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Casellula


40 W North Ave, Pittsburgh, PA, 15212
www.casellulapgh.com
Email : hello@casellulapgh.com
Phone : 412-226-9740

County : Allegheny
Neighborhood : Pittsburgh - Allegheny West
County: Allegheny
Designation Level : Gold Designation
Owner/Manager : Brian Keyser

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: talk about sourcing of products and places that operate ethically and sustainably.
5 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 all materials.
2 points We have eliminated straws from guest use or instilled an "offer first" approach with straws

Restaurant's statement: We do not regularly use straws.
3 points We sell or donate our used cooking oil

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

Restaurant's statement: We re-purpose trimmings for use in other dishes.
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 bags
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 products made from post-consumer waste that are recyclable.
3 points We purchase paper products and/or containers made from recycled content

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

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

Restaurant's statement: plastic 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 We use a paperless ordering and billing for vendors where it is available

Restaurant's statement: When available, we use paperless methods.
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: All dine-in foods are served on regular dishes.
31 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: Water use is tracked by the building owner.
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: Our sinks 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 hand scrape, pre-soak, use basin-style washing, and only run the dishwasher when full.
3 points We have addressed water conservation through the efficiency of our toilets

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

Restaurant's statement: Urinals are low-flow.
3 points We use touch-free faucets/motion sensor sinks in restrooms

Restaurant's statement: Sinks are touch-free.
1 point We thaw frozen foods in the refrigerator (not with running water)

Restaurant's statement: We thaw frozen 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 do not hose.
1 point We turn off all kitchen faucets when not in use

Restaurant's statement: We turn off faucets when not in use.
23 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: Energy use is tracked by building owner.
4 points We have conducted a professionally done, comprehensive energy audit in the past 5 years

Restaurant's statement: We have done a building energy audit.
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 on a regular basis.
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: Our thermostat is programmable and set at temperatures within the guidelines.
4 points We have a policy that we only purchase Energy Star equipment or appliances when available

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

Restaurant's statement: Lighting has been upgraded to be energy efficient.
5 points We use LED bulbs in lighting or emergency exits

Restaurant's statement: We have LED lighting.
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: We have sensors and also turn off lights in unused spaces.
2 points We regularly clean evaporator and condenser coils on refrigerators (every 3 months)

Restaurant's statement: Coils are regularly cleaned on refrigeration.
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 hot water heater is kept at the lowest recommended temperature.
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 turned off at the end of the day.
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: Lighting is adjusted based on the daylighting provided..
39 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: City of Asylum, 412 Food Rescue, Team Tassie
3 points We provide employment opportunities for residents of the local community

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

Restaurant's statement: We have tried this many times with various organizations
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 host monthly cheese classes
3 points We prioritize buying food grown from immigrant farmers, farmers of color, women farmers, youth or emerging farmers

Restaurant's statement: We prioritize women farmers - Goat Rodeo, for example.
4 points We help to provide access to healthy, fresh food to people in underserved communities

Restaurant's statement: 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: 412 Food Rescue
2 points There is a secure location to store bicycles at or near our restaurant

Restaurant's statement: There is a bike rack located outside.
27 Points for People - Community/Consumer Actions

People - Employee Actions

Points
2 points Our employees participate in volunteer activities

Restaurant's statement: Some employees participate in political volunteering, Girls Write Pittsburgh, Humane Society.
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 current minimum wage rate.
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: We give employees wine and cheese tastings, cocktail making, education surrounding the daily staff meal
5 points We are enlisted in the Restaurant Opportunity Center's RAISE Campaign: Restaurants Advancing Standards in Employment (http://rocunited.org/our-work/high-road/raise/)

Restaurant's statement: We are active with the Restaurant Opportunities Center and enlisted in the RAISE campaign.
1 point We provide emergency rides for employees

Restaurant's statement: Employees are provided emergency rides.
3 points We provide employees with at least 11 hours of non-working time between shifts

Restaurant's statement: Employees are provided at least 11 hours between shifts.
3 points We provide employees working double shifts with a minimum break time of two hours

Restaurant's statement: Any employees working double shifts are provided a break of at least two hours.
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 We offer our FOH and BOH employees vacation time

Restaurant's statement: Salaried employees receive vacation time, but hourly can request
3 points We offer internal promotions

Restaurant's statement: Server became bartender, dining room assistant became server, server to manager, server to doing cheese
3 points We cross-train employees across different floor and kitchen positions

Restaurant's statement: When applicable, employees are cross-trained.
3 points We provide employees with the ability to move between front and back of house positions

Restaurant's statement: We provide the ability for employees to move between then front and back of the house.
3 points We give raises based on employee performance and responsibility

Restaurant's statement: We offer raises based on employee performance and responsibility.
1 point We provide discounts for our employees at our restaurant

Restaurant's statement: Employees received discounts and a free family meal.
3 points We provide employee ownership in the company

Restaurant's statement: This is offered in select situations.
2 points We work hard to ensure a diverse and inclusive work environment

Restaurant's statement: We are diverse and work to obtain that diversity in our staff. We are inclusive and do not discriminate based on any differences.
47 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: cheese case was bought second hand and some wall decor. wood by cheese case and on bar
2 points We serve certified organic, fair trade, and/or bird friendly coffee and/or tea

Restaurant's statement: 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: Some local cheese, bread, beers, local liquor, local cream
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: Seafood on our menu is sourced sustainably.
3 points We make purchases from a farmer coop, local food hub, or local food purveyor

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

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

Restaurant's statement: Our menu changes by on what is grown locally in-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 list all cheese makers.
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: Employees provide some herbs they are growing.
3 points We can, pickle, or preserve foods

Restaurant's statement: Chef is into fermenting. we make our own pickles
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 all this in house
3 points We make our own non-alcoholic beverages, beer, wine, or spirits (including mixers)

Restaurant's statement: We make our own syrups for cocktails, lemonade, and limeade
3 points We source animal products that are humanely raised and processed

Restaurant's statement: Some animal products we source are humanely raised.
6 points When in season, we source 31-45% of produce locally (From within a 150 mile radius)

Restaurant's statement: 40%
3 points When in season, we source 16-30% of produce regionally (From within a 400 mile radius)

Restaurant's statement: 25%
4 points We source 16-30% of meats locally (From within a 150 mile radius)

Restaurant's statement: 25%
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: 25%
4 points 16-30% of products we use carry organic certification or are naturally grown

Restaurant's statement: 25% of products are organic or naturally grown.
56 Points for Responsible Sourcing

Nutrition

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

Restaurant's statement: Our menu has a section of small plate servings.
2 points Our restaurant provides vegetarian/vegan fare

Restaurant's statement: Greens and the Grilled Cheese, for instance.
2 points Our restaurant provides entrée items served with fruits and/or vegetables

Restaurant's statement: Chicken has vegetables,
2 points Our restaurant provides allergen-free options

Restaurant's statement: Gluten free dishes - salads
2 points Our restaurant provides low-sodium options

Restaurant's statement: This can be accommodated on some dishes
2 points Our restaurant provides ancient grains (barley, farro, quinoa, polenta, amaranth, spelt, kamut, chia, sorghum, freekeh, teff, millet)

Restaurant's statement: We use ancient grains withing our changing menu items - farro and quinoa, for example.
2 points Our restaurant provides smaller sized soda options

Restaurant's statement: Soda only comes in 12 oz bottles, Maine Root and GUS sodas.
3 points Our restaurant provides whole grain ingredients are used in children's meals

Restaurant's statement: Whole grain wheat bread, farro, quinoa
3 points Our restaurant provides fruits or vegetables are offered with children's meals

Restaurant's statement: We can accommodate this for children.
3 points Our restaurant provides alternatives to soft drinks for children's meals

Restaurant's statement: Juices and milk are alternatives we offer.
3 points Our restaurant provides lean proteins are used in children's meals

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

Restaurant's statement: Most of our menu is healthy foods
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 and vegetable 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 criteria to earn Live Well Allegheny Restaurant status.
34 Points for Nutrition