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Sushi Fuku - Oakland Ave.


120 Oakland Ave, Pittsburgh, PA, 15213
www.sushifuku.com
Email : business@sushifuku.com
Phone : 412-687-3858

County : Allegheny
Neighborhood : Pittsburgh - Central Oakland
County: Allegheny
Designation Level : Gold Designation
Owner/Manager : Ting Yen

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 have adopted a comprehensive sustainability policy

Restaurant's statement: We have adopted a comprehensive sustainability policy.
3 points We provide sustainability-related training and information to all new and existing employees

Restaurant's statement: We train our employees to maintain sustainable practices with in our business.
3 points We include updates on our sustainable actions within staff meetings

Restaurant's statement: We have weekly meetings where we keep our employees updated on our sustainable practices.
11 Points for General

Waste Reduction

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

Restaurant's statement: Waste Management handles our waste and we recycle all materials with them.
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: During our renovations of our first location we donated materials left behind from the previous restaurant.
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: Sushi Fuku recycles small hard to recycle items or donates them for reuse.
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 to-go cutlery that is not wrapped in plastic.
2 points We have eliminated straws from guest use or instilled an "offer first" approach with straws

Restaurant's statement: We use an off first approach with providing straws to customers.
3 points We sell or donate our used cooking oil

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

Restaurant's statement: We make spicy tuna from our scratch tuna!
1 point We post our daily specials or menu on a chalkboard/whiteboard as opposed to printing

Restaurant's statement: Sushi Fuku has a whiteboard posting our specials for the public to see(the drawings are usually pretty funny).
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 ask our customers if they want a bag or not before they go.
3 points We have eliminated the use of polystyrene foam or Styrofoam containers (boxes and cups) for take-out use

Restaurant's statement: Our take out containers are recyclable.
1 point We purchase polystyrene foam or Sytrofoam containers (boxes and cups) that are made with post consumer recycled polystyrene

Restaurant's statement: We instead buy from Eco Products which are compostable.
3 points We purchase paper products and/or containers made from recycled content

Restaurant's statement: We are using takeout products that are compostable.
2 points We purchase paper products and/or containers that are recyclable

Restaurant's statement: We are using takeout products that are compostable.
3 points We purchase plastic products/containers made from recycled content

Restaurant's statement: We buy Eco products which use plastic lids that have been made with recyclable plastic.
2 points We purchase plastic products/containers that are recyclable

Restaurant's statement: We buy Eco products that are recyclable.
2 points If we offer our guests paper self-serve napkins, we use a single output dispenser

Restaurant's statement: Our napkins are a single output dispenser.
2 points We use a paperless system to process guest orders

Restaurant's statement: Our POS system is at the end, so we type everything in and ask customers if they need a paper receipt.
2 points We use a paperless ordering and billing for vendors where it is available

Restaurant's statement: We order products online and we pay online. It's standard in our generation.
2 points We use environmentally-friendly cleaning products

Restaurant's statement: We use our environmental friendly cleaning products because you only have one planet earth!
3 points We serve dine-in food and beverages with multi-use rather than disposable dishware (plates, cups, utensils, ramekins, etc.)

Restaurant's statement: Our trays for in house order are washed and reused to help prevent waste.
1 point We pay utility bills electronically (when given the option)

Restaurant's statement: All of our bills, it's standard for this generation.
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 always let customers know to fill up there water bottles any time at our fountain(even if they don't make a purchase).
48 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 track our water usage through our monthly utility bills. Additionally, we conserve water by only running the dishwasher twice per day.
3 points We have installed a low-flow pre-rinse sprayer for dishwashing

Restaurant's statement: Green world.
3 points We have addressed water conservation by reducing the flow rate of our sinks

Restaurant's statement: We maintain a schedule of water being used through our our daily practices.
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 hand scrape plates, pots, and pans before washing and also pre-soak our dishes.
3 points We have addressed water conservation through the efficiency of our toilets

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

Restaurant's statement: We have low flow urinals.
1 point We thaw frozen foods in the refrigerator (not with running water)

Restaurant's statement: Sushi Fuku uses refrigeration for thawing.
1 point We avoid hosing indoor and outdoor areas. Instead, we use dry cleaning methods followed by a damp mopping

Restaurant's statement: Sushi Fuku is commitment to conserve water by avoiding hosing areas as much as possible.
2 points We regularly check for and repair leaks in our water system

Restaurant's statement: We like to run a tight ship, we monitor everything at Sushi Fuku on a daily basis.
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 take the proper procedures from preventing this, it's in our manual/protocol because it's again the law.
1 point We turn off all kitchen faucets when not in use

Restaurant's statement: We conserve water by turning off all kitchen faucets when they are not in use(plus it saves us money!).
24 Points for Water Conservation

Energy Efficiency

Points
3 points We use automatic, energy efficient hand dryers in our restrooms

Restaurant's statement: We have installed energy efficient hand dryers in our restrooms.
2 points We have our HVAC inspected annually to ensure it is in proper working condition and operating efficiently

Restaurant's statement: We use Yocum heating and cooling.
2 points We use a programmable thermostat (continuously programmed to heat at 68 degrees and cool at 74 degrees during operating hours and 62 to heat/85 to cool during non-operating hours)

Restaurant's statement: Sushi Fuku is commitment to using a programmable thermostat per the temperature requirements outlined in the criteria.
2 points We have addressed energy efficiency through our windows and doors

Restaurant's statement: All of our doors and windows have been properly installed to insure energy efficiency.
4 points We have a policy that we only purchase Energy Star equipment or appliances when available

Restaurant's statement: Sushi Fuku will purchase Energy Star equipment or appliances when available.
2 points We have installed plastic strip curtains at walk-in cooler and freezer doors

Restaurant's statement: We have strip curtains installed on the walk-in refrigerator and freezer.
4 points We have upgraded to energy efficient lighting (T8 or T5 flourescents, LED, CFL)

Restaurant's statement: All of our lights are LED.
5 points We use LED bulbs in lighting or emergency exits

Restaurant's statement: They are located throughout our entire restaurant.
2 points We turn off non-emergency indoor lights during non-operating hours

Restaurant's statement: Sushi Fuku is commitment to turning 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: Sushi Fuku turns off lights in unused spaces or that occupancy sensors/timers are used to do so.
2 points We regularly clean evaporator and condenser coils on refrigerators (every 3 months)

Restaurant's statement: Sushi Fuku has a commitment to regularly cleaning refrigerator coils every three months.
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: Sushi Fuku has a commitment to maintaining hot water heater temperature at the lowest recommended temperature.
1 point We turn off all electronic equipment at the end of business or place them in energy saving mode

Restaurant's statement: Sushi Fuku has a commitment to powering down electronic equipment at the end of business.
2 points We power down the kitchen equipment during slow, idle times

Restaurant's statement: Sushi Fuku has a commitment to powering down during idle times of business. If known, provide average times of day equipment is idle .
2 points We have insulated all refrigeration cold suction lines

Restaurant's statement: Sushi Fuku has insulated all refrigeration cold suction lines.
36 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 partner with local university organisations a dozen times during each semester. If you follow our social media you can see what causes we support on a yearly basis.
3 points We provide employment opportunities for residents of the local community

Restaurant's statement: Over 50%.
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 host sushi roll classes for community members.
2 points We donate used cookware, linens, equipment, electronics, furniture, curtains, etc. to charity

Restaurant's statement: We have donated cookware, equipment, electronics, and furniture when we did renovations.
4 points We help to provide access to healthy, fresh food to people in underserved communities

Restaurant's statement: We give food to to the local homeless people within our community.
2 points There is a secure location to store bicycles at or near our restaurant

Restaurant's statement: Since we are in central Oakland there are plenty of bike racks through our the city.
17 Points for People - Community/Consumer Actions

People - Employee Actions

Points
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 do morning yoga with each other.
5 points 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

Restaurant's statement: Our base minimum pay is always $9.75 and always offer a raise of $0.50 after three months of satisfactory work. We have annual raises.
4 points We offer health benefits to our employees

Restaurant's statement: Sushi Fuku offers health benefits to our employees.
1 point Our restaurant is owned by someone who lives within the local region

Restaurant's statement: Pittsburgh!
3 points We offer our staff training to further enhance career development

Restaurant's statement: We offer free serve safe training for employees if they wish to get certified.
1 point We provide emergency rides for employees

Restaurant's statement: We all carpool.
2 points We provide some form of incentive for employee's use of alternative transportation for work (public transportation, walk, bicycle, carpooling)

Restaurant's statement: We will match current monthly bus passes if that is the main use of transportation.
3 points We provide employees with at least 11 hours of non-working time between shifts

Restaurant's statement: Sushi Fuku provides its employees with a minimum of 11 hours non-working time between work shifts.
3 points We provide employees working double shifts with a minimum break time of two hours

Restaurant's statement: Sushi Fuku provides its employees with a minimum break time of two hours between double-shifts.
3 points We provide our employees at least one day off for every five days worked consecutively

Restaurant's statement: Sushi Fuku provides its employees at least one day off for every five days worked consecutively.
3 points Our full-time salaried employees work an average no more than of 35-45 hours/week

Restaurant's statement: Sushi Fuku's full-time salaried employees work an average of 35-45 hours per week.
3 points For employees earning hourly wages, we guarantee a minimum amount of weekly working hours

Restaurant's statement: Sushi Fuku hourly employees are guaranteed a minimum amount of weekly working hours.
3 points We offer our FOH and BOH employees vacation time

Restaurant's statement: We have paid vacation for full time employees.
3 points We offer internal promotions

Restaurant's statement: We promote with in our company. One of our rollers has been promoted to an assistant manager.
3 points We cross-train employees across different floor and kitchen positions

Restaurant's statement: Everyone knows how to do everything.
3 points We provide employees with the ability to move between front and back of house positions

Restaurant's statement: It's broken down to team members, we cross train everyone to do everything.
3 points We give raises based on employee performance and responsibility

Restaurant's statement: Sushi Fuku's employees are offered raises based on job performance and responsibility.
1 point We provide discounts for our employees at our restaurant

Restaurant's statement: 25% discount for our stores for our employees.
3 points We provide employee ownership in the company

Restaurant's statement: From new location to new location there are opportunities for our employees to have some sort of ownership with in the company as we are a young company.
2 points We provide bonuses or incentives for employee performance

Restaurant's statement: If sales are good they will receive a bonus in their paycheck.
2 points We work hard to ensure a diverse and inclusive work environment

Restaurant's statement: We have all genders and employees through out the world.
56 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: Tables
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: Yellowtail Amberjack, Tuna, Salmon
3 points We make purchases from a farmer coop, local food hub, or local food purveyor

Restaurant's statement: We go through the strip or local farmers markets for fresh veggies.
2 points We source products from a regionally-based third party supplier

Restaurant's statement: Sun Fresh Foods
3 points We rotate menu items based on seasonality

Restaurant's statement: We offer strawberries in the spring time.
4 points We purchase items at the local Farmer's Market

Restaurant's statement: We go to Bloomfield on Saturday and over in Schenley Park on Wednesday.
2 points We purchase eggs that have at least one of the following characteristics: local, cage-free, organic

Restaurant's statement: We have organic 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 have multiple locations, so we do it with ourselves.
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 all of our condiments and sauces. We also make our own soups .
3 points We source animal products that are humanely raised and processed

Restaurant's statement: All the fish in our sushi is farm raised humanely.
For RS-20 – RS-23, select the “yes” that represents your % of locally sourced produce:
2 points When in season, we source 1-15% of produce locally (From within a 150 mile radius)

Restaurant's statement: About 5%
8 points 46-100% of products we use carry organic certification or are naturally grown

Restaurant's statement: Over 50% of our products are organic.
40 Points for Responsible Sourcing

Nutrition

Points
2 points Our restaurant provides vegetarian/vegan fare

Restaurant's statement: Our vegetarian roll is not only vegetarian but is also vegan. It comes with cucumbers, carrots, sprouts, and avocado.
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 offer house salads and steamed edamame for healthier options.
2 points Our restaurant provides entrée items served with fruits and/or vegetables

Restaurant's statement: Steamed edamame and house salads.
2 points Our restaurant provides allergen-free options

Restaurant's statement: We have a variety of products that can cover almost anyone's dietary restrictions or lifestyles.
2 points Our restaurant provides low-sodium options

Restaurant's statement: Low-sodium soy sauce.
2 points Our restaurant provides low calorie salad dressings

Restaurant's statement: Our homemade organic ginger dressing
3 points Our restaurant provides fruits or vegetables are offered with children's meals

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

Restaurant's statement: We have apple and orange juice. We also have non sweet tea.
3 points Our restaurant provides lean proteins are used in children's meals

Restaurant's statement: Raw Tuna
3 points Our restaurant provides low-fat, low-calorie, low-sugar, or low-sodium options for children's meals

Restaurant's statement: Most of our meals are low-fat, low-calorie, low-sugar, or low-sodium options.
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: Soybean oil
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 meet the requirements to earn Live Well Allegheny status.
29 Points for Nutrition