This study investigates current green restaurant certifications as well as developing a new more user certification. First, a fact finding investigation to find the most established and commonly utilized green restaurant certifications were compared. Second, a new green certification was developed. Third, chosen green restaurant certifications were compared. Lastly, the new green certification analyzed whether restaurants in the central Florida area utilized green practices. Data were collected in face to face sessions with restaurant managers during nonpeak hours of operation. There were numerous surveys utilized in this research study. The statistical methodology utilized in this study was average means and factor analysis in SPPS 20. The statistical results indicated that the newly developed green certification was ranked closely to the two established certification of the Green Restaurant Association and the Green Seal. Furthermore, when inquiring about restaurant green practices the result strongly indicated that restaurants are not utilizing green practices. As a side note there were restaurants that were not even using the more basic green practices such as energy efficient light bulbs. Implications, limitations and suggestions for future research were discussed in the final chapter.