Identifying Berkeley’s Most Accessible

“Green” Restaurants Tara Harmon & Kathleen McCully

Graduate Student Instructor Michelle Wray

Geography/Landscape Architecture C188 - Lab 107

December 8, 2017Our 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