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REED&CO


4113 Butler St , Pittsburgh, PA, 15201
reedand.company
Email : reedputlitz@gmail.com
Phone : 412-605-0237

County : Allegheny
Neighborhood : Pittsburgh - Central Lawrenceville
County: Allegheny
Designation Level : Gold Designation
Owner/Manager : Reed Putlitz - Owner

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 provide sustainability-related training and information to all new and existing employees

Restaurant's statement: We provide sustainability training to all employees.
3 points We include updates on our sustainable actions within staff meetings

Restaurant's statement: We keep employees up to date on all sustainable actions.
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 track waste on waste sheets and keep track of these logs electronically
2 points We recycle all of the following materials: paper, glass, plastic, cardboard, and aluminum

Restaurant's statement: We recycle glass, plastic, aluminum, paper, and cardboard.
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 donated everything to Construction Junction during the renovation.
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 small materials. Ink and toner with Staples cartage return program.
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 buy all products possible in bulk.
5 points We compost our food waste

Restaurant's statement: The pulp that remains from our juicing process is donated to Shadyside worms. We are also working with Gluten Free Goat Bakery to create baked goods and Asgard Raw Dog Food to produce dog treats with leftover pulp.
3 points We practice "root-to-stem" or "nose-to-tail" cooking

Restaurant's statement: We utilize the entire product in our juicing process.
1 point We post our daily specials or menu on a chalkboard/whiteboard as opposed to printing

Restaurant's statement: Our menu is projected on the wall.
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: All our bags are from a produce supplier (Glacier Valley). We offer paper bags and poly fruit bags that are reusable and produced in the United States.
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 no styrofoam products.
3 points We purchase paper products and/or containers made from recycled content

Restaurant's statement: Drink carriers are made from recycled materials
2 points We purchase paper products and/or containers that are recyclable

Restaurant's statement: Our paper bags are recyclable. Drink carriers are compostable
3 points We purchase plastic products/containers made from recycled content

Restaurant's statement: All cutlery, straws, and small cups for juice shots are made from recycled materials.
2 points We purchase plastic products/containers that are recyclable

Restaurant's statement: All packaging we use is recyclable.
2 points We do not serve water that is bottled in plastic

Restaurant's statement: We do not serve plastic bottled water.
2 points If we offer our guests paper self-serve napkins, we use a single output dispenser

Restaurant's statement: We give napkins upon request.
2 points We use a paperless system to process guest orders

Restaurant's statement: We have an iPad ordering system that does not print unless a guest requests so.
2 points We use a paperless ordering and billing for vendors where it is available

Restaurant's statement: We do all ordering and billing electronically.
1 point We pay utility bills electronically (when given the option)

Restaurant's statement: We pay all bills online
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 to bring back the poly fruit bags on future visits. Guests also can bring back their bottles for recycling.
48 Points for Waste Reduction

Water Conservation

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

Restaurant's statement: We have low-flow pre-rinse sprayers
3 points We have addressed water conservation by reducing the flow rate of our sinks

Restaurant's statement: Sinks are equipped with aerators
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 hand scrape, presoak, and use basin style washing.
3 points We have addressed water conservation through the efficiency of our toilets

Restaurant's statement: Our toilet is efficient with water usage - low-flush rate and internal components to conserve water.
2 points We regularly check for and repair leaks in our water system

Restaurant's statement: We regularly check for leaks in our water lines.
1 point We turn off all kitchen faucets when not in use

Restaurant's statement: We turn off all faucets when not in use.
14 Points for Water Conservation

Energy Efficiency

Points
3 points We track the amount of energy our restaurant consumes and our progress on energy efficiency

Restaurant's statement: We track our energy usage and continually work to make improvements to be more energy efficient.
2 points We have our HVAC inspected annually to ensure it is in proper working condition and operating efficiently

Restaurant's statement: Our HVAC is brand new and is inspected regularly.
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 have programmable thermostat kept at the temps outlined in the criteria.
2 points We have addressed energy efficiency through our windows and doors

Restaurant's statement: We have double-paned windows
4 points We have a policy that we only purchase Energy Star equipment or appliances when available

Restaurant's statement: We purchase ENERGYSTAR equipment whenever possible. All equipment has been adjusted to power down when not in use.
4 points We have upgraded to energy efficient lighting (T8 or T5 flourescents, LED, CFL)

Restaurant's statement: We have LEDs upstairs and energy efficient flourescents in the basement.
5 points We use LED bulbs in lighting or emergency exits

Restaurant's statement: LED lighting upstairs.
2 points We turn off non-emergency indoor lights during non-operating hours

Restaurant's statement: We turn off all non-emergency lights when we're not open.
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 in unused spaces.
2 points We regularly clean evaporator and condenser coils on refrigerators (every 3 months)

Restaurant's statement: We clean refrigeration coils regularly.
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: Our water heater is kept at the minimum temperature required.
1 point We turn off all electronic equipment at the end of business or place them in energy saving mode

Restaurant's statement: Electronic equipment is powered down at the end of the day.
2 points We power down the kitchen equipment during slow, idle times

Restaurant's statement: We only operate the kitchen during production hours.
2 points We have insulated all refrigeration cold suction lines

Restaurant's statement: Cold suction lines are insulated.
34 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: Goodwill Youth Works for mentorship and CHP Health Rangers. We donate smoothies for their regular meetings and students from Aresenal Middle School will be coming for educational sessions centered around real-world skills surrounding healthy eating. We also partner with 412 Food Rescue for food donations.
3 points We provide employment opportunities for residents of the local community

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

Restaurant's statement: We provide mentorship with youth through the Goodwill Youth Works Entrepreneurship Program.
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 offered educational opportunities in various ways. Through partnership with Goodwill and CHP Health Rangers. We also offer other small businesses opportunities to host classes in the back of the space.
3 points We donate food waste to farmers for animal feed

Restaurant's statement: We donate the pulp from juice processing to Shadyside Worms.
4 points We help to provide access to healthy, fresh food to people in underserved communities

Restaurant's statement: We donate through 412 Food Rescue.
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: We donate through 412 Food Rescue and provide access and education through the CHP Health Rangers and Goodwill Youth Works.
2 points We encourage guests to take alternative transportation to get to our restaurant (bike, bus, walk, carpool)

Restaurant's statement: We encourage guests to get here using eco-friendly transportation.
2 points There is a secure location to store bicycles at or near our restaurant

Restaurant's statement: There are many bike racks nearby.
29 Points for People - Community/Consumer Actions

People - Employee Actions

Points
2 points Our employees participate in volunteer activities

Restaurant's statement: We participate in the Goodwill Works program
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 pay above the industry standard or minimum wage.
1 point Our restaurant is owned by someone who lives within the local region

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

Restaurant's statement: As opportunities arise, we take advantage of them.
1 point We provide emergency rides for employees

Restaurant's statement: We provide emergency transportation if 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: We incentivize employees to use environmentally friendly transportation. Most walk to work.
3 points We provide employees with at least 11 hours of non-working time between shifts

Restaurant's statement: Employees receive at least 11 hours of time between shifts.
3 points We provide our employees at least one day off for every five days worked consecutively

Restaurant's statement: Employees receive at least one day off for every five days worked in a row.
3 points For employees earning hourly wages, we guarantee a minimum amount of weekly working hours

Restaurant's statement: We do our best to communicate our needs with staff and meet theirs.
3 points We offer our FOH and BOH employees vacation time

Restaurant's statement: We provide employees vacation time.
3 points We offer internal promotions

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

Restaurant's statement: Most employees are cross-trained to the best of our abilities.
3 points We provide employees with the ability to move between front and back of house positions

Restaurant's statement: Employees work in the BOH in production and also work in the FOH.
3 points We give raises based on employee performance and responsibility

Restaurant's statement: We give raises based on job performance, quality of work, and responsibility.
1 point We provide discounts for our employees at our restaurant

Restaurant's statement: 50% employee discount
2 points We work hard to ensure a diverse and inclusive work environment

Restaurant's statement: We make every effort to have a diverse grouping of employees. We hire with diversity in mind. It is part of our business plan to build the most diverse employee base to promote a diverse customer base.
41 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 equipment we purchase is energy efficient.
2 points We serve certified organic, fair trade, and/or bird friendly coffee and/or tea

Restaurant's statement: We use Commonplace Coffee and Gryphon Tea - all bird friendly, organic, and fair trade.
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: coffee, tea, and dry goods. We work with local printers for our bags and labels using water-based ink.
3 points We make purchases from a farmer coop, local food hub, or local food purveyor

Restaurant's statement: Frankfurt farms, Corner Alchemy Apothecary
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 the ingredients in our juices, salad, etc. based on season.
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 promote local farms and producers as much as we can.
3 points We can, pickle, or preserve foods

Restaurant's statement: We pickle onions.
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: Juices and nut mylk, snacks, salad dressings. We make everything in-house.
3 points We make our own non-alcoholic beverages, beer, wine, or spirits (including mixers)

Restaurant's statement: We make non-alchohic juices and nut milks in house.
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 do not serve any animal products.
8 points When in season, we source 46-100% of produce locally (From within a 150 mile radius)

Restaurant's statement: At least 50% locally sourced produce.
7 points When in season, we source 46-100% of produce regionally (From within a 400 mile radius)

Restaurant's statement: The other 50% of produce is sourced regionally
8 points We source 46-100% of meats locally (from within a 150 mile radius) OR we do not source meats

Restaurant's statement: We do not source meats.
7 points We source 76-100% of meats regionally (from within a 400 mile radius) OR you do not source meats

Restaurant's statement: We do not source meats.
8 points 46-100% of products we use carry organic certification or are naturally grown

Restaurant's statement: About 90% of what we use is organic.
67 Points for Responsible Sourcing

Nutrition

Points
2 points Our restaurant provides vegetarian/vegan fare

Restaurant's statement: All menu items are vegan.
2 points Our restaurant provides entrée items served with fruits and/or vegetables

Restaurant's statement: Everything we prepare is fruit and vegetable based
2 points Our restaurant provides allergen-free options

Restaurant's statement: Everything we serve is gluten free and dairy free
2 points Our restaurant provides low-sodium options

Restaurant's statement: Everything we serve is low-sodium.
3 points Our restaurant provides organic, non-GMO ingredients in beverages or raw baking materials used for food

Restaurant's statement: Most of what we use is organic - about 90%.
2 points Our restaurant provides ancient grains (barley, farro, quinoa, polenta, amaranth, spelt, kamut, chia, sorghum, freekeh, teff, millet)

Restaurant's statement: Quinoa, steel cut oats
2 points Our restaurant provides low calorie salad dressings

Restaurant's statement: Our dressings are vegan, gluten free, and low calorie
3 points Our restaurant provides whole grain ingredients are used in children's meals

Restaurant's statement: We have many options for children that feature whole grains.
3 points Our restaurant provides fruits or vegetables are offered with children's meals

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

Restaurant's statement: We do not offer soft drinks. All drinks here are healthy and packed with nutrients.
3 points Our restaurant provides low-fat, low-calorie, low-sugar, or low-sodium options for children's meals

Restaurant's statement: Everything we serve is low-fat, low-calorie, low-sugar and low-sodium.
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: Sesame oil, coconut oil, grapeseed oil, and 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 meet the requirements to earn Live Well Allegheny Restaurant status.
32 Points for Nutrition