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UPMC MyHealth Cafe


600 Grant Street, Pittsburgh, PA, 15219
http://diningservices.upmc.com
Email : craverjw@upmc.edu
Phone : 412 454-8418

County : Allegheny
Neighborhood : Pittsburgh - Central Business District
County: Allegheny
Designation Level : Silver Designation
Owner/Manager : Justin Craver 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: MyHealth Cafe 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: MyHealth Cafe 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 follow the dining service green team mission statement.
3 points We include updates on our sustainable actions within staff meetings

Restaurant's statement: We communicate to our staff within our huddles and 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: We keep track of these through our computrition software.
2 points We recycle all of the following materials: paper, glass, plastic, cardboard, and aluminum

Restaurant's statement: We recycle all cardboard, paper, glass and plastic within the café and the back of the house.
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 our toner cartridges.
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 of our condiments for our deli are purchased in bulk.
3 points We practice "root-to-stem" or "nose-to-tail" cooking

Restaurant's statement: We use as much of the product as we can.
1 point We post our daily specials or menu on a chalkboard/whiteboard as opposed to printing

Restaurant's statement: We have a digital menu board.
3 points We have eliminated the use of polystyrene foam or Styrofoam containers (boxes and cups) for take-out use

Restaurant's statement: We have eliminated Styrofoam cups, bowls for soup and containers for our deli sandwiches.
3 points We purchase paper products and/or containers made from recycled content

Restaurant's statement: Our napkins are made from recycled material.
2 points We purchase paper products and/or containers that are recyclable

Restaurant's statement: Yes all of our paper products are made from recycled material. Cups, bowls, paper towels, and napkins.
3 points We purchase plastic products/containers made from recycled content

Restaurant's statement: The Aquafina bottles are made from recycled Aquafina bottles.
2 points We purchase plastic products/containers that are recyclable

Restaurant's statement: All of our bottled beverages are recycled materials.
2 points If we offer our guests paper self-serve napkins, we use a single output dispenser

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

Restaurant's statement: All of our orders are verbal from guests to our staff.
2 points We use a paperless ordering and billing for vendors where it is available

Restaurant's statement: Everything is done through eProcurement.
2 points We use environmentally-friendly cleaning products

Restaurant's statement: Some of our cleaning products are labeled eco friendly.
3 points We serve dine-in food and beverages with multi-use rather than disposable dishware (plates, cups, utensils, ramekins, etc.)

Restaurant's statement: We sell reusable tumblers.
1 point We pay utility bills electronically (when given the option)

Restaurant's statement: We pay these through eProcurement.
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 have a program that offers discounted prices for the use of reusable cups.
41 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 scrape and pre rinse all of our dishes. Our dish machine is only in use when washing items. All of our pots are presoaked in a sink.
3 points We use touch-free faucets/motion sensor sinks in restrooms

Restaurant's statement: Our hand washing sinks within our café and kitchen are motion sensor.
1 point We thaw frozen foods in the refrigerator (not with running water)

Restaurant's statement: We thaw multiple items in our coolers.
1 point We avoid hosing indoor and outdoor areas. Instead, we use dry cleaning methods followed by a damp mopping

Restaurant's statement: We don't hose anything in our operation.
2 points We regularly check for and repair leaks in our water system

Restaurant's statement: We check and immediately report any leaks.
1 point We turn off all kitchen faucets when not in use

Restaurant's statement: We do not leave water running when not in use.
10 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: We have this done through United Safety.
4 points We have a policy that we only purchase Energy Star equipment or appliances when available

Restaurant's statement: When available we do purchase energy safe equipment.
2 points We turn off non-emergency indoor lights during non-operating hours

Restaurant's statement: The lighting is all sensor and set to operation times.
2 points We turn off lights in unused spaces or have installed sensors/timers to automatically turn them off

Restaurant's statement: The lighting is all sensor and set to operation times.
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 shut off prior to leaving.
2 points We power down the kitchen equipment during slow, idle times

Restaurant's statement: We only keep equipment on when in use or during peak times.
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 revolving doors.
15 Points for Energy Efficiency

People - Community/Consumer Actions

Points
3 points We provide employment opportunities for residents of the local community

Restaurant's statement: All of our employees are.
4 points We participate with an organization's program designed to provide employment opportunities for vulnerable populations

Restaurant's statement: UPMC 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 provide cooking demos and educational purposes through our Dining Services Program.
4 points We help to provide access to healthy, fresh food to people in underserved communities

Restaurant's statement: Through our Dining Smart program and options.
2 points We encourage guests to take alternative transportation to get to our restaurant (bike, bus, walk, carpool)

Restaurant's statement: There are bike racks and electronic car charging ports in the garage.
2 points There is a secure location to store bicycles at or near our restaurant

Restaurant's statement: There are bike racks in front of the building.
1 point We have a bicycle air pump and flat tire repair kit on premises

Restaurant's statement: Security is able to assist with this.
20 Points for People - Community/Consumer Actions

People - Employee Actions

Points
2 points Our employees participate in volunteer activities

Restaurant's statement: Collections for American Heart Association and walk Collections for The March of Dimes and walk
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: The MyHealth incentives for the staff to decrease there deductibles
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 made a commitment of $15 per hour by 2019.
4 points We offer health benefits to our employees

Restaurant's statement: We offer different levels of benefits.
1 point Our restaurant is owned by someone who lives within the local region

Restaurant's statement: UPMC is a locally run organization.
3 points We offer our staff training to further enhance career development

Restaurant's statement: There are endless classes and ulearns available to the staff.
1 point We provide emergency rides for employees

Restaurant's statement: We can provide or help arrange.
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: We provide discounts for connect cards for public transportation.
3 points We provide employees with at least 11 hours of non-working time between shifts

Restaurant's statement: We are only open Monday through Friday 7am to 330pm
3 points We provide employees working double shifts with a minimum break time of two hours

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

Restaurant's statement: We are off every weekend.
3 points Our full-time salaried employees work an average no more than of 35-45 hours/week

Restaurant's statement: Our staff works work an average of 35-45 hours per week
3 points For employees earning hourly wages, we guarantee a minimum amount of weekly working hours

Restaurant's statement: We guarantee full time employees at least 40 hours per week
3 points We provide FOH and BOH employees with some form of compensation during sick leave

Restaurant's statement: They receive pay for their sick time
3 points We offer our FOH and BOH employees vacation time

Restaurant's statement: The accrue a few hours of paid time off every pay.
3 points We offer internal promotions

Restaurant's statement: We open positions internally before externally.
3 points We cross-train employees across different floor and kitchen positions

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

Restaurant's statement: We are able to move employees into different shifts for covering
3 points We give raises based on employee performance and responsibility

Restaurant's statement: We conduct evaluations yearly and the raise is based on this review
1 point We provide discounts for our employees at our restaurant

Restaurant's statement: Yes our staff eats for free.
2 points We provide bonuses or incentives for employee performance

Restaurant's statement: We conduct evaluations yearly and give merit increases.
2 points We work hard to ensure a diverse and inclusive work environment

Restaurant's statement: We employee a wide range of race and ethnic background.
58 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: Starbucks coffee is organic.
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: All of our dairy and baked goods. Also some produce during growing season.
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 vendor GFS is part of the Marine Stewardship Council
3 points We make purchases from a farmer coop, local food hub, or local food purveyor

Restaurant's statement: Paragon is a local food purveyor
2 points We source products from a regionally-based third party supplier

Restaurant's statement: Paragon
3 points We rotate menu items based on seasonality

Restaurant's statement: We rotate items on our menu
3 points Our restaurant participates in product-sharing (cooperative purchasing) with other restaurants for supplies not needed in large quantities

Restaurant's statement: We share within our UPMC locations
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 do in Far Market program
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 source products from Enrico Biscotti, Breadworks and Potomac
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 our own Ranch and Sauces
3 points We make our own non-alcoholic beverages, beer, wine, or spirits (including mixers)

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

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

Restaurant's statement: In season our produce is 40%
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: less than 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: less than 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: less than 10%
46 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 offer sides
2 points Our restaurant provides vegetarian/vegan fare

Restaurant's statement: Yes they are marked on our menu
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 dining smart side
2 points Our restaurant provides entrée items served with fruits and/or vegetables

Restaurant's statement: Yes we serve entrees with fruits and vegetables
2 points Our restaurant provides allergen-free options

Restaurant's statement: Some of our items are gluten free
2 points Our restaurant provides calorie counts

Restaurant's statement: Through our Dining Service Website
2 points Our restaurant provides low-sodium options

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

Restaurant's statement: A lot of our 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: We use quinoa and barley
2 points Our restaurant provides low calorie salad dressings

Restaurant's statement: We have low calorie dressings
3 points Our restaurant provides whole grain ingredients are used in children's meals

Restaurant's statement: We provide whole grain ingredients
3 points Our restaurant provides fruits or vegetables are offered with children's meals

Restaurant's statement: We sell fresh fruit cups and apples bananas and oranges We have vegetables fresh and cooked daily
3 points Our restaurant provides alternatives to soft drinks for children's meals

Restaurant's statement: We sell milk cartoons
3 points Our restaurant provides low-fat, low-calorie, low-sugar, or low-sodium options for children's meals

Restaurant's statement: Through our Dining Smart Program
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: Vegetable oils and olive oils
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 Restaurant
38 Points for Nutrition