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Arnold's Tea


502 E Ohio St, Pittsburgh, PA, 15212
arnoldsteapittsburgh.com
Email : arnoldstea2014@gmail.com
Phone : 412-322-2494

County : Allegheny
Neighborhood : Pittsburgh - East Allegheny
County: Allegheny
Designation Level : Gold Designation
Owner/Manager : Verna Arnold - 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 have adopted a comprehensive sustainability policy

Restaurant's statement: We have adopted a comprehensive sustainability policy
3 points We provide sustainability-related training and information to all new and existing employees

Restaurant's statement: All employees are trained on our sustainable practices.
8 Points for General

Waste Reduction

Points
2 points We recycle all of the following materials: paper, glass, plastic, cardboard, and aluminum

Restaurant's statement: We recycle with Allied Waste Services
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 some of these items in our open. We also donated our refrigerator recently.
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 paint, ink and 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: We buy everything in bulk - straws, all condiments. salad dressing, mayo, , plates, plasticware, food trays
2 points We have eliminated straws from guest use or instilled an "offer first" approach with straws

Restaurant's statement: We offer straws first
1 point We post our daily specials or menu on a chalkboard/whiteboard as opposed to printing

Restaurant's statement: We post our menu on a chalkboard.
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 use paper bags and only offer plastic when necessary.
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 compostable take-out containers
3 points We purchase paper products and/or containers made from recycled content

Restaurant's statement: Our compostable wares are made from recycled content
2 points We purchase paper products and/or containers that are recyclable

Restaurant's statement: take out boxes, cups
2 points We purchase plastic products/containers that are recyclable

Restaurant's statement: salad containers and cups
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 provide guests with napkins
2 points We use a paperless ordering and billing for vendors where it is available

Restaurant's statement: We do all ordering and payments online.
2 points We use environmentally-friendly cleaning products

Restaurant's statement: We use water based cleaners where we can.
2 points We use linen napkins vs. paper

Restaurant's statement: We use linen napkins for high tea service and showers
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 serve all dine-in food on multi-use dishware.
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 their own coffee mugs.
40 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 a low-flow pre-rinse sprayer.
3 points We have addressed water conservation by reducing the flow rate of our sinks

Restaurant's statement: We have aerators installed.
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 presoak, handscrape, run the dishwasher only when its full, and use basin style washing.
3 points We have addressed water conservation through the efficiency of our toilets

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

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

Restaurant's statement: We thaw frozen foods in the refrigerator
1 point We avoid hosing indoor and outdoor areas. Instead, we use dry cleaning methods followed by a damp mopping

Restaurant's statement: We use dry sweeping and damp mopping.
2 points We regularly check for and repair leaks in our water system

Restaurant's statement: We check fro leaks on a regular basis.
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 only use water in any outdoor cleaning.
1 point We turn off all kitchen faucets when not in use

Restaurant's statement: We turn off faucets when not in use.
21 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 through our utility bills.
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 inspected regularly to ensure functionality.
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 a programmable thermostat set to the temps outlined.
2 points We have addressed energy efficiency through our windows and doors

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

Restaurant's statement: We purchase Energy Star rated equipment.
4 points We have upgraded to energy efficient lighting (T8 or T5 flourescents, LED, CFL)

Restaurant's statement: We have LEDs installed
5 points We use LED bulbs in lighting or emergency exits

Restaurant's statement: LEDs in the dining area
2 points We turn off non-emergency indoor lights during non-operating hours

Restaurant's statement: We turn off all non-emergency lights when not open.
2 points We turn off lights in unused spaces or have installed sensors/timers to automatically turn them off

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

Restaurant's statement: We clean refrigeration coils on a regular basis.
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 maintain the hot water heater at the lowest recommended setting.
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 at the end of the day.
2 points We power down the kitchen equipment during slow, idle times

Restaurant's statement: We power down portions of the kitchen during slow times of the day.
1 point We use natural cooling in place of air conditioning, when acceptable

Restaurant's statement: We use natural cooling methods whenever possible.
2 points We have insulated all refrigeration cold suction lines

Restaurant's statement: The cold suction lines are insulated on refrigeration.
35 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 donate most to senior homes, MLK and Allegheny neighborhood schools, and community fairs.
3 points We provide employment opportunities for residents of the local community

Restaurant's statement: All of our employees live locally.
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: Owner runs tea classes
2 points We donate used cookware, linens, equipment, electronics, furniture, curtains, etc. to charity

Restaurant's statement: We have donated kitchen equipment.
3 points We prioritize buying food grown from immigrant farmers, farmers of color, women farmers, youth or emerging farmers

Restaurant's statement: Tea is grown organically.
4 points We help to provide access to healthy, fresh food to people in underserved communities

Restaurant's statement: We donate food in the community.
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 food in the community
2 points We encourage guests to take alternative transportation to get to our restaurant (bike, bus, walk, carpool)

Restaurant's statement: We encourage biking and walking with guests and employees.
2 points There is a secure location to store bicycles at or near our restaurant

Restaurant's statement: There are bike racks located on E Ohio St just outside our entrance.
1 point We have a bicycle air pump and flat tire repair kit on premises

Restaurant's statement: We have one onsite.
28 Points for People - Community/Consumer Actions

People - Employee Actions

Points
2 points Our employees participate in volunteer activities

Restaurant's statement: We have an employees to volunteers for a local youth group.
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: We encourage and support healthy lifestyles of employees.
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: Employees are paid well above the minimum wage rate.
4 points We offer health benefits to our employees

Restaurant's statement: Our employees have access to alternative health programs
1 point Our restaurant is owned by someone who lives within the local region

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

Restaurant's statement: Employees are training in all positions and provided very in depth tea education and barista skills.
1 point We provide emergency rides for employees

Restaurant's statement: Employees are offered rides if need be.
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 free time between shifts.
3 points We provide employees working double shifts with a minimum break time of two hours

Restaurant's statement: The only occurrence of double shifts is really for events. If this happens, employees are provided a break.
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: Minimum weekly working hours are guaranteed at 20-25 hours.
3 points We offer our FOH and BOH employees vacation time

Restaurant's statement: Employees can request vacation time. In the summer of 2017, Arnold's closed for two weeks, providing all employees a two week vacation.
3 points We offer internal promotions

Restaurant's statement: Some staff members are acting as openers in the morning to unlock and get the restaurant ready for the day.
3 points We cross-train employees across different floor and kitchen positions

Restaurant's statement: Employees are trained in all positions.
3 points We provide employees with the ability to move between front and back of house positions

Restaurant's statement: Someone who works the register might also be working in the kitchen.
3 points We give raises based on employee performance and responsibility

Restaurant's statement: Employees are offered raises based on job performance.
1 point We provide discounts for our employees at our restaurant

Restaurant's statement: Employees are provided food and retail discounts
2 points We provide bonuses or incentives for employee performance

Restaurant's statement: Employees receive a holiday bonus.
2 points We work hard to ensure a diverse and inclusive work environment

Restaurant's statement: During interviewing and the hiring process, we strive to find employees to create the most diverse environment at Arnolds..
50 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, bar, and floors are all from refurbished sources.
2 points We serve certified organic, fair trade, and/or bird friendly coffee and/or tea

Restaurant's statement: organic and fair trade coffee and teas
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: Crimson Creek Honey, Breadworks, cookies from Nancy B's, Penzy's spices, Luke Wholey's Penn Mac, Enrico's
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: Soups in the winter, salads in the summer. Seasonal produce in salads.
4 points We purchase items at the local Farmer's Market

Restaurant's statement: We purchase from the farmers market in Allegheny Commons
2 points We purchase eggs that have at least one of the following characteristics: local, cage-free, organic

Restaurant's statement: Cage free eggs
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 sell honey from a local producer at our store.
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: Occasional baked goods from Priory Bakery, Breadworks
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: Greek salad dressing, sauces, soups, broths
4 points We deliver food by foot/bicycle/electric vehicle

Restaurant's statement: Local business deliveries
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: 5%
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: 5%
8 points 46-100% of products we use carry organic certification or are naturally grown

Restaurant's statement: At least 50%
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: half sandwich - half soup/salad combo
2 points Our restaurant provides vegetarian/vegan fare

Restaurant's statement: Say Cheese, Happy Chick, or Salads All salads and breakfast sandwiches can be without meat Free grits Vegecado Sanwich for summer
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 teas are healthier and provide more health benefits than traditional choices.
2 points Our restaurant provides entrée items served with fruits and/or vegetables

Restaurant's statement: Fruit is served with every sandwich item.
2 points Our restaurant provides allergen-free options

Restaurant's statement: We have gluten free options, gluten free bread (white wheat raisin buns)
2 points Our restaurant provides low-sodium options

Restaurant's statement: salads, cheese sandwich, all meats are low sodium,
3 points Our restaurant provides organic, non-GMO ingredients in beverages or raw baking materials used for food

Restaurant's statement: for catering we use organic Bob's Red Mill and organic Trader Joe's products, pure vanilla extract, sugar is organic
2 points Our restaurant provides low calorie salad dressings

Restaurant's statement: balsamic, greek vinaigrette
3 points Our restaurant provides whole grain ingredients are used in children's meals

Restaurant's statement: Wheat bread can be used in children's meals
3 points Our restaurant provides fruits or vegetables are offered with children's meals

Restaurant's statement: Pickles and oranges or bananas. Souper deal comes with a piece of fruit
3 points Our restaurant provides alternatives to soft drinks for children's meals

Restaurant's statement: Milk and apple juice
3 points Our restaurant provides lean proteins are used in children's meals

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

Restaurant's statement: We can accommodate any of these needs for a child.
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: 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 status.
37 Points for Nutrition