620 William Penn Place

Pittsburgh, PA 15219

Phone Number: 412-230-4800

Email: info@thecommonerpgh.com

Website: www.thecommonerpgh.com

Date Designated: 03/29/2017

Owner / Manager: Brian Barcus, Executive Chef

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 provide training on our waste reduction practices, how to repurpose kitchen scraps, and will be providing composting training in the future as we implement that practice, to name a few.

3 points

We include updates on our sustainable actions within staff meetings

Restaurant's statement: We provide updates on sustainable actions in staff meetings or if necessary in between.

3 points
8 Points for General

Waste Reduction

Description Points

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

Restaurant's statement: Waste Management

2 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, 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: in house condiments

2 points

We sell or donate our used cooking oil

Restaurant's statement: We sell our used cooking oil

3 points

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

Restaurant's statement: whole pigs, lambs, chickens

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: paper

2 points

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

Restaurant's statement: cardboard

3 points

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

Restaurant's statement: take out boxes

3 points

We purchase paper products and/or containers that are recyclable

Restaurant's statement: take out boxes

2 points

We purchase plastic products/containers made from recycled content

Restaurant's statement: coffee cups

3 points

We purchase plastic products/containers that are recyclable

Restaurant's statement: kitchen containers

2 points

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

Restaurant's statement: when applicable by email

2 points

We use environmentally-friendly cleaning products

Restaurant's statement: we use eco friendly cleaners

2 points

We use linen napkins vs. paper

Restaurant's statement: Linens/ No 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: CHine, glassware

3 points

We pay utility bills electronically (when given the option)

Restaurant's statement: duquesne light

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 sprayer for dishwashing.

3 points

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

Restaurant's statement: automated where able

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: All listed

2 points

We have addressed water conservation through the efficiency of our toilets

Restaurant's statement: all low capacity flush

3 points

We have addressed water conservation through the efficiency of our urinals

Restaurant's statement: timed flow

3 points

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

Restaurant's statement: we have little to no freezer space

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

1 point

We regularly check for and repair leaks in our water system

Restaurant's statement: Chief engineer on site

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: none of this is done outside

2 points

We turn off all kitchen faucets when not in use

Restaurant's statement: always

1 point
21 Points for Water Conservation

Energy Efficiency

Description Points

We have conducted a professionally done, comprehensive energy audit in the past 5 years

Restaurant's statement: built 2 years ago, LEED standards followed

4 points

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

Restaurant's statement: We regularly have our HVAC 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: all areas are programmed

2 points

We have addressed energy efficiency through our windows and doors

Restaurant's statement: installation of vestibule and revolving door

2 points

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

Restaurant's statement: T5 and LED

4 points

We use LED bulbs in lighting or emergency exits

Restaurant's statement: 4

5 points

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

Restaurant's statement: motion sensor

2 points

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

Restaurant's statement: motion sensor

2 points

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

Restaurant's statement: preventative maintenance 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: booster heater at site of machine

1 point

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

Restaurant's statement: everything is turned off

1 point

We have installed a barrier between the outside air and main entrance (air curtain, foyer, double doors, indoor curtain, revolving door)

Restaurant's statement: double door, revolving door

2 points

We have insulated all refrigeration cold suction lines

Restaurant's statement: all lines to the bar are insulated

2 points

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

Restaurant's statement: automated adjustments based on time of day

3 points
34 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: Ronald McDonald House Open Streets

2 points

We provide employment opportunities for residents of the local community

Restaurant's statement: 85, staff receive discounts for city properties

3 points

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

Restaurant's statement: We work with an organization that helps to employ immigrants. We have BOH staff from Nepal, Congo, Iran.

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: demos and local fundraisers

4 points

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

Restaurant's statement: ronald mcdonald house

2 points

We prioritize buying food grown from immigrant farmers, farmers of color, women farmers, youth or emerging farmers

Restaurant's statement: primrose farm farms involved with local CSA

3 points

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

Restaurant's statement: ALL

2 points

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

Restaurant's statement: Inside the hotel

2 points
22 Points for Community/Consumer Actions

Employee Actions

Description Points

Our employees participate in volunteer activities

Restaurant's statement: open streets Ronald McDonald House

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: All of the above

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 are higher tier bracket for wages of hotels downtown

5 points

We offer health benefits to our employees

Restaurant's statement: Blue Cross Blue Shield

4 points

We offer our staff training to further enhance career development

Restaurant's statement: Classes and Courses Sanitation

3 points

We provide emergency rides for employees

Restaurant's statement: whatever is 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: public transportation pretax discount

2 points

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

Restaurant's statement: AM/PM shifts are designated

3 points

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

Restaurant's statement: Our company standard

3 points

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

Restaurant's statement: 30 hours

3 points

We offer our FOH and BOH employees vacation time

Restaurant's statement: accumulates based on hours worked

3 points

We offer internal promotions

Restaurant's statement: line cooks to chefs

3 points

We give raises based on employee performance and responsibility

Restaurant's statement: always

3 points

We provide discounts for our employees at our restaurant

Restaurant's statement: 20%

1 point

We provide bonuses or incentives for employee performance

Restaurant's statement: Monthly incentives

2 points

We work hard to ensure a diverse and inclusive work environment

Restaurant's statement: We ensure diversity and inclusivity in all our hiring practices, retention efforts, marketing, community engagement, and professional development.

2 points
42 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: mighty leaf tea

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: many of these items

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: grouper icelandic cod scottish salmon

4 points

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

Restaurant's statement: penns corner primrose farm

3 points

We source products from a regionally-based third party supplier

Restaurant's statement: samuels and sons

2 points

We rotate menu items based on seasonality

Restaurant's statement: brussels-fall root crops-late fall winter fresh lamb-spring

3 points

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

Restaurant's statement: cage free and local

2 points

We can, pickle, or preserve foods

Restaurant's statement: pickle

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: ALL

3 points

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

Restaurant's statement: mixers and tonics

3 points

We source animal products that are humanely raised and processed

Restaurant's statement: elysian field farm

3 points

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

Restaurant's statement: 10

2 points

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

Restaurant's statement: 20

3 points

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

Restaurant's statement: 10

2 points

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

Restaurant's statement: 10

1 point

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

Restaurant's statement: 5

2 points
41 Points for Responsible Sourcing

Nutrition

Description Points

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

Restaurant's statement: half of menu is small portions

2 points

Our restaurant provides vegetarian/vegan fare

Restaurant's statement: 6 options

2 points

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

Restaurant's statement: all

2 points

Our restaurant provides allergen-free options

Restaurant's statement: case by case

2 points

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

Restaurant's statement: beverage garnishes

3 points

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

Restaurant's statement: barley quinoa polenta

2 points

Our restaurant provides low calorie salad dressings

Restaurant's statement: all

2 points

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

Restaurant's statement: we serve vegetables with childrens meals

3 points

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

Restaurant's statement: chicken

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: hybrid

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 the requirements to earn Live Well Allegheny Restaurant status.

3 points
26 Points for Nutrition