818 Fifth Ave

Pittsburgh, PA 15219

Phone Number: 412-261-2215

Email: qurettykfq@gmail.com

Website: http://cafefifthpgh.com

Date Designated: 07/08/2016

Owner / Manager: Khalid Qureshi

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: We 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 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 staff on our sustainable actions.

3 points
8 Points for General

Waste Reduction

Description 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 donated kitchen equipment to be recycled or repurposed.

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: Condiments, straws, paper goods, salad dressings

2 points

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

Restaurant's statement: We use an offer first approach to straws.

2 points

We sell or donate our used cooking oil

Restaurant's statement: Valley Proteins

3 points

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

Restaurant's statement: We post specials on a dry erase board.

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 an offer first approach to bagging take-out items.

2 points

We purchase plastic products/containers that are recyclable

Restaurant's statement: portion cups

2 points

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

Restaurant's statement: We set each table with wrapped silverware that includes one napkin. We also package to go orders with wrapped cutlery using only one napkin.

2 points

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

Restaurant's statement: Most activity is done via email.

2 points

We use environmentally-friendly cleaning products

Restaurant's statement: The cleaners used in our dish sanitation are environmentally-friendly.

2 points

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

Restaurant's statement: All dine-in food is served on mulit-serve dish ware or wooden baskets.

3 points

We pay utility bills electronically (when given the option)

Restaurant's statement: We pay all utilities online.

1 point
25 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 hand scrape plates, pots, and pans before washing, presoak pans/utensils, only run the dishwasher when it is full, and use basin style washing.

2 points

We have addressed water conservation through the efficiency of our urinals

Restaurant's statement: We have a low-flow urinal.

3 points

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

Restaurant's statement: We use refrigeration for thawing.

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. We sweep and mop.

1 point

We regularly check for and repair leaks in our water system

Restaurant's statement: We regularly check for leaks in the water system.

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 do let contaminated wastewater enter the storm drains.

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
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: We have our units inspected regularly by Yocum Heating and Cooling.

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 set at temps in the criteria.

2 points

We have addressed energy efficiency through our windows and doors

Restaurant's statement: We have double-paned windows.

2 points

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

Restaurant's statement: We strive to purchase only ENERGYSTAR equipment.

4 points

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

Restaurant's statement: We have LEDs through about half of the restaurant.

4 points

We use LED bulbs in lighting or emergency exits

Restaurant's statement: We have LEDs through about half of the restaurant.

5 points

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

Restaurant's statement: We turn down 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.

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: It is set at the lowest recommended setting for our dishwasher.

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 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 throughout the restaurant.

2 points

We power down the kitchen equipment during slow, idle times

Restaurant's statement: We typically only turn on half of equipment (max) during the regular day. We power down whenever business is slow.

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 natural cooling in place of air conditioning, when acceptable

Restaurant's statement: We use natural cooling whenever possible.

1 point

We have insulated all refrigeration cold suction lines

Restaurant's statement: Our cold suction lines are insulated

2 points

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

Restaurant's statement: We adjust our lighting based on daylight and number of guests. We do not turn on upstairs lighting unless there are customers. We also keep some lights off throughout the day.

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: 100%

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: There has been education surrounding culinary skills and training.

4 points

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

Restaurant's statement: We make guests aware of transportation alternatives on a regular basis.

2 points

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

Restaurant's statement: There is a secure location to store bicycles outside.

2 points

We have a bicycle air pump and flat tire repair kit on premises

Restaurant's statement: We have these onsite for repairs.

1 point
12 Points for Community/Consumer Actions

Employee Actions

Description Points

Our employees participate in volunteer activities

Restaurant's statement: Owner volunteers at RCAC.

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 work hard to show our employees they are valued: we have in-house events and are in the process of putting together some type of intramural sports team. The owner also regularly makes smoothies for his staff.

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: All employees make above current minimum wage rate.

5 points

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

Restaurant's statement: Oakmont

1 point

We offer our staff training to further enhance career development

Restaurant's statement: Reps from vendors have trained within the kitchen. If anyone wants to train for a different position, we always fulfill those requests.

3 points

We provide emergency rides for employees

Restaurant's statement: As a staff, we work together to provide rides when needed.

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: If needed, we help provide assistance with bus fare.

2 points

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

Restaurant's statement: Employees are provided at least 11 hours of non-working time 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 the weekends unless there is an event in Uptown.

3 points

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

Restaurant's statement: Our full-time salaried employees work no more than 45 hours/wk.

3 points

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

Restaurant's statement: Weekly working hours are flexible based employee's needs and wants.

3 points

We offer our FOH and BOH employees vacation time

Restaurant's statement: All employees are eligible for vacation.

3 points

We offer internal promotions

Restaurant's statement: A hostess was promoted to a server.

3 points

We cross-train employees across different floor and kitchen positions

Restaurant's statement: A dishwasher also works as a line cook. Bartenders and servers are cross-trained.

3 points

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

Restaurant's statement: We have FOH employees who also work expo.

3 points

We give raises based on employee performance and responsibility

Restaurant's statement: Raises are given for job performance.

3 points

We provide discounts for our employees at our restaurant

Restaurant's statement: Certain foods can be eaten at no cost. For meals, they can receive a discount.

1 point

We provide bonuses or incentives for employee performance

Restaurant's statement: We run contests with employees and incentive performance with prizes - candy, tickets to games, etc.

2 points

We work hard to ensure a diverse and inclusive work environment

Restaurant's statement: We do not exclude anyone based on race, gender, sexual orientation, religion, etc.

2 points
48 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: If ENERGY STAR equipment is not available, we prioritize buying refurbished equipment.

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: Bread from Cellone's

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: soups from scratch, some salad dressings, most sauces, salsa, breadsticks, coleslaw, 87 wing sauce, hot sauce, chips and fries are house-made

3 points

We deliver food by foot/bicycle/electric vehicle

Restaurant's statement: Delivery is not part of our typical business model. We will deliver on foot to close locations, though.

4 points

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

Restaurant's statement: 5%

2 points

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

Restaurant's statement: 10%

1 point

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

Restaurant's statement: 10%

1 point
17 Points for Responsible Sourcing

Nutrition

Description Points

Our restaurant provides vegetarian/vegan fare

Restaurant's statement: vegetarian egg rolls, provolone moons. white pizza

2 points

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

Restaurant's statement: Customers can request a fruit or vegetable as a side. We sometimes have fruit salad on the menu, as well.

2 points

Our restaurant provides allergen-free options

Restaurant's statement: Most salads are gluten-free, wings, Ribeye

2 points

Our restaurant provides low-sodium options

Restaurant's statement: chicken apple walnut salad, grilled chicken salad, grilled chicken sandwich

2 points

Our restaurant provides low calorie salad dressings

Restaurant's statement: Lite Ranch, FF Sesame Ginger

2 points

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

Restaurant's statement: Sandwiches can be made with wheat bread. Brown rice can sometimes be found on the menu, too.

3 points

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

Restaurant's statement: Fruits or vegetables can be offered as sides. We sometimes have fruit salad on the menu, as well.

3 points

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

Restaurant's statement: Lemonade, raspberry lemonade, tea, milk, orange, pineapple, cranberry juices

3 points

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

Restaurant's statement: Chicken tenders are made in-house from chicken breast.

3 points

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

Restaurant's statement: Chicken tenders with a fruit or vegetable for a side.

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: 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 meet Live Well Allegheny restaurant requirements

3 points
30 Points for Nutrition