- Phone
15201 - Address
601 52nd St
Pittsburgh, PA 15201
Sustainability Practices
People
Minimum Weekly Working Hours
For employees earning hourly wages, we guarantee a minimum amount of weekly working hours
A. Yes
Employee Vacation Time
We offer our FOH and BOH employees vacation time
A. Yes
Employee Discounts
We provide discounts for our employees at our restaurant
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
Urban Farm/Community Garden Involvement
We are involved with an urban farm or community garden that supplies a portion of our produce
A. Yes
Responsible Food Choice Opportunities
We participate in cooking classes, farmer events, or provide educational opportunities to promote responsible food choices, culinary skills, food sourcing, meal planning, health and wellness, or other educational purposes
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
Underserved Communities Food Provision
We help to provide access to healthy, fresh food to people in underserved communities
A. Yes
Secure Location to Store Bicycles
There is a secure location to store bicycles at or near our restaurant
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
Weekly Hour Cap for Employees
Our full-time salaried employees work an average no more than 35-45 hours/week
A. Yes
Children in Underserved Communities Food Provision
We provide children in underserved communities access to fresh, healthy food in order to supplement meals outside of regular school hours or during the standard school year
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
Certified Organic/Fair Trade/Bird Friendly Coffee & Tea
We serve certified organic, fair trade, and/or bird friendly coffee and/or tea
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
Purchase from Farmer Coop, Local Food Hub/Purveyor
We make purchases from a farmer coop, local food hub, or local food purveyor
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
Cooperative Purchasing
Our restaurant participates in product-sharing (cooperative purchasing) with other restaurants for supplies not needed in large quantities
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
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
Purchase Local, Cage-Free, Organic Eggs
We purchase eggs that have at least one of the following characteristics: local, cage-free, organic
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:
A. 1-15%: (Regionally) From within a 400 mile radius
Meat Sourcing
Our meats are sourced:
D. 46-100%: (Locally) From within a 150 mile radius
Adopted Form of "Meatless Mondays"
We have adopted a form of a "Meatless Mondays" approach to dining (choose one day/wk to serve meatless specials)
A. Yes
Produce, Meats, Beans Sourcing
Our produce, meats, and/or beans:
D. 46-100%: Carry organic certification or are naturally grown
Energy Efficiency
Electronics Shutdowns at COB
We turn off all electronic equipment at the end of business or place them in energy saving mode
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
Ceiling Fans Use
We use ceiling fans to promote air circulation (high edge forward in winter, forcing air down; reverse in summer)
A. Yes
Natural Cooling
We use natural cooling in place of air conditioning, when acceptable
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
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
Renewable Energy Use
We use renewable energy to supply all or a portion of our energy needs
A. Yes
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
SPR Decal Pledge
We will/we pledge to post the Sustainable Pittsburgh Restaurant decal in a place visible to restaurant guests
A. Yes
Adopted Sustainability Policy
Our restaurant has adopted a sustainability policy
A. Yes
Sustainability Training for Employees
We provide sustainability-related training and information to all new and existing employees
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
Waste Audit
We have conducted a waste audit within the past 5 years
A. Yes
Recycled Items List (All)
We recycle all of the following materials: paper, glass, plastic, cardboard, and aluminum
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
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
Compost Food Waste
We compost our food waste
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
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
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
Multi-use Dishware
We serve dine-in food and beverages with multi-use rather than disposable dishware (plates, cups, utensils, ramekins, etc.)
A. Yes
Electronic Utility Bills
We pay utility bills electronically (when given the option)
A. Yes
Encourage Guests to Use Own Containers
We encourage guests to bring in their own reusable bags, coffee mugs, or containers to package their unconsumed food
A. Yes
Nutrition
Vegetarian/Vegan Fare
vegetarian/vegan fare
A. Yes
Ancient Grains
ancient grains (barley, farro, quinoa, polenta, amaranth, spelt, kamut, chia, sorghum, freekeh, teff, millet)
A. Yes
Whole Grain Ingredients in Children's Meals
whole grain ingredients are used in children's meals
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
Water Conservation
Thaw Frozen Foods in Refrigerator
We thaw frozen foods in the refrigerator (not with running water)
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
Water System Leak Checks
We regularly check for and repair leaks in our water system
A. Yes
Faucet Turn Off
We turn off all faucets when not in use
A. Yes