Sustainability Practices

Water Conservation

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

Faucet Turn Off

We turn off all faucets when not in use

A. Yes

Water System Leak Checks

We regularly check for and repair leaks in our water system

A. Yes

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

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

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

Energy Efficiency

Energy Usage Tracking

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

A. Yes

Automatic/Energy Efficient Hand Dryers

We use automatic, energy efficient hand dryers in our restrooms

A. Yes

HVAC Inspected Annually

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

A. Yes

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

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-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

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

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

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

Natural Cooling

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

A. Yes

People

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

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

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

Non-working Time Between Shifts

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

A. Yes

Independent/Locally-owned

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

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

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

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

Nutrition

Entrees Served with Fruits/Veggies

entrée items served with fruits and/or vegetables

A. Yes

Allergen-Free Options

allergen-free options

A. Yes

Low-sodium Options

low-sodium options

A. Yes

Ancient Grains

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

A. Yes

Fruits/Vegetablies Offered with Children's Meals

fruits or vegetables are offered with children's meals

A. Yes

Half Portions

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

A. Yes

Vegetarian/Vegan Fare

vegetarian/vegan fare

A. Yes

Soft Drink Alternatives for Children's Meals

alternatives to soft drinks for 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

Responsible Sourcing

Refurbished/Remanufactured Furniture

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

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

Cooperative Purchasing

Our restaurant participates in product-sharing (cooperative purchasing) with other restaurants for supplies not needed in large quantities

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

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

Waste Reduction

Electronic Utility Bills

We pay utility bills electronically (when given the option)

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

Eliminated Straws

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

A. Yes

Compost Food Waste

We compost our food waste

A. Yes

Root-to-stem/Nose-to-tail

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

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 Recycled Plastic Products

We purchase plastic products/containers made from recycled content

A. Yes

Purchase Recyclable Plastic Products

We purchase plastic products/containers that are recyclable

A. Yes

Does Not Serve Water Bottled in Plastic

We do not serve water that is bottled in plastic

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

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

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