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The Umbrella Cafe (CLOSED)


951 Liberty Ave, Pittsburgh, PA, 15222
www.theumbrellacafepgh.com
Email : info@theumbrellacafepgh.com
Phone : 412-391-8500

County : Allegheny
Neighborhood : Pittsburgh - Central Business District
County: Allegheny
Designation Level : Bronze Designation
Owner/Manager : Karla Schroeder, Matt Schroeder, Steve Bland, Linzee Mihalcin

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.
2 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 use Roadrunner to recycle all of our cardboard and paper.
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 reuse what we can within the company or we take items to the Center of Creative Reuse or 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: We buy unwrapped straws for daily use and bulk condiments for in-house orders. Our to-go cutlery are also un-wrapped.
3 points We practice "root-to-stem" or "nose-to-tail" cooking

Restaurant's statement: We use all of a product when cooking. Left over product is used for soups and sauces.
1 point We post our daily specials or menu on a chalkboard/whiteboard as opposed to printing

Restaurant's statement: Our menu is posted on a chalkboard.
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 use take-out bags, our employees wait until they are asked for them before giving them out.
3 points We have eliminated the use of polystyrene foam or Styrofoam containers (boxes and cups) for take-out use

Restaurant's statement: We do not use polystyrene packaging.
3 points We purchase paper products and/or containers made from recycled content

Restaurant's statement: Our paper bags, napkins, toilet paper, and paper towels are made of recycled material.
2 points We purchase paper products and/or containers that are recyclable

Restaurant's statement: Our napkins, paper cups, togo containers, and toilet paper are all recyclable.
2 points We purchase plastic products/containers that are recyclable

Restaurant's statement: All of our plastic cups are recyclable.
2 points We use a paperless ordering and billing for vendors where it is available

Restaurant's statement: We order most of our kitchen supplies as well as Coca-Cola online. We also place our beverage and ingredient orders over the phone.
2 points We use environmentally-friendly cleaning products

Restaurant's statement: We use as many natural and bio-friendly cleaning products as we can.
3 points We serve dine-in food and beverages with multi-use rather than disposable dishware (plates, cups, utensils, ramekins, etc.)

Restaurant's statement: All of our plates, glasses, and utensils used for dine in are reusable.
1 point We pay utility bills electronically (when given the option)

Restaurant's statement: We pay our Electric, Gas, and Cable bills online.
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 a discount for customers who bring their own containers.
32 Points for Waste Reduction

Water Conservation

Points
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. We presoak all dishes and utensils. We wash all pots and pans by hand.
1 point We thaw frozen foods in the refrigerator (not with running water)

Restaurant's statement: Most of our products are fresh, not frozen. If we have to thaw something out we pull from the freezer and leave in the refrigerator until thawed out.
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 down anything in our business and use a damp mop for the floors.
2 points We regularly check for and repair leaks in our water system

Restaurant's statement: Twice a month we have a plumber come in to clean al of our drains and check the pipes 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: We have a company clean and replace floor mats on a regular basis. We also do not wash our trashcans outside.
1 point We turn off all kitchen faucets when not in use

Restaurant's statement: All faucets in the kitchen are turned off when not in use.
9 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: Tedesco Heating and Cooling
4 points We have a policy that we only purchase Energy Star equipment or appliances when available

Restaurant's statement: We only buy Energy Star equipment, unless no other options are available.
2 points We turn off non-emergency indoor lights during non-operating hours

Restaurant's statement: We turn off all lights when in 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: All lights are turned off in spaces that are not being used.
2 points We regularly clean evaporator and condenser coils on refrigerators (every 3 months)

Restaurant's statement: We clean our refrigerator and freezer coils every three months. Koonse Refrigeration provides maintenance on a regular basis.
1 point We turn off all electronic equipment at the end of business or place them in energy saving mode

Restaurant's statement: All powered equipment is turned off during non business hours and our computers go into sleep mode to save power.
2 points We use ceiling fans to promote air circulation (high edge forward in winter, forcing air down; reverse in summer)

Restaurant's statement: Our ceiling fans are only turned on during business hours in the warmer months.
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 a foyer at our entrance of the business.
17 Points for Energy Efficiency

People - Community/Consumer Actions

Points
3 points We provide employment opportunities for residents of the local community

Restaurant's statement: 80% of our staff are residents of Pittsburgh.
2 points There is a secure location to store bicycles at or near our restaurant

Restaurant's statement: We offer safe, indoor bike parking. There is a bike rack located outside.
1 point We have a bicycle air pump and flat tire repair kit on premises

Restaurant's statement: We offer a space for minor bicycle repair and provide access to a bicycle air pump and flat tire repair kit.
6 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: All of our employees make over minimum wage.
1 point Our restaurant is owned by someone who lives within the local region

Restaurant's statement: All four owners live in the Pittsburgh area.
3 points We provide employees with at least 11 hours of non-working time between shifts

Restaurant's statement: As we are open for breakfast and lunch, our employees receive a minimum of 11 hours of non-working time between shifts.
3 points We provide employees working double shifts with a minimum break time of two hours

Restaurant's statement: We provide a minimum break of two hours for employees working double shifts.
3 points We provide our employees at least one day off for every five days worked consecutively

Restaurant's statement: We staff for 5 consecutive days Monday-Friday with Saturday and Sunday off.
3 points For employees earning hourly wages, we guarantee a minimum amount of weekly working hours

Restaurant's statement: We guarantee a minimum amount of weekly working hours, depending on employee's availability.
3 points We cross-train employees across different floor and kitchen positions

Restaurant's statement: Kitchen staff is trained to run the register and front end employees are trained to assist kitchen with food prep.
3 points We provide employees with the ability to move between front and back of house positions

Restaurant's statement: We position employees where they are most needed and move between FOH and BOH
3 points We give raises based on employee performance and responsibility

Restaurant's statement: We have reviews once every 12 months on our employees and give raises accordingly.
1 point We provide discounts for our employees at our restaurant

Restaurant's statement: A free lunch is available to all employees.
2 points We work hard to ensure a diverse and inclusive work environment

Restaurant's statement: Diversity is reflected in our ownership and employees. We offer a very inclusive work environment that does not discriminate.
30 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 bar top and chairs are our original equipment. We resurface our bar top and floor every couple years. Our furniture is refurbished or has been constructed from re-purposed materials
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: Our panini press, mixers and other equipment were purchased used and/or refurbished. .
2 points We serve certified organic, fair trade, and/or bird friendly coffee and/or tea

Restaurant's statement: We serve La Prima Coffee, a local fair-trade certified distributor and certified organic roaster by Pennsylvania Certified Organic (PCO). Our teas are almost all organic from Tupelo Honey Teas, a local Pittsburgh company.
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 purchase all of our hummus, jams, meats, and coffee/tea locally. Our bread is purchased from the local company Mancini's.
3 points We make purchases from a farmer coop, local food hub, or local food purveyor

Restaurant's statement: We source foods from Parma Sausage, Hello Hummus, Tupelo Honey Teas, and Frankferd Farms.
2 points We source products from a regionally-based third party supplier

Restaurant's statement: We use Morgan Linen Services (Cleveland, OH), Full Circle Distributors (Cheswick, PA),
3 points We rotate menu items based on seasonality

Restaurant's statement: In the Spring/Summer we offer fresh, seasonal fruits and lunch specials, including handcrafted gazpacho. In the winter we serve hot soups and other hearty comfort foods. In the Autumn we utilize squash and sweet potatoes in many of our lunch specials.
2 points We recognize local farms and/or vendors whose products we source online, on our menu, or through our marketing

Restaurant's statement: We recognize our local vendors on our menu and online.
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: All of our dressing, sauces, salsas, stock, and soups are all homemade, as well as many of our menu items and baked goods.
3 points We make our own non-alcoholic beverages, beer, wine, or spirits (including mixers)

Restaurant's statement: We make all our own juices and smoothies.
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: On Fridays we offer a meatless option as our featured lunch special. There are also a variety of meatless option available anytime on our regular menu.
7 points When in season, we source 46-100% of produce regionally (From within a 400 mile radius)

Restaurant's statement: 85% of our produce is sourced regionally.
36 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 half sandwiches and small soup options.
2 points Our restaurant provides vegetarian/vegan fare

Restaurant's statement: We offer a daily selection of soups and sandwiches that are vegetarian and vegan friendly.
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 have a variety of options on our menu which include grain free, dairy free, low carb and vegan.
2 points Our restaurant provides entrée items served with fruits and/or vegetables

Restaurant's statement: We offer a side of fresh fruit and/or fresh vegetables as a side option for any menu item.
2 points Our restaurant provides allergen-free options

Restaurant's statement: We have at least one or more allergen-free options on our menu including soups, sandwiches and baked goods.
2 points Our restaurant provides low-sodium options

Restaurant's statement: For lunch, one example of a low sodium option would be our spinach and hummus sandwich. For breakfast, our spinach, tomato, and feta omelette could satisfy lower-sodium needs.
2 points Our restaurant provides ancient grains (barley, farro, quinoa, polenta, amaranth, spelt, kamut, chia, sorghum, freekeh, teff, millet)

Restaurant's statement: We frequently use polenta, chia, hemp and other ancient grains in menu items and baked goods.
3 points Our restaurant provides fruits or vegetables are offered with children's meals

Restaurant's statement: As available, we have fresh whole fruits including apples, oranges, and bananas. We also have sweet bell peppers and cucumber slices on the side.
3 points Our restaurant provides alternatives to soft drinks for children's meals

Restaurant's statement: We offer many kinds of vegan, fresh-made juices that are an alternative to soft drinks.
3 points Our restaurant provides lean proteins are used in children's meals

Restaurant's statement: Chicken is lean protein that we could use in a meal for a child.
3 points Our restaurant provides low-fat, low-calorie, low-sugar, or low-sodium options for children's meals

Restaurant's statement: Many of our menu options are low-fat, low-calorie, low-sugar, or low-sodium. We offer healthy choices throughout our menu.
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 coconut oil as well as olive oil for cooking.
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.
31 Points for Nutrition