Sustainability Practices

Responsible Sourcing

Produce Sourcing

When in season, our produce is sourced:

D. 46-100%: (Locally) From within a 150 mile radius

Products/Ingredients from Local Businesses

We derive some products from local businesses (i.e. cheese, milk, coffee, baked goods, beer, wine, spirits, invasive species, raw baking materials) or buy some ingredients regionally (i.e. flour, grains, beans)

A. Yes

Purchase from Farmer Coop, Local Food Hub/Purveyor

We make purchases from a farmer coop, local food hub, or local food purveyor

A. Yes

Seasonal Menus

We rotate menu items based on seasonality

A. Yes

Purchase from Local Farmer's Market

We purchase items at the local Farmer's Market

A. Yes

Pickle/Preserve Foods

We can, pickle, or preserve foods

A. Yes

Make Select Items In-house

We make at least one of the following items in-house: salad dressings, condiments, sauces, jams, jellies, juices, soups, broths, stock, chutneys, syrups, salsas

A. Yes

Nutrition

Half Portions

half portions of select menu items or small plates (tapas)

A. Yes

Vegetarian/Vegan Fare

vegetarian/vegan fare

A. Yes

Smaller Sized Soda Options

smaller sized soda options

A. Yes

People

Diverse/Inclusive Work Environment

We work hard to ensure a diverse and inclusive work environment

A. Yes

Employee Wages Exceed Industry Standard

We exceed the industry standard for FOH and BOH employee wages (over the current minimum wage rate) or have instituted an alternative pay system structure compared to traditional industry methods

A. Yes

Independent/Locally-owned

Our restaurant is independently owned by someone who lives within local region

A. Yes

Emergency Rides for Employees

We provide emergency rides for employees

A. Yes

Community Partner/Fundraiser/Donater

We partner, fundraise, or donate to a local community organization, community members, or cause

A. Yes

Local Resident Employment Opportunities

We provide employment opportunities for residents of the local community

A. Yes

Vulnerable Population Employment Opportunities

We participate with an organization designed to provide employment opportunities for vulnerable populations

A. Yes

Charity Donations

We donate used cookware, linens, equipment, electronic, furniture, curtains, etc. to charity

A. Yes

Waste Reduction

Recycled Items List (All)

We recycle all of the following materials: paper, glass, plastic, cardboard, and aluminum

A. Yes

Recycled Items List (Some) II

We recycle/donate for reuse some of the following small materials/items: polystyrene/Styrofoam, light bulbs, batteries, aerosol cans, paint, computer systems, hardware, light fixtures, ink and toner cartridges

A. Yes

Bulk Purchases

We buy at least one of the following products in bulk - no individually wrapped/portioned items: straws, to-go cutlery, or condiments used for in-house orders

A. Yes

Eliminated Straws

We have eliminated straws from guest use or instilled an "offer first" approach with straws

A. Yes

Specials/Menu on Chalkboard

We post our daily specials or menu on a chalkboard/whiteboard as opposed to printing

A. Yes

Take-out Bagging

We do not use plastic bags to bag take-out items or have instilled an "offer first" approach to bagging take-out items in plastic

A. Yes

Eliminated Take-out Polystyrene/Styrofoam

We have eliminated the use of polystyrene foam or Styrofoam containers (boxes and cups) for take-out use

A. Yes

Compost Food Waste

We compost our food waste

A. Yes

Purchase Recycled Paper Products

We purchase paper products and/or containers made from recycled content

A. Yes

Purchase Recyclable Paper Products

We purchase paper products and/or containers that are recyclable

A. Yes

Purchase Recyclable Plastic Products

We purchase plastic products/containers that are recyclable

A. Yes

Single Output Napkin Dispenser

If we offer our guests paper self-serve napkins, we use a single output dispenser

A. Yes

Purchase Recycled Plastic Products

We purchase plastic products/containers made from recycled content

A. Yes

Paperless Vendor Order System

We use a paperless ordering and billing for vendors where it is available

A. Yes

Environmentally-friendly Cleaning Products

We use environmentally-friendly cleaning products

A. Yes

Lean Path: Food Waste Prevention System

We have adopted Lean Path: Food Waste Prevention System

A. Yes

Paperless Guest Order System

We use a paperless system to process guest orders

A. Yes

Electronic Utility Bills

We pay utility bills electronically (when given the option)

A. Yes

General

Sustainable Action Updates

We include updates on our sustainable actions within staff meetings

A. Yes

Sustainability Training for Employees

We provide sustainability-related training and information to all new and existing employees

A. Yes

Adopted Sustainability Policy

Our restaurant has adopted a sustainability policy

A. Yes

SPR Designation Pledge

We will/we pledge to display our Sustainable Pittsburgh Restaurant designation on our website, menu, and/or marketing materials

A. Yes

SPR Decal Pledge

We will/we pledge to post the Sustainable Pittsburgh Restaurant decal in a place visible to restaurant guests

A. Yes

Water Conservation

Water-saving Dishwashing

We practice water-saving dishwashing techniques: hand scraping plates, pots, and pans before washing, presoaking pans/utensils, only running the dishwasher when it is full, and/or basin style washing

A. Yes

Thaw Frozen Foods in Refrigerator

We thaw frozen foods in the refrigerator (not with running water)

A. Yes

Faucet Turn Off

We turn off all faucets when not in use

A. Yes

Energy Efficiency

Energy-Efficient Lighting

We have upgraded to energy efficient lighting (T8 or T5 flourescents, LED, CFL)

A. Yes