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Six Penn Kitchen

146 6th St., PIttsburgh, PA, 15222
Email : info@sixpenn.com
Phone : 412.566.7366

County : Allegheny
Neighborhood : Pittsburgh - Central Business District
County: Allegheny
Designation Level : Gold Designation
Owner/Manager : David Fortunato

Sustainability Practices:


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 company has a dedicated department for sustainability and local sourcing that researches and utilizes current and new innovations in sustainability.
3 points We provide sustainability-related training and information to all new and existing employees

Restaurant's statement: We do this through company video's, bulletin boards and orientation with all new team members.
3 points We include updates on our sustainable actions within staff meetings

Restaurant's statement: We update our staff daily at pre-shift meetings and then also email weekly notes on updates to all team members.
11 Points for General

Waste Reduction

2 points We recycle all of the following materials: paper, glass, plastic, cardboard, and aluminum

Restaurant's statement: Republic and Valley Protiens
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: As a company that has many accounts we are constantly using and reusing other appliances and materials I efforts to be more cost effective and sustainable.
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 unwrapped straws, ketchup in a 10# bag and mayonnaise and mustard by the gallon.
3 points We sell or donate our used cooking oil

Restaurant's statement: We use valley protiens
3 points We practice "root-to-stem" or "nose-to-tail" cooking

Restaurant's statement: We order whole fish and use the bones for stock and every piece of fish in all applications.
1 point We post our daily specials or menu on a chalkboard/whiteboard as opposed to printing

Restaurant's statement: We use a menu board to promote daily specials
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 offer recycled paper 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 use paper cups and recycled paper take-out containers
1 point We purchase polystyrene foam or Sytrofoam containers (boxes and cups) that are made with post consumer recycled polystyrene

Restaurant's statement: We use recycled paper products
3 points We purchase paper products and/or containers made from recycled content

Restaurant's statement: Take-out containers.
2 points We purchase paper products and/or containers that are recyclable

Restaurant's statement: Take-out containers, cups, napkins, paper towels, toilet paper, cups, containers, etc.
2 points We purchase plastic products/containers that are recyclable

Restaurant's statement: Storage containers from 2 oz. up to 1 qt.
2 points We do not serve water that is bottled in plastic

Restaurant's statement: We use only filtered or still water in glass bottles
2 points If we offer our guests paper self-serve napkins, we use a single output dispenser

Restaurant's statement: We use cloth but keep a stack of paper available if a guest asks.
2 points We use a paperless system to process guest orders

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

Restaurant's statement: Emailed invoices where aplicable
2 points We use environmentally-friendly cleaning products

Restaurant's statement: Through Eco-Lab
2 points We use linen napkins vs. paper

Restaurant's statement: We use black cloth napkins from Clean Care
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 use washable dish/glassware that can be washed, sanitized and used again
1 point We pay utility bills electronically (when given the option)

Restaurant's statement: Utilities
43 Points for Waste Reduction

Water Conservation

3 points We track the amount of water our restaurant uses and our progress on water conservation

Restaurant's statement: We track monthly the amount we spend on water.
3 points We have installed a low-flow pre-rinse sprayer for dishwashing

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

Restaurant's statement: The plumber has adjusted the flow rate
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: These are standards enforced in training.
3 points We have addressed water conservation through the efficiency of our toilets

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

Restaurant's statement: All urinals are water efficient
3 points We use touch-free faucets/motion sensor sinks in restrooms

Restaurant's statement: We use motion sensors for the sinks
1 point We thaw frozen foods in the refrigerator (not with running water)

Restaurant's statement: We thaw all products under 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 deck brush and dry mop in place of using a hose.
2 points We regularly check for and repair leaks in our water system

Restaurant's statement: We do preventative maintenance in house and utilizing our vendors also.
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 utilize a bi-weekly cleaning schedule to maintain that all areas are cleaned.
1 point We turn off all kitchen faucets when not in use

Restaurant's statement: We do not run the water if no one is there.
27 Points for Water Conservation

Energy Efficiency

3 points We track the amount of energy our restaurant consumes and our progress on energy efficiency

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

Restaurant's statement: It is inspected twice a year minimally.
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: Our thermostat is set to only heat and cool the front of the house between 68* and 74* while open for business only. All other times it is set at 60* and 85*.
4 points We have a policy that we only purchase Energy Star equipment or appliances when available

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

Restaurant's statement: We have upgraded some and are continuing to do so.
5 points We use LED bulbs in lighting or emergency exits

Restaurant's statement: LED bulbs are used in multiple
2 points We turn off non-emergency indoor lights during non-operating hours

Restaurant's statement: All non-emergency lights are off while the restaurant is closed
2 points We turn off lights in unused spaces or have installed sensors/timers to automatically turn them off

Restaurant's statement: Lights aren't on if the space isn't in use.
2 points We regularly clean evaporator and condenser coils on refrigerators (every 3 months)

Restaurant's statement: Regular maintenance is performed at least every 3 months in house and professionally every 6 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: Water temp is set for optimal efficiency
1 point We turn off all electronic equipment at the end of business or place them in energy saving mode

Restaurant's statement: Any electronic equipment is turned off or in power save mode when closed.
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: Revolving door
1 point We use natural cooling in place of air conditioning, when acceptable

Restaurant's statement: Our windows open for fresh air dining
2 points We have insulated all refrigeration cold suction lines

Restaurant's statement: All lines have been insulated
3 points We use daylight sensors or adjust our indoor lighting based on natural sunlight available

Restaurant's statement: We don't have sensors but we have levels of lighting we use during all dayparts
36 Points for Energy Efficiency

People - Community/Consumer Actions

2 points We partner with, fundraise, sponsor, promote or donate to a local community organization, community members, or cause

Restaurant's statement: Food bank
3 points We provide employment opportunities for residents of the local community

Restaurant's statement: 20
4 points We are involved with an urban farm or community garden that supplies a portion of our produce

Restaurant's statement: Grow Pittsburgh
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 host tours for culinary students, farm dinners and daily food education for staff.
2 points We encourage guests to take alternative transportation to get to our restaurant (bike, bus, walk, carpool)

Restaurant's statement: We are located on a bike lane and have now parking lots.
2 points There is a secure location to store bicycles at or near our restaurant

Restaurant's statement: There are numerous bike racks on Penn Ave,
17 Points for People - Community/Consumer Actions

People - Employee Actions

2 points Our employees participate in volunteer activities

Restaurant's statement: Food bank and Children's Hospital
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: Company wellness program, company sporting events
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 average rate is higher than minimum wage
4 points We offer health benefits to our employees

Restaurant's statement: Highmark
1 point Our restaurant is owned by someone who lives within the local region

Restaurant's statement: Shadyside/Squirrel Hill
3 points We offer our staff training to further enhance career development

Restaurant's statement: Servsafe, smile plus, staffing, anti-harassment, financial, IT, etc.
3 points We provide employees with at least 11 hours of non-working time between shifts

Restaurant's statement: We don't schedule employees to close and then open.
3 points We provide employees working double shifts with a minimum break time of two hours

Restaurant's statement: We give ample time between lunch and dinner for those who double
3 points We provide our employees at least one day off for every five days worked consecutively

Restaurant's statement: Everyone receives at least one day off for every five worked.
3 points For employees earning hourly wages, we guarantee a minimum amount of weekly working hours

Restaurant's statement: We guarantee full time employees a minimum of 32 hours a week
3 points We offer our FOH and BOH employees vacation time

Restaurant's statement: After 1 year of continued service
3 points We offer internal promotions

Restaurant's statement: We train and promote from within starting with hourly shift supervisor programs.
3 points We cross-train employees across different floor and kitchen positions

Restaurant's statement: Host, server, bartender, prep cook, dishwasher, etc.
3 points We provide employees with the ability to move between front and back of house positions

Restaurant's statement: We have a few employees who are cross-trained in both areas.
3 points We give raises based on employee performance and responsibility

Restaurant's statement: Annual performance evaluations are conducted and raises are given to employees who meet or exceed standards.
1 point We provide discounts for our employees at our restaurant

Restaurant's statement: Shift meal discounts and family and friend discounts apply
2 points We provide bonuses or incentives for employee performance

Restaurant's statement: We use suggestive selling contests to promote sales and employee performance.
47 Points for People - Employee Actions

Responsible Sourcing

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: Our vendors use refurbished equipment when available.
2 points We serve certified organic, fair trade, and/or bird friendly coffee and/or tea

Restaurant's statement: Gerber Farms chicken, Jamison farms lamb
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 use PA cheeses, local microbrew's, and spirits.
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, Trout, Mahi, Cod, etc.
3 points We make purchases from a farmer coop, local food hub, or local food purveyor

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

Restaurant's statement: We utilize seasonal fish and vegetables such as Brussels sprouts, parsnips, etc.
4 points We purchase items at the local Farmer's Market

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

Restaurant's statement: Organic quail eggs
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 the Porch, Hello Bistro and other inter company transfers
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 print on our menu the local farm such as Riverview Farm, Churchview Farms, etc.
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: We grow on our rooftop
3 points We can, pickle, or preserve foods

Restaurant's statement: We cure and pickle many items such as meat and vegetables.
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: All dressings, jams, soups, stocks, broths and some juices are made in house
3 points We make our own non-alcoholic beverages, beer, wine, or spirits (including mixers)

Restaurant's statement: Housemade soda's and lemonades are utilized
4 points We deliver food by foot/bicycle/electric vehicle

Restaurant's statement: We have a cart for local deliveries
3 points We source animal products that are humanely raised and processed

Restaurant's statement: Jamison Farm
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: 20-25
4 points When in season, we source 16-30% of produce locally (From within a 150 mile radius)

Restaurant's statement: 20-25
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: 25
3 points When in season, we source 16-30% of produce regionally (From within a 400 mile radius)

Restaurant's statement: 25
6 points We source 31-45% of meats locally (from within a 150 mile radius)

Restaurant's statement: 35
3 points We source 26-50% of meats regionally (From within a 400 mile radius)

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

Restaurant's statement: 20
72 Points for Responsible Sourcing


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

Restaurant's statement: we provide a number of 1/2 pasta and sandwich options
2 points Our restaurant provides vegetarian/vegan fare

Restaurant's statement: We have 2 vegan and many vegetarian dishes on the menu
2 points Our restaurant provides entrée items served with fruits and/or vegetables

Restaurant's statement: Most brunch items are accompanied by fruit
2 points Our restaurant provides allergen-free options

Restaurant's statement: Gluten, Dairy, and nut free options are just a few of the allergen-free options we provide
2 points Our restaurant provides ancient grains (barley, farro, quinoa, polenta, amaranth, spelt, kamut, chia, sorghum, freekeh, teff, millet)

Restaurant's statement: We currently use quinoa, farro, barley, teff and other ancient grains
2 points Our restaurant provides low calorie salad dressings

Restaurant's statement: All of our vinaigrettes
2 points Our restaurant provides smaller sized soda options

Restaurant's statement: We have kids size 12oz cups.
3 points Our restaurant provides fruits or vegetables are offered with children's meals

Restaurant's statement: We offer fruit or vegetables as side options for kids meals
3 points Our restaurant provides alternatives to soft drinks for children's meals

Restaurant's statement: We offer tea, juice or milk for children
3 points Our restaurant provides lean proteins are used in children's meals

Restaurant's statement: Chicken, or steak options are provided
23 Points for Nutrition