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Fuel and Fuddle


212 Oakland Ave, Pittsburgh, PA, 15213
www.fuelandfuddle.com
Email : fuelandfuddle@gmail.com
Phone : 412-682-3473

County : Allegheny
Neighborhood : Pittsburgh - South Oakland
County: Allegheny
Designation Level : Silver Designation
Owner/Manager : Brandon Smith

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
4 points We have conducted a professionally done, comprehensive waste audit within the past 5 years

Restaurant's statement: Roadrunner Recycling handles all our waste removal. in October of 2014 they came out to assess our needs and changed our pickup schedule accordingly.
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: We donated a bunch of old tables and chairs to construction junction in March of 2015 when they were replaced.
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: Straws and mayonnaise bought in bulk
3 points We sell or donate our used cooking oil

Restaurant's statement: Darling International recycles all our used oil.
1 point We post our daily specials or menu on a chalkboard/whiteboard as opposed to printing

Restaurant's statement: chalkboard
3 points We purchase paper products and/or containers made from recycled content

Restaurant's statement: recycled pizza boxes
2 points We purchase plastic products/containers that are recyclable

Restaurant's statement: take out containers
2 points We do not serve water that is bottled in plastic

Restaurant's statement: we do not sell any drinks in plastic bottles
2 points If we offer our guests paper self-serve napkins, we use a single output dispenser

Restaurant's statement: Each place setting is table set with one napkin.
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 do not use disposable plates or silverware or glassware
1 point We pay utility bills electronically (when given the option)

Restaurant's statement: Water Cable
26 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 on our dishwasher.
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: all of the above
3 points We have addressed water conservation through the efficiency of our toilets

Restaurant's statement: new toilets installed 8/2014
3 points We have addressed water conservation through the efficiency of our urinals

Restaurant's statement: to flush the handle must be held in, so no water is wasted
1 point We thaw frozen foods in the refrigerator (not with running water)

Restaurant's statement: we thaw seafood, ground turkey and sausage in the refrigerator
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 - we use dry cleaning and damp mopping.
2 points We regularly check for and repair leaks in our water system

Restaurant's statement: i check all faucets and toilets monthly 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 make sure wastewater contaminants do not enter storm drains when we do clean outside.
1 point We turn off all kitchen faucets when not in use

Restaurant's statement: we turn off faucets when not in use
18 Points for Water Conservation

Energy Efficiency

Points
4 points We have conducted a professionally done, comprehensive energy audit in the past 5 years

Restaurant's statement: Summer 2015 by the 20/30 District
2 points We have our HVAC inspected annually to ensure it is in proper working condition and operating efficiently

Restaurant's statement: Five Star Refrigeration does quarterly maintenance
2 points We have addressed energy efficiency through our windows and doors

Restaurant's statement: We have energy efficient windows and have installed tinted film.
2 points We have installed plastic strip curtains at walk-in cooler and freezer doors

Restaurant's statement: All walk-in coolers have plastic strips
4 points We have upgraded to energy efficient lighting (T8 or T5 flourescents, LED, CFL)

Restaurant's statement: We have energy efficient flouerscents in the downstairs.
5 points We use LED bulbs in lighting or emergency exits

Restaurant's statement: We have LEDs for our outdoor lighting.
2 points We turn off non-emergency indoor lights during non-operating hours

Restaurant's statement: We turn off lights at night.
2 points We regularly clean evaporator and condenser coils on refrigerators (every 3 months)

Restaurant's statement: Five Star Refrigeration cleans our evaporators and condenser coils every 3 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: Double Doors
1 point We use natural cooling in place of air conditioning, when acceptable

Restaurant's statement: We open the front doors
2 points We have insulated all refrigeration cold suction lines

Restaurant's statement: All lines are insulated
3 points We use daylight sensors or adjust our indoor lighting based on natural sunlight available

Restaurant's statement: All house lights are on dimmers.
31 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 work with Construction Junction for their Big Pour Event
3 points We provide employment opportunities for residents of the local community

Restaurant's statement: 50% of our staff lives in Oakland.
2 points We donate used cookware, linens, equipment, electronics, furniture, curtains, etc. to charity

Restaurant's statement: We have donated used equipment to Construction Junction
2 points There is a secure location to store bicycles at or near our restaurant

Restaurant's statement: Bike rack across the street
9 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: We pay everyone considerably more than minimum wage
1 point Our restaurant is owned by someone who lives within the local region

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

Restaurant's statement: FOH employees are trained on all liquor or beer. BOH employees are trained in all stations in the kitchen.
1 point We provide emergency rides for employees

Restaurant's statement: Managers give anyone a ride home if they are stuck after hours
3 points We provide our employees at least one day off for every five days worked consecutively

Restaurant's statement: Every employee works a maximum of 5 days a week with 2 days off
3 points Our full-time salaried employees work an average no more than of 35-45 hours/week

Restaurant's statement: Average 40 hours per week
3 points For employees earning hourly wages, we guarantee a minimum amount of weekly working hours

Restaurant's statement: Everyone can work as many shifts as they want
3 points We offer our FOH and BOH employees vacation time

Restaurant's statement: Employees are able to request vacation time.
3 points We offer internal promotions

Restaurant's statement: One of our currently floor managers worked as a line cook first. Our owner was a server, then manager, then GM, and now owner.
3 points We cross-train employees across different floor and kitchen positions

Restaurant's statement: BOH employees are trained in all stations of the kitchen.
3 points We provide employees with the ability to move between front and back of house positions

Restaurant's statement: We have a person who is a BOH cook and also a FOH manager.
3 points We give raises based on employee performance and responsibility

Restaurant's statement: A raise is given for each new position learned.
1 point We provide discounts for our employees at our restaurant

Restaurant's statement: 50% discount on food
2 points We provide bonuses or incentives for employee performance

Restaurant's statement: Year end manager bonuses based on productivity.
2 points We work hard to ensure a diverse and inclusive work environment

Restaurant's statement: We staff usually by asking our current staff for referrals. It promotes a friendly and diverse environment.
39 Points for People - Employee Actions

Responsible Sourcing

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

Restaurant's statement: Organic Free Trade Coffee from La Prima
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: Local Butcher Local Beer Local Spirits Local Baker
3 points We make purchases from a farmer coop, local food hub, or local food purveyor

Restaurant's statement: Mancinis Bakery Fiore Meats\
2 points We source products from a regionally-based third party supplier

Restaurant's statement: Sun Fresh Foods
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: Salad Dressings, jellies, sauces condiments, salsa
4 points When in season, we source 16-30% of produce locally (From within a 150 mile radius)

Restaurant's statement: 25% of produce is sourced locally
3 points When in season, we source 16-30% of produce regionally (From within a 400 mile radius)

Restaurant's statement: 25%
4 points We source 16-30% of meats locally (From within a 150 mile radius)

Restaurant's statement: 40%
3 points We source 26-50% of meats regionally (From within a 400 mile radius)

Restaurant's statement: 40%
27 Points for Responsible Sourcing

Nutrition

Points
2 points Our restaurant provides vegetarian/vegan fare

Restaurant's statement: Much of menu is vegetarian
2 points Our restaurant provides menu items or side dishes marketed as healthier, lower calorie options than our traditional menu choices

Restaurant's statement: You may sub a salad, mixed vegetable or chili for french fries.
2 points Our restaurant provides entrée items served with fruits and/or vegetables

Restaurant's statement: Entrees come with a mixed vegetable
2 points Our restaurant provides low-sodium options

Restaurant's statement: We have salads and wraps that are low-sodium.
2 points Our restaurant provides ancient grains (barley, farro, quinoa, polenta, amaranth, spelt, kamut, chia, sorghum, freekeh, teff, millet)

Restaurant's statement: Quinoa Veggie Burgers
3 points Our restaurant provides alternatives to soft drinks for children's meals

Restaurant's statement: Milk and juice
3 points Our restaurant provides lean proteins are used in children's meals

Restaurant's statement: grilled chicken
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: Zero trans fat (ZTF) cooking 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 meet the requirements Live Well Allegheny restaurant status.
21 Points for Nutrition