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Bella Sera Catering ~ Venue ~ Bistro ~ BBQ


414 Morganza Road , Canonsburg , PA, 15317
www.bellaserapgh.com
Email : erin@bellaserapgh.com
Phone : 724-745-5575

County : Washington
Municipality/Neighborhood : Cecil Township
County: Washington
Designation Level : Silver Designation
Owner/Manager : Jason Capps

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: We will/we pledge to post the Sustainable Pittsburgh Restaurant decal in a place visible to restaurant guests
3 points We have adopted a comprehensive sustainability policy

Restaurant's statement: We have adopted a comprehensive sustainability policy
3 points We provide sustainability-related training and information to all new and existing employees

Restaurant's statement: We include this in our handbook
3 points We include updates on our sustainable actions within staff meetings

Restaurant's statement: We include updates on our sustainable actions within staff meetings
11 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 of the following materials: paper, glass, plastic, cardboard, and aluminum
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 recycle and donate when we can
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/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
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 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
3 points We sell or donate our used cooking oil

Restaurant's statement: We sell or donate our used cooking oil
5 points We compost our food waste

Restaurant's statement: We compost our food waste
1 point We post our daily specials or menu on a chalkboard/whiteboard as opposed to printing

Restaurant's statement: We post on social media sites
3 points We have eliminated the use of polystyrene foam or Styrofoam containers (boxes and cups) for take-out use

Restaurant's statement: We have eliminated the use of polystyrene foam or Styrofoam containers (boxes and cups) for take-out use
3 points We purchase paper products and/or containers made from recycled content

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

Restaurant's statement: We purchase paper products and/or containers that are recyclable
3 points We purchase plastic products/containers made from recycled content

Restaurant's statement: We purchase plastic products/containers made from recycled content
2 points We purchase plastic products/containers that are recyclable

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

Restaurant's statement: Serve water in glasses
2 points If we offer our guests paper self-serve napkins, we use a single output dispenser

Restaurant's statement: Our napkins are 100% recycled
2 points We use a paperless ordering and billing for vendors where it is available

Restaurant's statement: We use a paperless ordering and billing for vendors where it is available
2 points We use environmentally-friendly cleaning products

Restaurant's statement: We use environmentally-friendly cleaning products
2 points We use linen napkins vs. paper

Restaurant's statement: Events we host we use linen napkins
42 Points for Waste Reduction

Water Conservation

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

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

Restaurant's statement: We have addressed water conservation by reducing the flow rate of our 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 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
3 points We have addressed water conservation through the efficiency of our toilets

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

Restaurant's statement: We have addressed water conservation through the efficiency of our urinals
1 point We thaw frozen foods in the refrigerator (not with running water)

Restaurant's statement: We thaw frozen foods in the refrigerator (not with running water)
1 point We avoid hosing indoor and outdoor areas. Instead, we use dry cleaning methods followed by a damp mopping

Restaurant's statement: We use brooms and damp mops inside and floor scrubber machines on our floors.
2 points We regularly check for and repair leaks in our water system

Restaurant's statement: We regularly check for and repair leaks in our water system.
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 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
1 point We turn off all kitchen faucets when not in use

Restaurant's statement: We turn off all kitchen faucets when not in use
21 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 the amount of energy our restaurant consumes and our progress on energy efficiency
2 points We have our HVAC inspected annually to ensure it is in proper working condition and operating efficiently

Restaurant's statement: We have our HVAC inspected annually to ensure it is in proper working condition and operating efficiently
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 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)
2 points We have addressed energy efficiency through our windows and doors

Restaurant's statement: We have energy efficient film on our doors and windows.
4 points We have upgraded to energy efficient lighting (T8 or T5 flourescents, LED, CFL)

Restaurant's statement: We have upgraded to energy efficient lighting (T8 or T5 flourescents, LED, CFL)
2 points We turn off non-emergency indoor lights during non-operating hours

Restaurant's statement: We turn off non-emergency indoor lights 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: We use occupancy sensors/ timers to automatically turn off lights in unoccupied spaces or turn off lights
2 points We regularly clean evaporator and condenser coils on refrigerators (every 3 months)

Restaurant's statement: We regularly clean evaporator and condenser coils on refrigerators (every 3 months)
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: We maintain the temperature of our hot water heater at 140 degrees or at the lowest temperature consistent with our sanitizing system
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 all electronic equipment at the end of business or place them in energy saving mode
2 points We power down the kitchen equipment during slow, idle times

Restaurant's statement: We power down the kitchen equipment during slow, idle times
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: Double doors at the entrance
25 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: We partner with, fundraise, sponsor, promote or donate to a local community organization, community members, or cause
3 points We provide employment opportunities for residents of the local community

Restaurant's statement: We provide employment opportunities for residents of the local community
4 points We are involved with an urban farm or community garden that supplies a portion of our produce

Restaurant's statement: We are involved with an urban farm or community garden that supplies a portion of our produce
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 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
2 points We donate used cookware, linens, equipment, electronics, furniture, curtains, etc. to charity

Restaurant's statement: We donate used cookware, linens, equipment, electronic, furniture, curtains, etc. to charity
15 Points for People - Community/Consumer Actions

People - Employee Actions

Points
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: Our employees are paid above minimum wage.
4 points We offer health benefits to our employees

Restaurant's statement: We offer health benefits to our employees
1 point Our restaurant is owned by someone who lives within the local region

Restaurant's statement: Our restaurant is owned by someone who lives within the local region
3 points We provide employees with at least 11 hours of non-working time between shifts

Restaurant's statement: We provide employees with at least 11 hours of non-working time between shifts
3 points We provide our employees at least one day off for every five days worked consecutively

Restaurant's statement: We provide our employees at least one day off for every five days worked consecutively
3 points We provide FOH and BOH employees with some form of compensation during sick leave

Restaurant's statement: We provide FOH and BOH employees with some form of compensation during sick leave
3 points We offer our FOH and BOH employees vacation time

Restaurant's statement: We offer our FOH and BOH employees vacation time
3 points We offer internal promotions

Restaurant's statement: we hire internal promotions throughout the company
3 points We cross-train employees across different floor and kitchen positions

Restaurant's statement: We cross-train employees across different floor and kitchen positions
3 points We provide employees with the ability to move between front and back of house positions

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

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

Restaurant's statement: We provide discounts for our employees at our restaurant
2 points We provide bonuses or incentives for employee performance

Restaurant's statement: We provide bonuses or incentives for employee performance
2 points We work hard to ensure a diverse and inclusive work environment

Restaurant's statement: We work hard to ensure a diverse and inclusive work environment
39 Points for People - Employee Actions

Responsible Sourcing

Points
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: We derive some items or ingredients locally (i.e. cheese, milk, coffee, tea, juice, baked goods, beer, wine, spirits, invasive species, raw baking materials
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: 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]
3 points We make purchases from a farmer coop, local food hub, or local food purveyor

Restaurant's statement: We make purchases from a farmer coop, local food hub, or local food purveyor
2 points We source products from a regionally-based third party supplier

Restaurant's statement: We source products from 3rd party suppliers
3 points We rotate menu items based on seasonality

Restaurant's statement: We rotate menu items based on seasonality
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 recognize local farms and/or vendors whose products we source online, on our menu, or through our marketing
3 points We can, pickle, or preserve foods

Restaurant's statement: We can, pickle, or preserve foods
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 at least one of the following items in-house: salad dressings, condiments, sauces, jams, jellies, juices, soups, broths, stock, chutneys, syrups, salsas
For RS-20 – RS-23, select the “yes” that represents your % of locally sourced produce:
2 points When in season, we source 1-15% of produce locally (From within a 150 mile radius)

Restaurant's statement: RS-20: a. 1-15%: (Locally) From within a 150 mile radius
25 Points for Responsible Sourcing

Nutrition

Points
2 points Our restaurant provides vegetarian/vegan fare

Restaurant's statement: vegetarian/vegan fare
2 points Our restaurant provides menu items or side dishes marketed as healthier, lower calorie options than our traditional menu choices

Restaurant's statement: menu items or side dishes marketed as healthier, lower calorie options than our traditional menu choices
2 points Our restaurant provides entrée items served with fruits and/or vegetables

Restaurant's statement: entrée items served with fruits and/or vegetables
2 points Our restaurant provides allergen-free options

Restaurant's statement: allergen-free options
2 points Our restaurant provides low-sodium options

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

Restaurant's statement: rganic, non-GMO ingredients in beverages or raw baking materials used for food
2 points Our restaurant provides ancient grains (barley, farro, quinoa, polenta, amaranth, spelt, kamut, chia, sorghum, freekeh, teff, millet)

Restaurant's statement: We use Barley, Quinoa, Farro, Polenta,
2 points Our restaurant provides low calorie salad dressings

Restaurant's statement: low calorie salad dressings
2 points Our restaurant provides smaller sized soda options

Restaurant's statement: We have 4oz glasses
3 points Our restaurant provides fruits or vegetables are offered with children's meals

Restaurant's statement: fruits or vegetables are offered with children's meals
3 points Our restaurant provides alternatives to soft drinks for children's meals

Restaurant's statement: Milk and Fruit Juices
3 points Our restaurant provides lean proteins are used in children's meals

Restaurant's statement: lean proteins are used in children's meals
3 points Our restaurant provides low-fat, low-calorie, low-sugar, or low-sodium options for children's meals

Restaurant's statement: low-fat, low-calorie, low-sugar, or low-sodium options for children's meals
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: We use Extra Virgin Olive Oil
33 Points for Nutrition