<< Back to designated restaurants

Red Oak Cafe


3610 Forbes Ave., Pittsburgh, PA, 15213
N/A
Email : oakland15213@gmail.com
Phone : 412-621-2221

County : Allegheny
Neighborhood : Pittsburgh - Central Oakland
County: Allegheny
Designation Level : Silver Designation
Owner/Manager : Red Oak Cafe

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 provide sustainability-related training and information to all new and existing employees

Restaurant's statement: All employees are trained on our sustainable practices as they are a very important part of how Red Oak Cafe operates.
3 points We include updates on our sustainable actions within staff meetings

Restaurant's statement: Whenever a staff meeting is held, updates on our sustainable actions are discussed.
8 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
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 donate building materials to construction junction.
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: forks, knives spoons, sugar, milk, creamer
3 points We sell or donate our used cooking oil

Restaurant's statement: Buffalo Biodiesel
1 point We post our daily specials or menu on a chalkboard/whiteboard as opposed to printing

Restaurant's statement: We post our menu and specials on a chalkboard.
3 points We have eliminated the use of polystyrene foam or Styrofoam containers (boxes and cups) for take-out use

Restaurant's statement: recyclable plastic
3 points We purchase paper products and/or containers made from recycled content

Restaurant's statement: Our take-out boxes are made from recycled content.
2 points We purchase paper products and/or containers that are recyclable

Restaurant's statement: Our take-out boxes are recyclable.
3 points We purchase plastic products/containers made from recycled content

Restaurant's statement: soup cups
2 points We purchase plastic products/containers that are recyclable

Restaurant's statement: take out boxes
2 points If we offer our guests paper self-serve napkins, we use a single output dispenser

Restaurant's statement: we use single serve output napkin dispensers
2 points We use a paperless ordering and billing for vendors where it is available

Restaurant's statement: We use paperless ordering with many vendors
2 points We use environmentally-friendly cleaning products

Restaurant's statement: We use environmentally friendly cleaning products when possible
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 dine-in foods on multi-serve dishware.
1 point We pay utility bills electronically (when given the option)

Restaurant's statement: Vendor bills
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 customers to bring mugs or to go containers
35 Points for Waste Reduction

Water Conservation

Points
3 points We have installed a low-flow pre-rinse sprayer for dishwashing

Restaurant's statement: Commercial kitchen
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 presoak, scrub and rinse pots, pans and plates when possible.
3 points We have addressed water conservation through the efficiency of our toilets

Restaurant's statement: low water use toilets
1 point We thaw frozen foods in the refrigerator (not with running water)

Restaurant's statement: We thaw frozen product under refrigeration
1 point We avoid hosing indoor and outdoor areas. Instead, we use dry cleaning methods followed by a damp mopping

Restaurant's statement: We use a damp mop to clean
2 points We regularly check for and repair leaks in our water system

Restaurant's statement: We often check our water system for leaks
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: yes
1 point We turn off all kitchen faucets when not in use

Restaurant's statement: We conserve water whenever possible.
15 Points for Water Conservation

Energy Efficiency

Points
2 points We have our HVAC inspected annually to ensure it is in proper working condition and operating efficiently

Restaurant's statement: Powell Mechanical
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: We have a programmable thermostat on our HVAC
4 points We have a policy that we only purchase Energy Star equipment or appliances when available

Restaurant's statement: We seek Energy Star equipment when possible.
2 points We turn off non-emergency indoor lights during non-operating hours

Restaurant's statement: We turn off lights at closing.
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 when the area is not being used
2 points We regularly clean evaporator and condenser coils on refrigerators (every 3 months)

Restaurant's statement: We regularly clean refrigerator coils and evaporators
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 keep our hot water heater at 140 degrees and lower
1 point We turn off all electronic equipment at the end of business or place them in energy saving mode

Restaurant's statement: We power down unused equipment at closing
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 have three ceiling fans
2 points We power down the kitchen equipment during slow, idle times

Restaurant's statement: We power down equipment during idle times
1 point We use natural cooling in place of air conditioning, when acceptable

Restaurant's statement: We use natural cooling when possible
2 points We have insulated all refrigeration cold suction lines

Restaurant's statement: Refrigeration cold suction lines are insulated.
3 points We use daylight sensors or adjust our indoor lighting based on natural sunlight available

Restaurant's statement: We turn down lights when not needed.
26 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: Grow Pittsburgh, Community Human Services, Oakland Business Improvement District
3 points We provide employment opportunities for residents of the local community

Restaurant's statement: 50%
4 points We participate with an organization's program designed to provide employment opportunities for vulnerable populations

Restaurant's statement: We hire people from vulnerable populations
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: Chef in the Garden Faison Elementary
2 points We donate used cookware, linens, equipment, electronics, furniture, curtains, etc. to charity

Restaurant's statement: WE donate to Goodwill
3 points We donate food waste to farmers for animal feed

Restaurant's statement: Miller Farms
4 points We help to provide access to healthy, fresh food to people in underserved communities

Restaurant's statement: Homewood Faison Elementary
5 points We help to 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

Restaurant's statement: Homewood Faison Elementary
2 points There is a secure location to store bicycles at or near our restaurant

Restaurant's statement: Bike racks on forbes
29 Points for People - Community/Consumer Actions

People - Employee Actions

Points
2 points Our employees participate in volunteer activities

Restaurant's statement: yes
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: yes
4 points We offer health benefits to our employees

Restaurant's statement: UPMC
1 point Our restaurant is owned by someone who lives within the local region

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

Restaurant's statement: On the job
1 point We provide emergency rides for employees

Restaurant's statement: yes
3 points We provide employees with at least 11 hours of non-working time between shifts

Restaurant's statement: yes
3 points We provide employees working double shifts with a minimum break time of two hours

Restaurant's statement: yes
3 points We provide our employees at least one day off for every five days worked consecutively

Restaurant's statement: yes
3 points Our full-time salaried employees work an average no more than of 35-45 hours/week

Restaurant's statement: yes
3 points For employees earning hourly wages, we guarantee a minimum amount of weekly working hours

Restaurant's statement: yes
3 points We offer our FOH and BOH employees vacation time

Restaurant's statement: yes
3 points We offer internal promotions

Restaurant's statement: yes
3 points We cross-train employees across different floor and kitchen positions

Restaurant's statement: yes
3 points We provide employees with the ability to move between front and back of house positions

Restaurant's statement: cook cashier
3 points We give raises based on employee performance and responsibility

Restaurant's statement: yes
1 point We provide discounts for our employees at our restaurant

Restaurant's statement: 50% off anytime
2 points We provide bonuses or incentives for employee performance

Restaurant's statement: yes
2 points We work hard to ensure a diverse and inclusive work environment

Restaurant's statement: yes
51 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
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: used
2 points We serve certified organic, fair trade, and/or bird friendly coffee and/or tea

Restaurant's statement: We serve La Prima Coffee
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 derive whatever we can from local sources - we get our coffee from La Prima,
3 points We make purchases from a farmer coop, local food hub, or local food purveyor

Restaurant's statement: MILLER FARMS
2 points We source products from a regionally-based third party supplier

Restaurant's statement: reinhart
3 points We rotate menu items based on seasonality

Restaurant's statement: turkey eggs
4 points We purchase items at the local Farmer's Market

Restaurant's statement: oakland, east liberty
2 points We purchase eggs that have at least one of the following characteristics: local, cage-free, organic

Restaurant's statement: local cage free
2 points We recognize local farms and/or vendors whose products we source online, on our menu, or through our marketing

Restaurant's statement: miller farms
3 points We can, pickle, or preserve foods

Restaurant's statement: vegetables
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 our own juices, smoothies, OTY smoothies, salad dressings, soups, sauces, etc.
3 points We make our own non-alcoholic beverages, beer, wine, or spirits (including mixers)

Restaurant's statement: We make fresh squeezed lemonade, teas, juices, and smoothies in-house
2 points We have adopted a form of a "Meatless Mondays" approach to dining (choose one day/wk to serve meatless specials)

Restaurant's statement: Every Monday we run a Meatless Monday special.
3 points We source animal products that are humanely raised and processed

Restaurant's statement: miller farms
4 points When in season, we source 16-30% of produce locally (From within a 150 mile radius)

Restaurant's statement: 20 %
3 points When in season, we source 16-30% of produce regionally (From within a 400 mile radius)

Restaurant's statement: 25%
For RS-28 – RS-31, select the “yes” that represents your % of locally sourced meats:
2 points We source 1-15% of meats locally (From within a 150 mile radius)

Restaurant's statement: 5 %
For RS-32 – RS-35, select the “yes” that represents your % of regionally sourced meats:
1 point We source 1-25% of meats regionally (From within a 400 mile radius)

Restaurant's statement: 5 %
4 points 16-30% of products we use carry organic certification or are naturally grown

Restaurant's statement: 20%
55 Points for Responsible Sourcing

Nutrition

Points
2 points Our restaurant provides half portions of select menu items or small plates (tapas)

Restaurant's statement: We offer a half sandwich/salad combo and sides of small plate items. We also offer all salads in a small size.
2 points Our restaurant provides vegetarian/vegan fare

Restaurant's statement: We have an entire section of our menu devoted to vegetarian fare - All vegetarian options can also be made vegan.
2 points Our restaurant provides entrée items served with fruits and/or vegetables

Restaurant's statement: All sandwiches are served with one side - possible veggie sides include sleek, brussel sprout hash, picked slaw, veggie of the day
2 points Our restaurant provides allergen-free options

Restaurant's statement: We offer all sandwiches on gluten-free bread.
2 points Our restaurant provides low-sodium options

Restaurant's statement: Our salads, sides, many sandwiches, and vegetarian sections of the menu offer low-sodium options.
3 points Our restaurant provides organic, non-GMO ingredients in beverages or raw baking materials used for food

Restaurant's statement: The bread in some of our sandwiches is organic-sprouted grain bread.
2 points Our restaurant provides ancient grains (barley, farro, quinoa, polenta, amaranth, spelt, kamut, chia, sorghum, freekeh, teff, millet)

Restaurant's statement: quinoa, flax, chia, amaranth
2 points Our restaurant provides low calorie salad dressings

Restaurant's statement: Our vinaigrettes are low calorie - for instance, honey lime cilantro vinaigrette or soy wasabi vinaigrette
2 points Our restaurant provides smaller sized soda options

Restaurant's statement: We offer 12 oz fountain sodas.
3 points Our restaurant provides whole grain ingredients are used in children's meals

Restaurant's statement: Many breakfast and lunch sandwiches feature whole grain bread.
3 points Our restaurant provides fruits or vegetables are offered with children's meals

Restaurant's statement: All sandwiches come with one side which can be vegetable-based.
3 points Our restaurant provides alternatives to soft drinks for children's meals

Restaurant's statement: We offer fresh-made juices, smoothies, and lemonade
3 points Our restaurant provides lean proteins are used in children's meals

Restaurant's statement: Chicken and turkey are two lean proteins that can be offered to children.
3 points Our restaurant provides low-fat, low-calorie, low-sugar, or low-sodium options for children's meals

Restaurant's statement: We have many healthier options that can be offered to children - for instance a veggie burger.
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: vegetable oils
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 have satisfied the requirements associated with earning Live Well Allegheny restaurant status.
39 Points for Nutrition