Frita Batidos (Frita) is a small Cuban fusion restaurant in Ann Arbor that has strong values woven within its core business. The owner, Eve Aronoff, focuses heavily on the community, developing strong relationships with her employees, customers, and purveyors. She also focuses on implementing Slow Food movement tenets by creating food from scratch using seasonal ingredients, and sourcing from farms with humane practices focused on animal treatment. Given Eve’s sustainability focus, the difficulty of implementing these practices at scale, and her ideas around entering new markets, she turned to the School of Natural Resources and Environment (SNRE) Master’s Project team for assistance. The main goals of the project included: (1) create a priority list and resource base for sourcing, especially animal products; (2) assess the feasibility of composting in Ann Arbor and develop a methodology for implementation in new locations; and (3) assess the viability of operating Frita Batidos restaurants in new markets and create a methodology for assessing future locations under consideration. These goals guided the 18-month Master’s Project and led to corresponding recommendations. The priority list and resource base for sourcing are included in Appendix B, with taste and relationships with suppliers having the highest importance, then humanely raised, local, and organic following. Composting was deemed infeasible in the Ann Arbor location, but requirements for the layout of new locations and composting providers were determined, as described in the compost recommendation section. Lastly, within the next few years, the neighborhoods of Midtown and Downtown in Detroit were considered to be most appropriate for a second Frita location. Resources for analyzing priority neighborhoods into which Frita can expand and a methodology for assessing new cities and neighborhoods can be found in Appendix L