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Pizza Taglio


126 S Highland Ave. , Pittsburgh, PA, 15206
http://tagliopgh.com
Email : ajgiaramita@gmail.com
Phone : 412-404-7410

County : Allegheny
Neighborhood : Pittsburgh - East Liberty
County: Allegheny
Designation Level : Silver Designation
Owner/Manager : Tony Giaramita


(December 1, 2017, 15:41) Restaurant's comment:
AT PIZZA TAGLIO, WE SERVE ROME-INSPIRED PIZZAS. FROM OUR SCROCCHIARELLA, A CRISP AND CRACKER-THIN VARIETY SERVED ALL OVER ROME, TO OUR TESTACCHIO-INSPIRED CRUST THAT'S CRUNCHY ON THE OUTSIDE AND LIGHT AND AIRY ON THE INSIDE, BOTH CRUSTS ARE MADE WITH UN-BLEACHED, UN-BROMATED FLOURS AND USES HIGHER HYDRATION AND FERMENTATION TIMES TO ENSURE THAT PIZZAS ARE LIGHT AND DIGESTIBLE.

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: In regard to sourcing, we are committed to sourcing from and supporting local, sustainable farms. We purchase from them and also donate the ash from our pizza oven and espresso grounds to them.
3 points We include updates on our sustainable actions within staff meetings

Restaurant's statement: During weekly staff meetings, we discuss which farms we will be sourcing from and which products we will be ordering.
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 within the building.
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 hard to recycle items.
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 do not offer to-go cutlery and purchase straws in bulk.
2 points We have eliminated straws from guest use or instilled an "offer first" approach with straws

Restaurant's statement: We only give straws if guests request.
3 points We practice "root-to-stem" or "nose-to-tail" cooking

Restaurant's statement: We use all parts of the vegetable.
1 point We post our daily specials or menu on a chalkboard/whiteboard as opposed to printing

Restaurant's statement: We post specials 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 do not have 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 do not use styrofoam products.
3 points We purchase paper products and/or containers made from recycled content

Restaurant's statement: paper towels, toilet paper
2 points We purchase paper products and/or containers that are recyclable

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

Restaurant's statement: Souffle cups
2 points We do not serve water that is bottled in plastic

Restaurant's statement: We serve bottled water in glass bottles.
2 points We use a paperless ordering and billing for vendors where it is available

Restaurant's statement: We do this when available.
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 using silver and plates.
1 point We pay utility bills electronically (when given the option)

Restaurant's statement: We pay anything we can online.
35 Points for Waste Reduction

Water Conservation

Points
3 points We have installed a low-flow pre-rinse sprayer for dishwashing

Restaurant's statement: Installed in 2015
3 points We have addressed water conservation by reducing the flow rate of our sinks

Restaurant's statement: 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 of these.
3 points We have addressed water conservation through the efficiency of our urinals

Restaurant's statement: 0.125 gallons/flush
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
2 points We regularly check for and repair leaks in our water system

Restaurant's statement: We check for leaks continuously
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 clean outdoors with water
1 point We turn off all kitchen faucets when not in use

Restaurant's statement: We turn off faucets when not in use
17 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
3 points We use automatic, energy efficient hand dryers in our restrooms

Restaurant's statement: Hand dryers in restroom
2 points We have our HVAC inspected annually to ensure it is in proper working condition and operating efficiently

Restaurant's statement: Serviced 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 rarely need to run our oven as the heat from the pizza oven warms the dining room, but we do have a programmable thermostat.
2 points We have addressed energy efficiency through our windows and doors

Restaurant's statement: New front windows - double paned
4 points We have a policy that we only purchase Energy Star equipment or appliances when available

Restaurant's statement: We prioritize buying Energy Star equipment.
5 points We use LED bulbs in lighting or emergency exits

Restaurant's statement: LEDs in emergency exit and at entrance.
2 points We turn off non-emergency indoor lights during non-operating hours

Restaurant's statement: We turn off all lights.
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. Light sensors in restrooms.
2 points We regularly clean evaporator and condenser coils on refrigerators (every 3 months)

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

Restaurant's statement: When business is slow, we add less wood (or none) to the wood fired oven - thereby reducing the amount of wood needed to heat our oven.
1 point We use natural cooling in place of air conditioning, when acceptable

Restaurant's statement: Windows in front can open.
2 points We have insulated all refrigeration cold suction lines

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

Restaurant's statement: We adjust our lighting based on natural sunlight.
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: Clemente Museum, hurricane relief efforts, big brothers, big sisters, police, firefighters, and the ballet. One Day to Remember.
3 points We provide employment opportunities for residents of the local community

Restaurant's statement: All employees live in local Pittsburgh neighborhood - East End, mostly.
4 points We are involved with an urban farm or community garden that supplies a portion of our produce

Restaurant's statement: In the summer, we have made herb purchases from urban farms.
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: At the Design Center, we educated the community on pizza making and mozzarella through the East Liberty Chamber of Commerce.
2 points There is a secure location to store bicycles at or near our restaurant

Restaurant's statement: There is a bike rack around the corner.
15 Points for People - Community/Consumer Actions

People - Employee Actions

Points
2 points Our employees participate in volunteer activities

Restaurant's statement: campaigns, community development
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: Pay for their flu shots and sponsored an employee to run a marathon.
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 well over the minimum wage rate.
1 point Our restaurant is owned by someone who lives within the local region

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

Restaurant's statement: dishwasher to fornaio (over guy)
1 point We provide emergency rides for employees

Restaurant's statement: We can provide rides when needed.
2 points We provide some form of incentive for employee's use of alternative transportation for work (public transportation, walk, bicycle, carpooling)

Restaurant's statement: Bikes can be kept inside for safety.
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 on non-workign time between shifts.
3 points We provide our employees at least one day off for every five days worked consecutively

Restaurant's statement: At minimum one day off, usually two.
3 points Our full-time salaried employees work an average no more than of 35-45 hours/week

Restaurant's statement: Salareid employees work no more than 45 hours/week.
3 points For employees earning hourly wages, we guarantee a minimum amount of weekly working hours

Restaurant's statement: Weekly working hours are guaranteed for hourly employees.
3 points We provide FOH and BOH employees with some form of compensation during sick leave

Restaurant's statement: Full time employees have a paid time off policy.
3 points We offer our FOH and BOH employees vacation time

Restaurant's statement: Lead server and fornaio
3 points We offer internal promotions

Restaurant's statement: Our Fornaio began as a dishwasher.
3 points We cross-train employees across different floor and kitchen positions

Restaurant's statement: Employees are cross-trained to fill the roles of many positions.
3 points We provide employees with the ability to move between front and back of house positions

Restaurant's statement: Employees are trained to move throughout the restaurant.
3 points We give raises based on employee performance and responsibility

Restaurant's statement: We give raises based on job performance, responsibility, merit, and length of time of employment.
1 point We provide discounts for our employees at our restaurant

Restaurant's statement: Employees do not pay for food. Friend and family coming with employee receive a discount.
2 points We provide bonuses or incentives for employee performance

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

Restaurant's statement: We have a diverse and inclusive work environment. This is something that's always been.
51 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: Benches from a masonic lodge (temple benches) - all furniture 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: Most of all equipment we have was purchased used/refurbished.
2 points We serve certified organic, fair trade, and/or bird friendly coffee and/or tea

Restaurant's statement: Commonplace Coffee
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: Coffee, Turner's, Parma Sausage, Penn Mac
3 points We rotate menu items based on seasonality

Restaurant's statement: pizzas rotate with the season - based
4 points We purchase items at the local Farmer's Market

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

Restaurant's statement: Local, cage free, and organic from Footprints Farms.
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 other East Lib restaurants. Eggs with The Twisted Frenchman, for instance.
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 local farms and food producers on social media. Occasionally on the menu.
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: Basil, coffee, and sausage.
3 points We can, pickle, or preserve foods

Restaurant's statement: We dry oregano.
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: Sauce, pull our own mozzarella, make our own ricotta, dough, salad dressings.
3 points We source animal products that are humanely raised and processed

Restaurant's statement: Eggs, Berkshire Pork - heritage breed, Durac - porcetta,
8 points When in season, we source 46-100% of produce locally (From within a 150 mile radius)

Restaurant's statement: 50%
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%
4 points 16-30% of products we use carry organic certification or are naturally grown

Restaurant's statement: 25%
51 Points for Responsible Sourcing

Nutrition

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

Restaurant's statement: 1/2 salads
2 points Our restaurant provides vegetarian/vegan fare

Restaurant's statement: Margherita Pizza, Arugula Salad
2 points Our restaurant provides ancient grains (barley, farro, quinoa, polenta, amaranth, spelt, kamut, chia, sorghum, freekeh, teff, millet)

Restaurant's statement: Spelt, farro
2 points Our restaurant provides low calorie salad dressings

Restaurant's statement: Extra Virgin Olive Oil and Balsamic Glaze
2 points Our restaurant provides smaller sized soda options

Restaurant's statement: 12 oz
3 points Our restaurant provides alternatives to soft drinks for children's meals

Restaurant's statement: milk
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 for a Live Well Allegheny Restaurant.
18 Points for Nutrition