3454 Forbes Ave

Pittsburgh, PA 15213

Phone Number: 412-683-2040

Email: andrew.thompson3@hilton.com

Website: www.pittsburghuniversityplace.hgi.com

Date Designated: 07/29/2016

Owner / Manager: Andrew Thompson

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
2 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: Cabinets, doors, and countertops

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 cartridges

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: straws, to-go cutlery, cups, take-out containers, condiments

2 points

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

Restaurant's statement: We offer straws first.

2 points

We sell or donate our used cooking oil

Restaurant's statement: We donate Dialing.

3 points

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

Restaurant's statement: We use vegetable trimmings for stock.

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 chalkboard.

1 point

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

Restaurant's statement: We use recyclable containers.

3 points

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

Restaurant's statement: Staff drinking cups are made with post-consumer polystyrene

1 point

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

Restaurant's statement: Coffee station is stocked with cups, lids, sleeves, and napkins all made from post-consumer product.

3 points

We purchase paper products and/or containers that are recyclable

Restaurant's statement: Coffee station is stocked with cups, lids, sleeves, and napkins that are recyclable.

2 points

We purchase plastic products/containers that are recyclable

Restaurant's statement: Plastic take-out containers are recyclable.

2 points

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

Restaurant's statement: We do all ordering online.

2 points

We use environmentally-friendly cleaning products

Restaurant's statement: We use environmentally friendly cleaning products.

2 points

We use linen napkins vs. paper

Restaurant's statement: We use linen napkins.

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 food on china.

3 points

We pay utility bills electronically (when given the option)

Restaurant's statement: Utility bills are paid online.

1 point
38 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 have addressed water conservation by reducing the flow rate of our sinks

Restaurant's statement: We have aerators in the restroom sinks.

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/or use basin style washing

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: Urinals are low-flow

3 points

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

Restaurant's statement: We have touch-free sinks in the restrooms

3 points

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

Restaurant's statement: We thaw foods by 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 sweep and mop.

1 point

We regularly check for and repair leaks in our water system

Restaurant's statement: Engineering department keeps up repairing leaks.

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
22 Points for Water Conservation

Energy Efficiency

Description Points

We use automatic, energy efficient hand dryers in our restrooms

Restaurant's statement: We have hand dryers in the restroom

3 points

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

Restaurant's statement: Our HVAC is regularly inspected

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 kept at temperatures outlined in the criteria.

2 points

We have addressed energy efficiency through our windows and doors

Restaurant's statement: The windows and doors are energy efficient and the engineering department regularly monitors to ensure they are performing efficiently

2 points

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

Restaurant's statement: As much as possible, we purchase ENERGY STAR products.

4 points

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

Restaurant's statement: CFL throughout, LEDs in entrance of lower lobby

4 points

We use LED bulbs in lighting or emergency exits

Restaurant's statement: LEDs in lower entrance of lobby

5 points

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

Restaurant's statement: We turn off lights during non-operating hours of the restaurant

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: Our refrigeration coils are regularly cleaned

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 set at the lowest recommended setting for our sanitizing system.

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 electronic equipment during non-operating hours.

1 point

We power down the kitchen equipment during slow, idle times

Restaurant's statement: We power down during slow times.

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 a revolving door at the entrance of the hotel. The restaurant is also located upstairs.

2 points

We have insulated all refrigeration cold suction lines

Restaurant's statement: Our refrigerator has insulated cold suction lines.

2 points

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

Restaurant's statement: We adjust lighting based on the natural light available.

3 points
39 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: Chef is the chair for Committee of Caring with Hilton. We do monthly community events with various groups or organizations.

2 points

We provide employment opportunities for residents of the local community

Restaurant's statement: The majority of our employees are local - a lot of which walk to work.

3 points

We donate used cookware, linens, equipment, electronics, furniture, curtains, etc. to charity

Restaurant's statement: China has been donated.

2 points

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

Restaurant's statement: We will sometimes give food to the local homeless when we grill out on Thursdays.

4 points

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

Restaurant's statement: We encourage car pooling and other alternative transportation methods.

2 points

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

Restaurant's statement: There is a bike rack located on the property

2 points
15 Points for Community/Consumer Actions

Employee Actions

Description Points

Our employees participate in volunteer activities

Restaurant's statement: When chef does his monthly events in the community, the employees volunteer their time to help.

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 over the current minimum wage rate. We also study the trends in wage within the regional restaurant industry to ensure we are meeting the needs of our employees.

5 points

We offer health benefits to our employees

Restaurant's statement: Aetna

4 points

We offer our staff training to further enhance career development

Restaurant's statement: We have a manager in training program.

3 points

We provide emergency rides for employees

Restaurant's statement: We offer rides if needed.

1 point

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

Restaurant's statement: Employees are provided at least eleven non-working hours between shifts.

3 points

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

Restaurant's statement: Anyone who works double shifts gets a break time of at least two hours

3 points

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

Restaurant's statement: Employees receive at least 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: Full time minimum is 32 hours and part time minimum is 20 hours

3 points

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

Restaurant's statement: Employees receive sicks days annually.

3 points

We offer our FOH and BOH employees vacation time

Restaurant's statement: After one year, employees receive paid vacation based on the amount of hours worked the year before.

3 points

We offer internal promotions

Restaurant's statement: We always strive to promote internally. We have a manager in training program that also promotes that.

3 points

We cross-train employees across different floor and kitchen positions

Restaurant's statement: Housekeepers have joined the kitchen, front desk has also worked as a bartender.

3 points

We give raises based on employee performance and responsibility

Restaurant's statement: Employees receive annual raises.

3 points

We provide discounts for our employees at our restaurant

Restaurant's statement: Employees receive a discount on meals

1 point

We provide bonuses or incentives for employee performance

Restaurant's statement: If an employee's name is mentioned during reviews from Trip Advisor or the medallion system, they receive $20 for each mention.

2 points

We work hard to ensure a diverse and inclusive work environment

Restaurant's statement: We have a very diverse work environment and do not discriminate based on race, gender, religion, sexual orientation, etc.

2 points
47 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 no ENERGY STAR is available, we purchase energy efficient 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: Breadworks

3 points

We source products from a regionally-based third party supplier

Restaurant's statement: Paragon and Curtze

2 points

We rotate menu items based on seasonality

Restaurant's statement: Summer menu runs from July-September with a new menu in October

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: salad dressings, soups, sauces, desserts

3 points

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

Restaurant's statement: We have fruit infused water that is available all day.

3 points

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

Restaurant's statement: 20%

4 points

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

Restaurant's statement: 40%

5 points

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

Restaurant's statement: 25%

4 points

We source 26-50% of meats regionally (From within a 400 mile radius)

Restaurant's statement: 50%

3 points
33 Points for Responsible Sourcing

Nutrition

Description Points

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

Restaurant's statement: Flatbread pizza and dumplings

2 points

Our restaurant provides vegetarian/vegan fare

Restaurant's statement: Gardenburger, salads

2 points

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

Restaurant's statement: Every night there is a vegetable of the day that is served with meals.

2 points

Our restaurant provides allergen-free options

Restaurant's statement: Chef can accommodate for allergic needs. There is a regular guest who has strict dietary needs and we meet and exceed his expectations.

2 points

Our restaurant provides low-sodium options

Restaurant's statement: Gardenburger, Chicken Marsala, Chicken PIccata

2 points

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

Restaurant's statement: Quinoa, farro, barley

2 points

Our restaurant provides low calorie salad dressings

Restaurant's statement: Raspberry Vinaigrette

2 points

Our restaurant provides smaller sized soda options

Restaurant's statement: 12 oz sodas

2 points

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

Restaurant's statement: Fruits are served with children's meals

3 points

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

Restaurant's statement: juices, milk

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: vegetable based 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
27 Points for Nutrition