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Peter's Pub


116 Oakland Ave., Pittsburgh, PA, 15213
mypeterspub.com
Email : Peterspub@gmail.com
Phone : 412-681-7465

County : Allegheny
Neighborhood : Pittsburgh - Central Oakland
County: Allegheny
Designation Level : Silver Designation
Owner/Manager : Peter Leventis-Owner

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 large materials/items: appliances, building materials, cabinets, countertops, windows, doors, flooring, mirrors, furniture, toilets, sinks

Restaurant's statement: Anytime we replace any appliances or do work on anything at our restaurant, we always recycle or donate large materials.
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 sell or donate our used cooking oil

Restaurant's statement: We sell our used oil to Behon Services.
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: We use a dry erase board as well as a chalkboard for our daily food and drink 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 use take-out bags, our employees wait until they are asked for them before giving them out.
3 points We purchase paper products and/or containers made from recycled content

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

Restaurant's statement: Our napkins, plastic cups, placemats, 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 do not serve water that is bottled in plastic

Restaurant's statement: We do not offer any take-out beverages in plastic bottles.
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 beer and liquor 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.
33 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. We only run dishwasher when full.
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 wash our floor mats at a car wash that has a special drain to prevent contamination. 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
3 points We use automatic, energy efficient hand dryers in our restrooms

Restaurant's statement: We installed a Xlerator Energy Efficient Hand Dryer to cut down cost of paper waste and cut down paper garbage.
2 points We have our HVAC inspected annually to ensure it is in proper working condition and operating efficiently

Restaurant's statement: J.L. Bayer Co.
4 points We have a policy that we only purchase Energy Star equipment or appliances when available

Restaurant's statement: We installed an Energy Star HVAC system.
4 points We have upgraded to energy efficient lighting (T8 or T5 flourescents, LED, CFL)

Restaurant's statement: We installed LED light bulbs throughout the building.
5 points We use LED bulbs in lighting or emergency exits

Restaurant's statement: All of our lighting has been replaced with LED lights.
2 points We turn off non-emergency indoor lights during non-operating hours

Restaurant's statement: The emergency lights are on a timer to automatically turn off during closed 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: Koonse Refrigeration cleans and maintains our refrigerators and freezers every three months.
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 off during non business hours.
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.
3 points We use daylight sensors or adjust our indoor lighting based on natural sunlight available

Restaurant's statement: Our bar and dining room lights are adjusted to the natural lighting outside.
32 Points for Energy Efficiency

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.
4 points We offer health benefits to our employees

Restaurant's statement: We offer insurance to our full time employees. Highmark is used for medical and Aetna for dental
1 point Our restaurant is owned by someone who lives within the local region

Restaurant's statement: Our Owner lives in the Squirrel Hill Area of Pittsburgh.
3 points We offer our staff training to further enhance career development

Restaurant's statement: We cover expenses in certifications, such as RAMP and ServSafe.
3 points We provide employees with at least 11 hours of non-working time between shifts

Restaurant's statement: All of our employees receive at least 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: Any of our employees that work a double shift, take at least a 2 hour break between shifta.
3 points We provide our employees at least one day off for every five days worked consecutively

Restaurant's statement: Most of our staff work a staggered schedule due to school. The full time employees all receive two off days in a row.
3 points Our full-time salaried employees work an average no more than of 35-45 hours/week

Restaurant's statement: None of our full time salaried employees work over 45 in a week.
3 points We offer our FOH and BOH employees vacation time

Restaurant's statement: Our Full time managers, FOH and BOH all receive 1 week paid vacations.
3 points We offer internal promotions

Restaurant's statement: Our General Manager started as a bar back 10 Years ago. Waitress are all given the opportunity to be promoted to bartender.
3 points We cross-train employees across different floor and kitchen positions

Restaurant's statement: Some waitress are cross trained to be bartenders.
3 points We provide employees with the ability to move between front and back of house positions

Restaurant's statement: Bouncers and Bar backs are able to also work in the kitchen
3 points We give raises based on employee performance and responsibility

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

Restaurant's statement: All employees receive $2 discount on food and also a discount on beverages.
2 points We provide bonuses or incentives for employee performance

Restaurant's statement: We have recently started having the waitresses hand out discount cards with their names written on them. At the end of 30 days, the waitress with the most that have been turned, receive a special gift,
43 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.
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 grill and flat top are refurbished and we just recently purchase a few used refrigerators.
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 beer and wine locally. Our bread is purchased from the local company Cellone's.
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: We serve Salmon and Shrimp that a verified based on the requirements outlined within the criteria.
2 points We source products from a regionally-based third party supplier

Restaurant's statement: We use Sunfresh Produce and also Aldo's Food.
3 points We rotate menu items based on seasonality

Restaurant's statement: In the Summer we offer a variety of salads which include fruit such as strawberries and mangos. In the winter we serve homemade chili and other hearty comfort foods. In the Spring we utilize Avocado in many ways such as fresh Guacamole.
2 points We purchase eggs that have at least one of the following characteristics: local, cage-free, organic

Restaurant's statement: We purchase 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: We have shared Produce with our neighbors Sushi Fuku
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.
3 points We make our own non-alcoholic beverages, beer, wine, or spirits (including mixers)

Restaurant's statement: We fresh Brew Iced Tea everyday.
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. 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.
38 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 soup or salad options. We also have some small plates on our menu. For example we offer homemade Hummus with Baked Pita Chips.
2 points Our restaurant provides vegetarian/vegan fare

Restaurant's statement: We offer a Vegetarian Burger and Wrap. We have many Vegetarian Salads, as well as Vegetarian appetizers.
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 wide variety of Salads and Wraps on our menu which gives healthier options to our customers.
2 points Our restaurant provides entrée items served with fruits and/or vegetables

Restaurant's statement: We offer a different vegetable everyday as a side option for our entree's. We also offer a Side Salad as well.
2 points Our restaurant provides allergen-free options

Restaurant's statement: We have a number of gluten free meals as well as beverages.
2 points Our restaurant provides low-sodium options

Restaurant's statement: We offer 7 salads on our menu as low sodium options.
3 points Our restaurant provides organic, non-GMO ingredients in beverages or raw baking materials used for food

Restaurant's statement: Our flour and spices are all organic non-gmo products.
2 points Our restaurant provides ancient grains (barley, farro, quinoa, polenta, amaranth, spelt, kamut, chia, sorghum, freekeh, teff, millet)

Restaurant's statement: We serve Quinoa Salads and frequently have Barley Soups.
2 points Our restaurant provides low calorie salad dressings

Restaurant's statement: We offer a Light Italian Vinaigrette Dressing and Oil and Vinegar.
3 points Our restaurant provides alternatives to soft drinks for children's meals

Restaurant's statement: We offer many juice options, i.e. pineapple, orange, grapefruit.
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 soybean oil for frying as well as olive oil for cooking as opposed to butter, saturated, or trans fats.
24 Points for Nutrition