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Mad Mex - South Hills


Scott Towne Center 2101 Green Tree Road, Scott Township, PA, 15220
http://www.madmex.com/
Email : southhills@madmex.com
Phone : 412-279-0200

County : Allegheny
Neighborhood : Scott Township
County: Allegheny
Designation Level : Gold Designation
Owner/Manager : Bill Fuller


(April 1, 2016, 12:07) Restaurant's comment:
As a member of the local and world communities, we believe that operating a sustainable restaurant business is an inherent responsibility. We have incorporated seasonal ingredients, intelligent sourcing, and local food products into food at all levels of the company. By participating in the creation of Penn’s Corner Farm Alliance and supporting many local farmers we have improved the quality of life for many farm families in the region while reducing the carbon footprint of our ingredients and getting fresher products onto our plates. Reduction of resource usage and non-recyclable waste has always been a core element of our business and we continue to strive to consume less. Finally, the livability of the lives of our employees is paramount and we are working to find ways to offer improvements to the rigorous lives of restaurant workers.

Sustainability Practices:


General

Points
1 point Mandatory: We will/we pledge to display our Sustainable Pittsburgh Restaurant designation on our website, menu, and/or marketing materials

Restaurant's statement: Our restaurant will display our Sustainable Pittsburgh Restaurant designation through our website, menu, and/or marketing materials, and program decal.
1 point Mandatory: We will/we pledge to post the Sustainable Pittsburgh Restaurant decal in a place visible to restaurant guests

Restaurant's statement: Our restaurant will display our Sustainable Pittsburgh Restaurant designation through our website, menu, and/or marketing materials, and program decal.
3 points We include updates on our sustainable actions within staff meetings

Restaurant's statement: We update staff on sustainable actions in staff meetings.
5 Points for General

Waste Reduction

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

Restaurant's statement: Our waste management company is BFI. We recycle all recyclables.
3 points We recycle/donate for reuse some of the following large materials/items: appliances, building materials, cabinets, countertops, windows, doors, flooring, mirrors, furniture, toilets, sinks

Restaurant's statement: We recycle or donate any usable building materials.
3 points 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

Restaurant's statement: 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
2 points 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

Restaurant's statement: 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
2 points We have eliminated straws from guest use or instilled an "offer first" approach with straws

Restaurant's statement: We only give straws in select applications. Never straws with water.
3 points We sell or donate our used cooking oil

Restaurant's statement: We sell our cooking oil.
3 points We practice "root-to-stem" or "nose-to-tail" cooking

Restaurant's statement: We use bones and meat trimmings to make stocks, we use the beet greens as well as the root, we use shrimp and lobster shells as well as fish trimmings to make our cioppino base, we use leftovers for staff meal.
1 point We post our daily specials or menu on a chalkboard/whiteboard as opposed to printing

Restaurant's statement: We have a seasonally changing menu to avoid daily menu changes and waste.
2 points 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

Restaurant's statement: We do not use plastic bags.
3 points We have eliminated the use of polystyrene foam or Styrofoam containers (boxes and cups) for take-out use

Restaurant's statement: We do not use styrofoam.
1 point We purchase polystyrene foam or Sytrofoam containers (boxes and cups) that are made with post consumer recycled polystyrene

Restaurant's statement: If we would purchase them, we would purchase the recycled ones.
3 points We purchase paper products and/or containers made from recycled content

Restaurant's statement: We use take out bags, take out boxes, napkins, and paper towels made from recycled content.
2 points We purchase paper products and/or containers that are recyclable

Restaurant's statement: Our paper bags and to-go plastic and foil containers are recyclable.
3 points We purchase plastic products/containers made from recycled content

Restaurant's statement: Our to-go containers are made from recycled content.
2 points We purchase plastic products/containers that are recyclable

Restaurant's statement: Our to-go containers are recyclable.
2 points We do not serve water that is bottled in plastic

Restaurant's statement: We do not serve water bottled in plastic.
2 points If we offer our guests paper self-serve napkins, we use a single output dispenser

Restaurant's statement: We have single-use paper towel dispensers in the restrooms.
2 points We use a paperless system to process guest orders

Restaurant's statement: We use the Aloha POS system.
2 points We use a paperless ordering and billing for vendors where it is available

Restaurant's statement: We use a paperless ordering and billing for vendors where it is available and are working to make it more paperless.
2 points We use environmentally-friendly cleaning products

Restaurant's statement: We use Ecolab's environmentally friendly products in some applications.
2 points We use linen napkins vs. paper

Restaurant's statement: We use linen napkins vs. paper.
3 points We serve dine-in food and beverages with multi-use rather than disposable dishware (plates, cups, utensils, ramekins, etc.)

Restaurant's statement: We serve on all multi use utensils
1 point We pay utility bills electronically (when given the option)

Restaurant's statement: We pay all utilities and many vendors electronically.
1 point We encourage guests to bring in their own reusable bags, coffee mugs, or containers to package their unconsumed food

Restaurant's statement: We encourage guests to bring in their own to-go and catering containers.
52 Points for Waste Reduction

Water Conservation

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

Restaurant's statement: We monitor our water use weekly. Toilets running and using too much water to defrost foods are two big wasters.
3 points We have installed a low-flow pre-rinse sprayer for dishwashing

Restaurant's statement: We use an Ecolab low-flow pre-rinse sprayer for dishwashing.
2 points 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

Restaurant's statement: 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.
3 points We have addressed water conservation through the efficiency of our toilets

Restaurant's statement: We have new toilets that are high efficient with a two-option flush.
1 point We thaw frozen foods in the refrigerator (not with running water)

Restaurant's statement: We thaw frozen foods in the refrigerator (not with running water)
1 point We avoid hosing indoor and outdoor areas. Instead, we use dry cleaning methods followed by a damp mopping

Restaurant's statement: We sweep then mop all floors daily.
2 points We regularly check for and repair leaks in our water system

Restaurant's statement: We review water usage weekly and address issues aggressively.
2 points 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

Restaurant's statement: We minimize outdoor cleaning of soiled equipment.
1 point We turn off all kitchen faucets when not in use

Restaurant's statement: We turn off all kitchen faucets when not in use
18 Points for Water Conservation

Energy Efficiency

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

Restaurant's statement: We review electrical and gas usages monthly.
4 points We have conducted a professionally done, comprehensive energy audit in the past 5 years

Restaurant's statement: Our energy broker does an annual audit of our energy usage.
2 points We have our HVAC inspected annually to ensure it is in proper working condition and operating efficiently

Restaurant's statement: We have various service providers for our HVAC, including internal ones. Currently, we use Newcomer.
4 points We have a policy that we only purchase Energy Star equipment or appliances when available

Restaurant's statement: We have a policy that we only purchase Energy Star equipment or appliances when available and appropriate.
2 points We have installed plastic strip curtains at walk-in cooler and freezer doors

Restaurant's statement: We only have a walk-in cooler and it has door strips.
4 points We have upgraded to energy efficient lighting (T8 or T5 flourescents, LED, CFL)

Restaurant's statement: We are upgrading our lighting as systems wear out.
5 points We use LED bulbs in lighting or emergency exits

Restaurant's statement: We use LED bulbs In all emergency exits.
2 points We turn off non-emergency indoor lights during non-operating hours

Restaurant's statement: We turn off non-emergency indoor lights during non-operating hours
2 points We turn off lights in unused spaces or have installed sensors/timers to automatically turn them off

Restaurant's statement: We turn off lights in unused rooms.
4 points We use renewable energy to supply all or a portion of our energy needs

Restaurant's statement: We use some renewable energy.
2 points We regularly clean evaporator and condenser coils on refrigerators (every 3 months)

Restaurant's statement: We do quarterly PM on all refrigeration.
1 point We maintain the temperature of our hot water heater at 140 degrees or at the lowest temperature consistent with our sanitizing system

Restaurant's statement: We maintain the temperature of our hot water heater at 140 degrees.
1 point We turn off all electronic equipment at the end of business or place them in energy saving mode

Restaurant's statement: We turn off all electronic equipment at the end of business or place them in energy saving mode.
2 points We use ceiling fans to promote air circulation (high edge forward in winter, forcing air down; reverse in summer)

Restaurant's statement: We use ceiling fans to promote air circulation (high edge forward in winter, forcing air down; reverse in summer)
2 points We power down the kitchen equipment during slow, idle times

Restaurant's statement: We turn down ranges when service slows down in the afternoon and late evening
2 points We have installed a barrier between the outside air and main entrance (air curtain, foyer, double doors, indoor curtain, revolving door)

Restaurant's statement: We have a foyer in the front area.
1 point We use natural cooling in place of air conditioning, when acceptable

Restaurant's statement: We use natural cooling in place of air conditioning, when acceptable
3 points We use daylight sensors or adjust our indoor lighting based on natural sunlight available

Restaurant's statement: We adjust our indoor lighting based on natural sunlight available
46 Points for Energy Efficiency

People - Community/Consumer Actions

Points
2 points We partner with, fundraise, sponsor, promote or donate to a local community organization, community members, or cause

Restaurant's statement: We have monthly benefit dinners that raise $5000 per occurrence for charity. Grow Pittsburgh, PGH Center For The Arts, Dilworth School PTA, and many others.
3 points We provide employment opportunities for residents of the local community

Restaurant's statement: Approximately half of our team lives in Shadyside, East Liberty, Homewood, and Highland Park
4 points We participate with an organization's program designed to provide employment opportunities for vulnerable populations

Restaurant's statement: We work with Catholic Charities and East End Cooperative Ministries to employ vulnerable populations
4 points We are involved with an urban farm or community garden that supplies a portion of our produce

Restaurant's statement: We work with Grow Pittsburgh and Garfield Farms to supply some produce.
4 points We participate in cooking classes, farmer events, or provide educational opportunities for adults or children to promote responsible food choices, culinary skills, food sourcing, meal planning, health and wellness, or other educational purposes

Restaurant's statement: We work with Grow Pittsburgh on Chef in the Garden events as well as thier fundraisers.
3 points We prioritize buying food grown from immigrant farmers, farmers of color, women farmers, youth or emerging farmers

Restaurant's statement: We work with: One Woman Farms - woman farmer Who Cooks For You Farms - emerging farmer Garfield Farms -
2 points There is a secure location to store bicycles at or near our restaurant

Restaurant's statement: There is a bike rack across the street.
22 Points for People - Community/Consumer Actions

People - Employee Actions

Points
2 points Our employees participate in volunteer activities

Restaurant's statement: Our employees participate in food Bank activities and Grow Pittsburgh fundraisers.
2 points We positively contribute to employee health and wellness through incentives or programs offered (i.e. gym membership discounts, yoga classes, sports league, etc.)

Restaurant's statement: We pay for any employee to run in the PGH marathon in any event they have.
4 points We offer health benefits to our employees

Restaurant's statement: We offer benefits to all full time employees.
1 point Our restaurant is owned by someone who lives within the local region

Restaurant's statement: Big Burrito owners live in Shadyside, Fox Chapel, Wexford, and Morningside.
3 points We offer our staff training to further enhance career development

Restaurant's statement: Ongoing in-depth wine training.
3 points We provide our employees at least one day off for every five days worked consecutively

Restaurant's statement: We provide our employees at least one day off for every five days worked consecutively
3 points For employees earning hourly wages, we guarantee a minimum amount of weekly working hours

Restaurant's statement: If an employee elects to be full time, we schedule them full time hours.
3 points We provide FOH and BOH employees with some form of compensation during sick leave

Restaurant's statement: Our employees receive five sick days per year.
3 points We offer our FOH and BOH employees vacation time

Restaurant's statement: We provide 10 days/year up to and including year 2, 15 days/year after.
3 points We offer internal promotions

Restaurant's statement: Most of the chefs, KM's and GM's were promoted from within. We rarely hire from outside for lead positions.
3 points We cross-train employees across different floor and kitchen positions

Restaurant's statement: All cooks are cross trained on all kitchen positions.
3 points We provide employees with the ability to move between front and back of house positions

Restaurant's statement: All are available to move between front and back of the house if the interest and skills are there.
3 points We give raises based on employee performance and responsibility

Restaurant's statement: We have annual reviews at which raises are given if applicable.
1 point We provide discounts for our employees at our restaurant

Restaurant's statement: Discounts received: 50% for employee and a guest for management, 25% for employee and guest for employees every day. One day a week at each restaurant it is half off for all employees and a guest.
2 points We provide bonuses or incentives for employee performance

Restaurant's statement: We have a bonus program for management.
2 points We work hard to ensure a diverse and inclusive work environment

Restaurant's statement: We actively seek to recruit and interview a diverse group of people.
41 Points for People - Employee Actions

Responsible Sourcing

Points
3 points We use furniture that has been refurbished, remanufactured, is previously used or has been constructed from repurposed materials

Restaurant's statement: We reuse barn wood, church pews, fixtures, and decorations.
3 points When Energy Star or energy efficient equipment is not available or attainable, we make it a priority to purchase refurbished appliances or equipment

Restaurant's statement: We have purchased refurbished equipment where applicable.
3 points We derive some items or ingredients locally (i.e. cheese, milk, coffee, tea, juice, baked goods, beer, wine, spirits, invasive species, raw baking materials)

Restaurant's statement: We purchase lamb, produce, some cheeses, fluid dairy, pasta sheets, beer, and wine locally.
4 points 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]

Restaurant's statement: We sustainably source Alaskan Halibut (in season only) and use responsibly fished sword fish, and Scottish Salmon. Our seafood suppliers are certified by Marine Stewardship Council.
3 points We make purchases from a farmer coop, local food hub, or local food purveyor

Restaurant's statement: We purchase from many of these. PCFA, Elysian Fields, Millers Farm Products, Clarion River Organics, Who Cooks For You Farm, One Woman Farm, and more.
2 points We source products from a regionally-based third party supplier

Restaurant's statement: We source from Paragon Foods
3 points We rotate menu items based on seasonality

Restaurant's statement: We change garnishes, salads, etc with the seasons. Asparagus in the spring, corn and tomatoes in the fall.
4 points We purchase items at the local Farmer's Market

Restaurant's statement: We purchase from East Liberty Farmers Market
2 points We purchase eggs that have at least one of the following characteristics: local, cage-free, organic

Restaurant's statement: We use cage free and local eggs
3 points Our restaurant participates in product-sharing (cooperative purchasing) with other restaurants for supplies not needed in large quantities

Restaurant's statement: We share shipping of Anson Mills for multiple big Burrito restaurants. We also share shipping of cheeses.
2 points We recognize local farms and/or vendors whose products we source online, on our menu, or through our marketing

Restaurant's statement: We recognize the farms and vendors on our menu, website, newsletter, and in staff training.
4 points We participate in hyperlocal sourcing (restaurant gardens, apiary on-site, or sourcing products from within the local community/zip code)

Restaurant's statement: We source from Garfield Farms, Grow Pittsburgh, and Bill Fuller's yard.
3 points We make at least one of the following items in-house: salad dressings, condiments, sauces, jams, jellies, juices, soups, broths, stock, chutneys, syrups, salsas

Restaurant's statement: We make everything in house.
3 points We source animal products that are humanely raised and processed

Restaurant's statement: We source humanely raised and/or processed products from Gerber chicken, Elysian Fields lamb
8 points When in season, we source 46-100% of produce locally (From within a 150 mile radius)

Restaurant's statement: Approximately 60% of our produce is sourced locally in season.
7 points When in season, we source 46-100% of produce regionally (From within a 400 mile radius)

Restaurant's statement: In season, probably 80% of our produce is sourced regionally.
4 points We source 16-30% of meats locally (From within a 150 mile radius)

Restaurant's statement: N/A
6 points We source 31-45% of meats locally (from within a 150 mile radius)

Restaurant's statement: N/A
7 points We source 76-100% of meats regionally (from within a 400 mile radius) OR you do not source meats

Restaurant's statement: Lamb, some pork, all chicken, and all duck is at least 60%
4 points 16-30% of products we use carry organic certification or are naturally grown

Restaurant's statement: Chicken, much of the local produce, ducks, some pork, lamb carries organic certification or is naturally grown.
78 Points for Responsible Sourcing

Nutrition

Points
2 points Our restaurant provides vegetarian/vegan fare

Restaurant's statement: We always feature at least two vegetarian entrees. Staff is well-trained to create more.
2 points Our restaurant provides menu items or side dishes marketed as healthier, lower calorie options than our traditional menu choices

Restaurant's statement: we provide vegetables options for all of our entrees
2 points Our restaurant provides entrée items served with fruits and/or vegetables

Restaurant's statement: All entrees include vegetables.
2 points Our restaurant provides allergen-free options

Restaurant's statement: Staff is highly trained in negotiating allergies, preferences, and religious restrictions of diners.
2 points Our restaurant provides calorie counts

Restaurant's statement: we provide all nutritional information
2 points Our restaurant provides ancient grains (barley, farro, quinoa, polenta, amaranth, spelt, kamut, chia, sorghum, freekeh, teff, millet)

Restaurant's statement: We rotate ancient grains - quinoa, barley, farro, spelt, etc onto the menu.
2 points Our restaurant provides low calorie salad dressings

Restaurant's statement: vegan ranch
3 points Our restaurant provides fruits or vegetables are offered with children's meals

Restaurant's statement: corn
3 points Our restaurant provides alternatives to soft drinks for children's meals

Restaurant's statement: milk and fruit juice
3 points Our restaurant provides lean proteins are used in children's meals

Restaurant's statement: chicken
2 points We use healthful, plant based oils for cooking and baking (containing predominantly monounsaturated and polyunsaturated fats - no trans-fat/partially-hydrogenated oils)

Restaurant's statement: We are trans-fat free.
3 points We have satisfied the requirements associated with earning Live Well Allegheny restaurant status. (Note: If your restaurant is located in Allegheny County, completing these requirements 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 meeting LWA Restaurant requirements.)

Restaurant's statement: We provide calorie counts and other nutritional information on menus or otherwise readily available to customers, we offer vegetarian/vegan fare, we provide healthy side dishes including fruit and vegetables that can be ordered in lieu of higher fat/sugar/salt options, we use plant based oils for cooking and baking, we provide low calorie salad dressings, and we offer low fat milk as an alternate to cream for hot beverages.
28 Points for Nutrition