• Skip to primary navigation
  • Skip to main content
  • Skip to footer
Sustainable Pittsburgh

Sustainable Pittsburgh

  • About Us
      • Team
      • History
      • Board of Directors
      • Careers
  • Contact Us
  • Donate
      • Sponsors & Supporters
  • Search Icon
  • Priorities & Progress
  • Resources & News
  • Take Action
  • About Us
  • Contact Us
  • Donate
  • Priorities & Progress
      • Carbon Reduction
      • Social Equity
      • Past Initiatives
  • Resources & News
      • Why Sustainability?
      • Decarb Digest
      • Blog
      • Press Coverage
      • Webinars
      • Toolkits & Case Studies
      • Newsletters
      • Reports
  • Take Action
      • How to Get Started
      • Recognition Programs
      • Networks
      • Events

Primary Sidebar

  • Recognition Programs
    • Frequently Asked Questions
    • Restaurants
      • Restaurants Directory
      • Restaurants FAQ
    • Shops
      • Shops Directory
      • Shops FAQ
    • Workplaces
      • Workplaces Directory
      • Workplaces FAQ
    • Business & Organization Directory
    • Communities
      • Communities FAQ
      • Sustainable Pennsylvania Website
    • Sprints
      • Sprints FAQ
      • Sprint Leaderboards
      • Mini-Challenges
      • Sprint Promo Kit
      • Past Sprints
    • Program Login
Home >

Flavors Famous Street Food

Silver Designated Restaurant
  • Phone
    412-235-6772
  • Address
    3231 Brighton Rd
    Pittsburgh, PA 15212

    Sustainability Practices

    People

    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

    Emergency Rides for Employees

    We provide emergency rides for employees

    A. Yes

    Incentives for Employee Alternative Transportation

    We provide some form of incentive for employee's use of alternative transportation for work (public transportation, walk, bicycle, carpooling)

    A. Yes

    Community Partner/Fundraiser/Donater

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

    A. Yes

    Meal Program Participation

    We participate in a planned, prepared, budgeted meal program to assist in food donations

    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

    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

    Underserved Communities Food Provision

    We help to provide access to healthy, fresh food to people in underserved communities

    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

    Secure Location to Store Bicycles

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

    A. Yes

    Bicycle Air Pump/Flat Tire Repair Kit

    We have a bicycle air pump and flat tire repair kit on premises

    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

    Employee Vacation Time

    We offer our FOH and BOH employees vacation time

    A. Yes

    Minimum Weekly Working Hours

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

    A. Yes

    Internal Promotions

    We offer internal promotions

    A. Yes

    Independent/Locally-owned

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

    A. Yes

    Offer Staff Training

    We offer our staff training to further enhance career development

    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

    Responsible Sourcing

    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

    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

    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

    Make Own Non-alcoholic Beverages, Beer, Wine, Spirits

    We make our own non-alcoholic beverages, beer, wine, or spirits (including mixers)

    A. Yes

    Produce Sourcing

    When in season, our produce is sourced:

    A. 1-15%: (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

    Nutrition

    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

    Entrees Served with Fruits/Veggies

    entrée items served with fruits and/or vegetables

    A. Yes

    Low-sodium Options

    low-sodium options

    A. Yes

    Low Calorie Salad Dressings

    low calorie salad dressings

    A. Yes

    Smaller Sized Soda Options

    smaller sized soda options

    A. Yes

    Fruits/Vegetablies Offered with Children's Meals

    fruits or vegetables are offered with children's meals

    A. Yes

    Soft Drink Alternatives for Children's Meals

    alternatives to soft drinks 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

    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

    Water Conservation

    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

    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

    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 Usage Tracking

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

    A. Yes

    Reduce Sink Flow Rate

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

    A. Yes

    Energy Efficiency

    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

    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

    Clean Refrigerator Coils

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

    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

    Natural Cooling

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

    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

    Insulated Refrigeration Lines

    We have insulated all refrigeration cold suction lines

    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

    General

    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

    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

    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

    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

    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

    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 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

    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

    Sustainable Pittsburgh

    307 Fourth Avenue, Suite 700
    Pittsburgh, PA 15222 USA

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


    • Priorities & Progress
      • Carbon Reduction
      • Social Equity
      • Past Initiatives
        • Allegheny Eats
        • Choose Local
        • Plastics Collaborative
        • Straw Forward
    • Resources & News
      • Why Sustainability?
      • Blog
      • Press Coverage
      • Webinars
      • Toolkits & Case Studies
      • Reports
    • Take Action
      • How to Get Started
      • Recognition Programs
        • FAQs
        • Restaurants
        • Shops
        • Workplaces
        • Business & Organization Directory
        • Communities
        • Sprints
        • Program Login
      • Networks
        • CEOs for Sustainability
        • DISCOVER
        • Sustainable Community Development Network (SCDN)
        • Clean Energy Workforce Roundtable
      • Events
        • Events Calendar
        • 2024 CEOs for Sustainability C-Suite Summit
        • 25th Anniversary Celebration
    • About Us
      • Team
      • History
      • Board of Directors
      • Careers
    • Contact Us
      • Donate
      • Program Login
      • Privacy Policy

    Copyright © 2025 Sustainable Pittsburgh. All rights reserved.