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52nd Street Market


601 52nd Street, Pittsburgh, PA, 15201
www.52ndstreetmarket.com
Email : Dora@52ndstreetmarket.com
Phone : 412-408-3798

County : Allegheny
Neighborhood : Pittsburgh - Upper Lawrenceville
County: Allegheny
Designation Level : Silver Designation
Owner/Manager : Dora Walmsley/Deirdre Kane

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: Our Market has committed to sustainable practices and have implemented this policy with all staff.
3 points We provide sustainability-related training and information to all new and existing employees

Restaurant's statement: We ensure all staff - through the on boarding/training process - are aware and in accordance with our sustainability practices.
8 Points for General

Waste Reduction

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

Restaurant's statement: We have recorded spoilage (i.e. compost) since opening and have begin to track all waste (recycling, landfill and cardboard).
4 points We have conducted a professionally done, comprehensive waste audit within the past 5 years

Restaurant's statement: In 2014 we composted 1,908.59 pounds of organic materials, totaling $2,416.57
2 points We recycle all of the following materials: paper, glass, plastic, cardboard, and aluminum

Restaurant's statement: City of Pittsburgh
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: Our Market recycles small hard to recycle items such as batteries, light bulbs and ink 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: Coffee stirs (not individually wrapped) To-go cutlery (not individually wrapped) Condiments (for in house orders)
5 points We compost our food waste

Restaurant's statement: We take our compost to a the Lawrenceville Organic Community Garden 2-4 times a week.
1 point We post our daily specials or menu on a chalkboard/whiteboard as opposed to printing

Restaurant's statement: We use a countertop whiteboard to post daily specials.
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 each customer if they'd like a bag, discount orders for those who have brought bags and have only paper bags available for those that need a bag.
3 points We have eliminated the use of polystyrene foam or Styrofoam containers (boxes and cups) for take-out use

Restaurant's statement: We use #5 plastic containers and paper bags for bulk items; recycled paper or paper cups for coffee, and compostable straws, coffee lids and souffle cups/lids.
3 points We purchase paper products and/or containers made from recycled content

Restaurant's statement: Grocery bags, small cookie and carry out bags, napkins, coffee cups; retail toilet paper and paper towels.
2 points We purchase paper products and/or containers that are recyclable

Restaurant's statement: We use #5 plastic containers and paper bags for bulk items; recycled paper or paper cups for coffee, and compostable straws, coffee lids and souffle cups/lids.
2 points We purchase plastic products/containers that are recyclable

Restaurant's statement: We use #5 plastic containers and paper bags for bulk items; recycled paper or paper cups for coffee, and compostable straws, coffee lids and souffle cups/lids.
2 points If we offer our guests paper self-serve napkins, we use a single output dispenser

Restaurant's statement: We have single output napkins available for in house eaters and to-go customers.
2 points We use a paperless ordering and billing for vendors where it is available

Restaurant's statement: We send and receive electronic invoices.
2 points We use environmentally-friendly cleaning products

Restaurant's statement: We utilize environmentally friendly floor/surface cleaners and dish soap.
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 use ceramic plates, mugs and cups for in house diners.
1 point We pay utility bills electronically (when given the option)

Restaurant's statement: Electric, internet, and phone bills are received and paid 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 offer discounts for customers that bring in their own coffee cups and bags.
44 Points for Waste Reduction

Water Conservation

Points
1 point We thaw frozen foods in the refrigerator (not with running water)

Restaurant's statement: We thaw frozen foods in the refrigerator and 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 do not use hosing as a cleaning method.
2 points We regularly check for and repair leaks in our water system

Restaurant's statement: We have repaired all leaks in our water system.
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.
5 Points for Water Conservation

Energy Efficiency

Points
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.
4 points We have upgraded to energy efficient lighting (T8 or T5 flourescents, LED, CFL)

Restaurant's statement: We use CFL lightbulbs in all lighting.
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 spaces.
4 points We use renewable energy to supply all or a portion of our energy needs

Restaurant's statement: We use Direct Energy which supplies our lighting and electric heat.
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 unplug all non-essential equipment when not in use.
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, 12 mos/year to promote air circulation.
1 point We use natural cooling in place of air conditioning, when acceptable

Restaurant's statement: We use natural cooling (open windows, door) in place of air conditioning, when acceptable.
21 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've provided at cost catering services to new business start-ups and Lawrenceville United; we host a local "post it forward" program which provides free sandwiches to those in need; we donate regularly - both in kind and monetary - to local groups such as KWSA, Lawrenceville Corporation, Assemble and CAPA.
3 points We provide employment opportunities for residents of the local community

Restaurant's statement: 100%
4 points We participate with an organization's program designed to provide employment opportunities for vulnerable populations

Restaurant's statement: We participate in the Goodwill Lawrenceville Works! Program.
4 points We are involved with an urban farm or community garden that supplies a portion of our produce

Restaurant's statement: Lawrenceville Organic Community Gardens; Butterhill Farm and Healcrest
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've hosted free dietician "office hours"; composting basics; and provide monthly "eat your vegetable" zines which focus on a specific vegetable with recipes and facts.
3 points We prioritize buying food grown from immigrant farmers, farmers of color, women farmers, youth or emerging farmers

Restaurant's statement: Butterhill Farm (emerging) Healcrest Urban Farm (women), and Edible Earth Farm (struggling).
4 points We help to provide access to healthy, fresh food to people in underserved communities

Restaurant's statement: Increasing access fresh, healthy and affordable food is the foundation of our business. We accept SNAP and keep margins competitively low on common grocery items.
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: We donate to Assemble's after school and summer programs on a regular basis and engage with numerous local children; often providing them with free snacks and water throughout the year.
2 points There is a secure location to store bicycles at or near our restaurant

Restaurant's statement: We have a bike rack located on the corner where our Market is; a railing is also suitable/available for locking bikes..
31 Points for People - Community/Consumer Actions

People - Employee Actions

Points
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: We have raised the standard regarding employee wages by offering living wages and in kind meals and discounted groceries.
1 point Our restaurant is owned by someone who lives within the local region

Restaurant's statement: Both owners live within blocks of the Market.
1 point We provide emergency rides for employees

Restaurant's statement: Owner vehicles are available and used by staff.
3 points We provide employees with at least 11 hours of non-working time between shifts

Restaurant's statement: We provide employees with a minimum of 11 hours non-working time between work shifts.
3 points We provide our employees at least one day off for every five days worked consecutively

Restaurant's statement: We provide our employees two days 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: Our full-time employee work an average no more than of 40hours/week.
3 points For employees earning hourly wages, we guarantee a minimum amount of weekly working hours

Restaurant's statement: For employees earning hourly wages, we guarantee a minimum amount of 20 weekly working hours
3 points We offer our FOH and BOH employees vacation time

Restaurant's statement: We are flexible in providing time off.
1 point We provide discounts for our employees at our restaurant

Restaurant's statement: We offer comped meals during shift and a discount on groceries.
23 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: Refurbished scale and meat slicer; used stainless steel tables; repurposed office desk serves as counter top; used tables and chairs; recycled wood coffee bar and trash can.
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: Crock pots; meat slicer and scale.
2 points We serve certified organic, fair trade, and/or bird friendly coffee and/or tea

Restaurant's statement: We carry Zeke's fair trade coffee and Gryphon's organic tea.
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: Goat Rodeo cheese, Turners Milk, Gryphon's herbs and spices and Allegro Hearth Bread for retail and deli use.
3 points We make purchases from a farmer coop, local food hub, or local food purveyor

Restaurant's statement: Penn's Corner, Three Rivers Grown, and Frankferd Farms.
2 points We source products from a regionally-based third party supplier

Restaurant's statement: Paragon Foods and Restaurant Depot.
3 points We rotate menu items based on seasonality

Restaurant's statement: Butternut squash soup - fall Mixed green salads - spring/fall
2 points We purchase eggs that have at least one of the following characteristics: local, cage-free, organic

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

Restaurant's statement: Leona's (oats, peanut butter) Zeke's (oats, peanut butter) Lithic (Assorted seeds and nuts) Farm Truck Foods (eggs)
2 points We recognize local farms and/or vendors whose products we source online, on our menu, or through our marketing

Restaurant's statement: Many of our local vendors/producers are listed on our website; we also have a descriptive list available for customers; and promote periodically through social media.
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 have begun to purchase wholesale surplus harvests (tomatoes, greens, tomatillos, ground cherries and garlic) from the Lawrenceville Organic Community Garden located .3 miles away.
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 salad dressings, sauces, some juices, soups, and salsas 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: We offer vegan faux pulled pork weekly.
3 points We source animal products that are humanely raised and processed

Restaurant's statement: Gerber Farm - Chicken Hillendale Farm - Eggs North Woods Ranch - Beef Turkey - Serenity Hills
4 points When in season, we source 16-30% of produce locally (From within a 150 mile radius)

Restaurant's statement: 20%
For RS-24 – RS-27, select the “yes” that represents your % of regionally sourced produce:
1 point When in season, we source 1-15% of produce regionally (From within a 400 mile radius)

Restaurant's statement: 10%
8 points We source 46-100% of meats locally (from within a 150 mile radius) OR we do not source meats

Restaurant's statement: 75%
8 points 46-100% of products we use carry organic certification or are naturally grown

Restaurant's statement: 50%
59 Points for Responsible Sourcing

Nutrition

Points
2 points Our restaurant provides vegetarian/vegan fare

Restaurant's statement: Vegan faux pulled pork; veggie sandwiches; veg/vegan soups; vegan bread options
2 points Our restaurant provides ancient grains (barley, farro, quinoa, polenta, amaranth, spelt, kamut, chia, sorghum, freekeh, teff, millet)

Restaurant's statement: We have barley, quinoa, polenta and chia seeds available for sale.
3 points Our restaurant provides whole grain ingredients are used in children's meals

Restaurant's statement: Whole grain ingredients are used in all house made bake goods and sandwich bread.
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 use olive oil for everything.
9 Points for Nutrition