472 wood st

pittsburgh, PA 15222

Phone Number: 412586-5738

Email: contact@cornermercantile.com

Website: cornermercantile.com

Date Designated: 02/09/2016

Owner / Manager: James Shones General Manager

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

Restaurant's statement: We provide basic training to all new team members

3 points

We include updates on our sustainable actions within staff meetings

Restaurant's statement: We do address the basic information regarding sustainability at meetings

3 points
8 Points for General

Waste Reduction

Description 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: The silverware is compostable and purchased in bulk

2 points

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

Restaurant's statement: We practice root to stem preparation as much as possible, but plan on doing more.

3 points

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

Restaurant's statement: We use laminated cards to list menu items and we also post our menu electronically

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 brown paper bags for take out

2 points

We have eliminated the use of polystyrene foam or Styrofoam containers (boxes and cups) for take-out use

Restaurant's statement: We use plastic disposables for in house and take out

3 points

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

Restaurant's statement: Our napkins our 100% recycled fiber, we also carry compostable packaging for sandwiches

3 points

We purchase paper products and/or containers that are recyclable

Restaurant's statement: Compostable sandwich packaging

2 points

We purchase plastic products/containers made from recycled content

Restaurant's statement: We also use cups that are plant based materials

3 points

We purchase plastic products/containers that are recyclable

Restaurant's statement: All of our drink cups and lids, dessert packaging and also portion cups are recyclable as well as our hot foods packaging

2 points

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

Restaurant's statement: We use single out put dispensers

2 points

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

Restaurant's statement: We have a buy a travel mug program in place. That provides a reusable mug and a discount on coffee that helps with increasing reusability. We also have reusable bags for sale for take out orders

1 point
24 Points for Waste Reduction

Water Conservation

Description Points

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

Restaurant's statement: We just opened 7 weeks ago and have a water conserving dish machine.

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 pre scrape/rinse before washing. We do not run the machine without a full load

2 points

We have addressed water conservation through the efficiency of our toilets

Restaurant's statement: Toilets are low flow

3 points

We have addressed water conservation through the efficiency of our urinals

Restaurant's statement: The urinals are low flow

3 points

We use touch-free faucets/motion sensor sinks in restrooms

Restaurant's statement: We use touch free faucets with sensors

3 points

We avoid hosing indoor and outdoor areas. Instead, we use dry cleaning methods followed by a damp mopping

Restaurant's statement: We don't hose, we sweep and mop our floor areas

1 point

We regularly check for and repair leaks in our water system

Restaurant's statement: Building maintenance routinely checks our water systems

2 points

We turn off all kitchen faucets when not in use

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

1 point
18 Points for Water Conservation

Energy Efficiency

Description Points

We use automatic, energy efficient hand dryers in our restrooms

Restaurant's statement: We use automatic hand dryers

3 points

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

Restaurant's statement: We have our building maintenance have regular checks

2 points

We have addressed energy efficiency through our windows and doors

Restaurant's statement: Windows are tinted for heat/cool efficiency

2 points

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

Restaurant's statement: As equipment needs to be replaced, we strive for ENERGY STAR or energy efficient equipment.

4 points

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

Restaurant's statement: Our lighting is LED

4 points

We use LED bulbs in lighting or emergency exits

Restaurant's statement: We use LED bulbs throughout

5 points

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

Restaurant's statement: We shut all lights off when not in use

2 points

We turn off lights in unused spaces or have installed sensors/timers to automatically turn them off

Restaurant's statement: We try to keep all non essential lights off throughout the day

2 points

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

Restaurant's statement: We use renewable power from the building daily.

4 points

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

Restaurant's statement: We have building maintenance take care of this periodically

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 have an energy saving water heater

1 point

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

Restaurant's statement: All equipment is turned off at the end of the business day. We are also closed 2 days per week and no equipment or energy is used.

1 point

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 air curtains installed at each door

2 points

We have insulated all refrigeration cold suction lines

Restaurant's statement: Our cooler lines are all insulated

2 points

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

Restaurant's statement: We have natural lighting from the windows, but control the LED as necessary dependent upon our needs

3 points
39 Points for Energy Efficiency

Community/Consumer Actions

Description Points

We provide employment opportunities for residents of the local community

Restaurant's statement: We employ around 70%

3 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 plan on participating in the local farmers market and showcasing local produce etc..

4 points

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

Restaurant's statement: There is bike parking in the garage in our building as well as public bike racks in the area.

2 points
9 Points for Community/Consumer Actions

Employee Actions

Description Points

Our employees participate in volunteer activities

Restaurant's statement: Our company encourages us to conduct a volunteer campaign yearly. Ie- we did a walk for the march of dimes last year.

2 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 a fair wage. The lowest paid tm is $10.00

5 points

We offer health benefits to our employees

Restaurant's statement: We currently use Highmark and Coventry dental

4 points

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

Restaurant's statement: The Broadhurst family have owned the company since the 1950's

1 point

We offer our staff training to further enhance career development

Restaurant's statement: Our company offers training programs for supervisors and mana

3 points

We provide emergency rides for employees

Restaurant's statement: We do provide transportation for tm in emergency situations

1 point

We provide some form of incentive for employee's use of alternative transportation for work (public transportation, walk, bicycle, carpooling)

Restaurant's statement: We provide carpooling for our tm when possible

2 points

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

Restaurant's statement: Most of our shifts are at least 12 hrs in between

3 points

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

Restaurant's statement: We have 2 consecutive days off in a row

3 points

Our full-time salaried employees work an average no more than of 35-45 hours/week

Restaurant's statement: Typical work week is 38-40 hrs

3 points

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

Restaurant's statement: We have company policies in place to make sure this happens

3 points

We offer our FOH and BOH employees vacation time

Restaurant's statement: Everyone receives 1 week of vacation the first 3 years of service.

3 points

We offer internal promotions

Restaurant's statement: The company always tries to promote within to strengthen our talent pipeline

3 points

We cross-train employees across different floor and kitchen positions

Restaurant's statement: We just started this process. every tm is exposed to other areas of BOH and FOH

3 points

We give raises based on employee performance and responsibility

Restaurant's statement: annual wage/performance reviews are done

3 points

We provide discounts for our employees at our restaurant

Restaurant's statement: all tm get 20%

1 point

We provide bonuses or incentives for employee performance

Restaurant's statement: all salaried tm have bonus potential

2 points

We work hard to ensure a diverse and inclusive work environment

Restaurant's statement: We do our best to hire the right people for the right job regardless of anything else

2 points
47 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: Some of our furniture is made from reclaimed wood

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 strive to purchase energy star equipment if not we would purchase refurbished

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: Our milk, some dairy, produce and chicken breast are local

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: Our salmon is harvested sustainably

4 points

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

Restaurant's statement: We use as many local farms when we can. Penn's corner coop

3 points

We source products from a regionally-based third party supplier

Restaurant's statement: We use paragon a local company

2 points

We rotate menu items based on seasonality

Restaurant's statement: We change our menu seasonally to feature appropriate ingredients

3 points

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

Restaurant's statement: Our eggs are cage free

2 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 our soups, sauces and dressings in house

3 points

We make our own non-alcoholic beverages, beer, wine, or spirits (including mixers)

Restaurant's statement: We make in house lemonade, tea and shrubs

3 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 don't have a day but we offer a large variety of vegan/veg options daily

2 points

We source animal products that are humanely raised and processed

Restaurant's statement: Our Gerber chicken breasts are humanely sourced

3 points

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

Restaurant's statement: We will be purchasing local produce from Paragon and Penn's corner

4 points

When in season, we source 1-15% of produce regionally (From within a 400 mile radius)

Restaurant's statement: We will be purchasing some items from these areas

1 point

We source 1-15% of meats locally (From within a 150 mile radius)

Restaurant's statement: Our chicken is from Ohio

2 points
41 Points for Responsible Sourcing

Nutrition

Description Points

Our restaurant provides vegetarian/vegan fare

Restaurant's statement: We have a large variety of vegan/vegetarian options daily

2 points

Our restaurant provides menu items or side dishes marketed as healthier, lower calorie options than our traditional menu choices

Restaurant's statement: We provide a lot of "healthier" choices as well as vegan items

2 points

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

Restaurant's statement: We provide healthier vegetable based options for our customers

2 points

Our restaurant provides allergen-free options

Restaurant's statement: We provide allerghen free options daily

2 points

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

Restaurant's statement: We have quinoa daily as well as a few other grains

2 points

Our restaurant provides whole grain ingredients are used in children's meals

Restaurant's statement: We have those options available daily for meals.

3 points

Our restaurant provides fruits or vegetables are offered with children's meals

Restaurant's statement: We offer vegetable side dishes and salads daily.

3 points

Our restaurant provides alternatives to soft drinks for children's meals

Restaurant's statement: In-house lemonades, in-house waters, milk, juices to name a few. There are a lot of options to choose from.

3 points

Our restaurant provides lean proteins are used in children's meals

Restaurant's statement: Chicken, salmon, tilapia, turkey, satain, tofu are all lean proteins that can be served to children.

3 points

Our restaurant provides low-fat, low-calorie, low-sugar, or low-sodium options for children's meals

Restaurant's statement: herbed potatoes, brussels sprout and kale salad, roasted cauliflower and broccoli, farmers market quinoa

3 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: olive and canola

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 have satisfied the requirements associated with earning Live Well Allegheny restaurant status.

3 points
30 Points for Nutrition