your FiG badge on TripAdvisor, TheFork, and other restaurant discovery platforms.

    Not eligible yet? Don’t worry — we’re here to help you on your journey to becoming a sustainable restaurant. We’ll work with you to implement simple and effective actions and help you become eligible.

Join our community

We are committed, as you are, for a better world!
Our team is dedicated to supporting you, advising you, sharing tips and best practices.

Share your questions with other members of the FiG community and participate in our training sessions.
Follow us on Instagram, and Facebook to learn about sustainable food.

More than 200 restaurants have already joined the FiG community!

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