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Habitat Restaurant (CLOSED)


510 Market Street, Pittsburgh, PA, 15222
http://www.habitatrestaurant.com/
Email : info@habitatrestaurant.com
Phone : 412.773.8848

County : Allegheny
Neighborhood : Pittsburgh - Central Business District
County: Allegheny
Designation Level : Gold Designation
Owner/Manager : Matthew Sterne


(December 9, 2015, 12:36) Restaurant's comment:
Habitat is proud to be located within the LEED® Gold certified Fairmont Pittsburgh hotel. The LEED Rating System is the nationally accepted benchmark for the design, construction, and operation of high performance green buildings.

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: We have adopted sustainable practices through our food, our communal table and our heart of house practices
3 points We provide sustainability-related training and information to all new and existing employees

Restaurant's statement: we have a green committee that meets monthly to ensure we continue to train and retrain our sustainable practices and be involved in the community
3 points We include updates on our sustainable actions within staff meetings

Restaurant's statement: yes, through our monthly green committee meetings
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: In the past we created a system that we have weighed our waste in all areas to be able to better gage waste based on covers and hotel occupancy. Restaurant specific we ensure that we separate food, bread, grease and recycle throughout all areas
4 points We have conducted a professionally done, comprehensive waste audit within the past 5 years

Restaurant's statement: Internally this was conducted
2 points We recycle all of the following materials: paper, glass, plastic, cardboard, and aluminum

Restaurant's statement: Republic Services
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: Yes, we donate furniture and housekeeping items
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: yes, we recycle our toners with Xerox and dispose of light bulbs, batteries and aerosol cans appropriately
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: all items are purchased in Bulk
3 points We sell or donate our used cooking oil

Restaurant's statement: Our oil is recycled with Fossil Free Fuels
5 points We compost our food waste

Restaurant's statement: AgRecycle composts our food waste
3 points We practice "root-to-stem" or "nose-to-tail" cooking

Restaurant's statement: we bring in whole cows and use all of the parts from soap to burgers
1 point We post our daily specials or menu on a chalkboard/whiteboard as opposed to printing

Restaurant's statement: yes in the lobby
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 only use paper
3 points We have eliminated the use of polystyrene foam or Styrofoam containers (boxes and cups) for take-out use

Restaurant's statement: we only use recycled materials for all to go items
1 point We purchase polystyrene foam or Sytrofoam containers (boxes and cups) that are made with post consumer recycled polystyrene

Restaurant's statement: to go cups, to go containers
3 points We purchase paper products and/or containers made from recycled content

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

Restaurant's statement: all of our to go items and heart of house supplies are paper goods
3 points We purchase plastic products/containers made from recycled content

Restaurant's statement: all to go items
2 points We purchase plastic products/containers that are recyclable

Restaurant's statement: all to go items
2 points We do not serve water that is bottled in plastic

Restaurant's statement: We have Natura glass bottles that we use and fill with our water filtration system
2 points We use a paperless ordering and billing for vendors where it is available

Restaurant's statement: yes, with some of our vendors
2 points We use environmentally-friendly cleaning products

Restaurant's statement: through Ecolab
2 points We use linen napkins vs. paper

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

Restaurant's statement: all glassware and china
1 point We encourage guests to bring in their own reusable bags, coffee mugs, or containers to package their unconsumed food

Restaurant's statement: yes, through our lunch box program in Andys Bar, but not in Habitat
58 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: yes, this is done monthly with that date we receive from PNC since we are a multi-use building
3 points We have installed a low-flow pre-rinse sprayer for dishwashing

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

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

Restaurant's statement: built with low flow toilets
3 points We have addressed water conservation through the efficiency of our urinals

Restaurant's statement: built with low flow toilets
3 points We use touch-free faucets/motion sensor sinks in restrooms

Restaurant's statement: yes, in all of our restrooms
1 point We avoid hosing indoor and outdoor areas. Instead, we use dry cleaning methods followed by a damp mopping

Restaurant's statement: Quarterly we will power wash our pastry kitchen floor
2 points We regularly check for and repair leaks in our water system

Restaurant's statement: daily and weekly walks with engineering
1 point We turn off all kitchen faucets when not in use

Restaurant's statement: Yes, we are committed to conserving water and always turning off faucets once we are finished with them
22 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: energy usage tracked monthly for all areas and we look at gas used versus covers and overall usage
4 points We have conducted a professionally done, comprehensive energy audit in the past 5 years

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

Restaurant's statement: Habitat and this is completed quarterly
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 schedule with wider bands and track daily
2 points We have addressed energy efficiency through our windows and doors

Restaurant's statement: building opened March 2010 as first LEED Gold Hotel/Restaurant in Pittsburgh
4 points We have a policy that we only purchase Energy Star equipment or appliances when available

Restaurant's statement: We will only purchase new and energy star equipment
4 points We have upgraded to energy efficient lighting (T8 or T5 flourescents, LED, CFL)

Restaurant's statement: building opened March 2010 as first LEED Gold Hotel/Restaurant in Pittsburgh
5 points We use LED bulbs in lighting or emergency exits

Restaurant's statement: building opened March 2010 as first LEED Gold Hotel/Restaurant in Pittsburgh
2 points We turn off non-emergency indoor lights during non-operating hours

Restaurant's statement: yes, several areas are on motion sensors
2 points We turn off lights in unused spaces or have installed sensors/timers to automatically turn them off

Restaurant's statement: yes, several areas are on motion sensors
4 points We use renewable energy to supply all or a portion of our energy needs

Restaurant's statement: We work with PNC to ensure this shared usage
2 points We regularly clean evaporator and condenser coils on refrigerators (every 3 months)

Restaurant's statement: yes, but twice a year
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 constantly check our water temperatures
2 points We have insulated all refrigeration cold suction lines

Restaurant's statement: Built with insulation on all lines
3 points We use daylight sensors or adjust our indoor lighting based on natural sunlight available

Restaurant's statement: this is manually done with set dimmer switches based on time of day
42 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: Grow Pittsburgh
3 points We provide employment opportunities for residents of the local community

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

Restaurant's statement: Greater Pittsburgh Literacy Council is the official charity partner of Fairmont Pittsburgh. GPLC provides education and workforce training to members of the Pittsburgh community
4 points We are involved with an urban farm or community garden that supplies a portion of our produce

Restaurant's statement: Grow Pittsburgh, Braddock Farms. Penns Corner
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 hold monthly cooking classes in Habitat
2 points We donate used cookware, linens, equipment, electronics, furniture, curtains, etc. to charity

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

Restaurant's statement: yes, we utilize local farms where we can
4 points We help to provide access to healthy, fresh food to people in underserved communities

Restaurant's statement: Braddock Feast annual event
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: Via Grow Pittsburgh
2 points There is a secure location to store bicycles at or near our restaurant

Restaurant's statement: in our garage and outside
1 point We have a bicycle air pump and flat tire repair kit on premises

Restaurant's statement: at our concierge desk we have a manual pump
34 Points for People - Community/Consumer Actions

People - Employee Actions

Points
2 points Our employees participate in volunteer activities

Restaurant's statement: We provide ongoing volunteer opportunities for all employees at the following: Grow Pittsburgh, Friends of the River Front, GPLC, Animal Friends
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: discounted health club membership locally and healthy options in our colleague cafeteria
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: Yes, we pay over the minimum wage
4 points We offer health benefits to our employees

Restaurant's statement: all full time colleagues receive complete benefits
3 points We offer our staff training to further enhance career development

Restaurant's statement: two days of hotel orientation followed by on the job training for 1.5 weeks
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: yes, tax free bus passes
3 points We provide employees with at least 11 hours of non-working time between shifts

Restaurant's statement: yes, unless they opt for a double or back to back shift
3 points We provide employees working double shifts with a minimum break time of two hours

Restaurant's statement: yes, unless they opt for a double or back to back shift
3 points We provide our employees at least one day off for every five days worked consecutively

Restaurant's statement: yes, unless they opt in for overtime
3 points Our full-time salaried employees work an average no more than of 35-45 hours/week

Restaurant's statement: yes, based on business levels
3 points We provide FOH and BOH employees with some form of compensation during sick leave

Restaurant's statement: a certain amount of paid days based on hours worked
3 points We offer our FOH and BOH employees vacation time

Restaurant's statement: a certain amount of paid days based on hours worked and time in the company
3 points We offer internal promotions

Restaurant's statement: Habitat servers have moved to assistant manager positions and promotions from front office to food and beverage positions
3 points We cross-train employees across different floor and kitchen positions

Restaurant's statement: yes, throughout all front of house positions as requested
3 points We provide employees with the ability to move between front and back of house positions

Restaurant's statement: culinary to food and beverage management and stewarding to bell person position
1 point We provide discounts for our employees at our restaurant

Restaurant's statement: 50% off
2 points We work hard to ensure a diverse and inclusive work environment

Restaurant's statement: We are an equal opportunity employer and conduct an all colleagues engagement survey twice a year
48 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: our communal table in Habitat
2 points We serve certified organic, fair trade, and/or bird friendly coffee and/or tea

Restaurant's statement: Royal Cup premium 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: local beers, fresh fruit and vegetable juices
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: Salmon, mussels, tuna, snapper, scallops, oysters
3 points We make purchases from a farmer coop, local food hub, or local food purveyor

Restaurant's statement: Penns Corner Farm Alliance
2 points We source products from a regionally-based third party supplier

Restaurant's statement: Sima and Sons Produce
3 points We rotate menu items based on seasonality

Restaurant's statement: Butternut squash steak, barley, lentils and fall vegetables and Roasted organic beets
2 points We purchase eggs that have at least one of the following characteristics: local, cage-free, organic

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

Restaurant's statement: Burns Angus Farm, New Wilmington, PA
3 points We can, pickle, or preserve foods

Restaurant's statement: beets
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: jellies, chutneys, stocks, broth, soup, all sauces, several salad dressings and juices
3 points We source animal products that are humanely raised and processed

Restaurant's statement: Burns Angus Farm, New Wilmington, PA
4 points When in season, we source 16-30% of produce locally (From within a 150 mile radius)

Restaurant's statement: 30%
7 points When in season, we source 46-100% of produce regionally (From within a 400 mile radius)

Restaurant's statement: 60%
4 points We source 16-30% of meats locally (From within a 150 mile radius)

Restaurant's statement: 30%
For RS-36 – RS-39, select the “yes” that represents your % of organic or naturally grown products:
2 points 1-15% of products we use carry organic certification or are naturally grown

Restaurant's statement: 10%
50 Points for Responsible Sourcing

Nutrition

Points
2 points Our restaurant provides vegetarian/vegan fare

Restaurant's statement: Wild mushroom farro, Sweet pea risotto, Mascarpone and roasted garlic agnolotti, Whole grain veggie burger, Grilled vegetable wrap
2 points Our restaurant provides menu items or side dishes marketed as healthier, lower calorie options than our traditional menu choices

Restaurant's statement: Amish raised chicken breast, Red snapper, Lifestyle breakfast
2 points Our restaurant provides entrée items served with fruits and/or vegetables

Restaurant's statement: Lamb chops, Seared tuna, All sandwiches and burgers have the option of being served with a salad
2 points Our restaurant provides allergen-free options

Restaurant's statement: Grilled Salmon - gluten free, Chicken paillard - gluten free. We do our best to accommodate the needs of our guests with food allergies.
2 points Our restaurant provides low-sodium options

Restaurant's statement: All salads, Oyster mushroom head, Tuna tartar
3 points Our restaurant provides organic, non-GMO ingredients in beverages or raw baking materials used for food

Restaurant's statement: Flour and eggs are organic.
2 points Our restaurant provides ancient grains (barley, farro, quinoa, polenta, amaranth, spelt, kamut, chia, sorghum, freekeh, teff, millet)

Restaurant's statement: Quinoa
2 points Our restaurant provides low calorie salad dressings

Restaurant's statement: Citrus vinaigrette, Balsamic vinaigrette
2 points Our restaurant provides smaller sized soda options

Restaurant's statement: We serve 8 oz canned sodas (Coca-Cola products)
3 points Our restaurant provides whole grain ingredients are used in children's meals

Restaurant's statement: Items can be made whole-grain based on request. Aside from their separate menu, children can also order from the regular menu with accommodations made
3 points Our restaurant provides fruits or vegetables are offered with children's meals

Restaurant's statement: Children are included a side with their sandwich. With that, they have the option to order a green salad, steamed vegetables, or fresh fruit.
3 points Our restaurant provides alternatives to soft drinks for children's meals

Restaurant's statement: We do not list soft drinks on the children's menu. We have a variety of juices, hot chocolate, or milk.
3 points Our restaurant provides lean proteins are used in children's meals

Restaurant's statement: Chicken breast, salmon
3 points Our restaurant provides low-fat, low-calorie, low-sugar, or low-sodium options for children's meals

Restaurant's statement: Grilled chicken breast, Mixed green salad, Honey yogurt wit berries. We can accommodate the dietary needs of most 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: No trans-fats used.
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 have satisfied the requirements to gain LWA Restaurant status.
39 Points for Nutrition