Sustainability Practices

People

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

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

Employees Volunteer

Our employees participate in volunteer activities

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

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

Minimum Weekly Working Hours

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

A. Yes

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

Internal Promotions

We offer internal promotions

A. Yes

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

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

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 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

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

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

Nutrition

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

Half Portions

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

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

Allergen-Free Options

allergen-free options

A. Yes

Low-sodium Options

low-sodium options

A. Yes

Organic/Non-GMO Ingredients

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

A. Yes

Ancient Grains

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

A. Yes

Responsible Sourcing

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:

C. 31-45%: (Regionally) From within a 400 mile radius

Meat Sourcing

Our meats are sourced:

B. 26-50%: (Regionally) From within a 400 mile radius

Produce, Meats, Beans Sourcing

Our produce, meats, and/or beans:

C. 31-45%: Carry organic certification or are naturally grown

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 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

Purchase from Farmer Coop, Local Food Hub/Purveyor

We make purchases from a farmer coop, local food hub, or local food purveyor

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

Hyperlocal Sourcing

We participate in hyperlocal sourcing (restaurant gardens, apiary on-site, or sourcing products from within the local community/zip code)

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

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

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

A. Yes

General

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

Adopted Sustainability Policy

Our restaurant has adopted a sustainability policy

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)

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

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

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

Linen Napkins

We use linen napkins

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

Root-to-stem/Nose-to-tail

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

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

Electronic Utility Bills

We pay utility bills electronically (when given the option)

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

Faucet Turn Off

We turn off all faucets when not in use

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