600 Forbes Avenue

Pittsburgh, PA 15201

Phone Number: 412-396-6000

Email: dining@duq.edu

Website: http://bit.ly/2GTpycM

Date Designated: 11/23/2016

Owner / Manager: Duquesne University

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 pledge to display our Sustainable Pittsburgh Restaurant designation on our website, menu, and/or marketing materials

1 point

Mandatory: We will/we pledge to post the Sustainable Pittsburgh Restaurant decal in a place visible to restaurant guests

Restaurant's statement: We will post the Sustainable Pittsburgh Restaurant decal in a place visible to restaurant guests.

1 point

We have adopted a comprehensive sustainability policy

Restaurant's statement: Our restaurant through our partnership with Parkhurst Dining has adopted a comprehensive sustainability policy.

3 points

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

Restaurant's statement: Our restaurant provides sustainability training to all new and existing employees

3 points

We include updates on our sustainable actions within staff meetings

Restaurant's statement: We include updates on our sustainable actions within staff meetings.

3 points
11 Points for General

Waste Reduction

Description Points

We track the amount of waste our restaurant produces and disposes and our progress on waste reduction

Restaurant's statement: Our chefs and managers log all food waste daily on our Food Waste Tracking Form. The restaurant Director and Executive Chef meet weekly to review the past week's history. Action steps are taken both daily and weekly to reduce future food waste and production planning base a the restaurant’s daily sales forecasts.

4 points

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

Restaurant's statement: Waste Management. We recycle Cardboard at the dining location.

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 recycle/donate large material items whenever possible

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: Our restaurant recycles small hard to recycle items or donates them for reuse.

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: T-Go Cutlery is smart stock brand and well as condiments are provided in bulk.

2 points

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

Restaurant's statement: We do not offer straws.

2 points

We sell or donate our used cooking oil

Restaurant's statement: We donate our cooking oil to Pro-Fry.

3 points

We compost our food waste

Restaurant's statement: Agricycle

5 points

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

Restaurant's statement: We use all scraps from the vegetables used in menu preparation to make our stocks.

3 points

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

Restaurant's statement: We post our daily specials or menu on digital signage.

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 do not offer plastic bags for take out items.

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 take out containers made of recycled materials.

3 points

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

Restaurant's statement: We use paper boxes for to go containers.

1 point

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

Restaurant's statement: We purchase paper products (napkins, and take out boxes) made from recycled content.

3 points

We purchase paper products and/or containers that are recyclable

Restaurant's statement: Take out containers, cups and napkins are recyclable.

2 points

We purchase plastic products/containers made from recycled content

Restaurant's statement: Recycled plastic and bamboo in V2 station. Take out containers and napkins are made from recycled content.

3 points

We purchase plastic products/containers that are recyclable

Restaurant's statement: Take Out Bags

2 points

We do not serve water that is bottled in plastic

Restaurant's statement: We do not offer water bottled in plastic

2 points

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

Restaurant's statement: We offer one napkin per guest wrapped around their silverware

2 points

We use a paperless system to process guest orders

Restaurant's statement: We produce individual orders at various stations.

2 points

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

Restaurant's statement: All ordering is done online and billing is processed through our internet based back office system.

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 use multi use dishware for dine in food and beverages

3 points

We pay utility bills electronically (when given the option)

Restaurant's statement: Water, Fire Alarm, Gas, and Electric

1 point
56 Points for Waste Reduction

Water Conservation

Description Points

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

Restaurant's statement: All rinse sprayers post 2006 are low flow which we replaced during our renovation in 2011.

3 points

We have addressed water conservation by reducing the flow rate of our sinks

Restaurant's statement: We have aerators in our hand washing 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 practice water saving dish washing techniques.

2 points

We have addressed water conservation through the efficiency of our toilets

Restaurant's statement: Flushometers that are required by the City of Pgh are low flow.

3 points

We have addressed water conservation through the efficiency of our urinals

Restaurant's statement: Flushometer that are required by the City of Pgh are low flow.

3 points

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

Restaurant's statement: We thaw frozen food in our coolers.

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 to clean our indoor r areas.

1 point

We regularly check for and repair leaks in our water system

Restaurant's statement: We check weekly for leaks and repair leaks in house with our maintenance department.

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
19 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: Compliance preventative orders are generated to inspect and perform preventative maintenance and performed in house.

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: The restaurant has a DDC programmable temperature control system.

2 points

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

Restaurant's statement: As part of our RFP process for equipment whenever possible we purchase Energy Star appliances.

4 points

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

Restaurant's statement: At construction in 2008 met Concheck for Energy Code Compliance.

4 points

We use LED bulbs in lighting or emergency exits

Restaurant's statement: We have LED bulbs in our emergency exit locations

5 points

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

Restaurant's statement: We turn off lights in unused spaces or have installed sensors/timers to automatically turn them off

2 points

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

Restaurant's statement: We use occupancy sensors to automatically turn off lights in non occupied spaces.

2 points

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

Restaurant's statement: We own our own Co-Generation Plant and purchase from clear or renewable energy sources (100%) Direct Energy is National Any Green-E is our provider and type energy source.

4 points

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

Restaurant's statement: We clean evaporator and condenser cables every 3 months.

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: Water temperature maintained at the Health Department Safe Quality Level.

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 business or place them in energy saving mode

1 point

We power down the kitchen equipment during slow, idle times

Restaurant's statement: We power down the kitchen equipment during slow and idle 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: We have a foyer at our main entrances

2 points

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

Restaurant's statement: We use natural cooling whenever the outside temperature is under 55 degrees.

1 point

We have insulated all refrigeration cold suction lines

Restaurant's statement: All our refrigeration systems have insulation

2 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: Parkhurst partners with Camping 4 kids.

2 points

We participate in planned prepared budgeted meal programs to assist in food donations.

Restaurant's statement: We work with Campus Ministry and St. Anthony's to provide weekly food donations.

3 points

We provide employment opportunities for residents of the local community

Restaurant's statement: We provide employment opportunities for residents of the local community.

3 points

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

Restaurant's statement: St. Andrews School

4 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: Our chef teaches at the Pittsburgh Edible Schoolyard Classes regularly, 2 or 3 per year. Jamie Moore our Director of Sourcing is a board member with PASA and speaks regularly at Duquesne and Chatham sustainability school. Active with Grow Pittsburgh

4 points

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

Restaurant's statement: Whenever possible we donate used cookware, furniture and equipment to local agencies like Construction Junction .

2 points

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

Restaurant's statement: Through our work donating food to St. Anthonys we provide access to healthy food in an underserved community.

4 points

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

Restaurant's statement: Forbes Garage (on campus) has 3 bike racks as well as bike racks near the facility.

2 points

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

Restaurant's statement: We have a bicycle repair station as part of campus which the restaurant employees are aware of should bicyclists need service

1 point
25 Points for Community/Consumer Actions

Employee Actions

Description Points

Our employees participate in volunteer activities

Restaurant's statement: Children's Hospital Book Reading, Soup Kitchens volunteer opportunities

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: Softball sponsorship for employees

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 adhere to industry standards for FOH & BOH wages.

5 points

We offer health benefits to our employees

Restaurant's statement: We offer health benefits to our employees

4 points

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

Restaurant's statement: Pitttsburgh

1 point

We offer our staff training to further enhance career development

Restaurant's statement: We offer a variety of Culinary Training and Alcohol Awareness classes.

3 points

We provide emergency rides for employees

Restaurant's statement: We provide emergency transportation to our employees based upon the situation.

1 point

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

Restaurant's statement: We provide employees with at least 11 hours of non-working time between shift.

3 points

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

Restaurant's statement: We provide employees working double shifts with a two hour minimum break.

3 points

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

Restaurant's statement: We provide our employees at least one day off for every five days worked consecutively.

3 points

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

Restaurant's statement: For all union labor (over 95% of workforce) has guaranteed hours.

3 points

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

Restaurant's statement: Salaried staff receive long and short term disability benefits

3 points

We offer our FOH and BOH employees vacation time

Restaurant's statement: 1 year= 1 week, 2 years=2 weeks, etc.

3 points

We offer internal promotions

Restaurant's statement: Current Assistant Restaurant Manager promoted to Assistant GM Director of retail.

3 points

We cross-train employees across different floor and kitchen positions

Restaurant's statement: BOH is trained between all areas if interested.

3 points

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

Restaurant's statement: BOH dishwasher has moved to FOH bartender.

3 points

We give raises based on employee performance and responsibility

Restaurant's statement: We give raises based on employee performance and responsibility during annual performance reviews

3 points

We provide discounts for our employees at our restaurant

Restaurant's statement: 20% discount

1 point

We work hard to ensure a diverse and inclusive work environment

Restaurant's statement: We work hard to ensure a diverse and inclusive work environment from recruitment and hiring, professional development and community engagement.

2 points
51 Points for Employee Actions

Responsible Sourcing

Description Points

We serve certified organic, fair trade, and/or bird friendly coffee and/or tea

Restaurant's statement: Eat N Park Hospitality brand coffee is fair trade.

2 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 buy our dairy, bread, beer, beef, and produce from local businesses.

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: Salmon purchased from Land and Sea Seafood & Fresh Meat Company.

4 points

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

Restaurant's statement: Monteverde Food Purveyor and Turner Dairy.

3 points

We source products from a regionally-based third party supplier

Restaurant's statement: Monteverde

2 points

We rotate menu items based on seasonality

Restaurant's statement: Menus are rotated and based upon season availability and specific local product provided from purveyors.

3 points

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

Restaurant's statement: We purchase our eggs from a local farmer.

2 points

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

Restaurant's statement: Produce, paper products and various food items are distributed in one drop off location across various dining locations on campus.

3 points

We recognize local farms and/or vendors whose products we source online, on our menu, or through our marketing

Restaurant's statement: We recognize local farms through our Marketing, "Buy Fresh, Buy Local."

2 points

We can, pickle, or preserve foods

Restaurant's statement: We quick pickle cucumbers.

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, sauces, soups, stocks, chutneys and syrups.

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 always have Meatless options available for both lunch and dinner at a Vegetarian-specific (V2) dining station.

2 points

We source animal products that are humanely raised and processed

Restaurant's statement: Hatfield Farms

3 points

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

Restaurant's statement: 19%

4 points

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

Restaurant's statement: 25.5%

3 points

We source 31-45% of meats locally (from within a 150 mile radius)

Restaurant's statement: 32.5%

6 points

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

Restaurant's statement: 32.5%

3 points

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

Restaurant's statement: 3%

2 points
53 Points for Responsible Sourcing

Nutrition

Description Points

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

Restaurant's statement: We offer small plate options on all menu items.

2 points

Our restaurant provides vegetarian/vegan fare

Restaurant's statement: Daily vegan/vegetarian options available in the V2 dining station.

2 points

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

Restaurant's statement: When appropriate market menu items as healthy or lower calorie optins

2 points

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

Restaurant's statement: V2 and Salads By Design provide fresh fruit and vegetable options at their dining stations.

2 points

Our restaurant provides allergen-free options

Restaurant's statement: Gluten Free and Allergen Free upon request

2 points

Our restaurant provides calorie counts

Restaurant's statement: Our calorie counts are on our daily special as well as calorie counts at most dining stations as well as on the nutrition website associated with dining services.

2 points

Our restaurant provides low-sodium options

Restaurant's statement: Salads are low sodium, All Fresh Vegetables which are offered every day

2 points

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

Restaurant's statement: Based upon student dietary conditions we will produce organic, Non GMO raw baking materials.

3 points

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

Restaurant's statement: We have quinoa and polenta, barley, farro, etc are mixed into our salad bar daily.

2 points

Our restaurant provides low calorie salad dressings

Restaurant's statement: Balsamic Vinaigrette, Blood Orange Vinaigrette

2 points

Our restaurant provides smaller sized soda options

Restaurant's statement: Consumer decides soda sizes (self served).

2 points

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

Restaurant's statement: Whole grain pancakes and pizza are provided for our daycare meals.

3 points

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

Restaurant's statement: Fruits and Vegetables are provided for daycare meals.

3 points

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

Restaurant's statement: Juice and milk.for daycare meals.

3 points

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

Restaurant's statement: Baked chicken, and pork loin are provided in daycare meals.

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: No trans fat cooking oil used for all cooking and baking.

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 are a smoke free dining facility which satisfies the Live Well Allegeny restaurant requirements.

3 points
40 Points for Nutrition