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