429 Forbes Ave

Pittsburgh, PA 15219

Phone Number: (412) 471-3033

Email: hammerlingc@yahoo.com

Website: http://www.apollocafepittsburgh.com

Date Designated: 05/26/2016

Owner / Manager: Tina Hammerling and Cathy Argiropoulos

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 have adopted a comprehensive sustainability policy

Restaurant's statement: We have adopted a comprehensive sustainability policy

3 points

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

Restaurant's statement: We provide sustainability training to all new and existing employees

3 points

We include updates on our sustainable actions within staff meetings

Restaurant's statement: We update our employees on our sustainable practices.

3 points
11 Points for General

Waste Reduction

Description Points

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

Restaurant's statement: We recycle all materials

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 recently replaced our chairs and donated the old ones to a church.

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 hard to recycle items like batteries and light 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: We buy everything in bulk - we do not purchase single serve products.

2 points

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

Restaurant's statement: We are very minimal with the food waste we produce. Trimmings are used in stocks and soups and products are cross-utilized.

3 points

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

Restaurant's statement: Menu is posted on the wall.

1 point

We purchase paper products and/or containers that are recyclable

Restaurant's statement: We have paper bags that can be recycled.

2 points

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

Restaurant's statement: For take-out orders, we give one napkin. Our napkins are high quality so dine-in customers only take one.

2 points

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

Restaurant's statement: We do all ordering by phone.

2 points

We use environmentally-friendly cleaning products

Restaurant's statement: We use Seventh Generation to clean tables as well as an all-purpose cleaner.

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 all dine-in food on multi-use service ware.

3 points

We pay utility bills electronically (when given the option)

Restaurant's statement: All utilities are included within our rent.

1 point
26 Points for Waste Reduction

Water Conservation

Description Points

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

Restaurant's statement: We have a low-flow pre-rinse sprayer.

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 do all the above.

2 points

We have addressed water conservation through the efficiency of our toilets

Restaurant's statement: The toilets were recently addressed to address water conservation.

3 points

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

Restaurant's statement: We thaw frozen foods with 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 do not hose anywhere. We sweep and mop.

1 point

We regularly check for and repair leaks in our water system

Restaurant's statement: We monitor closely for leaks.

2 points

We turn off all kitchen faucets when not in use

Restaurant's statement: We do not leave faucets running 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: It's checked seasonally.

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 use a programmable thermostat that is kept at the temperatures recommended.

2 points

We have addressed energy efficiency through our windows and doors

Restaurant's statement: We have double-paned windows that are very well sealed.

2 points

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

Restaurant's statement: We purchase ENERGY STAR equipment.

4 points

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

Restaurant's statement: We have LEDs and energy efficient fluorescents.

4 points

We use LED bulbs in lighting or emergency exits

Restaurant's statement: We use LEDs through the restaurant with the exception of a few fluorescents.

5 points

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

Restaurant's statement: We turn off all non-emergency lights when we are closed.

2 points

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

Restaurant's statement: We only have lights turned on where and when necessary. Our dining room actually uses minimal lighting as the natural light throughout the day is typically sufficient.

2 points

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

Restaurant's statement: We regularly clean our refrigeration coils.

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: Our hot water heater is maintained 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 equipment at the end of the day.

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 have ceiling fans that help to keep the air moving.

2 points

We power down the kitchen equipment during slow, idle times

Restaurant's statement: The grill use has been cut down from running all day to 28 minutes. We use it to give the meats color, then blanched to finish the cooking process. The oven is also powered down during certain times of day.

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 entrance.

2 points

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

Restaurant's statement: We use mostly natural light for our restaurant.

3 points
36 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 work with Just Harvest and other local organizations for gift card donations for gift baskets. Anyone who would like a donation for a cause, we will donate.

2 points

We provide employment opportunities for residents of the local community

Restaurant's statement: All employees live locally.

3 points

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

Restaurant's statement: We are open to hiring anyone for employment, regardless of their past or current life situation. We try our best to offer everyone an equal opportunity.

4 points

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

Restaurant's statement: We give whatever food is left at the end of the day to the homeless. We give food to our employees to take home to their families, if need be.

4 points

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

Restaurant's statement: There are racks located on Forbes Ave.

2 points
15 Points for Community/Consumer Actions

Employee Actions

Description Points

Our employees participate in volunteer activities

Restaurant's statement: We regularly volunteer or donate to our church. We also take food to the sick and volunteer with local PTAs.

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: We pay all employees over the minimum wage rate and occasionally give bonuses.

5 points

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

Restaurant's statement: Brookline

1 point

We offer our staff training to further enhance career development

Restaurant's statement: We train all employees on every position.

3 points

We provide emergency rides for employees

Restaurant's statement: We will offer a cab

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 will assist with bus fare if needed.

2 points

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

Restaurant's statement: We are open 7-3, so 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: We are not open on weekends, so all employees have weekends off.

3 points

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

Restaurant's statement: Employees choose the amount of weekly hours and those are promised and stuck to.

3 points

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

Restaurant's statement: We will pay long-time employees for sick leave.

3 points

We offer our FOH and BOH employees vacation time

Restaurant's statement: All employees are offered to take vacation time.

3 points

We cross-train employees across different floor and kitchen positions

Restaurant's statement: All our employees are cross-trained to handle multiple positions.

3 points

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

Restaurant's statement: All our employees are cross-trained to handle multiple positions in the FOH and BOH.

3 points

We provide discounts for our employees at our restaurant

Restaurant's statement: Employees receive one free meal each day. They are also offered food to take home at the end of the day.

1 point

We provide bonuses or incentives for employee performance

Restaurant's statement: We give bonuses periodically, especially for very busy days.

2 points

We work hard to ensure a diverse and inclusive work environment

Restaurant's statement: We do not exclude when it comes to hiring practices. We are open to hiring people regardless of race, gender, sexual orientation, religion, etc.

2 points
40 Points for Employee Actions

Responsible Sourcing

Description 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: Some coolers were 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: Turner Dairy

3 points

We source products from a regionally-based third party supplier

Restaurant's statement: Curtze and Paragon.

2 points

We rotate menu items based on seasonality

Restaurant's statement: We have salads that vary in the summer vs. winter. We also rotate our soups seasonally.

3 points

We purchase items at the local Farmer's Market

Restaurant's statement: Brookline Farmers Market. Sometimes Market Square.

4 points

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

Restaurant's statement: We share and trade products with Storms.

3 points

We participate in hyperlocal sourcing (restaurant gardens, apiary on-site, or sourcing products from within the local community/zip code)

Restaurant's statement: Basil, mint, and some tomatoes are grown at the owner's father's home.

4 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: Everything is made in-house. - dressings, soups, sauces, etc.

3 points

We deliver food by foot/bicycle/electric vehicle

Restaurant's statement: We deliver locally on foot.

4 points

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

Restaurant's statement: 2%

2 points

When in season, we source 31-45% of produce regionally (From within a 400 mile radius)

Restaurant's statement: 38%

5 points

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

Restaurant's statement: 2%

2 points
38 Points for Responsible Sourcing

Nutrition

Description Points

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

Restaurant's statement: All menu items are portioned small. We do serve a cup of soup and half sandwich.

2 points

Our restaurant provides vegetarian/vegan fare

Restaurant's statement: We have salads that are vegetarian. Our Tabooli is also vegan/vegatarian. We also offer one vegetarian soup each day. We also offer vegetarian omelettes and oats for breakfast.

2 points

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

Restaurant's statement: A quiche comes with a fruit cup. Soup and salads can also be served with sandwiches for an up charge.

2 points

Our restaurant provides allergen-free options

Restaurant's statement: We will accommodate dietary needs for customers - for allergies or other health reasons.

2 points

Our restaurant provides low-sodium options

Restaurant's statement: Salads are low-sodium. Vegetable salads, grape leaves, hummus, tabbouli, fresh fruit. Mediterranean fare

2 points

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

Restaurant's statement: barley, lentils, couscous

2 points

Our restaurant provides smaller sized soda options

Restaurant's statement: We have 12 oz cans of soda.

2 points

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

Restaurant's statement: Whole wheat bread can be used for sandwiches or grilled cheese.

3 points

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

Restaurant's statement: We offer fruits for children's meals.

3 points

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

Restaurant's statement: Milk and juice cartons.

3 points

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

Restaurant's statement: grilled chicken.

3 points

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

Restaurant's statement: We can provide all those options for a child.

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 oil and vegetable oil and soybean oil

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 to earn Live Well Allegheny status.

3 points
34 Points for Nutrition