<< Back to designated restaurants

Kaleidoscope Cafe (CLOSED)


108 43rd St, Pittsburgh, PA, 15201
http://kaleidoscopepgh.com/
Email : robinsoncdj@yahoo.com
Phone : 412-683-4004

County : Allegheny
Neighborhood : Pittsburgh - Central Lawrenceville
County: Allegheny
Designation Level : Silver Designation
Owner/Manager : Dan Robinson

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 provide sustainability training to all new and existing employees
3 points We include updates on our sustainable actions within staff meetings

Restaurant's statement: Sustainability updates are given on an as needed basis.
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 with Vogel.
2 points We have eliminated straws from guest use or instilled an "offer first" approach with straws

Restaurant's statement: We only give straws when requested.
3 points We sell or donate our used cooking oil

Restaurant's statement: We recycle our used cooking oil.
3 points We practice "root-to-stem" or "nose-to-tail" cooking

Restaurant's statement: We use "root to stem" cooking whenever possible to eliminate waste.
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 are currently changing from plastic bags to paper.
3 points We have eliminated the use of polystyrene foam or Styrofoam containers (boxes and cups) for take-out use

Restaurant's statement: We do not serve anything in sytrofoam style containers.
3 points We purchase paper products and/or containers made from recycled content

Restaurant's statement: Our paper towels in the kitchen are made from recycled paper. We also use compostable paper products for catering orders.
2 points We purchase paper products and/or containers that are recyclable

Restaurant's statement: Our plates for catering are compostable.
2 points We purchase plastic products/containers that are recyclable

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

Restaurant's statement: We don't use dispensers but set 1 napkin per person at each table.
2 points We use environmentally-friendly cleaning products

Restaurant's statement: We use Odoban, Simple Green, and other citrus degreasers.
2 points We use linen napkins vs. paper

Restaurant's statement: We use linen napkins at dinner service.
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 use ceramic dishware for our dine-in food.
31 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 installed a low-flow pre-rinse sprayer for dishwashing.
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 scrape plates and containers, presoak utensils and pans, run full dishwasher cycles, and use our three basin sink frequently.
3 points We have addressed water conservation through the efficiency of our toilets

Restaurant's statement: We have low-flow toilets that flush using less than 1.6 gallons per flush.
3 points We have addressed water conservation through the efficiency of our urinals

Restaurant's statement: Our urinal uses less that 1.0 gallons per flush.
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 sweeping and mopping indoors and out and use our hose minimally.
2 points We regularly check for and repair leaks in our water system

Restaurant's statement: We are active at monitoring and repairing leaks.
1 point We turn off all kitchen faucets when not in use

Restaurant's statement: We turn off faucets when not in use.
15 Points for Water Conservation

Energy Efficiency

Points
3 points We track the amount of energy our restaurant consumes and our progress on energy efficiency

Restaurant's statement: We track our energy use through statements and analyses from Duquesne Light.
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 try to use the fan and do not run the HVAC unless absolutely necessary. If we do, it runs at the temps outlined in the criteria.
2 points We have addressed energy efficiency through our windows and doors

Restaurant's statement: Our windows are double-paned.
4 points We have upgraded to energy efficient lighting (T8 or T5 flourescents, LED, CFL)

Restaurant's statement: We have LEDs outside and are replacing kitchen lighting with LEDs as they burn out. We also do have all light fixtures operating.
5 points We use LED bulbs in lighting or emergency exits

Restaurant's statement: We use LED bulbs outside and are installed in the kitchen as bulbs need to be replaced.
2 points We turn off non-emergency indoor lights during non-operating hours

Restaurant's statement: We turn off all lights when no one is in the building except for the light in the entrance.
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 our refrigeration coils.
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 hot water heater is set at the recommended setting.
1 point We turn off all electronic equipment at the end of business or place them in energy saving mode

Restaurant's statement: Everything except for refrigeration is turned off at the end of the day.
1 point We use natural cooling in place of air conditioning, when acceptable

Restaurant's statement: We use natural cooling in the kitchen.
3 points We use daylight sensors or adjust our indoor lighting based on natural sunlight available

Restaurant's statement: We only use part of our dining room lighting and adjust based on daylight outside.
28 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 have been involved with some food donations to community organizations. We also host senior dinners for Lawrenceville community members to balance the alienation of gentrification. We participate with other benefit events when possible - for example a No Menu Mondays to benefit Garfield Farms and a charity dinner for the earthquake victims of Nepal.
3 points We provide employment opportunities for residents of the local community

Restaurant's statement: Many of our employees live withing walking or biking distance.
4 points We are involved with an urban farm or community garden that supplies a portion of our produce

Restaurant's statement: Garfield Farms.
4 points We help to provide access to healthy, fresh food to people in underserved communities

Restaurant's statement: We have donated to 412 Food Rescue and also host senior dinners to provide access to fresh, healthy food.
2 points There is a secure location to store bicycles at or near our restaurant

Restaurant's statement: There is a bike rack located outside the restaurant.
1 point We have a bicycle air pump and flat tire repair kit on premises

Restaurant's statement: Owner has a pump that connects to his car that guests can use if needed.
16 Points for People - Community/Consumer Actions

People - Employee Actions

Points
2 points Our employees participate in volunteer activities

Restaurant's statement: Employees donate their time to help with senior dinners we host. We also have an employee who fosters stray animals.
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 over minimum wage.
1 point Our restaurant is owned by someone who lives within the local region

Restaurant's statement: Lawrenceville - owner lives above the restaurant.
3 points We offer our staff training to further enhance career development

Restaurant's statement: All employees come in leaving with more skills then when they first started. It's really important to our business to help develop their skillets for their own as well as our own restaurant benefit. For instance, when someone comes in as a dishwasher, he can leave cooking the full menu.
1 point We provide emergency rides for employees

Restaurant's statement: We give employees rides homie and to work, if necessary. In emergency situations, we always offer a ride.
3 points We provide employees with at least 11 hours of non-working time between shifts

Restaurant's statement: Employees get 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: We always try to make sure employees get at least a two-hour shift if working doubles. We don't schedule double shifts, but they can pick them up if they desire to.
3 points We provide our employees at least one day off for every five days worked consecutively

Restaurant's statement: We are closed Sunday and Monday, so employees work five days per week.
3 points Our full-time salaried employees work an average no more than of 35-45 hours/week

Restaurant's statement: Our salaried employees work no more than 45 hours/wk.
3 points For employees earning hourly wages, we guarantee a minimum amount of weekly working hours

Restaurant's statement: Employees have set schedules they work every week.
3 points We offer our FOH and BOH employees vacation time

Restaurant's statement: All employees can take vacation time - we value our employees. It's very important they have a good work-life balance in a flexible and respected environment.
3 points We offer internal promotions

Restaurant's statement: All employees can be promoted internally. We have dishwashers who turn to line cooks.
3 points We cross-train employees across different floor and kitchen positions

Restaurant's statement: All BOH employees are cross-trained across all positions.
3 points We provide employees with the ability to move between front and back of house positions

Restaurant's statement: People can come from the back and work in the front in addition to cross-training within the BOH and FOH.
3 points We give raises based on employee performance and responsibility

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

Restaurant's statement: Employees receive shift meals.
2 points We provide bonuses or incentives for employee performance

Restaurant's statement: Employees get an annual bonus.
2 points We work hard to ensure a diverse and inclusive work environment

Restaurant's statement: We always strive to provide a diverse and inclusive environment and do not discriminate in hiring practices when it comes to race, gender, sexual orientation, religion, etc. We are a kaleidoscope.
47 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 tables were repurposed. Many of the tables feature paintings by local artists on the tabletops. These tables can also be sold to guests who are interested.
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: We purchase refurbished equipment or equipment that can be refurbished with Ted.
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 source from multiple places - some visits to local farms, meats from local packers, etc.
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 source fresh fish sustainably from Euclid in Cleveland. It comes from Great Lakes fisheries in Canada.
3 points We rotate menu items based on seasonality

Restaurant's statement: Perch is something that is now available that will no longer be later this season as they swim lower in the water and will be replaced with bass. We use a lot of root vegetables in the winter and fresh, seasonal produce in the summer.
4 points We purchase items at the local Farmer's Market

Restaurant's statement: The owner travels to Farmers Markets throughout Pittsburgh for sourcing needs.
2 points We purchase eggs that have at least one of the following characteristics: local, cage-free, organic

Restaurant's statement: We purchase local eggs as much as possible.
2 points We recognize local farms and/or vendors whose products we source online, on our menu, or through our marketing

Restaurant's statement: Butcher on Butler and Garfield Farms are listed on our menu.
3 points We can, pickle, or preserve foods

Restaurant's statement: Kimchi.
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. All sauces, soups, dressings, etc.
3 points We make our own non-alcoholic beverages, beer, wine, or spirits (including mixers)

Restaurant's statement: When guests order lemonade, we make the fresh in-house.
4 points We deliver food by foot/bicycle/electric vehicle

Restaurant's statement: We deliver catering orders by foot within a reasonable walking distance.
4 points When in season, we source 16-30% of produce locally (From within a 150 mile radius)

Restaurant's statement: About 20-30% percent of produce is sourced locally 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: In season about 15% is sourced regionally.
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 15% of 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: About 10% of what we grow is organic or naturally grown.
45 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 have a small plate section on our menu.
2 points Our restaurant provides vegetarian/vegan fare

Restaurant's statement: We have many vegetarian or vegan options our menu. For instance, the veggie stack sandwich, mushroom bread pudding, and various salads.
2 points Our restaurant provides entrée items served with fruits and/or vegetables

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

Restaurant's statement: We will accommodate any dietary needs. Any guest is welcome to order off menu.
2 points Our restaurant provides low-sodium options

Restaurant's statement: Low sodium options can be made upon request.
2 points Our restaurant provides ancient grains (barley, farro, quinoa, polenta, amaranth, spelt, kamut, chia, sorghum, freekeh, teff, millet)

Restaurant's statement: Polenta, sprouted rice mix, and quinoa are all used here.
2 points Our restaurant provides low calorie salad dressings

Restaurant's statement: We make vinaigrette and guests can also use vinegar and oil
2 points Our restaurant provides smaller sized soda options

Restaurant's statement: Our soda is 12 oz servings.
3 points Our restaurant provides fruits or vegetables are offered with children's meals

Restaurant's statement: Fruit can be served as a side.
3 points Our restaurant provides alternatives to soft drinks for children's meals

Restaurant's statement: Juices or apple cider.
3 points Our restaurant provides lean proteins are used in children's meals

Restaurant's statement: We will prepare whatever a child would like for a meal, so they can have a choice of any lean protein.
3 points Our restaurant provides low-fat, low-calorie, low-sugar, or low-sodium options for children's meals

Restaurant's statement: We can accommodate to meet these needs if requested.
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: extra virgin olive oil, vegetable/olive oil blend.
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 Live Well Allegheny restaurant requirements.
33 Points for Nutrition