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Magee-Womens Hospital Cafeteria/Gardenview Cafe


300 Halket Street, Pittsburgh, PA, 15213
www.upmc.edu
Email : shidemantlesc@upmc.edu
Phone : 412-641-1098

County : Allegheny
Neighborhood : Pittsburgh - South Oakland
County: Allegheny
Designation Level : Gold Designation
Owner/Manager : Sarah Black, 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: yes we have
3 points We include updates on our sustainable actions within staff meetings

Restaurant's statement: Departmental Meetings
8 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: Computrition-Production system
2 points We recycle all of the following materials: paper, glass, plastic, cardboard, and aluminum

Restaurant's statement: waste management
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: Through global links
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: interdepartmental office supplies recycling, batteries/ink and toner
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: condiments/cutlery
3 points We sell or donate our used cooking oil

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

Restaurant's statement: Magee utilizes our own grown produce during growing season and uses pre-cut produce when applicable.
1 point We post our daily specials or menu on a chalkboard/whiteboard as opposed to printing

Restaurant's statement: intranet
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 only offer plastic bags if they are requested. We do not automatically bag items or leave them out for free use.
3 points We have eliminated the use of polystyrene foam or Styrofoam containers (boxes and cups) for take-out use

Restaurant's statement: Have taken measures to reduce Styrofoam usage
1 point We purchase polystyrene foam or Sytrofoam containers (boxes and cups) that are made with post consumer recycled polystyrene

Restaurant's statement: yes we do
3 points We purchase paper products and/or containers made from recycled content

Restaurant's statement: napkins
2 points We purchase paper products and/or containers that are recyclable

Restaurant's statement: sandwich wraps and boats
3 points We purchase plastic products/containers made from recycled content

Restaurant's statement: cups made from plant materials
2 points We purchase plastic products/containers that are recyclable

Restaurant's statement: cups made from plant materials, hot entrée items
2 points If we offer our guests paper self-serve napkins, we use a single output dispenser

Restaurant's statement: yes we have
2 points We use a paperless system to process guest orders

Restaurant's statement: all orders are verbal
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: A few chemicals from Allegheny supply are environmentally friendly
1 point We pay utility bills electronically (when given the option)

Restaurant's statement: all
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 offer discounts for beverages bought in reusable cups.
47 Points for Waste Reduction

Water Conservation

Points
3 points We track the amount of water our restaurant uses and our progress on water conservation

Restaurant's statement: facilities management tracks our usage
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: all of these things
3 points We have addressed water conservation through the efficiency of our toilets

Restaurant's statement: yes
3 points We have addressed water conservation through the efficiency of our urinals

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

Restaurant's statement: Main bathrooms are touch free
1 point We thaw frozen foods in the refrigerator (not with running water)

Restaurant's statement: majority of food is thawed under refrigeration
1 point We avoid hosing indoor and outdoor areas. Instead, we use dry cleaning methods followed by a damp mopping

Restaurant's statement: yes we will
2 points We regularly check for and repair leaks in our water system

Restaurant's statement: facilities makes this part of their routine maintenance
1 point We turn off all kitchen faucets when not in use

Restaurant's statement: we turn off faucets when not in use
19 Points for Water Conservation

Energy Efficiency

Points
4 points We have conducted a professionally done, comprehensive energy audit in the past 5 years

Restaurant's statement: yes
3 points We use automatic, energy efficient hand dryers in our restrooms

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

Restaurant's statement: this is part of our preventative maintenance program
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: facilities management controls this
4 points We have a policy that we only purchase Energy Star equipment or appliances when available

Restaurant's statement: anytime available
4 points We have upgraded to energy efficient lighting (T8 or T5 flourescents, LED, CFL)

Restaurant's statement: upgraded to LED
5 points We use LED bulbs in lighting or emergency exits

Restaurant's statement: yes we do
2 points We turn off non-emergency indoor lights during non-operating hours

Restaurant's statement: yes we do
2 points We turn off lights in unused spaces or have installed sensors/timers to automatically turn them off

Restaurant's statement: yes we do
2 points We regularly clean evaporator and condenser coils on refrigerators (every 3 months)

Restaurant's statement: facilities makes this part of preventaitive maintenance
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: facilities makes this part of preventaitive maintenance
1 point We turn off all electronic equipment at the end of business or place them in energy saving mode

Restaurant's statement: yes we do
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: doors
3 points We use daylight sensors or adjust our indoor lighting based on natural sunlight available

Restaurant's statement: yes in various areas
37 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: partner with many local organizations
3 points We participate in planned prepared budgeted meal programs to assist in food donations.

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

Restaurant's statement: 100%
4 points We participate with an organization's program designed to provide employment opportunities for vulnerable populations

Restaurant's statement: hardship grants, Employee assistance programs
4 points We are involved with an urban farm or community garden that supplies a portion of our produce

Restaurant's statement: Purchase local goods when available through Paragon
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: offer all of these items year round
3 points We donate food waste to farmers for animal feed

Restaurant's statement: yes we do, weekly.
4 points We help to provide access to healthy, fresh food to people in underserved communities

Restaurant's statement: we are located in an urban setting with subsidized pricing
5 points We help to provide children in underserved communities access to fresh, healthy food in order to supplement meals outside of regular school hours or during the standard school year

Restaurant's statement: see above. we service the child care center for Magee
2 points We encourage guests to take alternative transportation to get to our restaurant (bike, bus, walk, carpool)

Restaurant's statement: upmc has a carpool program and provides bike racks
2 points There is a secure location to store bicycles at or near our restaurant

Restaurant's statement: Out front of hospital
36 Points for People - Community/Consumer Actions

People - Employee Actions

Points
2 points Our employees participate in volunteer activities

Restaurant's statement: heart walk, race for the cure, etc.
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: annual weight race
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 committed to raising starting wage to $15/hr by 2019.
4 points We offer health benefits to our employees

Restaurant's statement: yes we do
1 point Our restaurant is owned by someone who lives within the local region

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

Restaurant's statement: Yes, there are ulearn classes offered year round
1 point We provide emergency rides for employees

Restaurant's statement: Managers offer rides when applicable.
3 points We provide employees with at least 11 hours of non-working time between shifts

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

Restaurant's statement: yes we do
3 points Our full-time salaried employees work an average no more than of 35-45 hours/week

Restaurant's statement: yes
3 points For employees earning hourly wages, we guarantee a minimum amount of weekly working hours

Restaurant's statement: 20 hours
3 points We provide FOH and BOH employees with some form of compensation during sick leave

Restaurant's statement: Short term
3 points We offer our FOH and BOH employees vacation time

Restaurant's statement: Earn PTO
3 points We offer internal promotions

Restaurant's statement: hire from within first, career mapping
3 points We cross-train employees across different floor and kitchen positions

Restaurant's statement: majority learn all positions
3 points We provide employees with the ability to move between front and back of house positions

Restaurant's statement: majority learn all positions
3 points We give raises based on employee performance and responsibility

Restaurant's statement: annual merit raises
2 points We work hard to ensure a diverse and inclusive work environment

Restaurant's statement: UPMC has a diversity and inclusion dpeartment
50 Points for People - Employee Actions

Responsible Sourcing

Points
2 points We serve certified organic, fair trade, and/or bird friendly coffee and/or tea

Restaurant's statement: fair trade through starbucks
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: enrico biscotti, paragon produce sources local farmers, turners milk
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: GFS participates
3 points We rotate menu items based on seasonality

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

Restaurant's statement: local
3 points Our restaurant participates in product-sharing (cooperative purchasing) with other restaurants for supplies not needed in large quantities

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

Restaurant's statement: Menus
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 gardens
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: vegetarian option available daily.
3 points We source animal products that are humanely raised and processed

Restaurant's statement: yes
4 points When in season, we source 16-30% of produce locally (From within a 150 mile radius)

Restaurant's statement: Paragon sources locally
3 points When in season, we source 16-30% of produce regionally (From within a 400 mile radius)

Restaurant's statement: yes
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: yes 10%
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: produce grown on site,
38 Points for Responsible Sourcing

Nutrition

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

Restaurant's statement: entrees half portions
2 points Our restaurant provides vegetarian/vegan fare

Restaurant's statement: daily vegetarian options
2 points Our restaurant provides menu items or side dishes marketed as healthier, lower calorie options than our traditional menu choices

Restaurant's statement: dining smart program
2 points Our restaurant provides entrée items served with fruits and/or vegetables

Restaurant's statement: 2 hot veg provided daily; salad bar
2 points Our restaurant provides allergen-free options

Restaurant's statement: gluten free
2 points Our restaurant provides calorie counts

Restaurant's statement: for some items
2 points Our restaurant provides low calorie salad dressings

Restaurant's statement: several varieties daily
3 points Our restaurant provides fruits or vegetables are offered with children's meals

Restaurant's statement: fresh fruits and vegetables
3 points Our restaurant provides alternatives to soft drinks for children's meals

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

Restaurant's statement: chicken, turkey, etc.
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: cottonseed oil, olive 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 Live Well Allegheny certified
28 Points for Nutrition