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UPMC Passavant McCandless Cafeteria


9100 Babcock Blvd, Pittsburgh, PA, 15237
upmcpassavant.catertrax.com
Email : adamsme@ph.upmc.edu
Phone : 412-748-5496

County : Allegheny
Neighborhood : McCandless, Town of
County: Allegheny
Date Designated : Apr 25, 2017

Designation Level : Silver Designation
Owner/Manager : Mary Adams - Retail Manager

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 comprehensive sustainability guidelines and mission statement
3 points We include updates on our sustainable actions within staff meetings

Restaurant's statement: We include updates on sustainability actions at our monthly department meetings and Green Team meetings.
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: Waste Management. We have a card board and comingled recycling program.
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 partner with Global Links to donate large hard to recycle items 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: We recycle/reuse batteries, computer systems, toner and furniture within our hospital.
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: All to-go cutlery is purchased in bulk and some condiments.
3 points We sell or donate our used cooking oil

Restaurant's statement: ProFry recycles the used oil.
1 point We post our daily specials or menu on a chalkboard/whiteboard as opposed to printing

Restaurant's statement: Posted online.
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 paper products for all beverage and soup cups and grill and deli items. We currently use plastic for all entrée and salad bar items, but will be switching to paper for entrée items in 2 months.
2 points We purchase paper products and/or containers that are recyclable

Restaurant's statement: All takeout containers are able to be recycled in our comingle program.
3 points We purchase plastic products/containers made from recycled content

Restaurant's statement: Some snack and bottled beverage packaging are made from recycled content.
2 points We purchase plastic products/containers that are recyclable

Restaurant's statement: takeout containers and bottled beverages.
2 points If we offer our guests paper self-serve napkins, we use a single output dispenser

Restaurant's statement: All napkin dispensers are single output.
2 points We use a paperless system to process guest orders

Restaurant's statement: All orders are verbalized and items are made to order.
2 points We use a paperless ordering and billing for vendors where it is available

Restaurant's statement: Most vendor orders are placed online.
2 points We use environmentally-friendly cleaning products

Restaurant's statement: We partner with Allegheny Supply to use Green or environmentally friendly cleaning products.
1 point We pay utility bills electronically (when given the option)

Restaurant's statement: All bills are payed electronically or setup for automatic pay.
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 sell and offer a reusable beverage program where customers get discounts on fountain beverages or coffee.
34 Points for Waste Reduction

Water Conservation

Points
1 point We turn off all kitchen faucets when not in use

Restaurant's statement: Staff are committed to turning off kitchen faucets when not in use.
1 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: United Safety
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 are committed to using a programmable thermostat per the temperature requirements outlined in the criteria
4 points We have a policy that we only purchase Energy Star equipment or appliances when available

Restaurant's statement: We purchase only high efficient or Energy Star equipment or appliances when available.
4 points We have upgraded to energy efficient lighting (T8 or T5 flourescents, LED, CFL)

Restaurant's statement: Lighting is LED
2 points We turn off non-emergency indoor lights during non-operating hours

Restaurant's statement: We are committed to turning off non-emergency indoor 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 are committed to turning off lights in unused spaces.
2 points We regularly clean evaporator and condenser coils on refrigerators (every 3 months)

Restaurant's statement: Maintenance performs preventative maintenance on all refrigeration.
2 points We power down the kitchen equipment during slow, idle times

Restaurant's statement: We are committed to powering down during idle times of business. An average of 10 hours/day idle.
1 point We use natural cooling in place of air conditioning, when acceptable

Restaurant's statement: Our kitchen is cooled through fans and air from the outside.
2 points We have insulated all refrigeration cold suction lines

Restaurant's statement: All coolers are equipped with cold suction lines.
23 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: Our organization partners with the Greater Pittsburgh Food Bank's Community Table Food Donation Program. We also fundraise for the United Way and American Heart Association
3 points We participate in planned prepared budgeted meal programs to assist in food donations.

Restaurant's statement: The Community Table
3 points We provide employment opportunities for residents of the local community

Restaurant's statement: 100 percent of the Greater Pittsburgh area
4 points We participate with an organization's program designed to provide employment opportunities for vulnerable populations

Restaurant's statement: Project Search and Work Source
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: We host Farm Markets and Health Cooking Classes and events to our staff members and guests.
2 points We donate used cookware, linens, equipment, electronics, furniture, curtains, etc. to charity

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

Restaurant's statement: Community Table
2 points There is a secure location to store bicycles at or near our restaurant

Restaurant's statement: We have multiple bike racks at most entrances of the hospital.
24 Points for People - Community/Consumer Actions

People - Employee Actions

Points
2 points Our employees participate in volunteer activities

Restaurant's statement: Greater Pittsburgh Food Bank, United Way and/or American Heart Association.
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: Yoga classes are offered on site and there are UPMC discounts at LA Fitness.
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: UPMC Passavant is committed to a $15/hour minimum wage by 2019. Our current minimum wage is well above the national and state level.
4 points We offer health benefits to our employees

Restaurant's statement: We offer health benefits to all Full Time and Part Time employees.
3 points We offer our staff training to further enhance career development

Restaurant's statement: There are multiple resources to staff for development training through class room sessions to webinars. Also, tuition discounts and reimbursement is offered through UPMC.
1 point We provide emergency rides for employees

Restaurant's statement: Security can assist staff members if there are medical or weather emergencies.
2 points We provide some form of incentive for employee's use of alternative transportation for work (public transportation, walk, bicycle, carpooling)

Restaurant's statement: closer parking spaces.
3 points We provide our employees at least one day off for every five days worked consecutively

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

Restaurant's statement: Our full-time salaried employees work an average of 35-45 hours per week and value work life balance.
3 points For employees earning hourly wages, we guarantee a minimum amount of weekly working hours

Restaurant's statement: Casual - 16 hours per week Part Time - 20 hours per week Full Time - 40 hours per week
3 points We provide FOH and BOH employees with some form of compensation during sick leave

Restaurant's statement: Full time and part time staff accumulate paid time off to use as they need. UPMC also offers short term and long term disability.
3 points We offer our FOH and BOH employees vacation time

Restaurant's statement: Full time and part time staff accumulate paid time off.
3 points We offer internal promotions

Restaurant's statement: Food Service has a career mapping program where staff can move to higher positions/pay grades and most positions are filled from internal candidates.
3 points We cross-train employees across different floor and kitchen positions

Restaurant's statement: FOH and BOH are cross trained in multiple areas.
3 points We provide employees with the ability to move between front and back of house positions

Restaurant's statement: Kitchen staff are trained in the cafeteria and cafeteria staff are trained in kitchen positions.
3 points We give raises based on employee performance and responsibility

Restaurant's statement: Merit raises are based on performance and the results of 6 month and annual performance reviews.
1 point We provide discounts for our employees at our restaurant

Restaurant's statement: All beverages and coffee are complimentary.
2 points We work hard to ensure a diverse and inclusive work environment

Restaurant's statement: All recruitment and hiring practices are fair and are compliant with the fair labor standards act. We offer internal promotions as well as multiple resources for career and personal development.
49 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: All coolers and freezers are sourced as either high efficient or Energy Star rated.
2 points We serve certified organic, fair trade, and/or bird friendly coffee and/or tea

Restaurant's statement: Fair trade coffee is offered through our Starbucks program.
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: Milk, eggs, baked goods, produce, bread and ice cream are mostly local.
3 points We make purchases from a farmer coop, local food hub, or local food purveyor

Restaurant's statement: Greener Fields Together through Paragon Produce.
2 points We source products from a regionally-based third party supplier

Restaurant's statement: GFS, Susco, Paragon, Turners, Hersheys
3 points We rotate menu items based on seasonality

Restaurant's statement: Seasonal salads and other menu items: Maple Glazed Salmon Salad - Fall Caprese Panini - Summer Butternut Squash Soup - Fall Great Grain Bar - Winter/January
2 points We purchase eggs that have at least one of the following characteristics: local, cage-free, organic

Restaurant's statement: local
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 highlight a local farmer once a month in our farm markets and in our cafeterias.
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: sauces, dressings, soups
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 offer meatless entrees and menu items at multiple stations in our cafeteria on Mondays.
4 points When in season, we source 16-30% of produce locally (From within a 150 mile radius)

Restaurant's statement: 20%
5 points When in season, we source 31-45% of produce regionally (From within a 400 mile radius)

Restaurant's statement: 50%
34 Points for Responsible Sourcing

Nutrition

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

Restaurant's statement: side portions are available for some menu items, small soups are available and half sandwich and salads are available. Customers are able to build their own salads and sandwiches as well.
2 points Our restaurant provides vegetarian/vegan fare

Restaurant's statement: We participate in meatless Mondays and there are multiple vegetarian options available throughout the week.
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 practice and promote a Dining Smart program for healthier menu items to customers.
2 points Our restaurant provides entrée items served with fruits and/or vegetables

Restaurant's statement: We always offer 2 vegetables daily and some entrees are cooked or garnished with fruits or vegetables.
2 points Our restaurant provides allergen-free options

Restaurant's statement: Gluteen Free options are available.
2 points Our restaurant provides calorie counts

Restaurant's statement: On our online webmenu nutritional page
2 points Our restaurant provides low-sodium options

Restaurant's statement: Through Dining Smart
3 points Our restaurant provides organic, non-GMO ingredients in beverages or raw baking materials used for food

Restaurant's statement: All of our milk products are non-GMO.
2 points Our restaurant provides ancient grains (barley, farro, quinoa, polenta, amaranth, spelt, kamut, chia, sorghum, freekeh, teff, millet)

Restaurant's statement: Available in some soups as well as our ancient grain bar.
2 points Our restaurant provides low calorie salad dressings

Restaurant's statement: Light and Fat Free.
2 points Our restaurant provides smaller sized soda options

Restaurant's statement: 12oz options are available
3 points Our restaurant provides whole grain ingredients are used in children's meals

Restaurant's statement: Whole wheat wraps and buns and whole wheat pasta
3 points Our restaurant provides fruits or vegetables are offered with children's meals

Restaurant's statement: Meals are served with fruits and/or vegetables daily
3 points Our restaurant provides alternatives to soft drinks for children's meals

Restaurant's statement: Children are provided milk
3 points Our restaurant provides lean proteins are used in children's meals

Restaurant's statement: Chicken, turkey meatloaf, turkey and cheese wraps, turkey burgers
3 points Our restaurant provides low-fat, low-calorie, low-sugar, or low-sodium options for children's meals

Restaurant's statement: Low-fat blueberry and banana muffins. Also oatmeal for breakfast.
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: We use cottonseed 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 are a certified Live Well Allegheny County restaurant
43 Points for Nutrition