Sustainability Practices

Energy Efficiency

Non-operating Hours Lighting

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

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

Kitchen Equipment Idle Power Downs

We power down the kitchen equipment during slow, idle times

A. Yes

Natural Cooling

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

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

HVAC Inspected Annually

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

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

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

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

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

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

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

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

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

Responsible Sourcing

Seasonal Menus

We rotate menu items based on seasonality

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

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 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 Vendor Order System

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

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

Nutrition

Vegetarian/Vegan Fare

vegetarian/vegan fare

A. Yes

Allergen-Free Options

allergen-free options

A. Yes

Calorie Counts

calorie counts

A. Yes

Water Conservation

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

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

Faucet Turn Off

We turn off all faucets when not in use

A. Yes