Sustainability Practices

Energy Efficiency

HVAC Inspected Annually

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

A. Yes - 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 - 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 - A. Yes

Energy-Efficient Lighting

We have upgraded to energy efficient lighting (T8 or T5 flourescents, LED, CFL)

A. Yes - A. Yes

Non-operating Hours Lighting

We turn off non-emergency indoor lights during non-operating hours

A. Yes - 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 - A. Yes

Clean Refrigerator Coils

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

A. Yes - 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 - 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 - A. Yes

Kitchen Equipment Idle Power Downs

We power down the kitchen equipment during slow, idle times

A. Yes - A. Yes

Energy Usage Tracking

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

A. Yes - 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 - A. Yes

Responsible Sourcing

Produce Sourcing

When in season, our produce is sourced:

A. 1-15%: (Locally) From within a 150 mile radius - A. 1-15%: (Locally) From within a 150 mile radius

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 - A. Yes

Source Seafood Sustainably

We source our seafood sustainably [Consult Monterey Bay's Seafood Watch Guide (do not serve from 'Avoid' column), Blue Ocean Institute's Guide to Friendly Seafood (do not serve those coded as orange or red), or purchase from a supplier certified by the Marine Stewardship Council]

A. Yes - 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 - A. Yes

Source Products from Regional Third Party

We source products from a regionally-based third party supplier

A. Yes - A. Yes

Seasonal Menus

We rotate menu items based on seasonality

A. Yes - 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 - A. Yes

Pickle/Preserve Foods

We can, pickle, or preserve foods

A. Yes - 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 - A. Yes

Nutrition

Vegetarian/Vegan Fare

vegetarian/vegan fare

A. Yes - 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 - A. Yes

Entrees Served with Fruits/Veggies

entrée items served with fruits and/or vegetables

A. Yes - A. Yes

Organic/Non-GMO Ingredients

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

A. Yes - A. Yes

Allergen-Free Options

allergen-free options

A. Yes - A. Yes

Ancient Grains

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

A. Yes - A. Yes

Low Calorie Salad Dressings

low calorie salad dressings

A. Yes - A. Yes

Low-sodium Options

low-sodium options

A. Yes - A. Yes

Smaller Sized Soda Options

smaller sized soda options

A. Yes - A. Yes

Fruits/Vegetablies Offered with Children's Meals

fruits or vegetables are offered with children's meals

A. Yes - A. Yes

Soft Drink Alternatives for Children's Meals

alternatives to soft drinks for children's meals

A. Yes - A. Yes

Lean Proteins in Children's Meals

lean proteins are used in children's meals

A. Yes - 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 - 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 - A. Yes

People

Charity Donations

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

A. Yes - 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 - A. Yes

Employee Health Benefits

We offer health benefits to our employees

A. Yes - A. Yes

Independent/Locally-owned

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

A. Yes - A. Yes

Non-working Time Between Shifts

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

A. Yes - A. Yes

Day Off for Consecutive Work

We provide our employees at least one day off for every five days worked consecutively

A. Yes - A. Yes

Sick Leave Compensation

We provide FOH and BOH employees with some form of compensation during sick leave

A. Yes - A. Yes

Employee Vacation Time

We offer our FOH and BOH employees vacation time

A. Yes - A. Yes

Internal Promotions

We offer internal promotions

A. Yes - A. Yes

Employee Cross-training

We cross-train employees across different floor and kitchen positions

A. Yes - A. Yes

Front/Back of House Positions

We provide employees with the ability to move between front and back of house positions

A. Yes - A. Yes

Employee Bonuses

We provide bonuses or incentives for employee performance

A. Yes - A. Yes

Diverse/Inclusive Work Environment

We work hard to ensure a diverse and inclusive work environment

A. Yes - A. Yes

Merit-based Raises

We give raises based on employee performance and responsibility

A. Yes - A. Yes

Employee Discounts

We provide discounts for our employees at our restaurant

A. Yes - A. Yes

Community Partner/Fundraiser/Donater

We partner, fundraise, or donate to a local community organization, community members, or cause

A. Yes - A. Yes

Local Resident Employment Opportunities

We provide employment opportunities for residents of the local community

A. Yes - 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 - 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 - A. Yes

Waste Reduction

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 - 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 - A. Yes

Sell/Donate Used Cooking Oil

We sell or donate our used cooking oil

A. Yes - A. Yes

Compost Food Waste

We compost our food waste

A. Yes - A. Yes

Specials/Menu on Chalkboard

We post our daily specials or menu on a chalkboard/whiteboard as opposed to printing

A. Yes - A. Yes

Purchase Recyclable Plastic Products

We purchase plastic products/containers that are recyclable

A. Yes - A. Yes

Does Not Serve Water Bottled in Plastic

We do not serve water that is bottled in plastic

A. Yes - A. Yes

Single Output Napkin Dispenser

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

A. Yes - A. Yes

Paperless Vendor Order System

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

A. Yes - A. Yes

Environmentally-friendly Cleaning Products

We use environmentally-friendly cleaning products

A. Yes - A. Yes

Linen Napkins

We use linen napkins

A. Yes - A. Yes

Recycled Items List (All)

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

A. Yes - 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 - 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 - A. Yes

Purchase Recycled Paper Products

We purchase paper products and/or containers made from recycled content

A. Yes - A. Yes

Purchase Recyclable Paper Products

We purchase paper products and/or containers that are recyclable

A. Yes - A. Yes

Purchase Recycled Plastic Products

We purchase plastic products/containers made from recycled content

A. Yes - A. Yes

Water Conservation

Low-flow Pre-rinse Dishwashing Sprayer

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

A. Yes - A. Yes

Reduce Sink Flow Rate

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

A. Yes - 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 - A. Yes

Toilet Efficiency

We have addressed water conservation through the efficiency of our toilets

A. Yes - A. Yes

Urinal Efficiency

We have addressed water conservation through the efficiency of our urinals

A. Yes - A. Yes

Thaw Frozen Foods in Refrigerator

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

A. Yes - 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 - A. Yes

Water System Leak Checks

We regularly check for and repair leaks in our water system

A. Yes - A. Yes

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 - A. Yes

Faucet Turn Off

We turn off all faucets when not in use

A. Yes - 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 - 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 - A. Yes

Adopted Sustainability Policy

Our restaurant has adopted a sustainability policy

A. Yes - A. Yes

Sustainability Training for Employees

We provide sustainability-related training and information to all new and existing employees

A. Yes - A. Yes

Sustainable Action Updates

We include updates on our sustainable actions within staff meetings

A. Yes - A. Yes