11 Fifth Ave

Pittsburgh, PA 15222

Phone Number: 412-456-5000

Email: v3pizza1@gmail.com

Website: www.v3pizza.com

Date Designated: 02/16/2016

Owner / Manager: Donna Porco - 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 train all employees on our basic sustainability policies.

3 points
5 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: We buy everything we can in bulk.

2 points

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

Restaurant's statement: We use root to stem cooking in the vegetable topping for our pizzas.

3 points

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

Restaurant's statement: We post the menu on the wall, but offer the customers printed versions if they like.

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 offer plastic bags for take-out orders.

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 no styrofoam products. We use plastic and paper in its place.

3 points

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

Restaurant's statement: Our paper plates and take-out boxes are compostable.

3 points

We purchase paper products and/or containers that are recyclable

Restaurant's statement: Our pizza boxes are recyclable. Our paper plates and take-out boxes are compostable.

2 points

We purchase plastic products/containers that are recyclable

Restaurant's statement: Our salad containers and cups are recyclable.

2 points

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

Restaurant's statement: We use a single output dispenser for napkins.

2 points

We use a paperless system to process guest orders

Restaurant's statement: The system we use offers customers the option to not take a receipt.

2 points

We use environmentally-friendly cleaning products

Restaurant's statement: We recently installed the Ozone Water System that cleans and sanitizes in an environmentally friendly way.

2 points

We serve dine-in food and beverages with multi-use rather than disposable dishware (plates, cups, utensils, ramekins, etc.)

Restaurant's statement: For dine in customers, we serve our pizzas on trays.

3 points
27 Points for Waste Reduction

Water Conservation

Description Points

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

Restaurant's statement: Our pre-rinse sprayer was recently installed new so it is low-flow.

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 hand scrape pots and pans, presoak, and use basin-style washing.

2 points

We have addressed water conservation through the efficiency of our toilets

Restaurant's statement: The toilets accessible to our restaurant guests are low-flow.

3 points

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

Restaurant's statement: We always thaw through 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 use dry cleaning methods and damp mop.

1 point

We regularly check for and repair leaks in our water system

Restaurant's statement: We regularly check for and repair leaks.

2 points

We turn off all kitchen faucets when not in use

Restaurant's statement: We not run water unnecessarily.

1 point
13 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: We regularly have our HVAC serviced to make sure it is working efficiently.

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 have a programmable thermostat that is set at (or more efficient) temperatures than outlined in the criteria.

2 points

We have addressed energy efficiency through our windows and doors

Restaurant's statement: Our windows are designed to reduce the amount of heat and glare that enters the restaurant.

2 points

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

Restaurant's statement: Some lighting is EcoSmart bulbs an is energy efficient.

4 points

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

Restaurant's statement: We turn off all non-emergency 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 spaces and also have occupancy lighting in the women's restroom.

2 points

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

Restaurant's statement: We regularly clean refrigerator coils.

2 points

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

Restaurant's statement: Everything is shut down, but computers are placed in energy-saving mode.

1 point

We power down the kitchen equipment during slow, idle times

Restaurant's statement: We power down the pizza oven during slow times of business.

2 points

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

Restaurant's statement: We open the sliding door when the weather is appropriate for natural cooling.

1 point

We have insulated all refrigeration cold suction lines

Restaurant's statement: Cold suction lines on refrigeration units are insulated.

2 points
22 Points for Energy Efficiency

Community/Consumer Actions

Description Points

We provide employment opportunities for residents of the local community

Restaurant's statement: 100%

3 points

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

Restaurant's statement: There is a spot where customers can affix a bike.

2 points
5 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 employees make above the standard minimum wage rate.

5 points

We offer health benefits to our employees

Restaurant's statement: Any employee working over 35 hours who is also in some form of management is offered benefits.

4 points

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

Restaurant's statement: Mt. Lebanon

1 point

We offer our staff training to further enhance career development

Restaurant's statement: We train our employees on products, specifically our cheeses.

3 points

We provide emergency rides for employees

Restaurant's statement: We provide rides for employees in case of an emergency.

1 point

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

Restaurant's statement: All employees receive at least 11 hours between shifts.

3 points

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

Restaurant's statement: Our employees receive one day off for every five days worked in a row.

3 points

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

Restaurant's statement: We guarantee a minimum amount of working hours for employees.

3 points

We offer our FOH and BOH employees vacation time

Restaurant's statement: We are very flexible at offering vacation time.

3 points

We offer internal promotions

Restaurant's statement: Both managers started as insider employees and were promoted to their current positions.

3 points

We cross-train employees across different floor and kitchen positions

Restaurant's statement: All employees are cross-trained at prep work, pizza making, etc. Most employees are also trained to work the register.

3 points

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

Restaurant's statement: All employees are cross-trained at prep work, pizza making, etc. Most employees are also trained to work the register.

3 points

We give raises based on employee performance and responsibility

Restaurant's statement: We give employees raises based on increased job performance and responsibility.

3 points

We provide discounts for our employees at our restaurant

Restaurant's statement: They get a free meal when working a full shift. Also 50% off all pizza outside of shift and a free drink.

1 point

We provide bonuses or incentives for employee performance

Restaurant's statement: Management receives a bonus if certain goals are reached.

2 points

We work hard to ensure a diverse and inclusive work environment

Restaurant's statement: We hire based on an applicant's skill level regardless of age, race, sex, sexual orientation, religious beliefs, etc.

2 points
43 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: The wood used in the ceiling of the first floor was reclaimed.

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: If not buying new, we try to buy refurbished equipment. One of our refrigerators was purchased 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: We purchase some produce locally in the Strip.

3 points

We source products from a regionally-based third party supplier

Restaurant's statement: Consumer Fresh and Reinhardt Foods

2 points

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

Restaurant's statement: Cage free eggs

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: Our ranch salad dressing is made in-house and our own infused oils.

3 points

When in season, we source 1-15% of produce locally (From within a 150 mile radius)

Restaurant's statement: About 10% of our produce is sourced locally in season.

2 points

When in season, we source 16-30% of produce regionally (From within a 400 mile radius)

Restaurant's statement: About 20% of our produce is regionally sourced in season.

3 points

We source 1-25% of meats regionally (From within a 400 mile radius)

Restaurant's statement: About 20% of our meat is sourced regionally.

1 point

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

Restaurant's statement: 10% of the products we carry are organic.

2 points
24 Points for Responsible Sourcing

Nutrition

Description Points

Our restaurant provides vegetarian/vegan fare

Restaurant's statement: We offer a number of vegetarian options that can be made from items on our menu as we are build your own pizza design. Pizza can be made vegan without cheese. We also have an salad that is vegan.

2 points

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

Restaurant's statement: There are a number of vegetables our pizza can be topped with. For instance, fresh basil, garlic, spinach, red peppers, jalapenos, etc.

2 points

Our restaurant provides allergen-free options

Restaurant's statement: We offer gluten free crust and 20 different gluten-free options. We have customers tell us our gluten-free crust is the best around.

2 points

Our restaurant provides low-sodium options

Restaurant's statement: Salads are low sodium.

2 points

Our restaurant provides organic, non-GMO ingredients in beverages or raw baking materials used for food

Restaurant's statement: Yes, we use some organic produce for veggie toppings: arugula, basil, onions, green peppers, mushrooms, cherry tomatoes, baby leaf spinach.

3 points

Our restaurant provides low calorie salad dressings

Restaurant's statement: FF Italian dressing

2 points

Our restaurant provides smaller sized soda options

Restaurant's statement: Some sodas are offered in 12 oz bottles.

2 points

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

Restaurant's statement: Multigrain crust can be used on any pizza.

3 points

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

Restaurant's statement: There is a wide selection of vegetables a child could choose to top a pizza.

3 points

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

Restaurant's statement: Organic chocolate milk or water. We also offer sodas made with real cane sugar.

3 points

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

Restaurant's statement: Grilled chicken can be served on a pizza.

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: All oils are olive oil based - we make our own infused oils.

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
32 Points for Nutrition