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Silk Elephant


1712 Murray Ave, Pittsburgh, PA, 15217
http://www.silkelephant.net
Email : silkelephant@gmail.com
Phone : 412-421-8801

County : Allegheny
Neighborhood : Pittsburgh - Squirrel Hill South
County: Allegheny
Designation Level : Silver Designation
Owner/Manager : Norr Nareedokmai

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 training to employees on our sustainable practices.
3 points We include updates on our sustainable actions within staff meetings

Restaurant's statement: We update on an ongoing process
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 our food waste on a card sheet daily.
2 points We recycle all of the following materials: paper, glass, plastic, cardboard, and aluminum

Restaurant's statement: We recycle all materials with Road Runner Recycling.
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 our grill in renovations.
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 the batteries with a company in the Strip District.
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.
2 points We have eliminated straws from guest use or instilled an "offer first" approach with straws

Restaurant's statement: Dine in guests must request straws.
3 points We sell or donate our used cooking oil

Restaurant's statement: We recycle our cooking oil with Buffalo Biodiesel
3 points We practice "root-to-stem" or "nose-to-tail" cooking

Restaurant's statement: This is standard in Thai cooking.
2 points We purchase paper products and/or containers that are recyclable

Restaurant's statement: take-out boxes, paper covers on tables
2 points We purchase plastic products/containers that are recyclable

Restaurant's statement: take out boxes, soup containers, sauce containers, portion cups
2 points If we offer our guests paper self-serve napkins, we use a single output dispenser

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

Restaurant's statement: all bills are paid online
2 points We use environmentally-friendly cleaning products

Restaurant's statement: We use environmentally friendly cleaning products where we can.
2 points We use linen napkins vs. paper

Restaurant's statement: We use linen 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: We serve all dine-in foods on multi-user dish ware
1 point We pay utility bills electronically (when given the option)

Restaurant's statement: We pay all bills online
38 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: We track our water usage
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: Sinks in restrooms are low-flow
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, hand-scrape, run the dishwasher only when full, and use basin style washing, when necessary.
3 points We have addressed water conservation through the efficiency of our toilets

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

Restaurant's statement: our urinal is low-flow
3 points We use touch-free faucets/motion sensor sinks in restrooms

Restaurant's statement: We have touch-free sinks in restrooms
1 point We thaw frozen foods in the refrigerator (not with running water)

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

Restaurant's statement: We sweep and mop and use high pressure washing on floors every few months.
2 points We regularly check for and repair leaks in our water system

Restaurant's statement: We check for 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.
27 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 energy usage through utility bills.
2 points We have our HVAC inspected annually to ensure it is in proper working condition and operating efficiently

Restaurant's statement: Building owner does this twice per year.
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 use a programmable thermostat set at the temperatures outlined in the statement.
2 points We have addressed energy efficiency through our windows and doors

Restaurant's statement: We have glare reducing film on windows
4 points We have a policy that we only purchase Energy Star equipment or appliances when available

Restaurant's statement: We purchase only Energy Star qualified equipment.
2 points We have installed plastic strip curtains at walk-in cooler and freezer doors

Restaurant's statement: We have installed strip curtains at walk-ins
5 points We use LED bulbs in lighting or emergency exits

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

Restaurant's statement: minimal lighting when not open. we turn everything off at night when we leave.
2 points We turn off lights in unused spaces or have installed sensors/timers to automatically turn them off

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

Restaurant's statement: We clean coils monthly
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 set the hot water heater at the lowest recommended temp
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 all electronics a that end of the day.
2 points We power down the kitchen equipment during slow, idle times

Restaurant's statement: We power down our kitchen during slow 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 a foyer entrance .
2 points We have insulated all refrigeration cold suction lines

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

Restaurant's statement: We adjust based out outside lighting.
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: JCC - wine dinner or auction annually CCAC locations (3 of them) west, monroeville, downtown, - international day - send dancers and donate food Community Days School, gift cards, Uncover Squirrel Hill School talks on nutrition and Thai food - field trips, Asian Kennywood Day
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 work with Thai students through the J-1 Visa program to house them, teach them, and work with our restaurant for various lengths of time for cooking and dancing purposes.
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 do cooking classes that instruct on Thai cooking - intro to ingredients, balance of 5 flavor profiles, specifics of Thai cooking and culture. History, geography, food/nutritional education, food preparation, many topics are covered.
3 points We prioritize buying food grown from immigrant farmers, farmers of color, women farmers, youth or emerging farmers

Restaurant's statement: We buy from minority-owned stores.
2 points There is a secure location to store bicycles at or near our restaurant

Restaurant's statement: Bike racks outside
1 point We have a bicycle air pump and flat tire repair kit on premises

Restaurant's statement: These are located around Squirrel Hill by the bike racks.
19 Points for People - Community/Consumer Actions

People - Employee Actions

Points
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: Owner takes dancers to the gym and pairs them with a trainer to instruct them on equipment.
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: Our employees make well above minimum wage.
1 point Our restaurant is owned by someone who lives within the local region

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

Restaurant's statement: Through the J-1 Visa program, employees are trained in restaurant operations, culture, lifestyle, food - many facets of career and life development.
1 point We provide emergency rides for employees

Restaurant's statement: Employees are provided rides when needed.
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 non working time between shifts.
3 points We provide employees working double shifts with a minimum break time of two hours

Restaurant's statement: At least two hours are provided between double shifts.
3 points We provide our employees at least one day off for every five days worked consecutively

Restaurant's statement: Every employee gets at least one or two days off.
3 points For employees earning hourly wages, we guarantee a minimum amount of weekly working hours

Restaurant's statement: Employees are guaranteed weekly working hours, especially those enrolled with the J-1 program.
3 points We offer our FOH and BOH employees vacation time

Restaurant's statement: All employees are offered vacation time - full-time staff is paid.
3 points We offer internal promotions

Restaurant's statement: hostess to busser to expo to bar/service in FOH bar manager used to be a server. dishwasher to prep to line cook
3 points We cross-train employees across different floor and kitchen positions

Restaurant's statement: dishwashers are trained to prep also
3 points We give raises based on employee performance and responsibility

Restaurant's statement: Kitchen receives raises based on job performance
1 point We provide discounts for our employees at our restaurant

Restaurant's statement: Employees receive free food and discounts for takeaway food or if they dine in with family/friends. We accommodate for any dietary needs of employees.
2 points We provide bonuses or incentives for employee performance

Restaurant's statement: We reward kitchen staff for reducing waste and food cost.
2 points We work hard to ensure a diverse and inclusive work environment

Restaurant's statement: We do not discriminate with hiring, job development, or within the community. Our environment is very diverse. The J-1 program enables us to be even more diverse.
41 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: Tea is purchased organically from LA
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: We have beer from local brewers
3 points Our restaurant participates in product-sharing (cooperative purchasing) with other restaurants for supplies not needed in large quantities

Restaurant's statement: We cooperatively purchase between Silk Elephant and Bankok Balcony.
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 sauces, salad dressings, stocks, plum sauce, simple syrup - we make everything in house.
3 points We make our own non-alcoholic beverages, beer, wine, or spirits (including mixers)

Restaurant's statement: We have freshmade lemonade, thai iced tea, and thai coffee
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 always have a vegan/vegetarian special offering
16 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 have 5 satay options and small plates.
2 points Our restaurant provides vegetarian/vegan fare

Restaurant's statement: We always offer vegan/vegetarian fare.
2 points Our restaurant provides entrée items served with fruits and/or vegetables

Restaurant's statement: Entrees are all included with vegetables.
2 points Our restaurant provides allergen-free options

Restaurant's statement: We have gluten free soy sauce and will accommodate any dietary needs on a case-by-case basis.
2 points Our restaurant provides low-sodium options

Restaurant's statement: Low sodium soy sauced is used to reduce the sodium levels. All meals can be made low sodium at guest's request.
2 points Our restaurant provides low calorie salad dressings

Restaurant's statement: Lime chili vinaigrette
2 points Our restaurant provides smaller sized soda options

Restaurant's statement: For children, we have kids cups that are smaller sized.
3 points Our restaurant provides whole grain ingredients are used in children's meals

Restaurant's statement: Brown rice mixture
3 points Our restaurant provides fruits or vegetables are offered with children's meals

Restaurant's statement: Everything has vegetables
3 points Our restaurant provides alternatives to soft drinks for children's meals

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

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

Restaurant's statement: All these accommodations can be met based on request if the needs aren't already
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 oil, canola 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.
34 Points for Nutrition