Sustainability Practices

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

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

Purchase Local, Cage-Free, Organic Eggs

We purchase eggs that have at least one of the following characteristics: local, cage-free, organic

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

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

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

Meat Sourcing

Our meats are sourced:

D. 46-100%: (Locally) From within a 150 mile radius

Produce, Meats, Beans Sourcing

Our produce, meats, and/or beans:

B. 16-30%: 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

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

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

Clean Refrigerator Coils

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

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

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

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

Urban Farm/Community Garden Involvement

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

A. Yes

Charity Donations

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

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

Secure Location to Store Bicycles

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

A. Yes

Employee Health & Wellness

We positively contribute to employee health and wellness through incentives or programs offered (i.e. gym membership discounts, yoga classes, sports league, etc.)

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

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

Minimum Weekly Working Hours

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

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

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

Waste Reduction

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) 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

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

Paperless Guest Order System

We use a paperless system to process guest orders

A. Yes

Paperless Vendor Order System

We use a paperless ordering and billing for vendors where it is available

A. Yes

Single Output Napkin Dispenser

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

A. Yes

Electronic Utility Bills

We pay utility bills electronically (when given the option)

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

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

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

Nutrition

Allergen-Free Options

allergen-free options

A. Yes

Vegetarian/Vegan Fare

vegetarian/vegan fare

A. Yes

Entrees Served with Fruits/Veggies

entrée items served with fruits and/or vegetables

A. Yes

Smaller Sized Soda Options

smaller sized soda options

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

Low Calorie Salad Dressings

low calorie salad dressings

A. Yes

Water Conservation

Faucet Turn Off

We turn off all faucets when not in use

A. Yes

Reduce Sink Flow Rate

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

A. Yes

Urinal Efficiency

We have addressed water conservation through the efficiency of our urinals

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

Toilet Efficiency

We have addressed water conservation through the efficiency of our toilets

A. Yes

Thaw Frozen Foods in Refrigerator

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

A. Yes

Water System Leak Checks

We regularly check for and repair leaks in our water system

A. Yes