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Market On Forbes IGA


3609 Forbes Ave, Pittsburgh, PA, 15213
www.marketonforbes.iga.com
Email : attic@aol.com
Phone : 412-621-1212

County : Allegheny
Neighborhood : Pittsburgh - Central Oakland
County: Allegheny
Designation Level : Silver Designation
Owner/Manager : Ron Levick/ Owner

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 our employees on our sustainable practices.
3 points We include updates on our sustainable actions within staff meetings

Restaurant's statement: I communicate with employees on a regular basis
8 Points for General

Waste Reduction

Points
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: I have taken many items to Construction junction over the years that can be reused.
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: ink and toner I take to staples, paint and other equipment I take to Construction Junction
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 cases of cutlery & condiments for to go food items
3 points We practice "root-to-stem" or "nose-to-tail" cooking

Restaurant's statement: We try to have very little waste and add things to soups or we sauté vegetables and sell vegetable primavera
1 point We post our daily specials or menu on a chalkboard/whiteboard as opposed to printing

Restaurant's statement: We post things on a chalkboard/ whiteboard
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 recycled plastic containers for our to go items and salad bar
3 points We purchase paper products and/or containers made from recycled content

Restaurant's statement: Paper towels for the bathroom and napkins for the sale bar
2 points We purchase paper products and/or containers that are recyclable

Restaurant's statement: Paper towels and napkins
3 points We purchase plastic products/containers made from recycled content

Restaurant's statement: I try to use as much recycled products as possible
2 points We purchase plastic products/containers that are recyclable

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

Restaurant's statement: napkin dispenser at the salad bar
2 points We use a paperless ordering and billing for vendors where it is available

Restaurant's statement: Online and wireless ordering for everything and I prefer online bills from everyone that offers it. All of my banking is peerless
2 points We use environmentally-friendly cleaning products

Restaurant's statement: I try to buy in bulk or use things that I sell from my shelves
1 point We pay utility bills electronically (when given the option)

Restaurant's statement: All bills paid electronically
1 point We encourage guests to bring in their own reusable bags, coffee mugs, or containers to package their unconsumed food

Restaurant's statement: Many customers bring reusable shopping bags
33 Points for Waste Reduction

Water Conservation

Points
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: Scrape as much as possible
3 points We use touch-free faucets/motion sensor sinks in restrooms

Restaurant's statement: faucets automatically turn off
1 point We thaw frozen foods in the refrigerator (not with running water)

Restaurant's statement: frozen items are put in the walk-in to thaw before use
1 point We avoid hosing indoor and outdoor areas. Instead, we use dry cleaning methods followed by a damp mopping

Restaurant's statement: broom and mop
2 points We regularly check for and repair leaks in our water system

Restaurant's statement: All of our refrigeration and water is monitored on a daily because we have stores below us and they let us know immediately when we have an issue
1 point We turn off all kitchen faucets when not in use

Restaurant's statement: Duh……turn off when not in use
10 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: I always compare my monthly electric and gas bills
2 points We have our HVAC inspected annually to ensure it is in proper working condition and operating efficiently

Restaurant's statement: Professionally cleaned every year. Arendosh heating & cooling
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: programmable thermostat. heat to 68 when open and heat to 62 when not open
4 points We have a policy that we only purchase Energy Star equipment or appliances when available

Restaurant's statement: Might pay more up front but overtime it saves $$$
2 points We have installed plastic strip curtains at walk-in cooler and freezer doors

Restaurant's statement: Yes we have curtain strips and night curtains
4 points We have upgraded to energy efficient lighting (T8 or T5 flourescents, LED, CFL)

Restaurant's statement: All lighting is T8
5 points We use LED bulbs in lighting or emergency exits

Restaurant's statement: All bulbs have been updated. 6 exit sign bulbs
2 points We turn off non-emergency indoor lights during non-operating hours

Restaurant's statement: All lights are tuned off
2 points We turn off lights in unused spaces or have installed sensors/timers to automatically turn them off

Restaurant's statement: Timers on light switches in bathrooms and storage rooms
2 points We regularly clean evaporator and condenser coils on refrigerators (every 3 months)

Restaurant's statement: Evaporator coils are cleaned quarterly so the units run efficiently
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: Legally they were installed and set by a registered plumber
1 point We turn off all electronic equipment at the end of business or place them in energy saving mode

Restaurant's statement: Everything "Off"
2 points We use ceiling fans to promote air circulation (high edge forward in winter, forcing air down; reverse in summer)

Restaurant's statement: 5 Ceiling fans to circulate air
2 points We power down the kitchen equipment during slow, idle times

Restaurant's statement: Turn off equipment when not being used
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: foyer in the front and back
1 point We use natural cooling in place of air conditioning, when acceptable

Restaurant's statement: A/C has never been used in 8 years. Refrigeration cases keep the store cold
2 points We have insulated all refrigeration cold suction lines

Restaurant's statement: All lines are wrapped in insulation to prevent condensation and dripping
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: So many different organizations on Campus we donate and sponsor all of the time.
3 points We provide employment opportunities for residents of the local community

Restaurant's statement: Most of my employees have always been Pitt students 90%
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: Every year students and classes From Pitt use my store for educational and health and wellness
2 points We donate used cookware, linens, equipment, electronics, furniture, curtains, etc. to charity

Restaurant's statement: I donate to goodwill and Construction Junction
2 points We encourage guests to take alternative transportation to get to our restaurant (bike, bus, walk, carpool)

Restaurant's statement: We have 'zero" parking and just about all of our customers walk, ride busses or bikes to and from the store.
2 points There is a secure location to store bicycles at or near our restaurant

Restaurant's statement: Bike racks on Forbes Ave
15 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: My starting wage is $9/hr and I give all of my employees 20% off all groceries
1 point Our restaurant is owned by someone who lives within the local region

Restaurant's statement: I live 1 mile away in Squirrel Hill
3 points We offer our staff training to further enhance career development

Restaurant's statement: All of the employees help with everything to help grow the business
1 point We provide emergency rides for employees

Restaurant's statement: If someone needs a ride we are a 'team" and help. Most employees don't have cars and ask for rides sometimes
3 points We provide employees with at least 11 hours of non-working time between shifts

Restaurant's statement: We close at 9 PM and don't reopen until 8 AM
3 points We provide our employees at least one day off for every five days worked consecutively

Restaurant's statement: Always 2 days off for full time employees. 5 work days
3 points Our full-time salaried employees work an average no more than of 35-45 hours/week

Restaurant's statement: 40 Hour maximum on schedule for full time employees
3 points For employees earning hourly wages, we guarantee a minimum amount of weekly working hours

Restaurant's statement: Most are part time employees and we give them what they want. Many only want to work 10-15 hrs a week
3 points We offer our FOH and BOH employees vacation time

Restaurant's statement: Full time employees get 2 weeks paid vacation
3 points We offer internal promotions

Restaurant's statement: Not promotions but I give very nice raises.
3 points We cross-train employees across different floor and kitchen positions

Restaurant's statement: All employees are kind of required to learn and do everything
3 points We provide employees with the ability to move between front and back of house positions

Restaurant's statement: Deli, register, stock shelves
3 points We give raises based on employee performance and responsibility

Restaurant's statement: hardworking employees get bumped up .50 to $1 quickly.
1 point We provide discounts for our employees at our restaurant

Restaurant's statement: 20%
2 points We provide bonuses or incentives for employee performance

Restaurant's statement: hardworking employees get bumped up .50 to $1 quickly.
2 points We work hard to ensure a diverse and inclusive work environment

Restaurant's statement: We cater to a wide range of students with different tastes so I like to have a variety of college employees
42 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: most of my equipment was used. Check Out lane, All of the grocery shelves were used.
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: most of my equipment was used. All of my Hussmann refrigerators and freezers were used
2 points We serve certified organic, fair trade, and/or bird friendly coffee and/or tea

Restaurant's statement: We offer a wide variety of Organics. Harney And Sons, Honest,
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: many items in the store are local and regional. Delallo, Alber & Leff, Schneiders Dairy,
3 points We make purchases from a farmer coop, local food hub, or local food purveyor

Restaurant's statement: Many of our suppliers are local. Alber & Leff, Schneiders Dairy, Schwebel, Delallo
2 points We source products from a regionally-based third party supplier

Restaurant's statement: Caito Foods, Laurel Grocery, Liparri Foods
3 points We rotate menu items based on seasonality

Restaurant's statement: Fruits and vegetable change with the seasons. From corn to apples
2 points We purchase eggs that have at least one of the following characteristics: local, cage-free, organic

Restaurant's statement: cage free and organic eggs
2 points We recognize local farms and/or vendors whose products we source online, on our menu, or through our marketing

Restaurant's statement: Signage on all products and items
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: I would assume that some is from regional farms
5 points We source 51-75% of meats regionally (from within a 400 mile radius)

Restaurant's statement: I would assume that most of my meat comes from the mid-west
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: 5%
31 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 provide different portion sizes on everything from milk and produce to meats and to go meals
2 points Our restaurant provides vegetarian/vegan fare

Restaurant's statement: Too many to count but hundreds
2 points Our restaurant provides menu items or side dishes marketed as healthier, lower calorie options than our traditional menu choices

Restaurant's statement: Wide variety of health options
2 points Our restaurant provides entrée items served with fruits and/or vegetables

Restaurant's statement: 19 % of our sales are from produce
2 points Our restaurant provides allergen-free options

Restaurant's statement: I can't be specific but I'm sure we offer a good amount
2 points Our restaurant provides calorie counts

Restaurant's statement: Most items are labeled
2 points Our restaurant provides low-sodium options

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

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

Restaurant's statement: a large variety of healthy options
2 points Our restaurant provides smaller sized soda options

Restaurant's statement: pint, quart, 1 litre and 2 litre
3 points Our restaurant provides whole grain ingredients are used in children's meals

Restaurant's statement: Whole grain breads, rice and pastas
3 points Our restaurant provides fruits or vegetables are offered with children's meals

Restaurant's statement: large variety of produce
3 points Our restaurant provides alternatives to soft drinks for children's meals

Restaurant's statement: A large variety of drinks
3 points Our restaurant provides lean proteins are used in children's meals

Restaurant's statement: Chicken, pork, tuna
3 points Our restaurant provides low-fat, low-calorie, low-sugar, or low-sodium options for children's meals

Restaurant's statement: A large variety of options
35 Points for Nutrition