Identifying Berkeley’s Most Accessible “Green” Restaurants Tara Harmon & Kathleen M c Cully Graduate Student Instructor Michelle Wray Geography/Landscape Architecture C188 - Lab 107 December 8, 2017 Our Client Berkeley residents are concerned about the environment, but sustainable businesses are not always accessible or advertised to them. We wanted to help residents be conscious consumers by identifying the most accessible of Berkeley’s certified “Green” restaurants. Approach Accessibility Factors 1. Green restaurants: greenbiz.ca.gov 2. Census, network, & contour data: GEOG/LDA C188, Prof. John Radke 3. Price, Restroom, ADA, and dietary accessibility: Yelp, individual restaurant websites and phone calls 4. Transportation data: UC Berkeley geodata Source Data Collection Projection & Datum All of our data is projected in NAD 83 State Plane III (US ft) Three Analysis Methods Suitability Digitize each restaurant Create attribute table of accessibility factors Assign weights Add weights together 3D Analysis Create Triangulated Irregular Network from contours Select and export slopes of 0-5 degrees for wheelchair access Network Analysis Service Area Create service area around AC Transit bus stations with 100 meter breaks Create service area around BART stations with 500 meter breaks. Export service areas to individual layers Union transportation service areas with wheelchair access Target Market Share Set Target Market Share (%) to 75 Set Impedance Cutoff to 1 mile (1609 meters) Restaurant Accessibility Landscape Accessibility Total Accessibility Extrude restaurants 40 feet Drape restaurant accessibility over landscape accessibility Accessibility & Population Demand Convert restaurant features to polygons Overlay target market share on landscape accessibility Black lines show demand filled by any green businesses; blue lines show demand filled by only the most accessible restaurants. Conclusions Total Accessibility highlights several important things. First, most of the certified green businesses are concentrated around campus and the accessibility of the restaurants and landscape across Berkeley varies greatly. This demonstrates the importance of having a database of business practices for consumers, not only for green businesses, but for all businesses in general. Additionally, while a business itself may be accessible, the surrounding area may not be, and vice versa. The target market share analysis demonstrates that the four green restaurants that can serve 75% of the population (in black) are not necessarily the most accessible. When we ran the target market share again with only restaurants of the highest 2 accessibility ratings (in blue) as possible facilities, we needed more businesses to accommodate the same number of people. However, there were two businesses that were both the most accessible and the most convenient: Le Bateau Ivre and Sweet Adeline Bakery (seen in the target market share maps as the southernmost overlapping icons). Physical Accessibility • ADA • Slope • Proximity to public transit Economic Accessibility • Average price Social Accessibility • Dietary Restrictions • Gender Neutral Restrooms Results