<< Back to designated restaurants

Jambo Grill


Pittsburgh Zoo, 1 Wild Place, Pittsburgh, PA, 15206
www.pittsburghzoo.org
Email : food@pittsburghzoo.org
Phone : 412-365-6016

County : Allegheny
Neighborhood : Pittsburgh - Highland Park
County: Allegheny
Designation Level : Gold Designation
Owner/Manager : Steve Schurr General 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 strive to apply as many sustainable practices as possible to our operations. We buy local produce when possible, compost, grow our own herbs, and use all sustainable serve ware.
3 points We provide sustainability-related training and information to all new and existing employees

Restaurant's statement: We provide sustainability training to our employees with help from the Green Restaurant Association, of which we are also certified.
3 points We include updates on our sustainable actions within staff meetings

Restaurant's statement: We provide updates to our staff whenever they come up.
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 log all of our waste every day and adjust accordingly for our attendance.
2 points We recycle all of the following materials: paper, glass, plastic, cardboard, and aluminum

Restaurant's statement: We use Royal Oaks paper recycling, Gateway cardboard recycling, and City of Pittsburgh for glass, plastic and aluminum.
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 recycle or donate all broken or unused equipment and furniture.
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 take all of these items in for recycling.
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 do not use straws, but we buy all of our cutlery and condiments in bulk.
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 use RTI for our oil which utilizes a bulk oil storage tank which is refilled by truck so we have eliminated the oil packaging. Also we filter the oil daily. Unusable oil is picked up by RTI and recycled.
1 point We post our daily specials or menu on a chalkboard/whiteboard as opposed to printing

Restaurant's statement: We use a chalkboard for daily specials.
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 bags in our restaurant. We do have compostable take on containers on hand if a guest asks for one.
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 any styrofoam products.
3 points We purchase paper products and/or containers made from recycled content

Restaurant's statement: Our plates, take out boxes, napkins, paper towels, and cups are all made from recycled content.
2 points We purchase paper products and/or containers that are recyclable

Restaurant's statement: All of our paper products are recyclable or compostable.
3 points We purchase plastic products/containers made from recycled content

Restaurant's statement: All of our plastic containers- portion cups and parfait cups are made from recycled content.
2 points We purchase plastic products/containers that are recyclable

Restaurant's statement: All of our plastic containers are recyclable or compostable.
2 points If we offer our guests paper self-serve napkins, we use a single output dispenser

Restaurant's statement: We use single output napkin dispensers with eco- friendly napkins.
2 points We use a paperless system to process guest orders

Restaurant's statement: We use a paperless system but can print guests receipts if requested.
2 points We use a paperless ordering and billing for vendors where it is available

Restaurant's statement: Most of our ordering and billing is paperless.
2 points We use environmentally-friendly cleaning products

Restaurant's statement: We use all eco friendly cleaning products in the Jambo Grill.
1 point We pay utility bills electronically (when given the option)

Restaurant's statement: We pay utilities electronically when applicable.
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 guests and staff to do this.
45 Points for Waste Reduction

Water Conservation

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

Restaurant's statement: We use T&S Brass B-0107-J spray valves on our pre-rinse sprayers.
3 points We have addressed water conservation by reducing the flow rate of our sinks

Restaurant's statement: We use aerators on all of our hand sinks and prep sinks.
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 scrape all of our dishes and presoak when needed. We do a lot of basin style washing and only run the dishwasher when it is full.
3 points We have addressed water conservation through the efficiency of our toilets

Restaurant's statement: We use 1.28gpf toilets.
3 points We have addressed water conservation through the efficiency of our urinals

Restaurant's statement: We use waterless urinals.
3 points We use touch-free faucets/motion sensor sinks in restrooms

Restaurant's statement: We use touch free faucets in our restrooms.
1 point We thaw frozen foods in the refrigerator (not with running water)

Restaurant's statement: We always thaw foods in the refrigerator.
3 points We capture rainwater

Restaurant's statement: We capture rainwater via a bioswale.
1 point We avoid hosing indoor and outdoor areas. Instead, we use dry cleaning methods followed by a damp mopping

Restaurant's statement: We conserve water via avoiding hosing and using dry cleaning methods whenever possible.
2 points We regularly check for and repair leaks in our water system

Restaurant's statement: We check for leaks every day.
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: We do this type of cleaning in a safe locations to avoid storm drain contamination.
1 point We turn off all kitchen faucets when not in use

Restaurant's statement: We never leave faucets running.
27 Points for Water Conservation

Energy Efficiency

Points
3 points We use automatic, energy efficient hand dryers in our restrooms

Restaurant's statement: We use automatic, energy efficient hand dryers in our restrooms.
2 points We have our HVAC inspected annually to ensure it is in proper working condition and operating efficiently

Restaurant's statement: We have HVAC staff on hand at the zoo to inspect our equipment annually.
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 a programmable thermostat and keep the temperatures between 68-74 degrees during operating hours.
2 points We have addressed energy efficiency through our windows and doors

Restaurant's statement: We have a barrier between outside air and the main entrance and use sliding glass doors with photocell sensors.
4 points We have a policy that we only purchase Energy Star equipment or appliances when available

Restaurant's statement: We are committed to purchasing Energy Star equipment and appliances.
4 points We have upgraded to energy efficient lighting (T8 or T5 flourescents, LED, CFL)

Restaurant's statement: 65.87% of all lighting is LED and we utilize T8 lights in our merchandisers.
5 points We use LED bulbs in lighting or emergency exits

Restaurant's statement: 65.87% of all lighting in the Jambo Grill is LED.
2 points We turn off non-emergency indoor lights during non-operating hours

Restaurant's statement: We always turn off the 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 when we leave the building and we have sensors installed in the bathrooms and walk in refrigeration,
4 points We use renewable energy to supply all or a portion of our energy needs

Restaurant's statement: The Zoo's solar panels provide about 20% of the Zoo's total power usage.
2 points We regularly clean evaporator and condenser coils on refrigerators (every 3 months)

Restaurant's statement: We are committed to regularly cleaning our refrigerator 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: We keep our water heater at the lowest 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: We power down all of our equipment every night.
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 use huge ceiling fans to promote air circulation.
2 points We power down the kitchen equipment during slow, idle times

Restaurant's statement: We power down equipment when possible.
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 double doors with an entryway into our restaurant.
1 point We use natural cooling in place of air conditioning, when acceptable

Restaurant's statement: Our vestibule doors are left open to provide air flow as opposed to using air conditioning when acceptable. We also turn off our AC when acceptable.
2 points We have insulated all refrigeration cold suction lines

Restaurant's statement: We have insulated all of the Jambo restaurants cold suction lines.
3 points We use daylight sensors or adjust our indoor lighting based on natural sunlight available

Restaurant's statement: We have dimmer switches on all of our main facility lighting to change as the natural sunlight to the dining room does.
46 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 have worked with Children's Hospital to donate stuffed animals from our gift shops, planted urban gardens, worked with Allegheny Cleanways to do river clean ups, and volunteered with the Western PA Humane Society.
3 points We provide employment opportunities for residents of the local community

Restaurant's statement: 85% of our employees are from the local community.
4 points We participate with an organization's program designed to provide employment opportunities for vulnerable populations

Restaurant's statement: We work with Jobcorp to hire some of their culinary students.
4 points We are involved with an urban farm or community garden that supplies a portion of our produce

Restaurant's statement: We helped garden at a local urban farm this past fall, but also purchase our produce from Paragon Foods which provides us with local produce from urban farms when possible.
2 points We donate used cookware, linens, equipment, electronics, furniture, curtains, etc. to charity

Restaurant's statement: We donated some plush animals to Children's Hospital and the Women's Shelter.
3 points We donate food waste to farmers for animal feed

Restaurant's statement: We donate some of our food waste to the animals at the zoo.
2 points We encourage guests to take alternative transportation to get to our restaurant (bike, bus, walk, carpool)

Restaurant's statement: The zoo encourages this via social media and with its messages of conservation.
2 points There is a secure location to store bicycles at or near our restaurant

Restaurant's statement: We have a bike rack at the zoo main entrance.
1 point We have a bicycle air pump and flat tire repair kit on premises

Restaurant's statement: We have an air pump and flat tire repair kit in the Zoo's maintenance shop.
23 Points for People - Community/Consumer Actions

People - Employee Actions

Points
2 points Our employees participate in volunteer activities

Restaurant's statement: We volunteer somewhere once a month- past places have been Adopt a Highway cleanup, Animal Friends, or Shiloh Farms.
4 points We offer health benefits to our employees

Restaurant's statement: Anthem Blue Cross/Blue Shield
1 point Our restaurant is owned by someone who lives within the local region

Restaurant's statement: The Jambo Grill is owned by the Zoological Society of Pittsburgh
3 points We offer our staff training to further enhance career development

Restaurant's statement: We offer food safety training to our staff.
1 point We provide emergency rides for employees

Restaurant's statement: We are more than willing to give an employee a ride to any need they have and openly discuss it during orientations.
3 points We provide employees with at least 11 hours of non-working time between shifts

Restaurant's statement: We schedule our staff with at least 11 hours off between shifts.
3 points We provide our employees at least one day off for every five days worked consecutively

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

Restaurant's statement: On average our salaried managers work 40-45 hours per week.
3 points For employees earning hourly wages, we guarantee a minimum amount of weekly working hours

Restaurant's statement: During our peak season, we offer at least 32 hours.
3 points We provide FOH and BOH employees with some form of compensation during sick leave

Restaurant's statement: Full time employees can use vacation days for sick time.
3 points We offer our FOH and BOH employees vacation time

Restaurant's statement: We offer all full time staff vacation time.
3 points We offer internal promotions

Restaurant's statement: We pride ourselves on promoting our best employees.
3 points We cross-train employees across different floor and kitchen positions

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

Restaurant's statement: Expo, Server, Pizza Cook, Prep Cook, Pantry, Drinks
3 points We give raises based on employee performance and responsibility

Restaurant's statement: We provide raises to employees that excel in job performance.
1 point We provide discounts for our employees at our restaurant

Restaurant's statement: We provide employee meals at a discounted price of $4.00
2 points We provide bonuses or incentives for employee performance

Restaurant's statement: We give prize incentives like gift cards and paid days off for good performance.
2 points We work hard to ensure a diverse and inclusive work environment

Restaurant's statement: We are located in the inner city and most of our staff is comprised of inner city high school-college age individuals who we endeavor to teach essential work skills.
46 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: Our tables are made from recycled 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: We have energy efficient hoods, pizza oven, reach in cooler, walk in cooler and water heater.
2 points We serve certified organic, fair trade, and/or bird friendly coffee and/or tea

Restaurant's statement: We use organic fair trade coffee at the Jambo Grill.
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: We use La Prima coffee, Naturi yogurt, local honey, herbs from our on site herb garden, and buy produce from local farms whenever possible.
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: Our restaurant does not have fish on the menu but we do run fish specials on many Fridays. Some examples of fish we use are Arctic Char, Striped Bass, Catfish, Mahi Mahi (pole caught), Rainbow Trout, and Albacore Tuna (wild, pole caught) . We are committed to the Monterey Bay Sustainable Seafood program and will not buy something if it has not been sourced sustainably.
3 points We make purchases from a farmer coop, local food hub, or local food purveyor

Restaurant's statement: We buy some local foods from Paragon Foods.
2 points We source products from a regionally-based third party supplier

Restaurant's statement: We buy products from Paragon (many of our local products come from them) and US Foods.
3 points We rotate menu items based on seasonality

Restaurant's statement: We rotate our salads and cold sandwich selection based on the season. For example, we have a strawberry salad in the summer, and lemon pesto chicken salad that we make the pesto with herbs from our garden.
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 show this via or menu or by word of mouth with our staff.
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 a garden and apiary on site.
3 points We can, pickle, or preserve foods

Restaurant's statement: Tomatoes, Elderberries, Cucumbers, Strawberries
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 salad dressings and signature sauces on site.
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 have Meatless Monday specials.
For RS-20 – RS-23, select the “yes” that represents your % of locally sourced produce:
2 points When in season, we source 1-15% of produce locally (From within a 150 mile radius)

Restaurant's statement: We source at least 1-15% of produce locally.
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: We source at least 10% of produce regionally
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: At least 10% of products are organic
42 Points for Responsible Sourcing

Nutrition

Points
2 points Our restaurant provides vegetarian/vegan fare

Restaurant's statement: We provide vegetarian salads, pizza, and vegan sandwiches.
2 points Our restaurant provides menu items or side dishes marketed as healthier, lower calorie options than our traditional menu choices

Restaurant's statement: Our salad options are marketed as healthier options.
2 points Our restaurant provides entrée items served with fruits and/or vegetables

Restaurant's statement: We have entree salads with fruits and vegetables.
2 points Our restaurant provides allergen-free options

Restaurant's statement: We have gluten free, vegan, and nut free options.
2 points Our restaurant provides ancient grains (barley, farro, quinoa, polenta, amaranth, spelt, kamut, chia, sorghum, freekeh, teff, millet)

Restaurant's statement: We do ancient grain salads in the spring and summer, last year we used Farro and Quinoa.
2 points Our restaurant provides low calorie salad dressings

Restaurant's statement: We make low calorie lemon vinaigrette.
2 points Our restaurant provides smaller sized soda options

Restaurant's statement: 16 oz, 20 oz, 32 oz
3 points Our restaurant provides whole grain ingredients are used in children's meals

Restaurant's statement: We use whole grain bread and wraps for the children's meals.
3 points Our restaurant provides fruits or vegetables are offered with children's meals

Restaurant's statement: Our children's meals include fresh grapes and no sugar added applesauce.
3 points Our restaurant provides alternatives to soft drinks for children's meals

Restaurant's statement: We have milk, water, and juice options
3 points Our restaurant provides lean proteins are used in children's meals

Restaurant's statement: We offer a lowfat turkey wrap in the kids meals.
3 points Our restaurant provides low-fat, low-calorie, low-sugar, or low-sodium options for children's meals

Restaurant's statement: No sugar added applesauce
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 soybean oil.
31 Points for Nutrition