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Everyday's a Sundae and Cafe


6014 Centre Ave, Pittsburgh, PA, 15206
http://everydaysasundaecafe.com
Email : catering@everydaysasundae.com
Phone : 412-363-2233

County : Allegheny
Neighborhood : Pittsburgh - East Liberty
County: Allegheny
Designation Level : Gold Designation
Owner/Manager : Natalie DeiCas

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 train all employees on our sustainable practices. Natalie is a Servsafe trainer
3 points We include updates on our sustainable actions within staff meetings

Restaurant's statement: We update our staff on our sustainable efforts regularly.
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 food waste through waste charts.
4 points We have conducted a professionally done, comprehensive waste audit within the past 5 years

Restaurant's statement: In 2014 we had a waste audit performed.
2 points We recycle all of the following materials: paper, glass, plastic, cardboard, and aluminum

Restaurant's statement: We recycle
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: applicances to the pizza shop an construction junction
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 these with staples and contraction junction
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: cutlery
2 points We have eliminated straws from guest use or instilled an "offer first" approach with straws

Restaurant's statement: People request straws and lids
3 points We practice "root-to-stem" or "nose-to-tail" cooking

Restaurant's statement: We practice this as much as possible to reduce waste. It's the best the part of the food. Celery stalks for food.
1 point We post our daily specials or menu on a chalkboard/whiteboard as opposed to printing

Restaurant's statement: Menu is posted 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: we offer
2 points We purchase paper products and/or containers that are recyclable

Restaurant's statement: Coffee sleeves are recyclable.
2 points We purchase plastic products/containers that are recyclable

Restaurant's statement: Quart containers and pint containers and 8 oz containers are recyclable.
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 dispenser
2 points We use a paperless ordering and billing for vendors where it is available

Restaurant's statement: We order online or by phone whenever possible.
3 points We serve dine-in food and beverages with multi-use rather than disposable dishware (plates, cups, utensils, ramekins, etc.)

Restaurant's statement: Dine in foods are served on regular plates.
1 point We pay utility bills electronically (when given the option)

Restaurant's statement: We pay all bills we can 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 provide a discount to guests who bring their own coffee mug.
39 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: Owner vigilantly tracks water use.
3 points We have addressed water conservation by reducing the flow rate of our sinks

Restaurant's statement: We have aerators in handwashing sinks.
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 do all these things.
3 points We have addressed water conservation through the efficiency of our toilets

Restaurant's statement: Our toilets are low-flow.
1 point We thaw frozen foods in the refrigerator (not with running water)

Restaurant's statement: We only thaw 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 only dry sweep and mop.
2 points We regularly check for and repair leaks in our water system

Restaurant's statement: We are very careful about water use and are always on the lookout for leaks.
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 sweep and use water outside
1 point We turn off all kitchen faucets when not in use

Restaurant's statement: We turn off faucets not in use.
18 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: Owner vigilantly tracks energy usage
4 points We have conducted a professionally done, comprehensive energy audit in the past 5 years

Restaurant's statement: An energy audit was performed in the past few years.
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 more than annually.
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 kept at the recommended temps.
2 points We have addressed energy efficiency through our windows and doors

Restaurant's statement: Double paned and tinted windows
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 whenever we can.
5 points We use LED bulbs in lighting or emergency exits

Restaurant's statement: We have LEDs in the back room and emergency exits
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 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: check on this add to list
1 point We turn off all electronic equipment at the end of business or place them in energy saving mode

Restaurant's statement: We put all electronics in energy saving mode.
2 points We power down the kitchen equipment during slow, idle times

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

Restaurant's statement: We use the outside air to cool whenever possible.
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: Certain areas have sensors. In the dining room lights are turned off when daylighting is adequate.
38 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: Citizens Bank, UPMC, DePaul School, East Liberty Chamber of Commerce, East Liberty Development Corporation, Hillman Cancer Center, Pittsburgh Public Schools, Kelly Strayhorn Theatre, EECM, Repair the World, 412 Food Rescue
3 points We provide employment opportunities for residents of the local community

Restaurant's statement: Most employees walk or ride bikes to work from the local neighborhood
4 points We participate with an organization's program designed to provide employment opportunities for vulnerable populations

Restaurant's statement: We work with Learn and Earn
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 offer ServSafe classes regularly
2 points We donate used cookware, linens, equipment, electronics, furniture, curtains, etc. to charity

Restaurant's statement: We donate to Goodwill regularly
3 points We prioritize buying food grown from immigrant farmers, farmers of color, women farmers, youth or emerging farmers

Restaurant's statement: We buy herbs from a local woman owned farm.
4 points We help to provide access to healthy, fresh food to people in underserved communities

Restaurant's statement: East End Cooperative Ministry donations
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: East End Cooperative Ministry and 412 Food Rescue
2 points There is a secure location to store bicycles at or near our restaurant

Restaurant's statement: There's a bike rack outside.
1 point We have a bicycle air pump and flat tire repair kit on premises

Restaurant's statement: We have an air pump onsite.
30 Points for People - Community/Consumer Actions

People - Employee Actions

Points
2 points Our employees participate in volunteer activities

Restaurant's statement: Our employees volunteer in various capacities.
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 offer breaks to walk around, yoga, and have an inversion table
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 industry standard.
1 point Our restaurant is owned by someone who lives within the local region

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

Restaurant's statement: Our employees are trained to provide them more career opportunity. We like to hire people who are wanting to open their own bakeries so we can mentor them.
1 point We provide emergency rides for employees

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

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

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

Restaurant's statement: Employees are guaranteed the weekly hours requested.
3 points We offer our FOH and BOH employees vacation time

Restaurant's statement: We provide employees with compensation for mission trips and have sponsored them on these trips
3 points We offer internal promotions

Restaurant's statement: Promote internally with the goal of helping them grow their career further once they leave our business
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: Cashier can also be a baker.
3 points We give raises based on employee performance and responsibility

Restaurant's statement: We give raises to employees.
1 point We provide discounts for our employees at our restaurant

Restaurant's statement: All food is free for employees
2 points We provide bonuses or incentives for employee performance

Restaurant's statement: Employees receive bonuses during the year.
2 points We work hard to ensure a diverse and inclusive work environment

Restaurant's statement: We strive to maintain and attract a diverse staff and do not discriminate based on differences in hiring, recruitment, or retention efforts.
43 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: everything was bought on auction or from construction junction. everything was purchased used.
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: We buy refurbished equipment - energy efficiency a priority.
2 points We serve certified organic, fair trade, and/or bird friendly coffee and/or tea

Restaurant's statement: All of these apply. Monroe and Kelvin - single origin coffee. The owner of shop visits the coffee farms.
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: Turner Dairy, honey, syrup, apples, pumpkins
2 points We source products from a regionally-based third party supplier

Restaurant's statement: Stagno's, Henry Grasso's, Jordan Bananas, Bagel Factory
3 points We rotate menu items based on seasonality

Restaurant's statement: Rotate for each season
4 points We purchase items at the local Farmer's Market

Restaurant's statement: We shop at the Farmers Market at least once a week
2 points We purchase eggs that have at least one of the following characteristics: local, cage-free, organic

Restaurant's statement: Eggs are local
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 with Paris 66.
2 points We recognize local farms and/or vendors whose products we source online, on our menu, or through our marketing

Restaurant's statement: Henry Grasso's and Stagno's
3 points We can, pickle, or preserve foods

Restaurant's statement: We make our own kim-chi
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: Sauces, broths, soups - we make all items in house.
3 points We make our own non-alcoholic beverages, beer, wine, or spirits (including mixers)

Restaurant's statement: Teas, strawberry lemonade, smoothies, and milkshakes
4 points We deliver food by foot/bicycle/electric vehicle

Restaurant's statement: We deliver food by foot
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 meatless mondays specials
3 points We source animal products that are humanely raised and processed

Restaurant's statement: Some animal products are humanely raised.
8 points When in season, we source 46-100% of produce locally (From within a 150 mile radius)

Restaurant's statement: in season, all produce is sourced locally.
8 points We source 46-100% of meats locally (from within a 150 mile radius) OR we do not source meats

Restaurant's statement: All our meat comes from local sources
8 points 46-100% of products we use carry organic certification or are naturally grown

Restaurant's statement: 75%
69 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 sandwiches
2 points Our restaurant provides vegetarian/vegan fare

Restaurant's statement: Mediterranean wrap, veggie wrap, portobella sandwich, egg and cheese and hash brown sandwich, 5 salads
2 points Our restaurant provides entrée items served with fruits and/or vegetables

Restaurant's statement: Can be served with either (fruit, salad, soup)
2 points Our restaurant provides allergen-free options

Restaurant's statement: Gluten free buns. we accommodate allergens as much as possible.
2 points Our restaurant provides low-sodium options

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

Restaurant's statement: Organic dried fruits and nuts, gluten free flours
2 points Our restaurant provides ancient grains (barley, farro, quinoa, polenta, amaranth, spelt, kamut, chia, sorghum, freekeh, teff, millet)

Restaurant's statement: We use different types of ancient grains in dishes.
2 points Our restaurant provides low calorie salad dressings

Restaurant's statement: Balsamic and raspberry vinaigrette, for example
2 points Our restaurant provides smaller sized soda options

Restaurant's statement: 12 oz cans of soda
3 points Our restaurant provides whole grain ingredients are used in children's meals

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

Restaurant's statement: This can be offered
3 points Our restaurant provides alternatives to soft drinks for children's meals

Restaurant's statement: Milk is another choice
3 points Our restaurant provides lean proteins are used in children's meals

Restaurant's statement: Turkey is one lean protein
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 these needs for children.
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.
39 Points for Nutrition