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Plated Trade


5413 Stanton Ave, Pittsburgh, PA, 15206
http://platedtrade.com
Email : info@platedtrade.com
Phone : 412-204-6147

County : Allegheny
Neighborhood : Pittsburgh - Highland Park
County: Allegheny
Designation Level : Gold Designation
Owner/Manager : David Bulman - Chef/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 have adopted a comprehensive sustainability policy

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

Restaurant's statement: We train all employees on our sustainability efforts.
3 points We include updates on our sustainable actions within staff meetings

Restaurant's statement: We continually update our employees on our sustainable practices.
11 Points for General

Waste Reduction

Points
4 points We track the amount of waste our restaurant produces and disposes and our progress on waste reduction

Restaurant's statement: We measure and track our food waste.
2 points We recycle all of the following materials: paper, glass, plastic, cardboard, and aluminum

Restaurant's statement: We recycle all paper, cardboard, plastic, glass, and aluminum. Our philosophy is to reduce, reuse, recycle.
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 have donated a lot of office equipment, power cords, and appliances.
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 batteries, ink cartridges, corks
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 everything we can in bulk - grains, nuts, oats, dried fruits. We use plastic containers or paper bags for bulk food purchases at local stores.
2 points We have eliminated straws from guest use or instilled an "offer first" approach with straws

Restaurant's statement: We do not use straws.
3 points We sell or donate our used cooking oil

Restaurant's statement: We donate our cooking oil.
5 points We compost our food waste

Restaurant's statement: We compost our food waste on site. We also use vermicomposting.
3 points We practice "root-to-stem" or "nose-to-tail" cooking

Restaurant's statement: We practice whole animal cooking.
1 point We post our daily specials or menu on a chalkboard/whiteboard as opposed to printing

Restaurant's statement: All menu options are emailed. In the future, customers can order online.
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. All meals are delivered in reusable insulated 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 do not use polystyrene.
2 points We purchase paper products and/or containers that are recyclable

Restaurant's statement: We compost paper towels, but rarely use them.
2 points We purchase plastic products/containers that are recyclable

Restaurant's statement: Our plastic containers are recyclable.
2 points We do not serve water that is bottled in plastic

Restaurant's statement: We do not serve plastic bottled water.
2 points We use a paperless system to process guest orders

Restaurant's statement: Customers receive menus and place orders by email currently. Soon we will have an online ordering system implemented.
2 points We use a paperless ordering and billing for vendors where it is available

Restaurant's statement: All done online.
2 points We use environmentally-friendly cleaning products

Restaurant's statement: We use environmentally friendly cleaning products whenever possible. They are preferred.
2 points We use linen napkins vs. paper

Restaurant's statement: When we provide the napkins, the are linen. We do not use paper 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: For private dinners, we use ceramic plates. We also have our meal delivery clients return their containers for reuse. We try to avoid using disposable products as much as possible.
1 point We pay utility bills electronically (when given the option)

Restaurant's statement: We pay all utilities online.
1 point We encourage guests to bring in their own reusable bags, coffee mugs, or containers to package their unconsumed food

Restaurant's statement: We encourage our meal delivery customers to return their containers for reuse.
52 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: We hand scrape, presoak, only run the dishwasher when it's full, and use basin style washing.
3 points We have addressed water conservation through the efficiency of our toilets

Restaurant's statement: Our toilets have a flush rate below 1.6 gal/flush
3 points We have addressed water conservation through the efficiency of our urinals

Restaurant's statement: The urinal has a flush rate 1.0 gal/flush
1 point We thaw frozen foods in the refrigerator (not with running water)

Restaurant's statement: We thaw by refrigeration or air.
3 points We capture rainwater

Restaurant's statement: We have a rainbarrel to collect water and also use clean water from cooking process to fill the barrel or water the garden.
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.
2 points We regularly check for and repair leaks in our water system

Restaurant's statement: We regularly check for leaks.
1 point We turn off all kitchen faucets when not in use

Restaurant's statement: We do not run water unnecessarily.
16 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 our statements and the data that they provide.
3 points We use automatic, energy efficient hand dryers in our restrooms

Restaurant's statement: We have hand dryers in the restrooms.
2 points We have addressed energy efficiency through our windows and doors

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

Restaurant's statement: We have CFLs installed.
2 points We turn off non-emergency indoor lights during non-operating hours

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

Restaurant's statement: We regularly clean 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: It is set at the lowest temperature consistent with our dish system.
1 point We turn off all electronic equipment at the end of business or place them in energy saving mode

Restaurant's statement: We turn all electronic equipment at the end of the day.
2 points We power down the kitchen equipment during slow, idle times

Restaurant's statement: When we are not operating for lengths of time (vacation, etc) we remove food from the cooler and unplug the units.
1 point We use natural cooling in place of air conditioning, when acceptable

Restaurant's statement: We use natural cooling.
2 points We have insulated all refrigeration cold suction lines

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

Restaurant's statement: We use natural light whenever possible
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: 412 Food Rescue
3 points We provide employment opportunities for residents of the local community

Restaurant's statement: All our employees are local.
4 points We are involved with an urban farm or community garden that supplies a portion of our produce

Restaurant's statement: We have a small urban farm.
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: Owner teachers classes at Crate Cooking school and private cooking classes, by request.
2 points We donate used cookware, linens, equipment, electronics, furniture, curtains, etc. to charity

Restaurant's statement: We donate a lot of these types of items to Construction Junction.
3 points We prioritize buying food grown from immigrant farmers, farmers of color, women farmers, youth or emerging farmers

Restaurant's statement: We purchase from One Woman Farm.
2 points There is a secure location to store bicycles at or near our restaurant

Restaurant's statement: When we do private dinners, there are typically bike racks or someplace secure where employee's can store/lock their bikes.
20 Points for People - Community/Consumer Actions

People - Employee Actions

Points
2 points Our employees participate in volunteer activities

Restaurant's statement: Owner volunteers with 412 Food Rescue.
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: Owner will cook or juice for employees to provide them access to healthy, fresh, nutritious foods.
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 above the current minimum wage rate.
1 point Our restaurant is owned by someone who lives within the local region

Restaurant's statement: Owner lives in Highland Park.
3 points We offer our staff training to further enhance career development

Restaurant's statement: We continually train to improve employee's skill sets.
1 point We provide emergency rides for employees

Restaurant's statement: Emergency rides are provided.
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.
3 points We cross-train employees across different floor and kitchen positions

Restaurant's statement: We cross-train employees over different positions.
3 points We provide employees with the ability to move between front and back of house positions

Restaurant's statement: We have employes who work both FOH and BOH and are in the process of hiring another..
2 points We provide bonuses or incentives for employee performance

Restaurant's statement: Employees occasionally receive incentives for have a strong work performance.
2 points We work hard to ensure a diverse and inclusive work environment

Restaurant's statement: We do not discriminate and work to build a respectful work environment where everyone is welcome.
27 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 have refurbished kitchen equipment.
2 points We serve certified organic, fair trade, and/or bird friendly coffee and/or tea

Restaurant's statement: We serve certified organic, fair trade, and bird friendly coffee and tea
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: Grains, flours, cheese, flowers, dairy products, liquor, beer
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 seafood sustainably through Euclid Fish Co and Whole Foods.
3 points We make purchases from a farmer coop, local food hub, or local food purveyor

Restaurant's statement: We purchase from Penn's Corner
3 points We rotate menu items based on seasonality

Restaurant's statement: We rotate menus weekly based on what's in season.
4 points We purchase items at the local Farmer's Market

Restaurant's statement: East Liberty, Lawrenceville, Bloomfield, Sewickley
2 points We purchase eggs that have at least one of the following characteristics: local, cage-free, organic

Restaurant's statement: Our eggs are all local, cage-free, and organic
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: We have our own urban farm and owner's garden.
3 points We can, pickle, or preserve foods

Restaurant's statement: We can, pickle, and preserve - pickles, jams, kimchis, etc.
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 - nothing is purchased prepared.
3 points We make our own non-alcoholic beverages, beer, wine, or spirits (including mixers)

Restaurant's statement: We make our own juices, smoothies, kombucha
2 points We have adopted a form of a "Meatless Mondays" approach to dining (choose one day/wk to serve meatless specials)

Restaurant's statement: We always offer at least one vegan and one vegetarian options for meal choices.
3 points We source animal products that are humanely raised and processed

Restaurant's statement: We source humanely raised and processed animal products.
8 points When in season, we source 46-100% of produce locally (From within a 150 mile radius)

Restaurant's statement: In season, we use all locally sourced produced, so 100%. If it's not local, we won't use it.
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: The majority of our in season produce is local. We try to source
6 points We source 31-45% of meats locally (from within a 150 mile radius)

Restaurant's statement: About 35% of meats are locally sourced.
3 points We source 26-50% of meats regionally (From within a 400 mile radius)

Restaurant's statement: About 35% of meat is regionally sourced.
8 points 46-100% of products we use carry organic certification or are naturally grown

Restaurant's statement: About 50% of what we use is organic.
68 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 can accommodate smaller portions sizes or half orders
2 points Our restaurant provides vegetarian/vegan fare

Restaurant's statement: We have at least one vegan and one vegetarian option available at all times.
2 points Our restaurant provides menu items or side dishes marketed as healthier, lower calorie options than our traditional menu choices

Restaurant's statement: We have a designation for light foods on our website.
2 points Our restaurant provides entrée items served with fruits and/or vegetables

Restaurant's statement: All entrees are served with a vegetable.
2 points Our restaurant provides allergen-free options

Restaurant's statement: We do not use nuts in our prepared meals. We can accommodate for gluten allergies.
2 points Our restaurant provides calorie counts

Restaurant's statement: We provide calorie counts.
2 points Our restaurant provides low-sodium options

Restaurant's statement: We can accommodate for low-sodium needs of our customers.
3 points Our restaurant provides organic, non-GMO ingredients in beverages or raw baking materials used for food

Restaurant's statement: We use as much organic products as possible.
2 points Our restaurant provides ancient grains (barley, farro, quinoa, polenta, amaranth, spelt, kamut, chia, sorghum, freekeh, teff, millet)

Restaurant's statement: farro, spelt, rye, ember, quinoa
3 points Our restaurant provides whole grain ingredients are used in children's meals

Restaurant's statement: We use whole grains in meals for children.
3 points Our restaurant provides fruits or vegetables are offered with children's meals

Restaurant's statement: We offer vegetables with all meals for children.
3 points Our restaurant provides alternatives to soft drinks for children's meals

Restaurant's statement: juice, kombucha, tea, smoothies
3 points Our restaurant provides lean proteins are used in children's meals

Restaurant's statement: chicken, turkey, fish, shrimp, scallops
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 for any of these needs, but try to eliminate them as much as possible in cooking. We have eliminated the use of sugar as much as possible.
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: canola, olive oil, grapeseed
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.
39 Points for Nutrition