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Home >

Aladdin's Eatery - Squirrel Hill

Silver Designated Restaurant
  • Phone
    412-421-5100
  • Address
    5878 Forbes Ave
    Pittsburgh, PA 15217

    Sustainability Practices

    Waste Reduction

    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

    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

    Waste Management

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

    A. Yes

    Recycled Items List (All)

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

    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

    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

    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

    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

    Sell/Donate Used Cooking Oil

    We sell or donate our used cooking oil

    A. Yes

    Root-to-stem/Nose-to-tail

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

    A. Yes

    Nutrition

    Entrees Served with Fruits/Veggies

    entrée items served with fruits and/or vegetables

    A. Yes

    Half Portions

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

    A. Yes

    Vegetarian/Vegan Fare

    vegetarian/vegan fare

    A. Yes

    Healthier Menu Items/Side Dishes

    menu items or side dishes marketed as healthier, lower calorie options than our traditional menu choices

    A. Yes

    Whole Grain Ingredients in Children's Meals

    whole grain ingredients are used in children's meals

    A. Yes

    Fruits/Vegetablies Offered with Children's Meals

    fruits or vegetables are offered with children's meals

    A. Yes

    Lean Proteins in Children's Meals

    lean proteins are used in children's meals

    A. Yes

    Low Fat/Calorie/Sugar/Sodium Options for Children's Meals

    low-fat, low-calorie, low-sugar, or low-sodium options for 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

    Soft Drink Alternatives for Children's Meals

    alternatives to soft drinks for children's meals

    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

    Allergen-Free Options

    allergen-free options

    A. Yes

    Calorie Counts

    calorie counts

    A. Yes

    Low-sodium Options

    low-sodium options

    A. Yes

    Organic/Non-GMO Ingredients

    organic, non-GMO ingredients in beverages or raw baking materials used for food

    A. Yes

    Ancient Grains

    ancient grains (barley, farro, quinoa, polenta, amaranth, spelt, kamut, chia, sorghum, freekeh, teff, millet)

    A. Yes

    Low Calorie Salad Dressings

    low calorie salad dressings

    A. Yes

    People

    Non-working Time Between Shifts

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

    A. Yes

    Minimum Break Time

    We provide employees working double shifts with a minimum break time of two hours

    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

    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

    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

    Employee Bonuses

    We provide bonuses or incentives for employee performance

    A. Yes

    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

    Employee Health Benefits

    We offer health benefits to our employees

    A. Yes

    Offer Staff Training

    We offer our staff training to further enhance career development

    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

    Charity Donations

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

    A. Yes

    Local Resident Employment Opportunities

    We provide employment opportunities for residents of the local community

    A. Yes

    Secure Location to Store Bicycles

    There is a secure location to store bicycles at or near our restaurant

    A. Yes

    Employees Volunteer

    Our employees participate in volunteer activities

    A. Yes

    Water Conservation

    Water Usage Tracking

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

    A. Yes

    Low-flow Pre-rinse Dishwashing Sprayer

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

    A. Yes

    Reduce Sink Flow Rate

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

    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

    Urinal Efficiency

    We have addressed water conservation through the efficiency of our urinals

    A. Yes

    Touch-free Faucets/Motion Sensor Sinks

    We use touch-free faucets/motion sensor sinks in restrooms

    A. Yes

    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

    Toilet Efficiency

    We have addressed water conservation through the efficiency of our toilets

    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

    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

    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

    Meat Sourcing

    Our meats are sourced:

    C. 31-45%: (Locally) From within a 150 mile radius

    Produce, Meats, Beans Sourcing

    Our produce, meats, and/or beans:

    A. 1-15%: Carry organic certification or are naturally grown

    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:

    B. 16-30%: (Locally) From within a 150 mile radius

    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

    Sustainable Action Updates

    We include updates on our sustainable actions within staff meetings

    A. Yes

    Energy Efficiency

    Programmable Thermostat

    We use a programmable thermostat (continuously programmed to heat at 68 degrees and cool at 74 degrees during operating hours and 85 to cool/62 to heat during non-operating hours)

    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

    Clean Refrigerator Coils

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

    A. Yes

    Barrier Between Outside & Entrance

    We have installed a barrier between the outside air and main entrance (air curtain, foyer, double doors, indoor curtain, revolving door)

    A. Yes

    Insulated Refrigeration Lines

    We have insulated all refrigeration cold suction lines

    A. Yes

    Daylight Sensors

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

    A. Yes

    Energy Usage Tracking

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

    A. Yes

    HVAC Inspected Annually

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

    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

    Ceiling Fans Use

    We use ceiling fans to promote air circulation (high edge forward in winter, forcing air down; reverse in summer)

    A. Yes

    Kitchen Equipment Idle Power Downs

    We power down the kitchen equipment during slow, idle times

    A. Yes

    Sustainable Pittsburgh

    307 Fourth Avenue, Suite 700
    Pittsburgh, PA 15222 USA

    412-258-6642 (phone)
    info@sustainablepittsburgh.org


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