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V3


11 Fifth Ave, Pittsburgh, PA, 15222
www.v3pizza.com
Email : v3pizza1@gmail.com
Phone : 412-456-5000

County : Allegheny
Neighborhood : Pittsburgh - Central Business District
County: Allegheny
Designation Level : Silver Designation
Owner/Manager : Donna Porco - General Manager

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 train all employees on our basic sustainability policies.
5 Points for General

Waste Reduction

Points
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 everything we can in bulk.
3 points We practice "root-to-stem" or "nose-to-tail" cooking

Restaurant's statement: We use root to stem cooking in the vegetable topping for our pizzas.
1 point We post our daily specials or menu on a chalkboard/whiteboard as opposed to printing

Restaurant's statement: We post the menu on the wall, but offer the customers printed versions if they like.
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 offer plastic bags for take-out orders.
3 points We have eliminated the use of polystyrene foam or Styrofoam containers (boxes and cups) for take-out use

Restaurant's statement: We have no styrofoam products. We use plastic and paper in its place.
3 points We purchase paper products and/or containers made from recycled content

Restaurant's statement: Our paper plates and take-out boxes are compostable.
2 points We purchase paper products and/or containers that are recyclable

Restaurant's statement: Our pizza boxes are recyclable. Our paper plates and take-out boxes are compostable.
2 points We purchase plastic products/containers that are recyclable

Restaurant's statement: Our salad containers and cups are recyclable.
2 points If we offer our guests paper self-serve napkins, we use a single output dispenser

Restaurant's statement: We use a single output dispenser for napkins.
2 points We use a paperless system to process guest orders

Restaurant's statement: The system we use offers customers the option to not take a receipt.
2 points We use environmentally-friendly cleaning products

Restaurant's statement: We recently installed the Ozone Water System that cleans and sanitizes in an environmentally friendly way.
3 points We serve dine-in food and beverages with multi-use rather than disposable dishware (plates, cups, utensils, ramekins, etc.)

Restaurant's statement: For dine in customers, we serve our pizzas on trays.
27 Points for Waste Reduction

Water Conservation

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

Restaurant's statement: Our pre-rinse sprayer was recently installed new so it is low-flow.
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 pots and pans, presoak, and use basin-style washing.
3 points We have addressed water conservation through the efficiency of our toilets

Restaurant's statement: The toilets accessible to our restaurant guests are low-flow.
1 point We thaw frozen foods in the refrigerator (not with running water)

Restaurant's statement: We always thaw through refrigeration.
1 point We avoid hosing indoor and outdoor areas. Instead, we use dry cleaning methods followed by a damp mopping

Restaurant's statement: We use dry cleaning methods and damp mop.
2 points We regularly check for and repair leaks in our water system

Restaurant's statement: We regularly check for and repair leaks.
1 point We turn off all kitchen faucets when not in use

Restaurant's statement: We not run water unnecessarily.
13 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 to make sure it is working efficiently.
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 have a programmable thermostat that is set at (or more efficient) temperatures than outlined in the criteria.
2 points We have addressed energy efficiency through our windows and doors

Restaurant's statement: Our windows are designed to reduce the amount of heat and glare that enters the restaurant.
4 points We have upgraded to energy efficient lighting (T8 or T5 flourescents, LED, CFL)

Restaurant's statement: Some lighting is EcoSmart bulbs an is energy efficient.
2 points We turn off non-emergency indoor lights during non-operating hours

Restaurant's statement: We turn off all non-emergency 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 and also have occupancy lighting in the women's restroom.
2 points We regularly clean evaporator and condenser coils on refrigerators (every 3 months)

Restaurant's statement: We regularly clean refrigerator coils.
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 shut down, but computers are placed in energy-saving mode.
2 points We power down the kitchen equipment during slow, idle times

Restaurant's statement: We power down the pizza oven during slow times of business.
1 point We use natural cooling in place of air conditioning, when acceptable

Restaurant's statement: We open the sliding door when the weather is appropriate for natural cooling.
2 points We have insulated all refrigeration cold suction lines

Restaurant's statement: Cold suction lines on refrigeration units are insulated.
22 Points for Energy Efficiency

People - Community/Consumer Actions

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

Restaurant's statement: 100%
2 points There is a secure location to store bicycles at or near our restaurant

Restaurant's statement: There is a spot where customers can affix a bike.
5 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 employees make above the standard minimum wage rate.
4 points We offer health benefits to our employees

Restaurant's statement: Any employee working over 35 hours who is also in some form of management is offered benefits.
1 point Our restaurant is owned by someone who lives within the local region

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

Restaurant's statement: We train our employees on products, specifically our cheeses.
1 point We provide emergency rides for employees

Restaurant's statement: We provide rides for employees in case of an emergency.
3 points We provide employees with at least 11 hours of non-working time between shifts

Restaurant's statement: All employees receive at least 11 hours between shifts.
3 points We provide our employees at least one day off for every five days worked consecutively

Restaurant's statement: Our employees receive one day off for every five days worked in a row.
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 working hours for employees.
3 points We offer our FOH and BOH employees vacation time

Restaurant's statement: We are very flexible at offering vacation time.
3 points We offer internal promotions

Restaurant's statement: Both managers started as insider employees and were promoted to their current positions.
3 points We cross-train employees across different floor and kitchen positions

Restaurant's statement: All employees are cross-trained at prep work, pizza making, etc. Most employees are also trained to work the register.
3 points We provide employees with the ability to move between front and back of house positions

Restaurant's statement: All employees are cross-trained at prep work, pizza making, etc. Most employees are also trained to work the register.
3 points We give raises based on employee performance and responsibility

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

Restaurant's statement: They get a free meal when working a full shift. Also 50% off all pizza outside of shift and a free drink.
2 points We provide bonuses or incentives for employee performance

Restaurant's statement: Management receives a bonus if certain goals are reached.
2 points We work hard to ensure a diverse and inclusive work environment

Restaurant's statement: We hire based on an applicant's skill level regardless of age, race, sex, sexual orientation, religious beliefs, etc.
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 wood used in the ceiling of the first floor was reclaimed.
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: If not buying new, we try to buy refurbished equipment. One of our refrigerators was 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: We purchase some produce locally in the Strip.
2 points We source products from a regionally-based third party supplier

Restaurant's statement: Consumer Fresh and Reinhardt Foods
2 points We purchase eggs that have at least one of the following characteristics: local, cage-free, organic

Restaurant's statement: Cage free eggs
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: Our ranch salad dressing is made in-house and our own infused oils.
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 10% of our produce is sourced locally in season.
3 points When in season, we source 16-30% of produce regionally (From within a 400 mile radius)

Restaurant's statement: About 20% of our produce is regionally sourced 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 our meat is sourced regionally.
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: 10% of the products we carry are organic.
24 Points for Responsible Sourcing

Nutrition

Points
2 points Our restaurant provides vegetarian/vegan fare

Restaurant's statement: We offer a number of vegetarian options that can be made from items on our menu as we are build your own pizza design. Pizza can be made vegan without cheese. We also have an salad that is vegan.
2 points Our restaurant provides entrée items served with fruits and/or vegetables

Restaurant's statement: There are a number of vegetables our pizza can be topped with. For instance, fresh basil, garlic, spinach, red peppers, jalapenos, etc.
2 points Our restaurant provides allergen-free options

Restaurant's statement: We offer gluten free crust and 20 different gluten-free options. We have customers tell us our gluten-free crust is the best around.
2 points Our restaurant provides low-sodium options

Restaurant's statement: 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: Yes, we use some organic produce for veggie toppings: arugula, basil, onions, green peppers, mushrooms, cherry tomatoes, baby leaf spinach.
2 points Our restaurant provides low calorie salad dressings

Restaurant's statement: FF Italian dressing
2 points Our restaurant provides smaller sized soda options

Restaurant's statement: Some sodas are offered in 12 oz bottles.
3 points Our restaurant provides whole grain ingredients are used in children's meals

Restaurant's statement: Multigrain crust can be used on any pizza.
3 points Our restaurant provides fruits or vegetables are offered with children's meals

Restaurant's statement: There is a wide selection of vegetables a child could choose to top a pizza.
3 points Our restaurant provides alternatives to soft drinks for children's meals

Restaurant's statement: Organic chocolate milk or water. We also offer sodas made with real cane sugar.
3 points Our restaurant provides lean proteins are used in children's meals

Restaurant's statement: Grilled chicken can be served on a pizza.
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: All oils are olive oil based - we make our own infused oils.
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.
32 Points for Nutrition