If you have taken polystyrene off the menu or moved the straws behind the counter, almost nobody walking past knows. A PLEET listing puts that in front of people who are specifically looking for it. There is no fee, no sales call, and no sticker you have to buy.
How restaurants get here
There are two routes in.
- Certification. Restaurants recognised through the Surfrider Foundation's Ocean Friendly Restaurants program are imported with their practices already recorded, and carry the certified badge.
- Added by anyone. A diner, an owner or a chapter volunteer can add a restaurant and record which of the fourteen practices it follows. It appears in the directory straight away, and other diners confirm or contradict what was entered.
What claiming gives you
Claiming the listing marks it as owner-verified and lets you keep the practices current yourself. It takes four steps.
- Find your restaurant in the directory, or add it if it is not there.
- Create an account and verify your email. Verification is only needed for claiming; browsing and rating work without it.
- File a claim with your role and a contact email. A person reviews it before the listing is marked as verified.
- Update the practices as things change. Diner ratings keep arriving alongside, and the score blends the two.
What moves the score
The fourteen practices are published with their weights on the How scoring works page, so you can see which change would move your listing most before committing to it. Three things stand out.
- Reusable foodware for dine-in carries the most weight of any single practice.
- The plastic-reduction group as a whole, with no polystyrene and no plastic bags, carries 35% of the score.
- Meeting ten or more practices earns a bonus on top of the weighted average.
If you want help making the changes rather than only recording them, the pages in this section on ReThink Disposable, Plastic Free America and local reusable-foodware grants describe programmes that give free advice and, in some cases, free foodware.