2000 Smallman Street

Pittsburgh, PA 15222

Phone Number: 412-261-6565

Email: kaya@bigburrito.com

Website: http://www.bigburrito.com/kaya/

Date Designated: 10/13/2015

Owner / Manager: Bill Fuller

As a member of the local and world communities, we believe that operating a sustainable restaurant business is an inherent responsibility. We have incorporated seasonal ingredients, intelligent sourcing, and local food products into food at all levels of the company. By participating in the creation of Penn’s Corner Farm Alliance and supporting many local farmers we have improved the quality of life for many farm families in the region while reducing the carbon footprint of our ingredients and getting fresher products onto our plates. Reduction of resource usage and non-recyclable waste has always been a core element of our business and we continue to strive to consume less. Finally, the livability of the lives of our employees is paramount and we are working to find ways to offer improvements to the rigorous lives of restaurant workers."

Sustainability Practices

The Sustainable Pittsburgh Restaurant assessment consists of 149 sustainable actions from seven broad areas of focus: general, waste reduction, water conservation, energy efficiency, people, responsible sourcing, and nutrition. Each restaurant that has completed the assessment has earned points for each “yes” response, indicating that selected practices are in place. Each affirmative response is to be backed up with a self-declared statement of validity by the restaurant in order to demonstrate satisfaction of the action. Below you will find this restaurant's sustainable practices.

General

Description Points

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.

1 point

We include updates on our sustainable actions within staff meetings

Restaurant's statement: We update staff on sustainable actions in staff meetings.

3 points
5 Points for General

Waste Reduction

Description Points

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

Restaurant's statement: Our waste management company is BFI. We recycle all recyclables.

2 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 or donate any usable building materials.

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

3 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

2 points

We have eliminated straws from guest use or instilled an "offer first" approach with straws

Restaurant's statement: We only give straws in select applications. Never straws with water.

2 points

We sell or donate our used cooking oil

Restaurant's statement: We sell our cooking oil.

3 points

We practice "root-to-stem" or "nose-to-tail" cooking

Restaurant's statement: We use bones and meat trimmings to make stocks, we use the beet greens as well as the root, we use shrimp and lobster shells as well as fish trimmings to make our cioppino base, we use leftovers for staff meal.

3 points

We post our daily specials or menu on a chalkboard/whiteboard as opposed to printing

Restaurant's statement: We have a seasonally changing menu to avoid daily menu changes and waste.

1 point

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 use plastic bags.

2 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.

3 points

We purchase polystyrene foam or Sytrofoam containers (boxes and cups) that are made with post consumer recycled polystyrene

Restaurant's statement: If we would purchase them, we would purchase the recycled ones.

1 point

We purchase paper products and/or containers made from recycled content

Restaurant's statement: We use take out bags, take out boxes, napkins, and paper towels made from recycled content.

3 points

We purchase paper products and/or containers that are recyclable

Restaurant's statement: Our paper bags and to-go plastic and foil containers are recyclable.

2 points

We purchase plastic products/containers made from recycled content

Restaurant's statement: Our to-go containers are made from recycled content.

3 points

We purchase plastic products/containers that are recyclable

Restaurant's statement: Our to-go containers are recyclable.

2 points

We do not serve water that is bottled in plastic

Restaurant's statement: We do not serve water bottled in plastic.

2 points

If we offer our guests paper self-serve napkins, we use a single output dispenser

Restaurant's statement: We have single-use paper towel dispensers in the restrooms.

2 points

We use a paperless system to process guest orders

Restaurant's statement: We use the Aloha POS system.

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 and are working to make it more paperless.

2 points

We use environmentally-friendly cleaning products

Restaurant's statement: We use Ecolab's environmentally friendly products in some applications.

2 points

We use linen napkins vs. paper

Restaurant's statement: We use linen napkins vs. paper.

2 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 on all multi use utensils

3 points

We pay utility bills electronically (when given the option)

Restaurant's statement: We pay all utilities and many vendors electronically.

1 point

We encourage guests to bring in their own reusable bags, coffee mugs, or containers to package their unconsumed food

Restaurant's statement: We encourage guests to bring in their own to-go and catering containers.

1 point
52 Points for Waste Reduction

Water Conservation

Description Points

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

Restaurant's statement: We monitor our water use weekly. Toilets running and using too much water to defrost foods are two big wasters.

3 points

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

Restaurant's statement: We use an Ecolab low-flow pre-rinse sprayer for dishwashing.

3 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.

2 points

We have addressed water conservation through the efficiency of our toilets

Restaurant's statement: We have new toilets that are high efficient with a two-option flush.

3 points

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 sweep then mop all floors daily.

1 point

We regularly check for and repair leaks in our water system

Restaurant's statement: We review water usage weekly and address issues aggressively.

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 minimize outdoor cleaning of soiled equipment.

2 points

We turn off all kitchen faucets when not in use

Restaurant's statement: We turn off all kitchen faucets when not in use

1 point
18 Points for Water Conservation

Energy Efficiency

Description Points

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

Restaurant's statement: We review electrical and gas usages monthly.

3 points

We have conducted a professionally done, comprehensive energy audit in the past 5 years

Restaurant's statement: Our energy broker does an annual audit of our energy usage.

4 points

We have our HVAC inspected annually to ensure it is in proper working condition and operating efficiently

Restaurant's statement: We have various service providers for our HVAC, including internal ones. Currently, we use Newcomer.

2 points

We have a policy that we only purchase Energy Star equipment or appliances when available

Restaurant's statement: We have a policy that we only purchase Energy Star equipment or appliances when available and appropriate.

4 points

We have installed plastic strip curtains at walk-in cooler and freezer doors

Restaurant's statement: We only have a walk-in cooler and it has door strips.

2 points

We have upgraded to energy efficient lighting (T8 or T5 flourescents, LED, CFL)

Restaurant's statement: We are upgrading our lighting as systems wear out.

4 points

We use LED bulbs in lighting or emergency exits

Restaurant's statement: We use LED bulbs In all emergency exits.

5 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 turn off lights in unused rooms.

2 points

We use renewable energy to supply all or a portion of our energy needs

Restaurant's statement: We use some renewable energy.

4 points

We regularly clean evaporator and condenser coils on refrigerators (every 3 months)

Restaurant's statement: We do quarterly PM on all refrigeration.

2 points

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.

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.

1 point

We use ceiling fans to promote air circulation (high edge forward in winter, forcing air down; reverse in summer)

Restaurant's statement: We use ceiling fans to promote air circulation (high edge forward in winter, forcing air down; reverse in summer)

2 points

We power down the kitchen equipment during slow, idle times

Restaurant's statement: We turn down ranges when service slows down in the afternoon and late evening

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: We have a foyer in the front area.

2 points

We use natural cooling in place of air conditioning, when acceptable

Restaurant's statement: We use natural cooling in place of air conditioning, when acceptable

1 point

We use daylight sensors or adjust our indoor lighting based on natural sunlight available

Restaurant's statement: We adjust our indoor lighting based on natural sunlight available

3 points
46 Points for Energy Efficiency

Community/Consumer Actions

Description Points

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

Restaurant's statement: We have monthly benefit dinners that raise $5000 per occurrence for charity. Grow Pittsburgh, PGH Center For The Arts, Dilworth School PTA, and many others.

2 points

We provide employment opportunities for residents of the local community

Restaurant's statement: Approximately half of our team lives in Shadyside, East Liberty, Homewood, and Highland Park

3 points

We participate with an organization's program designed to provide employment opportunities for vulnerable populations

Restaurant's statement: We work with Catholic Charities and East End Cooperative Ministries to employ vulnerable populations

4 points

We are involved with an urban farm or community garden that supplies a portion of our produce

Restaurant's statement: We work with Grow Pittsburgh and Garfield Farms to supply some 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 work with Grow Pittsburgh on Chef in the Garden events as well as thier fundraisers.

4 points

We prioritize buying food grown from immigrant farmers, farmers of color, women farmers, youth or emerging farmers

Restaurant's statement: We work with: One Woman Farms - woman farmer Who Cooks For You Farms - emerging farmer Garfield Farms - emerging farmer

3 points

There is a secure location to store bicycles at or near our restaurant

Restaurant's statement: There is a bike rack across the street.

2 points
22 Points for Community/Consumer Actions

Employee Actions

Description Points

Our employees participate in volunteer activities

Restaurant's statement: Our employees participate in food Bank activities and Grow Pittsburgh fundraisers.

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: We pay for any employee to run in the PGH marathon in any event they have.

2 points

We offer health benefits to our employees

Restaurant's statement: We offer benefits to all full time employees.

4 points

Our restaurant is owned by someone who lives within the local region

Restaurant's statement: Big Burrito owners live in Shadyside, Fox Chapel, Wexford, and Morningside.

1 point

We offer our staff training to further enhance career development

Restaurant's statement: Ongoing in-depth wine training.

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

For employees earning hourly wages, we guarantee a minimum amount of weekly working hours

Restaurant's statement: If an employee elects to be full time, we schedule them full time hours.

3 points

We provide FOH and BOH employees with some form of compensation during sick leave

Restaurant's statement: Our employees receive five sick days per year.

3 points

We offer our FOH and BOH employees vacation time

Restaurant's statement: We provide 10 days/year up to and including year 2, 15 days/year after.

3 points

We offer internal promotions

Restaurant's statement: Most of the chefs, KM's and GM's were promoted from within. We rarely hire from outside for lead positions.

3 points

We cross-train employees across different floor and kitchen positions

Restaurant's statement: All cooks are cross trained on all kitchen positions.

3 points

We provide employees with the ability to move between front and back of house positions

Restaurant's statement: All are available to move between front and back of the house if the interest and skills are there.

3 points

We give raises based on employee performance and responsibility

Restaurant's statement: We have annual reviews at which raises are given if applicable.

3 points

We provide discounts for our employees at our restaurant

Restaurant's statement: Discounts received: 50% for employee and a guest for management, 25% for employee and guest for employees every day. One day a week at each restaurant it is half off for all employees and a guest.

1 point

We provide bonuses or incentives for employee performance

Restaurant's statement: We have a bonus program for management.

2 points

We work hard to ensure a diverse and inclusive work environment

Restaurant's statement: We actively seek to recruit and interview a diverse group of people.

2 points
41 Points for Employee Actions

Responsible Sourcing

Description Points

We use furniture that has been refurbished, remanufactured, is previously used or has been constructed from repurposed materials

Restaurant's statement: We reuse barn wood, church pews, fixtures, and decorations.

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 have purchased refurbished equipment where applicable.

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 purchase lamb, produce, some cheeses, fluid dairy, pasta sheets, beer, and wine locally.

3 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 sustainably source Alaskan Halibut (in season only) and use responsibly fished sword fish, and Scottish Salmon. Our seafood suppliers are certified by Marine Stewardship Council.

4 points

We make purchases from a farmer coop, local food hub, or local food purveyor

Restaurant's statement: We purchase from many of these. PCFA, Elysian Fields, Millers Farm Products, Clarion River Organics, Who Cooks For You Farm, One Woman Farm, and more.

3 points

We source products from a regionally-based third party supplier

Restaurant's statement: We source from Paragon Foods

2 points

We rotate menu items based on seasonality

Restaurant's statement: We change garnishes, salads, etc with the seasons. Asparagus in the spring, corn and tomatoes in the fall.

3 points

We purchase items at the local Farmer's Market

Restaurant's statement: We purchase from East Liberty Farmers Market

4 points

We purchase eggs that have at least one of the following characteristics: local, cage-free, organic

Restaurant's statement: We use cage free and local eggs

2 points

Our restaurant participates in product-sharing (cooperative purchasing) with other restaurants for supplies not needed in large quantities

Restaurant's statement: We share shipping of Anson Mills for multiple big Burrito restaurants. We also share shipping of cheeses.

3 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 the farms and vendors on our menu, website, newsletter, and in staff training.

2 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 source from Garfield Farms, Grow Pittsburgh, and Bill Fuller's yard.

4 points

We can, pickle, or preserve foods

Restaurant's statement: We make our own vinegars.

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: We make all our own grenadine, sours mix, and other infusions.

3 points

We source animal products that are humanely raised and processed

Restaurant's statement: We source humanely raised and/or processed products from Gerber chicken, Elysian Fields lamb

3 points

When in season, we source 46-100% of produce locally (From within a 150 mile radius)

Restaurant's statement: Approximately 60% of our produce is sourced locally in season.

8 points

When in season, we source 46-100% of produce regionally (From within a 400 mile radius)

Restaurant's statement: In season, probably 80% of our produce is sourced regionally.

7 points

We source 46-100% of meats locally (from within a 150 mile radius) OR we do not source meats

Restaurant's statement: Lamb, some pork, and all chicken is at least 50% locally sourced.

8 points

We source 76-100% of meats regionally (from within a 400 mile radius) OR you do not source meats

Restaurant's statement: Lamb, some pork, all chicken, and all duck is at least 60%

7 points

16-30% of products we use carry organic certification or are naturally grown

Restaurant's statement: Chicken, much of the local produce, ducks, some pork, lamb carries organic certification or is naturally grown.

4 points

31-45% of products we use carry organic certification or are naturally grown

Restaurant's statement: Chicken, much of the local produce, ducks, some pork, lamb carries organic certification or is naturally grown.

6 points
88 Points for Responsible Sourcing

Nutrition

Description Points

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

Restaurant's statement: Half portions of pastas are available. We also provide small plates/apps.

2 points

Our restaurant provides vegetarian/vegan fare

Restaurant's statement: We always feature at least two vegetarian entrees. Staff is well-trained to create more.

2 points

Our restaurant provides entrée items served with fruits and/or vegetables

Restaurant's statement: All entrees include vegetables.

2 points

Our restaurant provides allergen-free options

Restaurant's statement: Staff is highly trained in negotiating allergies, preferences, and religious restrictions of diners.

2 points

Our restaurant provides ancient grains (barley, farro, quinoa, polenta, amaranth, spelt, kamut, chia, sorghum, freekeh, teff, millet)

Restaurant's statement: We rotate ancient grains - quinoa, barley, farro, spelt, etc onto the menu.

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 are trans-fat free.

2 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 offer vegetarian/vegan fare, we provide healthy side dishes including fruit and vegetables that can be ordered in lieu of higher fat/sugar/salt options, we use plant based oils for cooking and baking, we provide low calorie salad dressings, and we offer low fat milk as an alternate to cream for hot beverages.

3 points
15 Points for Nutrition