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David L Lawrence Convention Center


1000 Fort Duquesne Blvd, Pittsburgh, PA, 15222
http://www.pittsburghcc.com/index.php
Email : dmetcalfe@pittsburghcc.com
Phone : 412-325-6183

County : Allegheny
Neighborhood : Pittsburgh - Central Business District
County: Allegheny
Designation Level : Platinum Designation
Owner/Manager : George Meehan

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 testify that our restaurant has adopted a comprehensive sustainable policy.
3 points We provide sustainability-related training and information to all new and existing employees

Restaurant's statement: We provide on-going sustainability training to all new and existing employees
3 points We include updates on our sustainable actions within staff meetings

Restaurant's statement: Each month, we tract our sustainable practices/actions.
11 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: trim trax program is tracked daily, weekly, monthly
4 points We have conducted a professionally done, comprehensive waste audit within the past 5 years

Restaurant's statement: September 2011
2 points We recycle all of the following materials: paper, glass, plastic, cardboard, and aluminum

Restaurant's statement: Recycle America – a division of 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 have donated/recycled electronics, equipment and cookware. Also, large carpet scraps and excess building materials are donated to Construction Junction or Habitat for Humanity. Furniture is also donated
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 testify that we recycle small hard to recycle items or donate them for reuse Computer systems are typically donated, lamps are recycled by Scott Electric, batteries are recycled by Batteries Plus, ink and toner cartridges are donated to “Cartridges for a Cause” which benefits the Pittsburgh community food bank, and small electronic items are donated to Goodwill.
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: green straws, cutlery, cups, plates, boxed lunches, clamshells, Heinz condiments pumpers
2 points We have eliminated straws from guest use or instilled an "offer first" approach with straws

Restaurant's statement: green straws are only used in the concessions' area
3 points We sell or donate our used cooking oil

Restaurant's statement: darling
5 points We compost our food waste

Restaurant's statement: agricycle
3 points We practice "root-to-stem" or "nose-to-tail" cooking

Restaurant's statement: since we grow our own vegetables on the roof, we have the ability to utilize the whole plant! We utilize beet stalks and leaves, fennel fronds are used as garnish, we also candy citrus rind for desserts or our vip coffee stations, celery leaves are used in soups, stocks and sauces, carrot peelings are fried and used as a tasty garnish
1 point We post our daily specials or menu on a chalkboard/whiteboard as opposed to printing

Restaurant's statement: in our employee café, we use a whiteboard to post daily menus
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 take out bags
3 points We have eliminated the use of polystyrene foam or Styrofoam containers (boxes and cups) for take-out use

Restaurant's statement: Greenware plates, cups, cutlery, clamshells
3 points We purchase paper products and/or containers made from recycled content

Restaurant's statement: napkins, toilet paper,
2 points We purchase paper products and/or containers that are recyclable

Restaurant's statement: coke products, chip bags, napkins, toilet paper,
3 points We purchase plastic products/containers made from recycled content

Restaurant's statement: we use all compostable lunch boxes, cups, cutlery, etc. only coke products and chips are recyclable
2 points We purchase plastic products/containers that are recyclable

Restaurant's statement: we use all compostable lunch boxes, cups, cutlery, etc. only coke products and chips are recyclable
2 points We do not serve water that is bottled in plastic

Restaurant's statement: we use both Dasani bottle water and water dispensers, as well as water cambros and water pitchers
2 points If we offer our guests paper self-serve napkins, we use a single output dispenser

Restaurant's statement: We are committed to using single serve napkin dispensers
2 points We use a paperless system to process guest orders

Restaurant's statement: all orders are emailed to clients
2 points We use a paperless ordering and billing for vendors where it is available

Restaurant's statement: we participate in paperless vendor ordering and billing
2 points We use environmentally-friendly cleaning products

Restaurant's statement: we are committed to using all environmentally-friendly cleaning products
2 points We use linen napkins vs. paper

Restaurant's statement: we use linen napkins for all premium events
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 china for premium events, unless on the show floor, where we use compostable
4 points We have adopted Lean Path: Food Waste Prevention System

Restaurant's statement: we have adopted Trim Trax, which is a company wide program, similar to Lean Path. Each week/month, our waste is recording in quarts for over production and production waste. Since our menus vary month to month it is difficult to compare waste, but with the compost and food donations, our waste is very minimal.
1 point We pay utility bills electronically (when given the option)

Restaurant's statement: bills are posted online and paid in Chicago at home office
67 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 overall water consumption for the DLCC, but do not have metering in place to isolate the food service areas
3 points We have installed a low-flow pre-rinse sprayer for dishwashing

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

Restaurant's statement: Yes, restroom sinks have flow restrictors. Additionally, all waste water is treated and stored in an onsite Waste Water Treatment Plant. It is subsequently recycled for toilet & urinal flushes throughout the DLCC.
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: hand scraping into compost, pre-soaking, dishwasher shuts off when not in use
3 points We have addressed water conservation through the efficiency of our toilets

Restaurant's statement: we have our own waste water treatment program so water is recycled; we have low volume flushometers
3 points We have addressed water conservation through the efficiency of our urinals

Restaurant's statement: we have our own waste water treatment program so water is recycled; we have low volume flushometers
3 points We use touch-free faucets/motion sensor sinks in restrooms

Restaurant's statement: we testify that touch-free faucets/motion sensor sinks can be found in our restrooms
1 point We thaw frozen foods in the refrigerator (not with running water)

Restaurant's statement: We pull food from the freezer to the cooler to thaw
1 point We avoid hosing indoor and outdoor areas. Instead, we use dry cleaning methods followed by a damp mopping

Restaurant's statement: We are committed to conserving 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: Walk throughs of kitchen area are done daily and leaks are reported asap
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: all of our cleaning procedures call for the use of Green Certified cleaning products, in most cases we simply use water
1 point We turn off all kitchen faucets when not in use

Restaurant's statement: All faucets are turned off when not in use
27 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 monitor electrical consumption for the entire building, but do not have dedicated metering for the food service areas
4 points We have conducted a professionally done, comprehensive energy audit in the past 5 years

Restaurant's statement: We have a pretty detailed analysis of the overall energy consumption of the building (I’ve attached the case study document) performed in 2010/11, but again nothing was specific to the food service areas. 2010/2011
3 points We use automatic, energy efficient hand dryers in our restrooms

Restaurant's statement: we use both automatic, hand dryers
2 points We have our HVAC inspected annually to ensure it is in proper working condition and operating efficiently

Restaurant's statement: this is done on site
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: Programmable thermostats per the temperature requirements outlined in the criteria are adhered to
2 points We have addressed energy efficiency through our windows and doors

Restaurant's statement: the use of air curtains in the kitchen, door sweeps, and plastic slat openings on coolers/freezers would be examples of this
4 points We have a policy that we only purchase Energy Star equipment or appliances when available

Restaurant's statement: we purchase energy star equipment (alto sham) when available
2 points We have installed plastic strip curtains at walk-in cooler and freezer doors

Restaurant's statement: plastic strip curtains and doors are found in all coolers/freezers
4 points We have upgraded to energy efficient lighting (T8 or T5 flourescents, LED, CFL)

Restaurant's statement: LED lamps were installed in all coolers/freezers. CFL & T8/T5 fluorescents are used in other areas
5 points We use LED bulbs in lighting or emergency exits

Restaurant's statement: LED bulbs in coolers/freezers (50)…all emergency exit stair cores in DLCC have lighting that is activated by occupancy sensors, therefore no consumption unless the exit is being used.
2 points We turn off non-emergency indoor lights during non-operating hours

Restaurant's statement: We are committed 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: Our restaurant turns off lights in unused spaces
4 points We use renewable energy to supply all or a portion of our energy needs

Restaurant's statement: 25% renewable energy
2 points We regularly clean evaporator and condenser coils on refrigerators (every 3 months)

Restaurant's statement: we are committed to regularly cleaning our refrigerator coils
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 are committed 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: we power down electronic equipment at the end of business
2 points We power down the kitchen equipment during slow, idle times

Restaurant's statement: we are committed to powering down kitchen equipment during slow, idle times. equipment is only turned on on event days.
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 double doors
1 point We use natural cooling in place of air conditioning, when acceptable

Restaurant's statement: we are committed to using natural cooling
2 points We have insulated all refrigeration cold suction lines

Restaurant's statement: We testify that we have insulated all cold suction lines. All HVAC cooling/heating lines throughout the DLCC are insulated for efficiency. This includes lines on food service coolers/freezers.
3 points We use daylight sensors or adjust our indoor lighting based on natural sunlight available

Restaurant's statement: we have installed daylight sensors and adjusts indoor lighting based on the outdoor light available
53 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: The community table, Pittsburgh food bank, jubilee soup kitchen, light of life,
3 points We participate in planned prepared budgeted meal programs to assist in food donations.

Restaurant's statement: the community table, blues festival (pgh food bank)
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: union 57,
4 points We are involved with an urban farm or community garden that supplies a portion of our produce

Restaurant's statement: penns corner, paragon (local), roof top garden
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: Lunch n Learn, IUP Culinary Day, Daycare Garden/Kitchen Day
2 points We donate used cookware, linens, equipment, electronics, furniture, curtains, etc. to charity

Restaurant's statement: cookware, electronics and equipment
3 points We prioritize buying food grown from immigrant farmers, farmers of color, women farmers, youth or emerging farmers

Restaurant's statement: dawson's orchards, Monterey mushrooms, basciani mushrooms, spring valley garden, alexander's greenhouse, yarnick farms
3 points We donate food waste to farmers for animal feed

Restaurant's statement: we send our compost to agricycle then we get it back for our garden
4 points We help to provide access to healthy, fresh food to people in underserved communities

Restaurant's statement: we send tons of food each year to those in need
2 points We encourage guests to take alternative transportation to get to our restaurant (bike, bus, walk, carpool)

Restaurant's statement: most employees take the bus, walk or ride a bike
2 points There is a secure location to store bicycles at or near our restaurant

Restaurant's statement: inside our building
1 point We have a bicycle air pump and flat tire repair kit on premises

Restaurant's statement: 2nd level
37 Points for People - Community/Consumer Actions

People - Employee Actions

Points
2 points Our employees participate in volunteer activities

Restaurant's statement: Jubilee; Light of life; The Community Table
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: all employee wages range from 13.90-19.80, with increases each year
4 points We offer health benefits to our employees

Restaurant's statement: we offer health care through etna or highmark, completely free and full to A listers (29 ppl)
1 point Our restaurant is owned by someone who lives within the local region

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

Restaurant's statement: sanitation and osha; sexually harassment, alcohol compliance, departmental specific training (ie culinary, concessions, banquets), safety
1 point We provide emergency rides for employees

Restaurant's statement: uber or taxi
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: new incentive plan for 2016 includes free bus pass and parking
3 points We provide employees with at least 11 hours of non-working time between shifts

Restaurant's statement: We testify that our that our employees average 22-24 hours/ week
3 points We provide employees working double shifts with a minimum break time of two hours

Restaurant's statement: employees working a double shift receive at least 2 hours of breaks over their shift
3 points We provide our employees at least one day off for every five days worked consecutively

Restaurant's statement: our employees receive at least one day off per week
3 points We provide FOH and BOH employees with some form of compensation during sick leave

Restaurant's statement: A listers receive 2 sick days and B listers
3 points We offer our FOH and BOH employees vacation time

Restaurant's statement: 1 year is 1 week; 2 years is 2 weeks; 6 years is 3 weeks
3 points We offer internal promotions

Restaurant's statement: Keys to the Future Program is a cross-training program which employees can further their career; Supervisors have become managers/Chefs.
3 points We cross-train employees across different floor and kitchen positions

Restaurant's statement: any employees who are interested may cross train in other departments (ie dishwasher, steward, warehouseman, cook, server, cashier, runners, bartenders)
3 points We provide employees with the ability to move between front and back of house positions

Restaurant's statement: servers help wash dishes or prep cook and are cashiers or bartenders; cooks are cashiers, servers, dishwashers, runners)
3 points We give raises based on employee performance and responsibility

Restaurant's statement: per the union contract all employees are given the same increase each year and yearly performance reviews are given at this time
2 points We provide bonuses or incentives for employee performance

Restaurant's statement: salaried managers have bonus incentives each year based on safety/sanitation, budget; hourlies are provided multiple incentives (ie cashiers--whoever sells the most during a show, iron chef competition for cooks, servers may receive "g-1" award, all employees may receive a levy legend award (100.00) for going that extra mile
2 points We work hard to ensure a diverse and inclusive work environment

Restaurant's statement: • All open positions are posted with our diversity partners within the city (Urban League of Pittsburgh, Hill House, African American Chamber of Commerce, Achieva, Pittsburgh Job Corp, Disabled American Veterans and many more.) • All newly hired management take the Appreciating Differences online course and each month we have diversity moments (planned educational moments to educate team members on diversity and inclusion). Topics include cultural themes and historical facts. • All Around the World Days are celebrated each month where the Chefs cook up an amazing meal for the team surrounding a certain country. Flyers are passed out at the meal pointing out fun facts around the country.
49 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: mellon arena table
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: alto sham combi oven
2 points We serve certified organic, fair trade, and/or bird friendly coffee and/or tea

Restaurant's statement: douve egberts, tazo
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: all local produce is sent to us first from paragon monteverde; pizza shells from pizza plaza, sweet n sassy sauce from Adrienne's Sassy Gourmet, meats from silverstar, pierogies from pierogies plus, bread from breadworks and schweibels, popcorn from Pittsburgh popcorn
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: Alaskan wild salmon, tilapia, sea scallops
3 points We make purchases from a farmer coop, local food hub, or local food purveyor

Restaurant's statement: Engine House 25 Wines Paragon Food Svcs. SilverStar Meats Breadworks La Prima Coffee Schwebel Dean Dairy Bagel Factory Danielle Parsons (Pizza Plaza) Pierogies Plus Penns Corner Farm Alliance Murray Avenue Kosher Thoma Meat Market Reyna Foods Adrienne's Sassy Gourmet Pennsylvania Macaroni Co Salem's Market Pittsburgh Popcorn Company
2 points We source products from a regionally-based third party supplier

Restaurant's statement: SilverStar, Sysco, CA Curtze
3 points We rotate menu items based on seasonality

Restaurant's statement: Fall All Natural Local Porkloin Organic ginger ale and apple marinade Local White Yams with Organic Brown Sugar Local Braised Cabbage with Organic Bacon and Apples Local Pear Cobbler Winter Apple, Cranberry and Almond Chevre Tarts Drizzled with McKees Rocks wildflower honey Summer Organic Chicken Bruschetta Heirloom tomatoes on Breadworks crusty baguette with rooftop-garden pesto Spring Local Spinach and Apple Salad Toasted organic walnuts, Gala apples, local Chevre cheese with an organic cider vinaigrette
2 points We purchase eggs that have at least one of the following characteristics: local, cage-free, organic

Restaurant's statement: 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: penns corner coop; rooftop garden
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: roof top garden
3 points We can, pickle, or preserve foods

Restaurant's statement: roof top peppers, pickles, green beans
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: salad dressings, aiolis, dips, spreads, sauces, soups, salsa
3 points We make our own non-alcoholic beverages, beer, wine, or spirits (including mixers)

Restaurant's statement: Fruit waters are on our menu; our favorite is our roof top cucumber and mint or strawberry and basil; Also, bar manager makes his own mixers for specialty drinks
4 points We deliver food by foot/bicycle/electric vehicle

Restaurant's statement: we run food to each location in this building by foot
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: Meatless Sunday
3 points We source animal products that are humanely raised and processed

Restaurant's statement: some meats from salem meats, cunninhams, silverstar
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: 50% locally
3 points We source 26-50% of meats regionally (From within a 400 mile radius)

Restaurant's statement: 50% regionally
For RS-36 – RS-39, select the “yes” that represents your % of organic or naturally grown products:
2 points 1-15% of products we use carry organic certification or are naturally grown

Restaurant's statement: 1% from our rooftop garden
67 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 customize menus to fit the clients' needs. For example, we will offer small plates with carved, stuffed chicken breasts with a vegetable or a slice of strip loin carved with mashed potatoes and roasted vegetables, salads are in small individual containers and desserts are bite size (if offered). We also offer a half sandwich and half salad as a special in our concessions' stands for healthier clients, looking for another option.
2 points Our restaurant provides vegetarian/vegan fare

Restaurant's statement: vegetable stack (grilled vegetables with roasted red pepper coulis), arugula and meyer lemon ravioli with vegetable confetti and basil oil, vegetable pyramid with cous cous and roasted vegetables, vegan bean cake
2 points Our restaurant provides menu items or side dishes marketed as healthier, lower calorie options than our traditional menu choices

Restaurant's statement: "lighter side of Levy" offers low cal salads/turkey entrée/ fruit/ light or no dessert
2 points Our restaurant provides entrée items served with fruits and/or vegetables

Restaurant's statement: all entrees and even salads contain fruits and/or vegetables
2 points Our restaurant provides allergen-free options

Restaurant's statement: we cater to all special dietary needs; each menu is changed to meet their need; signage dictates allergens
2 points Our restaurant provides low-sodium options

Restaurant's statement: we cater to all special dietary needs; each menu is changed to meet their need
2 points Our restaurant provides ancient grains (barley, farro, quinoa, polenta, amaranth, spelt, kamut, chia, sorghum, freekeh, teff, millet)

Restaurant's statement: quinoa, polenta, barley
2 points Our restaurant provides low calorie salad dressings

Restaurant's statement: pomegranate, oil and vinegar,
2 points Our restaurant provides smaller sized soda options

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

Restaurant's statement: Children also take part in our healthy buffet items, such as whole grain pita and flat breads, turkey breast, grain salads with lo-cal pomegranate dressing, fresh fruit, rather than cookies/brownies.
3 points Our restaurant provides fruits or vegetables are offered with children's meals

Restaurant's statement: we offer a piece of fruit and granola bar with a kids meal
3 points Our restaurant provides alternatives to soft drinks for children's meals

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

Restaurant's statement: chicken breasts, turkey breasts, black bean cakes
3 points Our restaurant provides low-fat, low-calorie, low-sugar, or low-sodium options for children's meals

Restaurant's statement: whole fruit, applesauce, granola bars, nutria-grain bars, milk, fruit juice, lettuce and grain salads
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: no trans-fat 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 testify that our restaurant is able to meet Live Well Allegheny restaurant requirementsd
38 Points for Nutrition