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Della Terra Italian Bistro

100 Perry Highway, Harmony, PA, 16037
Email : dellaterrapgh@icloud.com
Phone : 724-473-0630

County : Butler
Municipality/Neighborhood : Jackson Township
County: Butler
Designation Level : Gold Designation
Owner/Manager : Fiore Moletz, President/Chef

Sustainability Practices:


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 have adopted a comprehensive sustainability policy

Restaurant's statement: Della terra has adopted a comprehensive sustainability policy.
3 points We provide sustainability-related training and information to all new and existing employees

Restaurant's statement: Della terra provides sustainability training to all new and exiting employees.
3 points We include updates on our sustainable actions within staff meetings

Restaurant's statement: Della terras management staff includes updates on the restaurants sustainability actions within staff meetings.
11 Points for General

Waste Reduction

2 points We recycle all of the following materials: paper, glass, plastic, cardboard, and aluminum

Restaurant's statement: Vogel handles Della Terras recycling, and the restaurant recycles all materials listed.
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: Della Terra recycles large hard to recycle items or donates them for reuse.
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: Della terra recycles small hard to recycle items or donates them for reuse.
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: Della terra purchases bulk sip stick straws at one thousand straws per case
2 points We have eliminated straws from guest use or instilled an "offer first" approach with straws

Restaurant's statement: Della terra does not offer straws to guests with the exception of sip stick straws for cocktails, which are only given if requested.
3 points We sell or donate our used cooking oil

Restaurant's statement: Della terra contracts Buffalo Biodiesel Inc to purchase used cooking oil.
5 points We compost our food waste

Restaurant's statement: The restaurant composts all food waste through its own employees taking home food waste to compost at their individual homes, as well as scraps used to feed their chickens.
3 points We practice "root-to-stem" or "nose-to-tail" cooking

Restaurant's statement: Recently the restaurant received ramps. We made pesto with the leaves, pickled the stalks and used all the bulls fresh. The kitchen staff butchers whole pigs and utilizes every part of the animal in various cooking methods.
1 point We post our daily specials or menu on a chalkboard/whiteboard as opposed to printing

Restaurant's statement: The specials are verbally relayed to all guests, nothing is written down.
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: Della terra uses brown paper bags which are made from recycled materials
3 points We have eliminated the use of polystyrene foam or Styrofoam containers (boxes and cups) for take-out use

Restaurant's statement: Della terra does not use styrofoam. Take out containers are made from recycled material.
3 points We purchase paper products and/or containers made from recycled content

Restaurant's statement: Take out containers, coffee cups, coffee sleeves, toilet paper, brown paper bags
2 points We purchase paper products and/or containers that are recyclable

Restaurant's statement: take out containers, pizza boxes, brown paper bags, coffee cups, coffee sleeves
3 points We purchase plastic products/containers made from recycled content

Restaurant's statement: Take out ramekins
2 points We purchase plastic products/containers that are recyclable

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

Restaurant's statement: Della terra does not serve plastic bottled water
2 points If we offer our guests paper self-serve napkins, we use a single output dispenser

Restaurant's statement: We do not use paper napkins
2 points We use a paperless system to process guest orders

Restaurant's statement: We utilize POS lavu system to take orders
2 points We use a paperless ordering and billing for vendors where it is available

Restaurant's statement: Della terra uses paperless billing with select vendors
2 points We use linen napkins vs. paper

Restaurant's statement: The restaurant serves linen napkins as apposed to paper ones
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 dine in dishware is washable and reusable
1 point We pay utility bills electronically (when given the option)

Restaurant's statement: ex: electric, gas, water, rent, ect. All bills are paid electronically through PNC online bill pay unless vendor is pay on receipt. e.i. beer/liquor
53 Points for Waste Reduction

Water Conservation

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

Restaurant's statement: Krowne
3 points We have addressed water conservation by reducing the flow rate of our sinks

Restaurant's statement: All sinks have aerators on them
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: The restaurant pre soaks certain dishes, hand scrapes dishes, utilizes the three sink basin cleaning system and only runs the dishwasher when it is full.
1 point We thaw frozen foods in the refrigerator (not with running water)

Restaurant's statement: We never thaw any food under running water
1 point We avoid hosing indoor and outdoor areas. Instead, we use dry cleaning methods followed by a damp mopping

Restaurant's statement: The restaurant doesn't hose down any outdoor areas
2 points We regularly check for and repair leaks in our water system

Restaurant's statement: The staff checks water lines for leaks on a monthly basis
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: Della terra does not do any outdoor cleaning with chemicals near storm drains.
1 point We turn off all kitchen faucets when not in use

Restaurant's statement: The staff turns off all faucets when not in use
15 Points for Water Conservation

Energy Efficiency

2 points We have our HVAC inspected annually to ensure it is in proper working condition and operating efficiently

Restaurant's statement: Motta heating and air conditioning
2 points We have addressed energy efficiency through our windows and doors

Restaurant's statement: All windows are tinted to reduce heat transference
4 points We have a policy that we only purchase Energy Star equipment or appliances when available

Restaurant's statement: Della terra strives to purhcase energy star equipment when available
4 points We have upgraded to energy efficient lighting (T8 or T5 flourescents, LED, CFL)

Restaurant's statement: All lighting is LED, which is also connected to dimmers
5 points We use LED bulbs in lighting or emergency exits

Restaurant's statement: 16 ceiling can lights, low voltage fluorescent tube lighting in kitchen
2 points We turn off non-emergency indoor lights during non-operating hours

Restaurant's statement: All unnecessary lighting within the restaurant is not used 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: Della terra has installed occupancy sensors in the restrooms
4 points We use renewable energy to supply all or a portion of our energy needs

Restaurant's statement: all power is 100% green from penn power
2 points We regularly clean evaporator and condenser coils on refrigerators (every 3 months)

Restaurant's statement: The staff monitors and cleans condenser coils on refrigeration units regularly
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: We maintain the hot water heater at the recommended temperature
1 point We turn off all electronic equipment at the end of business or place them in energy saving mode

Restaurant's statement: All non essential electrical equipment is powered down during non operation hours
2 points We use ceiling fans to promote air circulation (high edge forward in winter, forcing air down; reverse in summer)

Restaurant's statement: The restaurant utilizes a Dyson fan to promote air circulation
2 points We power down the kitchen equipment during slow, idle times

Restaurant's statement: If equipment is not being used for preparation work, it is not turned on until needed for service
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: Della terra has a foyer with a door leading outside and one into the dining room
1 point We use natural cooling in place of air conditioning, when acceptable

Restaurant's statement: We leave the doors open in the restaurant when acceptable
2 points We have insulated all refrigeration cold suction lines

Restaurant's statement: The restaurant has black pipe insulation
3 points We use daylight sensors or adjust our indoor lighting based on natural sunlight available

Restaurant's statement: Della terra adjusts its lighting depending not he time of day and natural sunlight available.
41 Points for Energy Efficiency

People - Community/Consumer Actions

2 points We partner with, fundraise, sponsor, promote or donate to a local community organization, community members, or cause

Restaurant's statement: Aquatic alliance, hello bully
3 points We provide employment opportunities for residents of the local community

Restaurant's statement: 80% of employees are from the surrounding community
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: Sustainability education classes for elementary school students, pasta making classes at local businesses, farm events with Kretschmann Farms.
3 points We prioritize buying food grown from immigrant farmers, farmers of color, women farmers, youth or emerging farmers

Restaurant's statement: Santas farm, Fallen Aspen Farms
3 points We donate food waste to farmers for animal feed

Restaurant's statement: The owners take home food waste to feed to their chickens whose eggs we use in the restaurant
15 Points for People - Community/Consumer Actions

People - Employee Actions

2 points We positively contribute to employee health and wellness through incentives or programs offered (i.e. gym membership discounts, yoga classes, sports league, etc.)

Restaurant's statement: A discount is offered to the gym within the restaurants plaza.
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: Our serving staff is paid above the standard servers wage, some making over $7.25 an hour plus tips, all other employees started at $8 or above
1 point Our restaurant is owned by someone who lives within the local region

Restaurant's statement: The owner resides in Prospect, just ten minutes from the restaurant
3 points We provide employees with at least 11 hours of non-working time between shifts

Restaurant's statement: della terra ensures that its employees have at least 11 non working hours between shifts
3 points We provide our employees at least one day off for every five days worked consecutively

Restaurant's statement: Della terras employees work no more than 5 days consecutively
3 points Our full-time salaried employees work an average no more than of 35-45 hours/week

Restaurant's statement: Della terras salaried employees are expected to work 40-45 hours weekly on average
3 points For employees earning hourly wages, we guarantee a minimum amount of weekly working hours

Restaurant's statement: Della terras hourly employees are guaranteed a minimum amount of working hours based on their individual needs
3 points We provide FOH and BOH employees with some form of compensation during sick leave

Restaurant's statement: Employees receive sick leave compensation after 1 year of employment
3 points We offer our FOH and BOH employees vacation time

Restaurant's statement: Full time Della terra employees are offered and expected to take yearly vacation time
3 points We offer internal promotions

Restaurant's statement: General manager was promoted from within the kitchen, hosts can be promoted to servers, kitchen manager was promoted from line cook.
3 points We cross-train employees across different floor and kitchen positions

Restaurant's statement: All kitchen staff members are cross trained to work every station. All servers are cross trained to host, some servers are cross trained to tend bar
3 points We provide employees with the ability to move between front and back of house positions

Restaurant's statement: Employees are encouraged to be familiar with all areas of the restaurant. hosts often wash dishes and dishwashers often will host if needed.
3 points We give raises based on employee performance and responsibility

Restaurant's statement: Performance and responsibility are both taken into consideration for raises
1 point We provide discounts for our employees at our restaurant

Restaurant's statement: Employees are offered 50% discount during their shift.
2 points We provide bonuses or incentives for employee performance

Restaurant's statement: Bonuses are given regularly to employees to encourage better performance.
2 points We work hard to ensure a diverse and inclusive work environment

Restaurant's statement: We are 100% open to offering employment to anyone
43 Points for People - Employee Actions

Responsible Sourcing

3 points We use furniture that has been refurbished, remanufactured, is previously used or has been constructed from repurposed materials

Restaurant's statement: All furniture in the dining room are from refurbished materials
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: Dish machine, POS system IPADS, oven, pizza oven, pasta machine
2 points We serve certified organic, fair trade, and/or bird friendly coffee and/or tea

Restaurant's statement: La Prima, Counter culture
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: Boyd and blair, Penn Vodka, Faber spirits, Wigle whiskey, Maggies Rums, Full Pint Brewing. Turners dairy, Caputo brothers caseficio
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: Catfish on Della Terras menu is farm raised and a good choice based on Monterey Bays Seafood watch guide
3 points We make purchases from a farmer coop, local food hub, or local food purveyor

Restaurant's statement: Penn Corner, Pennsylvania Macaroni
2 points We source products from a regionally-based third party supplier

Restaurant's statement: Fellowship Foods
3 points We rotate menu items based on seasonality

Restaurant's statement: Caprese salad- summer Beet salad-Autumn Squash Ravioli-Winter Mushroom salad-Spring
4 points We purchase items at the local Farmer's Market

Restaurant's statement: Cider press farm market rout 19 North of Zelienople Farmers market at zelienople Parking every monday
2 points We purchase eggs that have at least one of the following characteristics: local, cage-free, organic

Restaurant's statement: Local, cage free
3 points Our restaurant participates in product-sharing (cooperative purchasing) with other restaurants for supplies not needed in large quantities

Restaurant's statement: All take out oriented items are a shared purchase with eh restaurant Burgh'ers
2 points We recognize local farms and/or vendors whose products we source online, on our menu, or through our marketing

Restaurant's statement: All farms uses int eh restaurant are noted on the website and are verbally relayed to each guest by the servers
4 points We participate in hyperlocal sourcing (restaurant gardens, apiary on-site, or sourcing products from within the local community/zip code)

Restaurant's statement: The restaurant has a garden that we utilize and most of the farms we use are in a ten mile radius
3 points We can, pickle, or preserve foods

Restaurant's statement: Whenever peppers are abundant at the end of the season we can them to use throughout the year
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: Stocks, sauces, syrups, dressings, soups
3 points We make our own non-alcoholic beverages, beer, wine, or spirits (including mixers)

Restaurant's statement: We make our own mixers, hand squeezed juices and shrubs
3 points We source animal products that are humanely raised and processed

Restaurant's statement: Jubilee hilltop Ranch
8 points When in season, we source 46-100% of produce locally (From within a 150 mile radius)

Restaurant's statement: 65-70%
7 points When in season, we source 46-100% of produce regionally (From within a 400 mile radius)

Restaurant's statement: 65-70%
8 points We source 46-100% of meats locally (from within a 150 mile radius) OR we do not source meats

Restaurant's statement: 100%
7 points We source 76-100% of meats regionally (from within a 400 mile radius) OR you do not source meats

Restaurant's statement: 100
8 points 46-100% of products we use carry organic certification or are naturally grown

Restaurant's statement: 80-90%
88 Points for Responsible Sourcing


2 points Our restaurant provides half portions of select menu items or small plates (tapas)

Restaurant's statement: half salad, 5 small plate options
2 points Our restaurant provides vegetarian/vegan fare

Restaurant's statement: 9 vegetarian options
2 points Our restaurant provides entrée items served with fruits and/or vegetables

Restaurant's statement: fish with vichyssoise and charred greens
2 points Our restaurant provides allergen-free options

Restaurant's statement: sales are allergen free, arugula salad, entrees are allergen free: beef short rib
2 points Our restaurant provides low-sodium options

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

Restaurant's statement: all flour is non gmo, our sugar is non gmo
2 points Our restaurant provides ancient grains (barley, farro, quinoa, polenta, amaranth, spelt, kamut, chia, sorghum, freekeh, teff, millet)

Restaurant's statement: farro, polenta
2 points Our restaurant provides low calorie salad dressings

Restaurant's statement: lemon vinaigrette
2 points Our restaurant provides smaller sized soda options

Restaurant's statement: 6.75 fl oz
3 points Our restaurant provides alternatives to soft drinks for children's meals

Restaurant's statement: milk
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: 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 use trans fat free oils which meet the live well allegheny restaurant requirements
27 Points for Nutrition