The University of Wisconsin-Madison student team provided recommendations on: 1. Location—what are “sustainable” locations; 2. Building – other than a green roof, what elements could be addressed in the actual construction or remodeling; 3. Operations – how can the bar operate in a sustainable way; 4. Renewable energy – what should be used and how much; 5. Beer – how can sustainability be included in the brewing of beer; 6. Food – what should the restaurant be asking/requiring of food suppliers; 7. Music – is there a sustainability element for live music; 8. Building community – what are sustainable aspects of building a clientele.