Sustainability Practices

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

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

Allergen-Free Options

allergen-free options

A. Yes

Calorie Counts

calorie counts

A. Yes

Low-sodium Options

low-sodium options

A. Yes

Ancient Grains

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

A. Yes

Low Calorie Salad Dressings

low calorie salad dressings

A. Yes

Smaller Sized Soda Options

smaller sized soda options

A. Yes

Organic/Non-GMO Ingredients

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

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

Waste Reduction

Does Not Serve Water Bottled in Plastic

We do not serve water that is bottled in plastic

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

Environmentally-friendly Cleaning Products

We use environmentally-friendly cleaning products

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

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

Waste Management

We track the amount of waste our restaurant produces and disposes and our progress on waste reduction

A. Yes

Waste Audit

We have conducted a waste audit within the past 5 years

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

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

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 Recycled Paper Products

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

A. Yes

Root-to-stem/Nose-to-tail

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

A. Yes

Specials/Menu on Chalkboard

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

A. Yes

Purchase Recyclable Paper Products

We purchase paper products and/or containers that are recyclable

A. Yes

Lean Path: Food Waste Prevention System

We have adopted Lean Path: Food Waste Prevention System

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

Urinal Efficiency

We have addressed water conservation through the efficiency of our urinals

A. Yes

Touch-free Faucets/Motion Sensor Sinks

We use touch-free faucets/motion sensor sinks in restrooms

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

Water Usage Tracking

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

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

People

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

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

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

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

Community Partner/Fundraiser/Donater

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

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 Health Benefits

We offer health benefits to our employees

A. Yes

Offer Staff Training

We offer our staff training to further enhance career development

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

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

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

Diverse/Inclusive Work Environment

We work hard to ensure a diverse and inclusive work environment

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

Employee Bonuses

We provide bonuses or incentives for employee performance

A. Yes

Energy Efficiency

Automatic/Energy Efficient Hand Dryers

We use automatic, energy efficient hand dryers in our restrooms

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

Renewable Energy Use

We use renewable energy to supply all or a portion of our energy needs

A. Yes

Clean Refrigerator Coils

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

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

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

Insulated Refrigeration Lines

We have insulated all refrigeration cold suction lines

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

Plastic Strip Curtains

We have installed plastic strip curtains at walk-in cooler and freezer doors

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

Energy Usage Tracking

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

A. Yes

Responsible Sourcing

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 Local, Cage-Free, Organic Eggs

We purchase eggs that have at least one of the following characteristics: local, cage-free, organic

A. Yes

Cooperative Purchasing

Our restaurant participates in product-sharing (cooperative purchasing) with other restaurants for supplies not needed in large quantities

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

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:

A. 1-15%: (Regionally) From within a 400 mile radius

Meat Sourcing

Our meats are sourced:

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

Produce, Meats, Beans Sourcing

Our produce, meats, and/or beans:

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

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