Sustainability Practices

General

SPR Designation Pledge

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

A. Yes - 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 - A. Yes

Adopted Sustainability Policy

Our restaurant has adopted a sustainability policy

A. Yes - A. Yes

Sustainability Training for Employees

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

A. Yes - A. Yes

Sustainable Action Updates

We include updates on our sustainable actions within staff meetings

A. Yes - A. Yes

Waste Reduction

Waste Management

We track the amount of waste our restaurant produces and disposes and our progress on waste reduction

A. Yes - A. Yes

Recycled Items List (All)

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

A. Yes - A. Yes

Recycled Items List (Some)

We recycle/donate for reuse some of the following large materials/items: appliances, building materials, cabinets, countertops, windows, doors, flooring, mirrors, furniture, toilets, sinks

A. Yes - 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 - 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 - A. Yes

Eliminated Straws

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

A. Yes - A. Yes

Compost Food Waste

We compost our food waste

A. Yes - A. Yes

Root-to-stem/Nose-to-tail

We practice "root-to-stem" or "nose-to-tail" cooking

A. Yes - A. Yes

Specials/Menu on Chalkboard

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

A. Yes - 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 - 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 - A. Yes

Does Not Serve Water Bottled in Plastic

We do not serve water that is bottled in plastic

A. Yes - A. Yes

Single Output Napkin Dispenser

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

A. Yes - A. Yes

Multi-use Dishware

We serve dine-in food and beverages with multi-use rather than disposable dishware (plates, cups, utensils, ramekins, etc.)

A. Yes - A. Yes

Water Conservation

Water Usage Tracking

We track the amount of water our restaurant uses and our progress on water conservation

A. Yes - A. Yes

Low-flow Pre-rinse Dishwashing Sprayer

We have installed a low-flow pre-rinse sprayer for dishwashing

A. Yes - A. Yes

Reduce Sink Flow Rate

We have addressed water conservation by reducing the flow rate of our sinks

A. Yes - A. Yes

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 - A. Yes

Toilet Efficiency

We have addressed water conservation through the efficiency of our toilets

A. Yes - A. Yes

Thaw Frozen Foods in Refrigerator

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

A. Yes - A. Yes

Avoid Hosing Indoor/Outdoor Areas

We avoid hosing indoor and outdoor areas. Instead, we use dry cleaning methods followed by a damp mopping

A. Yes - A. Yes

Water System Leak Checks

We regularly check for and repair leaks in our water system

A. Yes - A. Yes

Precautions to Prevent Wastewater Contaminants

We take necessary precautions to prevent wastewater contaminants produced during exterior cleaning/pressure washing or cleaning of floor mats, trash cans, or equipment from entering storm drains

A. Yes - A. Yes

Faucet Turn Off

We turn off all faucets when not in use

A. Yes - A. Yes

Energy Efficiency

Energy Usage Tracking

We track the amount of energy our restaurant consumes and our progress on energy efficiency

A. Yes - A. Yes

HVAC Inspected Annually

We have our HVAC inspected annually to ensure it is in proper working condition and operating efficiently

A. Yes - A. Yes

Weatherproofing Windows/Doors

We have addressed the energy efficiency of our windows and/or doors (through weatherproofing or energy-efficient windows and/or doors)

A. Yes

Energy Star Policy

We have a policy that we only purchase Energy Star equipment or appliances when available

A. Yes

Energy-Efficient Lighting

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

A. Yes

LED Emergency Exits

We use LED bulbs in lighting or emergency exits

A. Yes

Non-operating Hours Lighting

We turn off non-emergency indoor lights during non-operating hours

A. Yes

Occupancy Sensors/Timers

We use occupancy sensors/ timers to automatically turn off lights in unoccupied spaces or turn off lights in areas not being used

A. Yes

Clean Refrigerator Coils

We regularly clean evaporator and condenser coils on refrigerators (every 3 months)

A. Yes

Hot Water Heater Temperature

We maintain the temperature of our hot water heater at 140 degrees or at the lowest temperature consistent with our sanitizing system

A. Yes

Electronics Shutdowns at COB

We turn off all electronic equipment at the end of business or place them in energy saving mode

A. Yes

Kitchen Equipment Idle Power Downs

We power down the kitchen equipment during slow, idle times

A. Yes

Natural Cooling

We use natural cooling in place of air conditioning, when acceptable

A. Yes

Daylight Sensors

We use daylight sensors or adjust our indoor lighting based on natural sunlight available

A. Yes

People

Urban Farm/Community Garden Involvement

We are involved with an urban farm or community garden that supplies a portion of our produce

A. Yes

Prioritize Buying form Underrepresented Farmers

We prioritize buying food grown from immigrant farmers, farmers of color, women farmers, youth or emerging farmers

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

Non-working Time Between Shifts

We provide employees with at least 11 hours of non-working time between shifts

A. Yes

Day Off for Consecutive Work

We provide our employees at least one day off for every five days worked consecutively

A. Yes

Minimum Weekly Working Hours

For employees earning hourly wages, we guarantee a minimum amount of weekly working hours

A. Yes

Internal Promotions

We offer internal promotions

A. Yes

Employee Cross-training

We cross-train employees across different floor and kitchen positions

A. Yes

Front/Back of House Positions

We provide employees with the ability to move between front and back of house positions

A. Yes

Merit-based Raises

We give raises based on employee performance and responsibility

A. Yes

Employee Discounts

We provide discounts for our employees at our restaurant

A. Yes

Diverse/Inclusive Work Environment

We work hard to ensure a diverse and inclusive work environment

A. Yes

Responsible Sourcing

Refurbished/Remanufactured Furniture

We use furniture that has been refurbished, remanufactured, or is previously used

A. Yes

Refurbished Appliances

When Energy Star or energy efficient equipment is not available or attainable, we make it a priority to purchase refurbished appliances or equipment

A. Yes

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

Source Products from Regional Third Party

We source products from a regionally-based third party supplier

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

Recognize Local Farms/Vendors

We recognize local farms and/or vendors whose products we source online, on our menu, or through our marketing

A. Yes

Hyperlocal Sourcing

We participate in hyperlocal sourcing (restaurant gardens, apiary on-site, or sourcing products from within the local community/zip code)

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

Make Own Non-alcoholic Beverages, Beer, Wine, Spirits

We make our own non-alcoholic beverages, beer, wine, or spirits (including mixers)

A. Yes

Source Humanely Raised/Processed Animal Products

We source animal products that are humanely raised and processed

A. Yes

Produce Sourcing

When in season, our produce is sourced:

D. 46-100%: (Regionally) From within a 400 mile radius

Meat Sourcing

Our meats are sourced:

B. 26-50%: (Regionally) From within a 400 mile radius

Nutrition

Half Portions

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

A. Yes

Entrees Served with Fruits/Veggies

entrée items served with fruits and/or vegetables

A. Yes

Low Calorie Salad Dressings

low calorie salad dressings

A. Yes

Healthful, Plant Based Oils

We use healthful, plant based oils for cooking and baking (containing predominantly monounsaturated and polyunsaturated fats - no trans-fat oils)

A. Yes

Live Well Allegheny Status

We have satisfied the requirements to earn Live Well Allegheny status. (Note: If your restaurant is located in Allegheny County, completing these actions will earn you status as a LWA Restaurant in addition to your SPR designation. If your restaurant is located outside of Allegheny County, you will receive points toward your SPR designation by completing LWA Restaurant requirements.)

A. Yes