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Paris 66


6018 Centre Avenue , Pittsburgh, PA, 15206
https://www.paris66bistro.com
Email : info@paris66bistro.com
Phone : 412-404-8166

County : Allegheny
Neighborhood : Pittsburgh - East Liberty
County: Allegheny
Designation Level : Gold Designation
Owner/Manager : Fred Rongier/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: We 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: We will display our Sustainable Pittsburgh Restaurant designation program decal.
3 points We have adopted a comprehensive sustainability policy

Restaurant's statement: We have a sustainability policy.
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, especially for reducing landfill waste.
3 points We include updates on our sustainable actions within staff meetings

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

Restaurant's statement: There has been a whole building waste audit.
2 points We recycle all of the following materials: paper, glass, plastic, cardboard, and aluminum

Restaurant's statement: We recycle all materials with 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: We have donated these items to 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 batteries and ink and toner cartridges.
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: Paper, take out containers, nutella
2 points We have eliminated straws from guest use or instilled an "offer first" approach with straws

Restaurant's statement: We offer straws upon request. Mostly just used for children.
3 points We sell or donate our used cooking oil

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

Restaurant's statement: This is a regular practice with our Chef
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 outside
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 use paper bags for take-out.
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 no styrofoam
3 points We purchase paper products and/or containers made from recycled content

Restaurant's statement: Our take out boxes are made from recycled content
2 points We purchase paper products and/or containers that are recyclable

Restaurant's statement: Take out boxes are recyclable
2 points We purchase plastic products/containers that are recyclable

Restaurant's statement: Soup containers are recyclable.
2 points We do not serve water that is bottled in plastic

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

Restaurant's statement: We purchase online through Sysco and for our wines.
2 points We use environmentally-friendly cleaning products

Restaurant's statement: We use environmentally-friendly cleaning products as much as possible.
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 served food on regular plates. Our dish ware is not disposable.
1 point We pay utility bills electronically (when given the option)

Restaurant's statement: We pay bills online
51 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 have a meter in the basement that we use to gauge wager 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: Faucets have aerators
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 practice all of these.
1 point We thaw frozen foods in the refrigerator (not with running water)

Restaurant's statement: We 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 do not hose.
2 points We regularly check for and repair leaks in our water system

Restaurant's statement: We regularly check for leaks and immediately get them repaired
1 point We turn off all kitchen faucets when not in use

Restaurant's statement: We turn off all faucets not in use.
16 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 use through the details provided in our bills.
2 points We have our HVAC inspected annually to ensure it is in proper working condition and operating efficiently

Restaurant's statement: Twice per yer
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 have a programmable thermostat kept at the recommended temperatures
2 points We have addressed energy efficiency through our windows and doors

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

Restaurant's statement: Yes - All refrigeration is Energy Star
4 points We have upgraded to energy efficient lighting (T8 or T5 flourescents, LED, CFL)

Restaurant's statement: LED lighting in dining rooms
5 points We use LED bulbs in lighting or emergency exits

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

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

Restaurant's statement: Sensors in restrooms
2 points We regularly clean evaporator and condenser coils on refrigerators (every 3 months)

Restaurant's statement: We do this 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: Lowest recommended temp. We have an on-demand water heater that is very energy efficient.
1 point We turn off all electronic equipment at the end of business or place them in energy saving mode

Restaurant's statement: We turn off electronics at the end of the day.
2 points We power down the kitchen equipment during slow, idle times

Restaurant's statement: Oven and hood are shut off during slow times.
1 point We use natural cooling in place of air conditioning, when acceptable

Restaurant's statement: We use open air as much as possible.
2 points We have insulated all refrigeration cold suction lines

Restaurant's statement: These are all insulated in foam
3 points We use daylight sensors or adjust our indoor lighting based on natural sunlight available

Restaurant's statement: We adjust lighting
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: Kelly Strayhorm Theatre, Local Churches
3 points We provide employment opportunities for residents of the local community

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

Restaurant's statement: We employ people with disabilities
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: High school french classes visit for lunch and culinary/cultural instruction.
2 points We donate used cookware, linens, equipment, electronics, furniture, curtains, etc. to charity

Restaurant's statement: Construction Junction
4 points We help to provide access to healthy, fresh food to people in underserved communities

Restaurant's statement: Unused bread and soups are donated to local churches and used to feed people in need.
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: Unused bread and soups are donated to local churches and used to feed children in need.
2 points We encourage guests to take alternative transportation to get to our restaurant (bike, bus, walk, carpool)

Restaurant's statement: When guests phone in, we always encourage them to bike or take the bus to the restaurant.
2 points There is a secure location to store bicycles at or near our restaurant

Restaurant's statement: There is a bike rack just down the street.
28 Points for People - Community/Consumer Actions

People - Employee Actions

Points
2 points Our employees participate in volunteer activities

Restaurant's statement: We volunteer regularly. For example, when we donate food to Kelly Strayhorn Theatre, we also serve it on-site.
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: 10% discount at gym next door.
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 exceed the industry standard for all employees throughout the restaurant.
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 cover the cost of Serv Safe Certification.
1 point We provide emergency rides for employees

Restaurant's statement: We provide emergency rides whenever they are 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 between shifts
3 points We provide employees working double shifts with a minimum break time of two hours

Restaurant's statement: Any employee that works a double shift receives a break time 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 2 days off in a row
3 points Our full-time salaried employees work an average no more than of 35-45 hours/week

Restaurant's statement: Salaried 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: We guarantee weekly working hours based on employee's needs.
3 points We offer our FOH and BOH employees vacation time

Restaurant's statement: Employees received 10 days of paid vacation each year.
3 points We offer internal promotions

Restaurant's statement: Dishwasher promoted to server.
3 points We cross-train employees across different floor and kitchen positions

Restaurant's statement: We have a dishwasher who expressed interest in being a server, but had no experience, so we trained him to be a server.
3 points We provide employees with the ability to move between front and back of house positions

Restaurant's statement: We have a dishwasher who expressed interest in being a server, but had no experience, so we trained him to be a server.
3 points We give raises based on employee performance and responsibility

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

Restaurant's statement: Employees receive discounts at Paris 66.
2 points We provide bonuses or incentives for employee performance

Restaurant's statement: Yes - We give end of year bonuses to all employees.
2 points We work hard to ensure a diverse and inclusive work environment

Restaurant's statement: We instill this within our employees and environment.
49 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: Tables from Construction Junction.
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 purchase refurbished equipment from
2 points We serve certified organic, fair trade, and/or bird friendly coffee and/or tea

Restaurant's statement: Coffee from La Prima and tea is organic
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: La Prima and Gaby et Jules
2 points We source products from a regionally-based third party supplier

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

Restaurant's statement: We rotate our menu 3 times/year.
4 points We purchase items at the local Farmer's Market

Restaurant's statement: We purchase from the 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 and cage free
3 points Our restaurant participates in product-sharing (cooperative purchasing) with other restaurants for supplies not needed in large quantities

Restaurant's statement: Everday's a Sundae and Cafe
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 put farms on our menu.
3 points We can, pickle, or preserve foods

Restaurant's statement: We make our own jams and jellies
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 everything in house
3 points We make our own non-alcoholic beverages, beer, wine, or spirits (including mixers)

Restaurant's statement: flavored syrups for drinks
4 points We deliver food by foot/bicycle/electric vehicle

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

Restaurant's statement: 40%
4 points We source 16-30% of meats locally (From within a 150 mile radius)

Restaurant's statement: 20%
3 points We source 26-50% of meats regionally (From within a 400 mile radius)

Restaurant's statement: 40%
6 points 31-45% of products we use carry organic certification or are naturally grown

Restaurant's statement: 40%
59 Points for Responsible Sourcing

Nutrition

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

Restaurant's statement: Small plates
2 points Our restaurant provides vegetarian/vegan fare

Restaurant's statement: Always a vegetarian option, sometimes we have vegan options
2 points Our restaurant provides entrée items served with fruits and/or vegetables

Restaurant's statement: Most dishes are served with vegetables or fruits
2 points Our restaurant provides allergen-free options

Restaurant's statement: Buckwheat that is gluten free - Used in crepes
3 points Our restaurant provides organic, non-GMO ingredients in beverages or raw baking materials used for food

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

Restaurant's statement: In some salad, we use ancient grains
2 points Our restaurant provides smaller sized soda options

Restaurant's statement: Smaller size for children.
3 points Our restaurant provides fruits or vegetables are offered with children's meals

Restaurant's statement: offered with each meal
3 points Our restaurant provides alternatives to soft drinks for children's meals

Restaurant's statement: milk, for example
3 points Our restaurant provides lean proteins are used in children's meals

Restaurant's statement: Chicken can be served to children
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 for this
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 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 Live Well Allegheny Restaurant needs.
32 Points for Nutrition