1501 Preble Ave

Pittsburgh, PA 15233

Phone Number: 412-80-CAKES

Email: info@chateaucc.com

Website: www.chateaucafeandcakery.com

Date Designated: 12/16/2015

Owner / Manager: Keren DeCarlo

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 designation through 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 have adopted a comprehensive sustainability policy

Restaurant's statement: We have an ever evolving plan for sustainability practices that we update as needed. We want to eliminate waste, not only with food but with electricity/ energy as well.

3 points

We provide sustainability-related training and information to all new and existing employees

Restaurant's statement: New employees are given information and training on our sustainability practices and are asked for input on a regular basis

3 points

We include updates on our sustainable actions within staff meetings

Restaurant's statement: It is important that all of our staff understand our sustainability practices and the changes that occur. Also by keeping our employees updated thy can provide feedback/ insight into our current practices.

3 points
11 Points for General

Waste Reduction

Description Points

We track the amount of waste our restaurant produces and disposes and our progress on waste reduction

Restaurant's statement: We have waste charts in every station. They are analyzed weekly and the staff and I discuss ways to eliminate waste.

4 points

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

Restaurant's statement: We have multiple recycling bins for both our use and for our customers. We have a separate recycling dumpster in the building

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 have repurposed several items that others would consider "waste" as well as recycling those that 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: Ink and Toner is recycled. We are eliminating styrofoam and only use high efficiency bulbs.

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: All are bought in bulk

2 points

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

Restaurant's statement: Straws are only given when requested. We do not have fountain drinks which helps eliminate the need for straws

2 points

We compost our food waste

Restaurant's statement: Composted for use in a local garden

5 points

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

Restaurant's statement: We use all parts of the produce/ meat etc we bring in to our restaurant. we use bones and meat scraps to make stocks and soups and veggie scraps to make stock.

3 points

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

Restaurant's statement: Our daily specials/ soups are posted on our in house chalkboard daily

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 use paper bags when possible for to go orders, or only give out plastic bags upon request.

2 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 styrofoam. We use recycled/ recyclable paper boxes/ cups for our take out items.

3 points

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

Restaurant's statement: In the past when we used styrofoam we used post consumer recycled polystyrene

1 point

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

Restaurant's statement: We always look for recycled products for these items. Our take out boxes are made from recycled content and are recyclable.

3 points

We purchase paper products and/or containers that are recyclable

Restaurant's statement: Our to go boxes our recycled and recylable our "plastic" take out cups are made of corn and are recylable.

2 points

We purchase plastic products/containers that are recyclable

Restaurant's statement: "plastic" cups are made of corn and recyclable plastic utensils are recyclable.

2 points

We use a paperless ordering and billing for vendors where it is available

Restaurant's statement: We opt for paperless billing whenever possible

2 points

We use environmentally-friendly cleaning products

Restaurant's statement: Our vendors offer environmentally friendly cleaning products that we use regularly

2 points

We pay utility bills electronically (when given the option)

Restaurant's statement: Bills are always paid electronically when the option is available.

1 point

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

Restaurant's statement: All coffee drink put into a mug/ container of the customers is just $1/$2!

1 point
44 Points for Waste Reduction

Water Conservation

Description Points

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

Restaurant's statement: We pre rinse all dishes

3 points

We have addressed water conservation by reducing the flow rate of our sinks

Restaurant's statement: Reduced upon installation

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 use basin style washing, hand scrape, and presoak

2 points

We thaw frozen foods in the refrigerator (not with running water)

Restaurant's statement: As per the Health Department all of our frozen foods are thawed in the refrigerator, never 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 do not hose indoors or outdoors.

1 point

We regularly check for and repair leaks in our water system

Restaurant's statement: We do not have any leaks in our water system and it is checked by building maintenance regularly

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 are located near the river.. we are VERY cautious when cleaning outside

2 points

We turn off all kitchen faucets when not in use

Restaurant's statement: Faucets are always turned off when not in use and are regularly checked for leaks

1 point
15 Points for Water Conservation

Energy Efficiency

Description Points

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

Restaurant's statement: All of our hvac/ hood etc is inspected annually

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: Adjusted by he building manager/ landlord. All run on a programmable thermostat

2 points

We have addressed energy efficiency through our windows and doors

Restaurant's statement: Doors were designed with energy efficiency in mind

2 points

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

Restaurant's statement: Energy Star is our fist choice if available

4 points

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

Restaurant's statement: WE have LED and CFL

4 points

We use LED bulbs in lighting or emergency exits

Restaurant's statement: Throughout building

5 points

We turn off non-emergency indoor lights during non-operating hours

Restaurant's statement: All lights are turned off 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: When not in use spaces are not lit

2 points

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

Restaurant's statement: Part of our cleaning schedule refrigerators are pulled out and cleaned behind quarterly

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: Per allegheny health code the water is at the lowest temp for sanitizing in our hand sinks.

1 point

We turn off all electronic equipment at the end of business or place them in energy saving mode

Restaurant's statement: All items that can be turned off when not in use are and are double checked to be turned off before end of night.

1 point

We power down the kitchen equipment during slow, idle times

Restaurant's statement: Last two hours of day if slow equipment is gradually powered down.

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: There is an air curtain in foyer for automatic doors

2 points

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

Restaurant's statement: Windows are open on hot days to cool down

1 point

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

Restaurant's statement: Our indoor lighting is adjustable and is often turned low as we get a lot of sunlight in our dining room.

3 points
35 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 donated to local organizations on numerous occasions for charitable events ex: Light of Life, Sister Friend, New Hazlett Theater, 412 Food Rescue

2 points

We provide employment opportunities for residents of the local community

Restaurant's statement: 100

3 points

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

Restaurant's statement: We have worked with various community gardens in past seasons and look forward to doing so again

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 provided lunches for a summer program for a local Charter school where we focused on healthy lunches and vegetarian options. One student shadowed at the facility and later returned to work a few weeks in the summer.

4 points

We help to provide access to healthy, fresh food to people in underserved communities

Restaurant's statement: We have and will continue to donate fresh produce and healthy food to 412 Food Rescue who serves locals who need food the most

4 points

We encourage guests to take alternative transportation to get to our restaurant (bike, bus, walk, carpool)

Restaurant's statement: We are right off the bike trail and advertise as such as well as being very close to bicycle heaven people bike here often. We will have a bike rack this coming spring as well.

2 points

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

Restaurant's statement: Bicycles can be secured at the curb and in the spring we will have a dedicated bike rack

2 points
21 Points for Community/Consumer Actions

Employee Actions

Description 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: All of our employees are paid above minimum wage.

5 points

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

Restaurant's statement: I live in the Northside less than five minutes from the restaurant

1 point

We offer our staff training to further enhance career development

Restaurant's statement: Staff are sent to certification courses for food safety / etc at no cost to them

3 points

We provide emergency rides for employees

Restaurant's statement: We will always provide rides to employees if needed for emergencies, weather, etc

1 point

We provide employees with at least 11 hours of non-working time between shifts

Restaurant's statement: We close at 4, the earliest an employee would be back in the restaurant would be 6:15 am

3 points

We provide employees working double shifts with a minimum break time of two hours

Restaurant's statement: Double shifts are rare, but if necessary the employee is given ample breaks

3 points

We provide our employees at least one day off for every five days worked consecutively

Restaurant's statement: We are closed on weekends unless it is a special event in which case we work not our employees

3 points

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

Restaurant's statement: The first question we ask when interviewing someone is how many hours they need to work. We want our employees to enjoy working here, and part of that is eliminating stress about if they have enough hours to make rent etc.

3 points

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

Restaurant's statement: Starting in January all employees will have some hours of paid sick time

3 points

We offer internal promotions

Restaurant's statement: We have always promoted from within.

3 points

We cross-train employees across different floor and kitchen positions

Restaurant's statement: Every employee is given the opportunity to learn jobs of other employees. Its great to see a barista pitch in to help the kitchen get a catering order out and vice versa

3 points

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

Restaurant's statement: I have several baristas that can also cook/ serve food and vice versa

3 points

We give raises based on employee performance and responsibility

Restaurant's statement: When an employee shows that they can be relied on to show up, and work their hardest while here we reward them. I can trust all of my employees to treat this restaurant as if it was there own if I am not here. That's an amazing thing to have.

3 points

We provide discounts for our employees at our restaurant

Restaurant's statement: Every employee and their immediate family gets a 40% discount

1 point

We provide bonuses or incentives for employee performance

Restaurant's statement: Starting in the new year management positions will receive performance incentives based on improvements in their area/ sales

2 points

We work hard to ensure a diverse and inclusive work environment

Restaurant's statement: We work hard to engage with the community. The Northside is not only my home but the home of my husbands family for years. We recruit from area schools as well as through advertising in local ads.

2 points
42 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 have several church pews that were purchased from construction junction, as well as signage and other pieces that were refurbished and or repurposed.

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 equipment is almost all refurbished or energy star.

3 points

We serve certified organic, fair trade, and/or bird friendly coffee and/or tea

Restaurant's statement: We sell Kiva Han coffee with is fair trade

2 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 a local dairy for all of our dairy products, bread from a local baker, produce from farmers markets, hand mixed tea from a local vendor as well as beer / wine when needed

3 points

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

Restaurant's statement: We purchase from a local food purveyor

3 points

We source products from a regionally-based third party supplier

Restaurant's statement: Our food purveyor also has a regionally based supplier that they source for us

2 points

We rotate menu items based on seasonality

Restaurant's statement: Our menu changes with the seasons

3 points

We purchase items at the local Farmer's Market

Restaurant's statement: When available we purchase at Farmers Markets

4 points

We recognize local farms and/or vendors whose products we source online, on our menu, or through our marketing

Restaurant's statement: We market our local vendors on social media as well as recognize them on our website at times.

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: When in season we purchase produce from within the zip code as well as the sorbet we sell.

4 points

We can, pickle, or preserve foods

Restaurant's statement: We pickle vegetables to use on sandwiches seasonally

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 90% of these items in house on a daily basis

3 points

We deliver food by foot/bicycle/electric vehicle

Restaurant's statement: We deliver by foot/ bicycle to local customers often

4 points

We have adopted a form of a "Meatless Mondays" approach to dining (choose one day/wk to serve meatless specials)

Restaurant's statement: We currently have a weekly rotating vegetarian special which we heavily promote on Mondays for Meatless Monday.

2 points

We source animal products that are humanely raised and processed

Restaurant's statement: No antibiotics in the meat we purchase from local butcher

3 points

When in season, we source 16-30% of produce locally (From within a 150 mile radius)

Restaurant's statement: 25-30 possibly more

4 points

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

Restaurant's statement: When in season all of our produce is sourced from within 400 miles

7 points

We source 16-30% of meats locally (From within a 150 mile radius)

Restaurant's statement: All meats for specials and soups are from a local butcher

4 points

We source 51-75% of meats regionally (from within a 400 mile radius)

Restaurant's statement: at least 50% of our meat is sourced within 400 miles

5 points

1-15% of products we use carry organic certification or are naturally grown

Restaurant's statement: At least 15 with that number rising as we find more organic vendors

2 points
66 Points for Responsible Sourcing

Nutrition

Description Points

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

Restaurant's statement: We have half portions of wraps and sandwiches available with a side salad or soup

2 points

Our restaurant provides vegetarian/vegan fare

Restaurant's statement: We have both vegetarian and vegan options

2 points

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

Restaurant's statement: Fresh Fruit cups and veggies with hummus are always available as a side with any of our sandwiches/ wraps/ specials

2 points

Our restaurant provides allergen-free options

Restaurant's statement: We offer gluten free and nut free options in baked goods. We also have soy and almond milk for coffee/ latte options

2 points

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

Restaurant's statement: We use chia seeds daily in our oatmeal. We offer a seasonal quinoa salad every day on our menu.

2 points
10 Points for Nutrition