<< Back to designated restaurants

Shab's Grill


339 Forbes Ave, Pittsburgh, PA, 15222
www.shabsgrill.com
Email : eat@shabsgrill.com
Phone : 412-555-5555

County : Allegheny
Neighborhood : Pittsburgh - Central Business District
County: Allegheny
Designation Level : Silver Designation
Owner/Manager : Shehab and Nellie Saba

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: Through a variety of sustainable methods, we have passed along a variety of different methods and policies in our restaurant.
3 points We provide sustainability-related training and information to all new and existing employees

Restaurant's statement: We have handbooks and checklists that are followed
3 points We include updates on our sustainable actions within staff meetings

Restaurant's statement: Daily staff meetings address different issues and sustainable actions is one of the issues addressed.
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: We separate our trash and 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 have donated chest freezers and also have reused materials from location to location.
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 light fixtures and ink and toner cartridges used in the office.
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 purchase all of these items in bulk.
2 points We have eliminated straws from guest use or instilled an "offer first" approach with straws

Restaurant's statement: We do not use a soda fountain to reduce the use of cups, lids, and straws.
3 points We practice "root-to-stem" or "nose-to-tail" cooking

Restaurant's statement: We use all of our ingredients, nothing goes to 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 have plastic bags, but only use them if the customer requests them.
2 points We purchase paper products and/or containers that are recyclable

Restaurant's statement: Our black take out containers are recyclable, reusable, and microwaveable.
2 points We purchase plastic products/containers that are recyclable

Restaurant's statement: Take-out containers Side order containers Bulk Item containers
2 points If we offer our guests paper self-serve napkins, we use a single output dispenser

Restaurant's statement: We do not put the dispenser out for customers to grab. We control the amount of napkin consumption by keeping the dispenser behind the counter.
2 points We use a paperless ordering and billing for vendors where it is available

Restaurant's statement: We order from our vendors online.
1 point We pay utility bills electronically (when given the option)

Restaurant's statement: Sales tax Internet
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 have customers who voluntarily bring reusable bags and containers.
27 Points for Waste Reduction

Water Conservation

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

Restaurant's statement: We have a low-flow pre-rinse sprayer on our dish unit.
3 points We have addressed water conservation by reducing the flow rate of our sinks

Restaurant's statement: We have the water pressure regulated.
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 only run the dishwasher when it is full and we hand scrape our dishes before washing them.
3 points We have addressed water conservation through the efficiency of our toilets

Restaurant's statement: We have installed newer model toilets that address this issue.
3 points We have addressed water conservation through the efficiency of our urinals

Restaurant's statement: We have one toilet and one urinal in the men's bathroom to regulate water use.
1 point We thaw frozen foods in the refrigerator (not with running water)

Restaurant's statement: We prefer to allow frozen items to thaw in the refrigerator.
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 hose any areas.
2 points We regularly check for and repair leaks in our water system

Restaurant's statement: We regularly do maintenance checks.
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.
19 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: We have a maintenance agreement with a private contractor.
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 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).
2 points We have addressed energy efficiency through our windows and doors

Restaurant's statement: We have the doors and windows insulated and sealed.
4 points We have a policy that we only purchase Energy Star equipment or appliances when available

Restaurant's statement: Our equiptment is ENERGYSTAR
4 points We have upgraded to energy efficient lighting (T8 or T5 flourescents, LED, CFL)

Restaurant's statement: We have T8 flourescents
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 or have installed sensors/timers to automatically turn them off.
2 points We regularly clean evaporator and condenser coils on refrigerators (every 3 months)

Restaurant's statement: We have a maintenance schedule.
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 or at the lowest temperature consistent with our sanitizing system.
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 power down the kitchen equipment during slow, idle times

Restaurant's statement: We power down the kitchen equipment during slow and idle times, ie after lunch and before dinner.
2 points We have insulated all refrigeration cold suction lines

Restaurant's statement: Our cold suction lines on our refrigeration are new.
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: Gaudenzia Local Fire Departments The Salvation Army
3 points We provide employment opportunities for residents of the local community

Restaurant's statement: 100%
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 have conducted health fairs at places such as Commonwealth Connections Academy.
2 points We donate used cookware, linens, equipment, electronics, furniture, curtains, etc. to charity

Restaurant's statement: We donate equipment and furnishings to local churches
2 points There is a secure location to store bicycles at or near our restaurant

Restaurant's statement: There are bike racks located in market square.
1 point We have a bicycle air pump and flat tire repair kit on premises

Restaurant's statement: We have a bicycle air pump and flat tire repair kit.
14 Points for People - Community/Consumer Actions

People - Employee Actions

Points
2 points Our employees participate in volunteer activities

Restaurant's statement: UPMC Children's Hospital Pitt Made A Difference Day Community Festivals
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 offer our employees above minimum wage rates.
1 point Our restaurant is owned by someone who lives within the local region

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

Restaurant's statement: We offer the opportunity to become SafeServ Certified.
1 point We provide emergency rides for employees

Restaurant's statement: We are very flexible and accommodating when necessary.
3 points We provide employees with at least 11 hours of non-working time between shifts

Restaurant's statement: We provide employees with at least 11 hours of non-working time between 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 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: We allow our employees to decide what they would like their minimum amount of hours to be.
3 points We offer our FOH and BOH employees vacation time

Restaurant's statement: We offer our employees vacation time.
3 points We offer internal promotions

Restaurant's statement: We promote internally into management positions.
3 points We cross-train employees across different floor and kitchen positions

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

Restaurant's statement: Preparation and food service.
3 points We give raises based on employee performance and responsibility

Restaurant's statement: There is always room for improvement and to make more money.
1 point We provide discounts for our employees at our restaurant

Restaurant's statement: Each employee gets one free meal per shift.
2 points We work hard to ensure a diverse and inclusive work environment

Restaurant's statement: We work hard to ensure a diverse and inclusive work environment by encouraging a team mentality and helpful leadership.
39 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: Our dining room furniture was purchased used and has been reused over a few restaurant locations.
2 points We source products from a regionally-based third party supplier

Restaurant's statement: Penn Mac and Salonika
4 points We purchase items at the local Farmer's Market

Restaurant's statement: Market Square Farmers Market
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, from scratch.
4 points We deliver food by foot/bicycle/electric vehicle

Restaurant's statement: We use a bike for food deliveries
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 serve many meatless options everyday.
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% of our produce is sourced locally.
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: About 10% of our produce is sourced regionally.
3 points We source 26-50% of meats regionally (From within a 400 mile radius)

Restaurant's statement: 50% of our meat comes from a regional source.
24 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 smaller portions
2 points Our restaurant provides vegetarian/vegan fare

Restaurant's statement: Hoummous Baba Ghannouj Tabbooli Salad Falafel Grapeleaves Mediterranean Salad Spinach Pies Lentil Soup Rice With Lentils Rice Pilaf
2 points Our restaurant provides menu items or side dishes marketed as healthier, lower calorie options than our traditional menu choices

Restaurant's statement: Hoummous Baba Ghannouj Tabbooli Salad Falafel Grapeleaves Mediterranean Salad Spinach Pies Lentil Soup Rice With Lentils Rice Pilaf
2 points Our restaurant provides entrée items served with fruits and/or vegetables

Restaurant's statement: All of our entree items are served with vegetables.
2 points Our restaurant provides allergen-free options

Restaurant's statement: All of our ingredients are listed on our menu and many things are egg, soy, and dairy free.
2 points Our restaurant provides calorie counts

Restaurant's statement: We provide a full calorie and nutritional breakdown on our menu, as well as on our website.
2 points Our restaurant provides low-sodium options

Restaurant's statement: Lentil Soup Hommous Baba Ghannouj... all of our menu items are made from scratch and have low-sodium.
2 points Our restaurant provides ancient grains (barley, farro, quinoa, polenta, amaranth, spelt, kamut, chia, sorghum, freekeh, teff, millet)

Restaurant's statement: We use bulgar wheat in our tabbooli.
2 points Our restaurant provides low calorie salad dressings

Restaurant's statement: Olive Oil and Lemon Juice Tzatziki Tahini
2 points Our restaurant provides smaller sized soda options

Restaurant's statement: We use cans of soda (12oz) as opposed to larger cup options.
3 points Our restaurant provides fruits or vegetables are offered with children's meals

Restaurant's statement: Our children's meals are served with Mediterranean or Tabbooli salad.
3 points Our restaurant provides alternatives to soft drinks for children's meals

Restaurant's statement: We offer juices and water.
3 points Our restaurant provides lean proteins are used in children's meals

Restaurant's statement: We offer fat free boneless skinless grilled chicken breasts.
3 points Our restaurant provides low-fat, low-calorie, low-sugar, or low-sodium options for children's meals

Restaurant's statement: Rice Pilaf, Mediterranean Salad, Grilled Chicken etc.
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 only use olive and canola 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 have satisfied the requirements associated with earning Live Well Allegheny restaurant status.
37 Points for Nutrition