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Great Harvest Bread Company (RE-OPENS 12/8/17!)


6401 Penn Ave, Pittsburgh, PA, 15206
https://www.greatharvest.com
Email : pittsburghpa@greatharvest.com
Phone : 412-441-6000

County : Allegheny
Neighborhood : Pittsburgh - East Liberty
County: Allegheny
Designation Level : Gold Designation
Owner/Manager : John Myers - 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: Our restaurant will adopt a comprehensive sustainability policy
3 points We provide sustainability-related training and information to all new and existing employees

Restaurant's statement: part of orientation and in handbook - ask first, composting
3 points We include updates on our sustainable actions within staff meetings

Restaurant's statement: We will incorporate updates on our sustainable actions within staff meetings and orientations
11 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 through waste logs, weighing waste, and through composting services.
2 points We recycle all of the following materials: paper, glass, plastic, cardboard, and aluminum

Restaurant's statement: Waste Management
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: cabinet to construction junction, sinks
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: ink and toner, light bulbs
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 will be purchasing our to-go cutlery and condiments in bulk
2 points We have eliminated straws from guest use or instilled an "offer first" approach with straws

Restaurant's statement: elimination of straws
5 points We compost our food waste

Restaurant's statement: We will be looking into different composting possibilities
1 point We post our daily specials or menu on a chalkboard/whiteboard as opposed to printing

Restaurant's statement: We post specials digitally. We post our main menu on chalkboards.
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: offer first with plastic 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 don not have styrofoam or polystyrene containers
2 points We purchase paper products and/or containers that are recyclable

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

Restaurant's statement: take out containers
2 points We do not serve water that is bottled in plastic

Restaurant's statement: we use a large pitcher for guests to dispense water
2 points If we offer our guests paper self-serve napkins, we use a single output dispenser

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

Restaurant's statement: Our ordering will be done online
3 points We serve dine-in food and beverages with multi-use rather than disposable dishware (plates, cups, utensils, ramekins, etc.)

Restaurant's statement: regular plates and coffee cups
1 point We pay utility bills electronically (when given the option)

Restaurant's statement: Most of our bills are paid electronically
1 point We encourage guests to bring in their own reusable bags, coffee mugs, or containers to package their unconsumed food

Restaurant's statement: sign to encourage bags, coffee cups, etc.
42 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 usage is tracked
3 points We have installed a low-flow pre-rinse sprayer for dishwashing

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

Restaurant's statement: aerators on 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 will be hand scraping plates etc~ before washing
3 points We have addressed water conservation through the efficiency of our toilets

Restaurant's statement: !.2 gal/flush
3 points We have addressed water conservation through the efficiency of our urinals

Restaurant's statement: 1.0 gal/flush
3 points We use touch-free faucets/motion sensor sinks in restrooms

Restaurant's statement: We will be installing touch free faucets
1 point We thaw frozen foods in the refrigerator (not with running water)

Restaurant's statement: Frozen food is thawed in the refrigerator unit
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 use a hose
2 points We regularly check for and repair leaks in our water system

Restaurant's statement: We will regularly check our pipes and valves 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 will prevent any outdoor cleaning from entering drains or coming inside the restaurant.
1 point We turn off all kitchen faucets when not in use

Restaurant's statement: Always turn off any water 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: weekly energy updates through power provider
2 points We have our HVAC inspected annually to ensure it is in proper working condition and operating efficiently

Restaurant's statement: 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 regulate our thermostat based on occupancy.
2 points We have addressed energy efficiency through our windows and doors

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

Restaurant's statement: We just purchased an Energy Star Hobart Mixer and will be looking to purchase other Energy Star equipment should any of the existing equipment need replaced.
4 points We have upgraded to energy efficient lighting (T8 or T5 flourescents, LED, CFL)

Restaurant's statement: lighting upgrades to energy efficient - LEDs
5 points We use LED bulbs in lighting or emergency exits

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

Restaurant's statement: non-emergency lights off.
2 points We turn off lights in unused spaces or have installed sensors/timers to automatically turn them off

Restaurant's statement: All lights will be turned off when not in use
2 points We regularly clean evaporator and condenser coils on refrigerators (every 3 months)

Restaurant's statement: Cleaning of the coils will be part of our regular maintenance
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: 140 degrees
1 point We turn off all electronic equipment at the end of business or place them in energy saving mode

Restaurant's statement: turn off electronics
2 points We have insulated all refrigeration cold suction lines

Restaurant's statement: The refrigerator line units are insulated
3 points We use daylight sensors or adjust our indoor lighting based on natural sunlight available

Restaurant's statement: adjust based on outdoor lights - separate switches
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: Taste Buds, Leukemia Lymphoma Society, leftover bread to 412 Food Rescue and women's shelters, schools
3 points We provide employment opportunities for residents of the local community

Restaurant's statement: 100% as of right now
4 points We participate with an organization's program designed to provide employment opportunities for vulnerable populations

Restaurant's statement: Best Buddies, Bidwell Training Center
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: education with school students - flour milling, inputs in breads, importance of whole grains
4 points We help to provide access to healthy, fresh food to people in underserved communities

Restaurant's statement: donations with 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: donations to 412 food rescue
2 points There is a secure location to store bicycles at or near our restaurant

Restaurant's statement: bike racks in the lot
1 point We have a bicycle air pump and flat tire repair kit on premises

Restaurant's statement: We will have a bicycle pump and patch kit on premises
25 Points for People - Community/Consumer Actions

People - Employee Actions

Points
2 points Our employees participate in volunteer activities

Restaurant's statement: we encourage this with employees and invite them to attend these opportunities with us.
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: None of our positions start at minimum wage. Current starting wage is $8.25/hour
1 point Our restaurant is owned by someone who lives within the local region

Restaurant's statement: Owner lives less 2 miles away
3 points We offer our staff training to further enhance career development

Restaurant's statement: leadership training, online courses through Great Harvest Bread Co that educate about the industry.
1 point We provide emergency rides for employees

Restaurant's statement: Should an emergency situation arise, transportation by uber will be provided if no other transportation is available.
3 points We provide employees with at least 11 hours of non-working time between shifts

Restaurant's statement: Employee shifts are at least 11 hours apart
3 points We provide our employees at least one day off for every five days worked consecutively

Restaurant's statement: Employees will not work more than 5 days straight
3 points We offer our FOH and BOH employees vacation time

Restaurant's statement: They may take vacation time, but it is unpaid
3 points We offer internal promotions

Restaurant's statement: We will focus on promoting from within
3 points We cross-train employees across different floor and kitchen positions

Restaurant's statement: Customer service will be cross-trained in kneading and possibly sandwich area. Sandwich area will be cross-trained in customer service and kneading.
3 points We provide employees with the ability to move between front and back of house positions

Restaurant's statement: Cross-training
3 points We give raises based on employee performance and responsibility

Restaurant's statement: Employees will be evaluated after the first 30 days probationary period without a pay increase. Every 6 months the employees will receive an evaluation.
1 point We provide discounts for our employees at our restaurant

Restaurant's statement: eat for free. 1 meal/day
2 points We provide bonuses or incentives for employee performance

Restaurant's statement: We will have employee contests and rewards programs.
2 points We work hard to ensure a diverse and inclusive work environment

Restaurant's statement: Diversity and Community in the work place is an important and necessary part of our ownership plan.
38 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: We inherited a lot of second hand items and some equipment 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 try to purchase used equipment
2 points We serve certified organic, fair trade, and/or bird friendly coffee and/or tea

Restaurant's statement: KLVN or EECM
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: eggs, milk, coffee, tea, beer for beer breads
3 points We make purchases from a farmer coop, local food hub, or local food purveyor

Restaurant's statement: We will be dealing with the local farmers when in season
2 points We source products from a regionally-based third party supplier

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

Restaurant's statement: breads and salads
2 points We purchase eggs that have at least one of the following characteristics: local, cage-free, organic

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

Restaurant's statement: retail section
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: tower garden
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 our own salad dressings and condiments
4 points We deliver food by foot/bicycle/electric vehicle

Restaurant's statement: food deliveries to local businesses
6 points When in season, we source 31-45% of produce locally (From within a 150 mile radius)

Restaurant's statement: 31-45%
5 points When in season, we source 31-45% of produce regionally (From within a 400 mile radius)

Restaurant's statement: 31-45%
For RS-28 – RS-31, select the “yes” that represents your % of locally sourced meats:
2 points We source 1-15% of meats locally (From within a 150 mile radius)

Restaurant's statement: 1-15%
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 will be sourcing 76-100% our meats regionally
4 points 16-30% of products we use carry organic certification or are naturally grown

Restaurant's statement: 16-30%
58 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
2 points Our restaurant provides vegetarian/vegan fare

Restaurant's statement: portabella grain bowls, hummus sandwich
2 points Our restaurant provides entrée items served with fruits and/or vegetables

Restaurant's statement: offer guests a fruit or vegetable as opposed to chips
2 points Our restaurant provides calorie counts

Restaurant's statement: Calorie counts will be listed on the menu
2 points Our restaurant provides low-sodium options

Restaurant's statement: salads, sandwiches
3 points Our restaurant provides organic, non-GMO ingredients in beverages or raw baking materials used for food

Restaurant's statement: ingredients are non-GMO
2 points Our restaurant provides ancient grains (barley, farro, quinoa, polenta, amaranth, spelt, kamut, chia, sorghum, freekeh, teff, millet)

Restaurant's statement: quinoa, polenta, spelt, millet
2 points Our restaurant provides smaller sized soda options

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

Restaurant's statement: whole grain breads
3 points Our restaurant provides fruits or vegetables are offered with children's meals

Restaurant's statement: fruit or vegetable side
3 points Our restaurant provides alternatives to soft drinks for children's meals

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

Restaurant's statement: Lean meats - turkey and chicken
3 points Our restaurant provides low-fat, low-calorie, low-sugar, or low-sodium options for children's meals

Restaurant's statement: this can be accommodated
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: coconut oil, olive 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: Our restaurant will meet the Live Well Allegheny restaurant requirements.
37 Points for Nutrition