Sustainability Practices

Nutrition

Organic/Non-GMO Ingredients

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

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

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

People

Emergency Rides for Employees

We provide emergency rides for employees

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

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

Sick Leave Compensation

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

A. Yes

Employee Vacation Time

We offer our FOH and BOH employees vacation time

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

Diverse/Inclusive Work Environment

We work hard to ensure a diverse and inclusive work environment

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

Encourage Guest Alternative Transportation

We encourage guests to take alternative transportation to get to our restaurant

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

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

Responsible Sourcing

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

Source Products from Regional Third Party

We source products from a regionally-based third party supplier

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

Hyperlocal Sourcing

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

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

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

Produce Sourcing

When in season, our produce is sourced:

D. 46-100%: (Regionally) From within a 400 mile radius

Meat Sourcing

Our meats are sourced:

D. 76-100%: (Regionally) From within a 400 mile radius

Produce, Meats, Beans Sourcing

Our produce, meats, and/or beans:

A. 1-15%: Carry organic certification or are naturally grown

Waste Reduction

Root-to-stem/Nose-to-tail

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

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

Specials/Menu on Chalkboard

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

A. Yes

Recycled Items List (All)

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

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

Multi-use Dishware

We serve dine-in food and beverages with multi-use rather than disposable dishware (plates, cups, utensils, ramekins, etc.)

A. Yes

Electronic Utility Bills

We pay utility bills electronically (when given the option)

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

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

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

Water Conservation

Water Usage Tracking

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

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

Urinal Efficiency

We have addressed water conservation through the efficiency of our urinals

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

Reduce Sink Flow Rate

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

A. Yes

Energy Efficiency

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

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

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

Energy Usage Tracking

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

A. Yes