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Bluebird Kitchen

221 Forbes Avenue, Pittsburgh, PA, 15222
Email : info@bluebirdkitchen.com
Phone : 412-642-4414

County : Allegheny
Neighborhood : Pittsburgh - Central Business District
County: Allegheny
Designation Level : Silver Designation
Owner/Manager : Elizabeth Moore

Sustainability Practices:


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

2 points We recycle all of the following materials: paper, glass, plastic, cardboard, and aluminum

Restaurant's statement: Waste Management is the company we use, and yes, we recyle paper, glass, plastic, cardboard and aluminum
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: all of our to go cutlery is purchased in bulk as are our condiments, we do not provide individual packets
2 points We have eliminated straws from guest use or instilled an "offer first" approach with straws

Restaurant's statement: we do not provided straws to guests drinking beverages in house, and offer them for to go drinks
3 points We sell or donate our used cooking oil

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

Restaurant's statement: We break down fresh whole chickens which are used for the following- breasts for chicken salads, legs and thighs for chicken sandwiches and carcasses to make chicken stock
1 point We post our daily specials or menu on a chalkboard/whiteboard as opposed to printing

Restaurant's statement: We use a chalkboard for posting our menu and 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 do not use plastic bags. We use paper bags made from post-consumer recycled content.
3 points We have eliminated the use of polystyrene foam or Styrofoam containers (boxes and cups) for take-out use

Restaurant's statement: All our food is packaged in containers that are environmentally-friendly and made with post-consumer recycled content.
3 points We purchase paper products and/or containers made from recycled content

Restaurant's statement: Our take-out boxes, paper bags, and napkins are made with post-consumer recycled content and approved by the Green Restaurant Association. For catering purposes, our service-ware and plates are also made with recycled content. Whether dining at Bluebird or using our catering services - serviceware, plates, napkins, packaging - all are environmentally responsible.
2 points We purchase paper products and/or containers that are recyclable

Restaurant's statement: Our take-out boxes and paper bags are recyclable and approved by the Green Restaurant Association.
3 points We purchase plastic products/containers made from recycled content

Restaurant's statement: Some of our take-out containers are made from post-consumer recycled content.
2 points We purchase plastic products/containers that are recyclable

Restaurant's statement: All types of take-out packaging from Bluebird Kitchen can be recycled.
2 points If we offer our guests paper self-serve napkins, we use a single output dispenser

Restaurant's statement: our napkin dispenser is a single output dispenser
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 in-house coffee in ceramic mugs.
1 point We pay utility bills electronically (when given the option)

Restaurant's statement: the only two utility bills we pay directly are paid electronically every month (Gas to Peoples Gas and phone/internet to Verizon)
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 to customers who bring in their own coffee mugs
35 Points for Waste Reduction

Water Conservation

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 do not have a dishwasher, we do basin washing and presoak our dishes
1 point We avoid hosing indoor and outdoor areas. Instead, we use dry cleaning methods followed by a damp mopping

Restaurant's statement: we never use a hose to mop or clean, we sweep and then wet mop
2 points We regularly check for and repair leaks in our water system

Restaurant's statement: We perform regular maintenance on all of our plumbing systems
1 point We turn off all kitchen faucets when not in use

Restaurant's statement: we only turn on the water when washing food/dishes/hands
6 Points for Water Conservation

Energy Efficiency

3 points We use automatic, energy efficient hand dryers in our restrooms

Restaurant's statement: we have an xlerator excel high powered hand dryer for use in our bathroom
2 points We have our HVAC inspected annually to ensure it is in proper working condition and operating efficiently

Restaurant's statement: Keough Plumbing and HVAC
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 only use our HVAC when necessary and when we do, we turn on to heat at 68 in the winter and cool at 74 in the summer
2 points We turn off non-emergency indoor lights during non-operating hours

Restaurant's statement: for the period of time when we are not in operations we turn off all lights
2 points We turn off lights in unused spaces or have installed sensors/timers to automatically turn them off

Restaurant's statement: the bathroom and storage room lights are on a sensor to auto turn off and on and the office light is turned off when not in use during operating hours
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: our water temperature is set to 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: all electronic equipment is turned off at the end of business
2 points We power down the kitchen equipment during slow, idle times

Restaurant's statement: all kitchen equipment is turned off as soon as possible during service to remain off until the next shift
1 point We use natural cooling in place of air conditioning, when acceptable

Restaurant's statement: we open the front doors when we can in the warmer months
3 points We use daylight sensors or adjust our indoor lighting based on natural sunlight available

Restaurant's statement: our front of house lights are on dimmers and multiple switches to allow us to adjust the lighting as necessary
19 Points for Energy Efficiency

People - Community/Consumer Actions

2 points We partner with, fundraise, sponsor, promote or donate to a local community organization, community members, or cause

Restaurant's statement: we frequently donate food and gift certificates to local charities and fundraisers
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: our chef, Steven Thompson, regularly offers cooking classes at both the Children's Museum, Crate and Giant Eagle
2 points There is a secure location to store bicycles at or near our restaurant

Restaurant's statement: there are multiple bike racks located around Market Square
11 Points for People - Community/Consumer Actions

People - Employee Actions

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: Every single one of our employees is paid at least 25% over the PA minimum wage
1 point Our restaurant is owned by someone who lives within the local region

Restaurant's statement: City of PIttsburgh- Point Breeze
3 points We offer our staff training to further enhance career development

Restaurant's statement: All of our kitchen staff is taught culinary skills
1 point We provide emergency rides for employees

Restaurant's statement: We operate in a very small, family oriented environment so if there is an employee unable to get to/from work, the hospital, etc, we make sure we can take them.
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: Employees have two days off per week every week.
3 points For employees earning hourly wages, we guarantee a minimum amount of weekly working hours

Restaurant's statement: Every hourly employee has a regular schedule every single week according to what he/she wants to work.
3 points We offer our FOH and BOH employees vacation time

Restaurant's statement: all salaried employees are given PTO time and hourly employees are always allowed to take vacation time whenever needed.
3 points We offer internal promotions

Restaurant's statement: our current foh manager at our Stanwix location was promoted to that position after the former manager left. one of our sous chefs at our Forbes location was promoted to that position after working for the company for 1.5 years
3 points We cross-train employees across different floor and kitchen positions

Restaurant's statement: all of our kitchen employees are cross trained to be able to perform all kitchen duties as are our foh employees trained to perform managerial roles if needed.
3 points We give raises based on employee performance and responsibility

Restaurant's statement: the majority of our employees currently working here have been given raises after certain time period of working for the company
1 point We provide discounts for our employees at our restaurant

Restaurant's statement: all staff is allowed to eat for free during work shifts and receive a 50% discount on any food they purchase to take home
2 points We work hard to ensure a diverse and inclusive work environment

Restaurant's statement: our employees come from very diverse social and ethnic backgrounds
34 Points for People - Employee Actions

Responsible Sourcing

2 points We serve certified organic, fair trade, and/or bird friendly coffee and/or tea

Restaurant's statement: All our coffee and teas are fair trade and bird-friendly. Counter Culture coffee and Rishi 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: We get our milk from Turner Dairy, produce when we can from local farms such as Yarnicks, Churchview, Rice and Chambersburg
3 points We make purchases from a farmer coop, local food hub, or local food purveyor

Restaurant's statement: Penn's Corner Farm Alliance, Turner Dairy Farm, John Heineman, Paragon Foods, Land and Sea, Penn Avenue Fish
2 points We source products from a regionally-based third party supplier

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

Restaurant's statement: In summer we serve fresh tomato, corn and melon and in the fall/winter we serve brussels sprouts and root vegetables such as parsnip and squash
4 points We purchase items at the local Farmer's Market

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

Restaurant's statement: local eggs from Sauder's Farm
3 points Our restaurant participates in product-sharing (cooperative purchasing) with other restaurants for supplies not needed in large quantities

Restaurant's statement: We purchase and share items with our other Bluebird location.
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 list our sources and partnerships on our website.
3 points We can, pickle, or preserve foods

Restaurant's statement: we pickle/preserve citrus, cucumber, carrot, cabbage
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 - any sauce, salad dressing, condiment, soup, etc. is all made in-house.
3 points We make our own non-alcoholic beverages, beer, wine, or spirits (including mixers)

Restaurant's statement: We make our own smoothies and offer fresh-squeezed orange juice.
4 points We deliver food by foot/bicycle/electric vehicle

Restaurant's statement: 90% of our food is delivered 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: We have a meatless special everyday.
3 points We source animal products that are humanely raised and processed

Restaurant's statement: Crystal Valley Farms for Chicken and Plainville Farms for Turkey
4 points When in season, we source 16-30% of produce locally (From within a 150 mile radius)

Restaurant's statement: 25% of our produce is sourced locally when in season
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: when in season, we source about 10% of our produce regionally
5 points We source 51-75% of meats regionally (from within a 400 mile radius)

Restaurant's statement: 60%
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: 15%
54 Points for Responsible Sourcing


2 points Our restaurant provides vegetarian/vegan fare

Restaurant's statement: We feature a different vegetarian sandwich each month and also offer salads that are vegetarian. Each day we offer one soup that is vegetarian/vegan as well as side salads.
2 points Our restaurant provides entrée items served with fruits and/or vegetables

Restaurant's statement: We offer entree salads, soups and side salads with vegetables every day
2 points Our restaurant provides allergen-free options

Restaurant's statement: We have gluten-free bakery items and offer some menu items that do not contain gluten or shellfish, for instance. We also offer vegan options, both savory and sweet.
2 points Our restaurant provides low-sodium options

Restaurant's statement: we make everything in house, so our food is seasoned by our chefs in a very minimal way
2 points Our restaurant provides ancient grains (barley, farro, quinoa, polenta, amaranth, spelt, kamut, chia, sorghum, freekeh, teff, millet)

Restaurant's statement: Chia can be added to smoothies and we make salads with farro and quinoa,
2 points Our restaurant provides smaller sized soda options

Restaurant's statement: we offer flavored sparlking san pellegrino in 12oz cans
3 points Our restaurant provides whole grain ingredients are used in children's meals

Restaurant's statement: we do not have a children specific menu, but we make wheat bread available for our sandwiches and we make whole grain side salads available in small portions that are child friendly
3 points Our restaurant provides fruits or vegetables are offered with children's meals

Restaurant's statement: we do not have a child specific menu but we make vegetable side salads that are available in small portions suitable for children and we also offer fruit
3 points Our restaurant provides alternatives to soft drinks for children's meals

Restaurant's statement: Children can have juice, milk or water
3 points Our restaurant provides lean proteins are used in children's meals

Restaurant's statement: Some menu options use turkey, chicken, or tuna. All are 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: Steel cut oats and granola are two items that fill those needs that children can have for breakfast.
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 rice bran oil for cooking and baking
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: Bluebird kitchen meets the criteria
32 Points for Nutrition