5925 Baum Blvd

Pittsburgh, PA 15206

Phone Number: 4123611340

Email: info@TheTwistedFrenchman.com

Website: TheTwistedFrenchman.com

Date Designated: 01/03/2017

Owner / Manager: Andrew Garbarino Chef/ Owner

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 throughly discuss the practices with our team and are even planning a trip to the Chefs Garden

3 points

We include updates on our sustainable actions within staff meetings

Restaurant's statement: Every time we introduce a new menu Item or Product we inform our staff everything about the product so they can then inform the guest

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 donate usable furniture to goodwill

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 ink and toner cartridges... due to how young we are a lot of the other items listed have not applied to us

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, condiments such as sugar in bulk no individual packets

2 points

We sell or donate our used cooking oil

Restaurant's statement: we donate it to Spoon restaurant

3 points

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

Restaurant's statement: We buy whole animal when we can.

3 points

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 recyclable paper take out bags

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 recyclable plastic containers for food.

3 points

We purchase paper products and/or containers that are recyclable

Restaurant's statement: all take out

2 points

We purchase plastic products/containers that are recyclable

Restaurant's statement: food take out containers

2 points

We do not serve water that is bottled in plastic

Restaurant's statement: We sever only glass bottles sparkling or filtered still

2 points

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

Restaurant's statement: a good portion of our vendors we pay via debit card

2 points

We use linen napkins vs. paper

Restaurant's statement: we use balfurd linen services for all napkins/linens

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 dishwareis reusable

3 points

We pay utility bills electronically (when given the option)

Restaurant's statement: all utility

1 point
33 Points for Waste Reduction

Water Conservation

Description 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 presoak and scrub by hand. we do not have a spray rinse hose

2 points

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

Restaurant's statement: We thaw any frozen product in advance

1 point

We regularly check for and repair leaks in our water system

Restaurant's statement: We don't like to waste money and water so we check

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: nothing is disposed of outside

2 points

We turn off all kitchen faucets when not in use

Restaurant's statement: we check all faucets to make sure they are off

1 point
8 Points for Water Conservation

Energy Efficiency

Description Points

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

Restaurant's statement: We do not use open top refrigeration

4 points

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

Restaurant's statement: we use led bulbs

4 points

We use LED bulbs in lighting or emergency exits

Restaurant's statement: We use LED bulbs

5 points

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

Restaurant's statement: we make sure all lights not is use are turned off

2 points

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

Restaurant's statement: We clean them out as part of our monthly deep clean routine

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: we have out take set to 140 and use low temp dish machine

1 point

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

Restaurant's statement: All equipment that can be turned off is

1 point

We power down the kitchen equipment during slow, idle times

Restaurant's statement: We work on other tasks if we have down time and don't use unnecessary electric or gas consumption

2 points
21 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 are constantly donating Gift cards to local charities to show support

2 points

We provide employment opportunities for residents of the local community

Restaurant's statement: 85%

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: We attend the roots conference

4 points

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

Restaurant's statement: outside 20 ft from front door

2 points
11 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 BOH are salary over 30k

5 points

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

Restaurant's statement: I live in East Liberty

1 point

We offer our staff training to further enhance career development

Restaurant's statement: We cross train kitchen staff to be able to move up in the ranks

3 points

We provide emergency rides for employees

Restaurant's statement: I constantly carpool people home

1 point

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

Restaurant's statement: shift ends 11pm starts 1 pm following day

3 points

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

Restaurant's statement: everyone gets 2 days off.. we are also closed Mondays

3 points

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

Restaurant's statement: everyone gets 30 hrs minimum unless requested

3 points

We offer our FOH and BOH employees vacation time

Restaurant's statement: some apply all salary employees get 1 week paid vacation

3 points

We offer internal promotions

Restaurant's statement: cooks being promoted to higher positions

3 points

We give raises based on employee performance and responsibility

Restaurant's statement: when people do good work and continue to preform at high standards they are rewarded

3 points

We provide discounts for our employees at our restaurant

Restaurant's statement: 30% discount

1 point

We provide bonuses or incentives for employee performance

Restaurant's statement: During stressful times we provide incentives for employees to preform at constant levels i.e. Provided meals, $

2 points
31 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: Hogar de Ninos coffee- portion of sales builds orphanage homes in Honduras

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: cream, milk, spirits

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: we purchase seafood from samuel and sons, land and sea and euclid fish co.

4 points

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

Restaurant's statement: wild purveyors

3 points

We rotate menu items based on seasonality

Restaurant's statement: we make change when product goes out of season

3 points

We purchase items at the local Farmer's Market

Restaurant's statement: east liberty market when available, we buy a lot of food from Whole foods thats labels locally grown

4 points

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

Restaurant's statement: organic

2 points

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

Restaurant's statement: everyone and then i bring in food for local restaurants and they do the same for us

3 points

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

Restaurant's statement: social media

2 points

We can, pickle, or preserve foods

Restaurant's statement: pickle foods

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: almost everything is made in house

3 points

We source animal products that are humanely raised and processed

Restaurant's statement: Jergewitz, joyce farms..

3 points

When in season, we source 31-45% of produce locally (From within a 150 mile radius)

Restaurant's statement: 40%

6 points

When in season, we source 46-100% of produce regionally (From within a 400 mile radius)

Restaurant's statement: 65%

7 points

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

Restaurant's statement: 30%

4 points

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

Restaurant's statement: 50%

3 points

31-45% of products we use carry organic certification or are naturally grown

Restaurant's statement: 40%

6 points
61 Points for Responsible Sourcing

Nutrition

Description Points

Our restaurant provides vegetarian/vegan fare

Restaurant's statement: we always offer a vegetarian choice, we are also willing to accommodate, and create as needed

2 points

Our restaurant provides allergen-free options

Restaurant's statement: We do our best to offer choices to allergy centered dinners

2 points

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

Restaurant's statement: Organic sugar, organic citrus for drinks, mexican coke products

3 points

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

Restaurant's statement: we serve ancient grains with our venison entree

2 points

Our restaurant provides smaller sized soda options

Restaurant's statement: all soda in bottles

2 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: we use canola oil, grapes oil, good quality olive 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
16 Points for Nutrition