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Nine on Nine


900 Penn Ave., Pittsburgh, PA, 15222
www.nineonninepgh.com
Email : info@nineonninepgh.com
Phone : 412-338-6463

County : Allegheny
Neighborhood : Pittsburgh - Central Business District
County: Allegheny
Designation Level : Gold Designation
Owner/Manager : Courtney Lynch-Crawford

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 employees on sourcing practices, sustainability, waste reduction, recycling, water conservation.
3 points We include updates on our sustainable actions within staff meetings

Restaurant's statement: We update within staff meetings and through the shift continuously.
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 Republic
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: When we have equipment we cannot repair, we donate it to Miller Food Equipment. They refurbish and and sell for their own profit. We have also donated linens to Catholic Charities.
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: We recycle ink and toner cartridges.
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, stirrers, to-go cutlery.
3 points We sell or donate our used cooking oil

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

Restaurant's statement: We use these cooking practices for greens, stocks, and soups.
1 point We post our daily specials or menu on a chalkboard/whiteboard as opposed to printing

Restaurant's statement: We post specials 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 do not use plastic bags.
3 points We have eliminated the use of polystyrene foam or Styrofoam containers (boxes and cups) for take-out use

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

Restaurant's statement: We use paper bags, bev naps, and toilet paper made from recycled content.
2 points We purchase paper products and/or containers that are recyclable

Restaurant's statement: We use paper bags for takeout that are recyclable. Also towels.
2 points We purchase plastic products/containers that are recyclable

Restaurant's statement: Our takeout containers are recyclable. We also repurpose plastic containers from products we source for storage.
2 points We do not serve water that is bottled in plastic

Restaurant's statement: We do not serve plastic bottled water. We use glass bottles which are then recycled.
2 points We use a paperless ordering and billing for vendors where it is available

Restaurant's statement: We order by phone most of the time. Or online. We also request electronic invoices, when possible.
2 points We use environmentally-friendly cleaning products

Restaurant's statement: We use environmentally cleaning products made by Enviromaster, Ecolab, and Orange Clean.
2 points We use linen napkins vs. paper

Restaurant's statement: We use linen napkins.
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 serve our food on china.
1 point We pay utility bills electronically (when given the option)

Restaurant's statement: We pay all utilities electronically.
41 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.
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, only run the dishwasher when it is full, and use basin style washing
3 points We have addressed water conservation through the efficiency of our toilets

Restaurant's statement: The flush rate of our toilets are 1.6 gal/flush.
1 point We thaw frozen foods in the refrigerator (not with running water)

Restaurant's statement: We use refrigeration for thawing
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 clean the inside by sweeping and mopping.
2 points We regularly check for and repair leaks in our water system

Restaurant's statement: We regularly check for leaks. We also have a maintenance crew who checks our systems.
1 point We turn off all kitchen faucets when not in use

Restaurant's statement: We commit to turning off faucets when not in use.
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: Our HVAC is inspected regularly.
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 use programmable thermostats and have them set to time-control temperature.
2 points We have addressed energy efficiency through our windows and doors

Restaurant's statement: The windows and doors are double-paned. We have reflective film on the windows. one-way film on the doors, and shades on the windows.
4 points We have a policy that we only purchase Energy Star equipment or appliances when available

Restaurant's statement: With new equipment purchases, we strive to purchase ENERGY STAR or energy efficient equipment.
2 points We have installed plastic strip curtains at walk-in cooler and freezer doors

Restaurant's statement: We have one walk-in with a strip curtain.
4 points We have upgraded to energy efficient lighting (T8 or T5 flourescents, LED, CFL)

Restaurant's statement: LEDs and T8s in our fluorescents.
5 points We use LED bulbs in lighting or emergency exits

Restaurant's statement: LEDs through the dining room.
2 points We turn off non-emergency indoor lights during non-operating hours

Restaurant's statement: We turn off all non-emergency lighting 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, when no guests are present in the dining room, and use occupancy sensors in the restrooms.
2 points We regularly clean evaporator and condenser coils on refrigerators (every 3 months)

Restaurant's statement: We clean those very frequently.
1 point We turn off all electronic equipment at the end of business or place them in energy saving mode

Restaurant's statement: We put electronics in energy saving mode.
2 points We use ceiling fans to promote air circulation (high edge forward in winter, forcing air down; reverse in summer)

Restaurant's statement: We have fans in the dining room, bar area, and kitchen.
2 points We power down the kitchen equipment during slow, idle times

Restaurant's statement: We turn down what we can during our dinner service hours. We only turn on the convection oven when we are really busy.
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: We have a foyer that becomes a coat closet in the winter. We also have a windbreaker we put outside during the winter to keep the cold from coming in.
2 points We have insulated all refrigeration cold suction lines

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

Restaurant's statement: We do not turn on lights in the dining room during the day. We also adjust our lighting based on the natural light available.
39 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 food, services, and fundraising assistance to the Liver Alliance, Cystic Fibrosis, Catholic Charities. We also will donate items to fundraiser for smaller charity events downtown.
3 points We provide employment opportunities for residents of the local community

Restaurant's statement: 100% - all live in the city
4 points We participate with an organization's program designed to provide employment opportunities for vulnerable populations

Restaurant's statement: Halfway house, vets, people with disabilities. Our chef has even won an award for being a patriotic employer with Nine on Nine from the U.S. Department of Defense.
4 points We are involved with an urban farm or community garden that supplies a portion of our produce

Restaurant's statement: Braddock Farms through Grow Pittsburgh.
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: Our chef has worked with Natalie Bencivegna of SEEN to educate on sustainability, MSC Certified, local sourcing, etc. We are also beginning to host chef demos.
2 points We donate used cookware, linens, equipment, electronics, furniture, curtains, etc. to charity

Restaurant's statement: We donate linens to Catholic Charities when needed for events.
4 points We help to provide access to healthy, fresh food to people in underserved communities

Restaurant's statement: We donate to Catholic Charities and will also give sandwiches to the homeless around the city. Our chef also volunteered cooked for one week for Catholic Charities.
2 points There is a secure location to store bicycles at or near our restaurant

Restaurant's statement: There are bikes racks along Penn Ave.
25 Points for People - Community/Consumer Actions

People - Employee Actions

Points
2 points Our employees participate in volunteer activities

Restaurant's statement: The owner volunteers with Catholic Charities, employees will volunteer to work fundraising events, chef volunteers hjs time to prepare meals with Catholic Charities.
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: We do group bowling.
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 ensure that employees are making a fair wage, even when we might have slow nights.
1 point Our restaurant is owned by someone who lives within the local region

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

Restaurant's statement: Wine training, local beer training, new dish trainings by chef and pasty preparation.
1 point We provide emergency rides for employees

Restaurant's statement: If employees need a ride, we will offer. When it rains, GM will also drive guests back to their hotels.
3 points We provide employees with at least 11 hours of non-working time between shifts

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

Restaurant's statement: Employees receive at least one day off for every five days worked in a row.
3 points Our full-time salaried employees work an average no more than of 35-45 hours/week

Restaurant's statement: Full-time salaried employees work no more than an average of 45 hours a week.
3 points We offer our FOH and BOH employees vacation time

Restaurant's statement: All employees may request vacation time.
3 points We offer internal promotions

Restaurant's statement: line cooks have been promoted to sous chefs
3 points We cross-train employees across different floor and kitchen positions

Restaurant's statement: cross-training between dining room and the bar.
3 points We give raises based on employee performance and responsibility

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

Restaurant's statement: Employees receive 50% on day of shift, 20% on days off for friends and family.
2 points We provide bonuses or incentives for employee performance

Restaurant's statement: Most comment cards receive a monetary reward. Highest wine sales as well.
2 points We work hard to ensure a diverse and inclusive work environment

Restaurant's statement: We are open to hire anyone regardless of race, gender, religion, sex, disability, sexual orientation, etc. We are a dog-frienldy restaurant and sponsor the local Gay and Lesbian organization.
40 Points for People - Employee Actions

Responsible Sourcing

Points
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 prioritize buying refurbished equipment when ENERGY STAR is not available.
2 points We serve certified organic, fair trade, and/or bird friendly coffee and/or tea

Restaurant's statement: Fair trade coffee.
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: Nicholas Coffee, Turner Dairy, local Pittsburgh beers, Mediterra bread, Cunningham Farms, cheeses from Goat Rodeo and Hidden Hills Farms via Penns Corner, jellies and jams from Batch, Ohio City Pasta.
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: All seafood we serve is sourced sustainably: oysters, crab (when on menu), walleye, halibut, salmon (also organic), mussels, lobster, shrimp, scallops, bronzini
3 points We make purchases from a farmer coop, local food hub, or local food purveyor

Restaurant's statement: Penns Corner and Clarion River Organics
2 points We source products from a regionally-based third party supplier

Restaurant's statement: Paragon, Samuels, Michael's Meats, Weiss Food Provisions, Euclid, Pittsburgh Land & Sea
3 points We rotate menu items based on seasonality

Restaurant's statement: Local sourcing is paramount at Nine on Nine. Therefore our menu rotates based on what is locally and seasonally available from farms.
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 recognize local farms on menu. Some you might find: Blackberry Meadows, Crighton Farms, Yarnick Farms, Goose Creek Gardens, Pucker Bush Farms, Tuscarora Farms, Kistaco Farms, McConnells Farms
3 points We can, pickle, or preserve foods

Restaurant's statement: Chef regularly pickles and preserves many items.
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: Everything is made in-house: soups, sauces, stocks, salad dressings, syrups. The only thing we serve that is not house made is Heinz Ketchup.
3 points We make our own non-alcoholic beverages, beer, wine, or spirits (including mixers)

Restaurant's statement: Bloody Mary Mix, sours mix, fresh-squeezed juices
3 points We source animal products that are humanely raised and processed

Restaurant's statement: As much as possible, we are sourcing humanely raised and processed food. That is a big priority for our chef.
8 points When in season, we source 46-100% of produce locally (From within a 150 mile radius)

Restaurant's statement: In season, we source at least 80% of produce locally. Some local farms we work with: Blackberry Meadows, Crighton Farms, Yarnick Farms, Goose Creek Gardens, Pucker Bush Farms, Tuscarora Farms, Kistaco Farms, McConnells Farms
3 points When in season, we source 16-30% of produce regionally (From within a 400 mile radius)

Restaurant's statement: In season, about 15% of produce is sourced regionally.
8 points We source 46-100% of meats locally (from within a 150 mile radius) OR we do not source meats

Restaurant's statement: About 50% of meats are locally sourced.
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 are regionally sourced.
8 points 46-100% of products we use carry organic certification or are naturally grown

Restaurant's statement: About 70% of products are organic or naturally grown.
62 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 fair amount of small plates on our menu: roasted peaches, gazpacho, hummus, pomme frites to name a few
2 points Our restaurant provides vegetarian/vegan fare

Restaurant's statement: Ravioli, hummus, risotto: We have an entire "garden" section on our menu that is meatless. Items there can be made vegan if not already. The chef will also accommodate any meal to a vegetarian/vegan option.
2 points Our restaurant provides allergen-free options

Restaurant's statement: As long as a guest is not highly allergic, their needs can be met. The chef is very accommodating.
2 points Our restaurant provides low-sodium options

Restaurant's statement: Gazpacho, foie gras, ceviche
3 points Our restaurant provides organic, non-GMO ingredients in beverages or raw baking materials used for food

Restaurant's statement: Sugar, corn meal
2 points Our restaurant provides ancient grains (barley, farro, quinoa, polenta, amaranth, spelt, kamut, chia, sorghum, freekeh, teff, millet)

Restaurant's statement: In the winter we use various ancient grains on our menu.
2 points Our restaurant provides low calorie salad dressings

Restaurant's statement: White Balsamic, Grapefruit Vinaigrette are a couple low calorie salad dressings. Most salad are prepared low calorie.
2 points Our restaurant provides smaller sized soda options

Restaurant's statement: Our soda are served in 12 oz glasses with ice.
3 points Our restaurant provides whole grain ingredients are used in children's meals

Restaurant's statement: Pasta is whole grain.
3 points Our restaurant provides alternatives to soft drinks for children's meals

Restaurant's statement: Juice or milk.
3 points Our restaurant provides lean proteins are used in children's meals

Restaurant's statement: All proteins served are lean.
3 points Our restaurant provides low-fat, low-calorie, low-sugar, or low-sodium options for children's meals

Restaurant's statement: Olive oil and noodles. Upon request, we can accommodate to pretty much any need.
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: Many types of Olive oil, Canola oil for fryers, and an 80/20 blend of olive and soybean
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.
34 Points for Nutrition