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The Commoner Restaurant

620 William Penn Place, Pittsburgh, PA, 15219
Email : wyatt.lash@thecommonerpgh.com
Phone : 4122304800

County : Allegheny
Neighborhood : Pittsburgh - Central Business District
County: Allegheny
Designation Level : Silver Designation
Owner/Manager : Wyatt Lash/Executive Chef

Sustainability Practices:


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 provide training on our waste reduction practices, how to repurpose kitchen scraps, and will be providing composting training in the future as we implement that practice, to name a few.
3 points We include updates on our sustainable actions within staff meetings

Restaurant's statement: We provide updates on sustainable actions in staff meetings or if necessary in between.
8 Points for General

Waste Reduction

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 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, light bulbs
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: in house condiments
3 points We sell or donate our used cooking oil

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

Restaurant's statement: whole pigs, lambs, chickens
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: paper
3 points We have eliminated the use of polystyrene foam or Styrofoam containers (boxes and cups) for take-out use

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

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

Restaurant's statement: take out boxes
3 points We purchase plastic products/containers made from recycled content

Restaurant's statement: coffee cups
2 points We purchase plastic products/containers that are recyclable

Restaurant's statement: kitchen containers
2 points We use a paperless ordering and billing for vendors where it is available

Restaurant's statement: when applicable by email
2 points We use environmentally-friendly cleaning products

Restaurant's statement: we use eco friendly cleaners
2 points We use linen napkins vs. paper

Restaurant's statement: Linens/ No 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: CHine, glassware
1 point We pay utility bills electronically (when given the option)

Restaurant's statement: duquesne light
38 Points for Waste Reduction

Water Conservation

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

Restaurant's statement: We have a low-flow sprayer for dishwashing.
3 points We have addressed water conservation by reducing the flow rate of our sinks

Restaurant's statement: automated where able
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 listed
3 points We have addressed water conservation through the efficiency of our toilets

Restaurant's statement: all low capacity flush
3 points We have addressed water conservation through the efficiency of our urinals

Restaurant's statement: timed flow
1 point We thaw frozen foods in the refrigerator (not with running water)

Restaurant's statement: we have little to no freezer space
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: Chief engineer on site
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: none of this is done outside
1 point We turn off all kitchen faucets when not in use

Restaurant's statement: always
21 Points for Water Conservation

Energy Efficiency

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

Restaurant's statement: built 2 years ago, LEED standards followed
2 points We have our HVAC inspected annually to ensure it is in proper working condition and operating efficiently

Restaurant's statement: We regularly have our HVAC inspected
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: all areas are programmed
2 points We have addressed energy efficiency through our windows and doors

Restaurant's statement: installation of vestibule and revolving door
4 points We have upgraded to energy efficient lighting (T8 or T5 flourescents, LED, CFL)

Restaurant's statement: T5 and LED
5 points We use LED bulbs in lighting or emergency exits

Restaurant's statement: 4
2 points We turn off non-emergency indoor lights during non-operating hours

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

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

Restaurant's statement: preventative maintenance every 3 months
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: booster heater at site of machine
1 point We turn off all electronic equipment at the end of business or place them in energy saving mode

Restaurant's statement: everything is turned off
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: double door, revolving door
2 points We have insulated all refrigeration cold suction lines

Restaurant's statement: all lines to the bar are insulated
3 points We use daylight sensors or adjust our indoor lighting based on natural sunlight available

Restaurant's statement: automated adjustments based on time of day
34 Points for Energy Efficiency

People - Community/Consumer Actions

2 points We partner with, fundraise, sponsor, promote or donate to a local community organization, community members, or cause

Restaurant's statement: Ronald McDonald House Open Streets
3 points We provide employment opportunities for residents of the local community

Restaurant's statement: 85, staff receive discounts for city properties
4 points We participate with an organization's program designed to provide employment opportunities for vulnerable populations

Restaurant's statement: We work with an organization that helps to employ immigrants. We have BOH staff from Nepal, Congo, Iran.
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: demos and local fundraisers
2 points We donate used cookware, linens, equipment, electronics, furniture, curtains, etc. to charity

Restaurant's statement: ronald mcdonald house
3 points We prioritize buying food grown from immigrant farmers, farmers of color, women farmers, youth or emerging farmers

Restaurant's statement: primrose farm farms involved with local CSA
2 points We encourage guests to take alternative transportation to get to our restaurant (bike, bus, walk, carpool)

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

Restaurant's statement: Inside the hotel
22 Points for People - Community/Consumer Actions

People - Employee Actions

2 points Our employees participate in volunteer activities

Restaurant's statement: open streets Ronald McDonald House
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: All of the above
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 are higher tier bracket for wages of hotels downtown
4 points We offer health benefits to our employees

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

Restaurant's statement: Classes and Courses Sanitation
1 point We provide emergency rides for employees

Restaurant's statement: whatever is needed
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: public transportation pretax discount
3 points We provide employees with at least 11 hours of non-working time between shifts

Restaurant's statement: AM/PM shifts are designated
3 points We provide our employees at least one day off for every five days worked consecutively

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

Restaurant's statement: 30 hours
3 points We offer our FOH and BOH employees vacation time

Restaurant's statement: accumulates based on hours worked
3 points We offer internal promotions

Restaurant's statement: line cooks to chefs
3 points We give raises based on employee performance and responsibility

Restaurant's statement: always
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: Monthly incentives
2 points We work hard to ensure a diverse and inclusive work environment

Restaurant's statement: We ensure diversity and inclusivity in all our hiring practices, retention efforts, marketing, community engagement, and professional development.
42 Points for People - Employee Actions

Responsible Sourcing

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

Restaurant's statement: mighty leaf 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: many of these items
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: grouper icelandic cod scottish salmon
3 points We make purchases from a farmer coop, local food hub, or local food purveyor

Restaurant's statement: penns corner primrose farm
2 points We source products from a regionally-based third party supplier

Restaurant's statement: samuels and sons
3 points We rotate menu items based on seasonality

Restaurant's statement: brussels-fall root crops-late fall winter fresh lamb-spring
2 points We purchase eggs that have at least one of the following characteristics: local, cage-free, organic

Restaurant's statement: cage free and local
3 points We can, pickle, or preserve foods

Restaurant's statement: pickle
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: ALL
3 points We make our own non-alcoholic beverages, beer, wine, or spirits (including mixers)

Restaurant's statement: mixers and tonics
3 points We source animal products that are humanely raised and processed

Restaurant's statement: elysian field farm
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: 10
3 points When in season, we source 16-30% of produce regionally (From within a 400 mile radius)

Restaurant's statement: 20
For RS-28 – RS-31, select the “yes” that represents your % of locally sourced meats:
2 points We source 1-15% of meats locally (From within a 150 mile radius)

Restaurant's statement: 10
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: 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: 5
41 Points for Responsible Sourcing


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

Restaurant's statement: half of menu is small portions
2 points Our restaurant provides vegetarian/vegan fare

Restaurant's statement: 6 options
2 points Our restaurant provides entrée items served with fruits and/or vegetables

Restaurant's statement: all
2 points Our restaurant provides allergen-free options

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

Restaurant's statement: beverage garnishes
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: all
3 points Our restaurant provides fruits or vegetables are offered with children's meals

Restaurant's statement: we serve vegetables with childrens meals
3 points Our restaurant provides lean proteins are used in children's meals

Restaurant's statement: chicken
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: hybrid
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 meet the requirements to earn Live Well Allegheny Restaurant status.
26 Points for Nutrition