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Wesley's Delicatessen and Catering


307 Fourth Ave Suite 104, Pittsburgh, PA, 15222
www.wesleysdeli.com
Email : wesley@wesleysdeli.com
Phone : 412-281-3354

County : Allegheny
Neighborhood : Pittsburgh - Central Business District
County: Allegheny
Designation Level : Silver Designation
Owner/Manager : Wesley Ross - 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.
3 points We provide sustainability-related training and information to all new and existing employees

Restaurant's statement: We regularly discuss our sustainability initiatives - both in staff and shift meetings and offer training on our practices to new employees.
3 points We include updates on our sustainable actions within staff meetings

Restaurant's statement: We regularly discuss our sustainability initiatives - both in staff and shift meetings
8 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 recycle aluminum, cardboard, and plastic with Pittsburgh Recyclers.
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: The building we are located in takes care of our hard to recycle items.
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 condiments, cutlery, and sweet and salty snacks are bought in bulk.
2 points We have eliminated straws from guest use or instilled an "offer first" approach with straws

Restaurant's statement: We offer straws, but beverages we serve are canned or bottled so straws are minimally used.
3 points We practice "root-to-stem" or "nose-to-tail" cooking

Restaurant's statement: We employ 100% product utilization as much as possible.
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 use plastic bags, but offer them first.
1 point We purchase polystyrene foam or Sytrofoam containers (boxes and cups) that are made with post consumer recycled polystyrene

Restaurant's statement: Our styrofoam containers are made from post-recycled polystyrene. They are only used for a few items. Most sandwiches are wrapped in butcher paper.
3 points We purchase paper products and/or containers made from recycled content

Restaurant's statement: Our napkins are made with post-consumer content.
2 points We purchase plastic products/containers that are recyclable

Restaurant's statement: The plastic containers we use for salads and sides are recyclable.
2 points We use a paperless system to process guest orders

Restaurant's statement: We use an iPad to process guest orders.
2 points We use a paperless ordering and billing for vendors where it is available

Restaurant's statement: We use paperless ordering and billing where available.
2 points We use environmentally-friendly cleaning products

Restaurant's statement: We use environmentally friendly cleaning products made by EcoLab and Scotch.
1 point We pay utility bills electronically (when given the option)

Restaurant's statement: We pay as many bills as we can electronically.
1 point We encourage guests to bring in their own reusable bags, coffee mugs, or containers to package their unconsumed food

Restaurant's statement: Customers regularly bring in coffee cups for free coffee refills all day.
29 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 for dishwasher.
3 points We have addressed water conservation by reducing the flow rate of our sinks

Restaurant's statement: There are aerators in the hand washing sinks.
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 before washing, presoak pans/utensils, and only run the dishwasher when it is full. We also use basin style washing
3 points We have addressed water conservation through the efficiency of our toilets

Restaurant's statement: Our toilet conserves water with each flush.
1 point We thaw frozen foods in the refrigerator (not with running water)

Restaurant's statement: We thaw foods naturally without running water.
2 points We regularly check for and repair leaks in our water system

Restaurant's statement: Building maintenance regularly checks for leaks and repairs them.
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.
15 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 regularly have our HVAC serviced.
4 points We have a policy that we only purchase Energy Star equipment or appliances when available

Restaurant's statement: We have a policy that we purchase ENERGY STAR equipment.
4 points We have upgraded to energy efficient lighting (T8 or T5 flourescents, LED, CFL)

Restaurant's statement: The fluorescents are T8.
5 points We use LED bulbs in lighting or emergency exits

Restaurant's statement: We have LEDs in the back hallway.
2 points We turn off non-emergency indoor lights during non-operating hours

Restaurant's statement: All lights are turned off at the end of the day.
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.
2 points We regularly clean evaporator and condenser coils on refrigerators (every 3 months)

Restaurant's statement: We clean the refrigeration coils every month.
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 heater is kept at 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: Everything is powered down at the end of business.
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: There is a foyer at the entrance of the building.
2 points We have insulated all refrigeration cold suction lines

Restaurant's statement: We have cold refrigeration lines insulated.
27 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: We donate to Man in a Box, Goodwill. Leftover food gets sent over to Wood Street Commons.
3 points We provide employment opportunities for residents of the local community

Restaurant's statement: 100% - all take the bus to work.
4 points We participate with an organization's program designed to provide employment opportunities for vulnerable populations

Restaurant's statement: We have obtained employees through Community Health Services.
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: The owner mentors a child to teach her culinary skills. Due to this mentorship, she has decided to attend culinary school.
4 points We help to provide access to healthy, fresh food to people in underserved communities

Restaurant's statement: We regularly give food and warm soup to the homeless that are located near Wesley's.
2 points There is a secure location to store bicycles at or near our restaurant

Restaurant's statement: There are bike racks located near the building.
19 Points for People - Community/Consumer Actions

People - Employee Actions

Points
2 points Our employees participate in volunteer activities

Restaurant's statement: One of our employees serves as a volunteer voice on the council.
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 employees make above minimum wage.
1 point Our restaurant is owned by someone who lives within the local region

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

Restaurant's statement: All members of the staff are cross-trained in various areas: prep, register, preparing food orders, deliveries, etc to supplement career development. We also
1 point We provide emergency rides for employees

Restaurant's statement: We use uber to provide emergency rides for employees.
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: The owner will share his uber rides with employees.
3 points We provide employees with at least 11 hours of non-working time between shifts

Restaurant's statement: Our employees are provided
3 points We provide our employees at least one day off for every five days worked consecutively

Restaurant's statement: We are closed on weekends.
3 points For employees earning hourly wages, we guarantee a minimum amount of weekly working hours

Restaurant's statement: All employees are guaranteed a full workday everyday.
3 points We provide FOH and BOH employees with some form of compensation during sick leave

Restaurant's statement: We give paid sick leave to employees.
3 points We offer our FOH and BOH employees vacation time

Restaurant's statement: Employees get one week of vacation time each year.
3 points We cross-train employees across different floor and kitchen positions

Restaurant's statement: All members of the staff are cross-trained in various areas: prep, register, preparing food orders, deliveries, etc.
3 points We provide employees with the ability to move between front and back of house positions

Restaurant's statement: All members of the staff are cross-trained in various areas: prep, register, preparing food orders, deliveries, etc.
3 points We give raises based on employee performance and responsibility

Restaurant's statement: We offer raises for job performance and responsibility.
1 point We provide discounts for our employees at our restaurant

Restaurant's statement: 50% discounts are provided for employees and eat for free on shift.
2 points We provide bonuses or incentives for employee performance

Restaurant's statement: Employees receive bonuses for working above and beyond on catering, for instance. They also receive bonuses on very busy weeks where we are working harder than usual.
2 points We work hard to ensure a diverse and inclusive work environment

Restaurant's statement: We are open to hire people regardless of race, creed, religious background, sex, or sexual orientation.
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: The counters were purchased refurbished from Construction Junction and the frames to support were made from old bed frames.
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: Two refrigerators were purchased refurbished.
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: Coffee and tea. Bread and baked goods are from Medeterra and Breadworks, Corned beef and Pastrami comes from Weiss Meats. Some cheeses come from Kosher Foods.
2 points We source products from a regionally-based third party supplier

Restaurant's statement: We source from Paragon Foods.
3 points We rotate menu items based on seasonality

Restaurant's statement: Sandwiches and salads are seasonal.
2 points We purchase eggs that have at least one of the following characteristics: local, cage-free, organic

Restaurant's statement: Eggs are 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: We verbally share our sources with customers. Labels in the deli case also display the names of local vendors.
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 salad dressings, syrups, and soups are made in-house. If we have jams or jellies, they are also homemade.
4 points We deliver food by foot/bicycle/electric vehicle

Restaurant's statement: Catering deliveries downtown are made on food.
8 points When in season, we source 46-100% of produce locally (From within a 150 mile radius)

Restaurant's statement: 50% of what we source is local in season
For RS-32 – RS-35, select the “yes” that represents your % of regionally sourced meats:
1 point We source 1-25% of meats regionally (From within a 400 mile radius)

Restaurant's statement: About 20% of meats come from regional sources.
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: About 10% of our products are organic or naturally grown.
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
2 points Our restaurant provides vegetarian/vegan fare

Restaurant's statement: We offer a Roasted Vegetable Sandwich and a Wood Street Grilled Cheese, for example. We also usually have a vegan/vegetarian soup daily.
2 points Our restaurant provides menu items or side dishes marketed as healthier, lower calorie options than our traditional menu choices

Restaurant's statement: Yes, the Point Park sandwich is marketed as healthier. We also have options on the breakfast menu that are marketed as such.
2 points Our restaurant provides entrée items served with fruits and/or vegetables

Restaurant's statement: Any sandwich can be served with a side of fresh fruit.
2 points Our restaurant provides allergen-free options

Restaurant's statement: We offer gluten free bread
2 points Our restaurant provides low-sodium options

Restaurant's statement: All salads are low-sodium.
3 points Our restaurant provides organic, non-GMO ingredients in beverages or raw baking materials used for food

Restaurant's statement: Quinoa and bulger wheat are both organic.
2 points Our restaurant provides ancient grains (barley, farro, quinoa, polenta, amaranth, spelt, kamut, chia, sorghum, freekeh, teff, millet)

Restaurant's statement: Quinoa
2 points Our restaurant provides low calorie salad dressings

Restaurant's statement: Our Cucumber Feta dressing is low-calorie
2 points Our restaurant provides smaller sized soda options

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

Restaurant's statement: Children can be provided sandwiches on whole grain bread.
3 points Our restaurant provides fruits or vegetables are offered with children's meals

Restaurant's statement: Fresh fruit cups or healthy pasta salad can be offered with a sandwich for a child.
3 points Our restaurant provides alternatives to soft drinks for children's meals

Restaurant's statement: 2% milk or juice are alternatives we serve.
3 points Our restaurant provides lean proteins are used in children's meals

Restaurant's statement: Grilled chicken, sliced turkey, or ahi tuna could all be used in children's meals.
3 points Our restaurant provides low-fat, low-calorie, low-sugar, or low-sodium options for children's meals

Restaurant's statement: A grilled chicken or turkey sandwich can fulfill all those needs.
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 canola and olive 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.
41 Points for Nutrition