4401 Penn Ave

Pittsburgh, PA 15206

Phone Number: 412/692/5325

Email: baversomp@upmc.edu

Website: http://www.chp.edu/

Date Designated: 04/06/2017

Owner / Manager: Matthew P. Baverso Chef/Production Manager

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 have adopted a comprehensive sustainability policy

Restaurant's statement: We have a dinning serves mission statement concerning sustainable practices of local produce, community engagement, wellness initiatives and waste reduction.

3 points

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

Restaurant's statement: Yes we educate staff members concerning sustainability initiatives.

3 points

We include updates on our sustainable actions within staff meetings

Restaurant's statement: We have monthly staff meetings in which the staff members are updated on new sustainable initiatives.

3 points
11 Points for General

Waste Reduction

Description Points

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

Restaurant's statement: We recycle paper, plastic, and cardboard.

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: yes we donate large material items to Global Links.

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: Yes we recycle or donate paint, batteries, ink and toner cartridges.

3 points

We sell or donate our used cooking oil

Restaurant's statement: yes through our third party vendor Profry.

3 points

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

Restaurant's statement: we have an updated menu on our website.

1 point

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

Restaurant's statement: we have eliminated polystyrene/Styrofoam from our restaurant.

3 points

We purchase paper products and/or containers that are recyclable

Restaurant's statement: we have plastic containers that are recyclable.

2 points

We purchase plastic products/containers that are recyclable

Restaurant's statement: We use plastic containers that can be recycled.

2 points

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

Restaurant's statement: We have a single output dispenser for napkins.

2 points

We use a paperless system to process guest orders

Restaurant's statement: We do not use paper to place orders.

2 points

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

Restaurant's statement: Yes we order everything online.

2 points

We use environmentally-friendly cleaning products

Restaurant's statement: we use Allegheny supply to provide environmentally friendly cleaning products.

2 points

We pay utility bills electronically (when given the option)

Restaurant's statement: we pay our utility bills online.

1 point
28 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 pots before we place them in the dish washer.

2 points

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

Restaurant's statement: we thaw frozen foods in the refrigerator.

1 point

We avoid hosing indoor and outdoor areas. Instead, we use dry cleaning methods followed by a damp mopping

Restaurant's statement: we mop our floors.

1 point

We regularly check for and repair leaks in our water system

Restaurant's statement: hospital maintain checks on any leaks reported and fixes them.

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
7 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: United Safety inspects the kitchen annually.

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 (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.

2 points

We have addressed energy efficiency through our windows and doors

Restaurant's statement: We are LEED certified in our windows and doors.

2 points

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

Restaurant's statement: When available we purchase energy star equipment.

4 points

We have installed plastic strip curtains at walk-in cooler and freezer doors

Restaurant's statement: we have plastic strip curtains in our walk-in cooler

2 points

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

Restaurant's statement: We are LEED certified in our lighting.

4 points

We use LED bulbs in lighting or emergency exits

Restaurant's statement: We use LED bulbs in lighting or emergency exits

5 points

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

Restaurant's statement: The lights automatic turn off when not in use.

2 points

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

Restaurant's statement: The lights automatic turn off when not in use.

2 points

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

Restaurant's statement: We use a portion of our energy needs as renewable energy

4 points

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

Restaurant's statement: yes we have set up preventative maintain on our refrigerators.

2 points

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 business day.

1 point

We power down the kitchen equipment during slow, idle times

Restaurant's statement: we turn off the ovens when not in use and use turbo chef.

2 points

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

Restaurant's statement: We pull outside air into the kitchen to cool it down.

1 point

We have insulated all refrigeration cold suction lines

Restaurant's statement: we have insulated all refrigeration cold suction lines

2 points

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

Restaurant's statement: We use sensors to adjust our indoor lighting based on natural sunlight available.

3 points
40 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 donate left over goods to 412 food rescue and greater Pittsburgh food bank.

2 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: we provide employment opportunities for vulnerable populations.

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: yes we provide cooking classes and health and wellness education for the community and families through Allegheny County Family Support Network

4 points

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

Restaurant's statement: yes we donate to global links.

2 points

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

Restaurant's statement: Yes we provide meals to intercity populations that may be food insecure.

4 points

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

Restaurant's statement: we have bike racks, electronic stations for cars and carpooling at CHP main.

2 points

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

Restaurant's statement: we have a bike rack in two parking lots near the restaurant.

2 points

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

Restaurant's statement: Security has a bicycle air pump if needed.

1 point
24 Points for Community/Consumer Actions

Employee Actions

Description Points

Our employees participate in volunteer activities

Restaurant's statement: Our employees participate in the employee campaign and various other activities

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: My healthy point are used to lower health care rates.

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 exceed the industry the standard for FOH and BOH employee wages.

5 points

We offer health benefits to our employees

Restaurant's statement: all our employees are offered health benefits.

4 points

We offer our staff training to further enhance career development

Restaurant's statement: we offer training to our staff to enhance career development.

3 points

We provide some form of incentive for employee's use of alternative transportation for work (public transportation, walk, bicycle, carpooling)

Restaurant's statement: we give them preferred parking for staff that carpool or use a bike.

2 points

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

Restaurant's statement: we give employees one day of 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: we guaranteed a minimum amount of weekly working hours.

3 points

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

Restaurant's statement: we provide employees PTO and leave of absence if needed for when sick.

3 points

We offer our FOH and BOH employees vacation time

Restaurant's statement: yes we offer staff members vacation time.

3 points

We offer internal promotions

Restaurant's statement: yes we have a career ladder that employees can follow.

3 points

We cross-train employees across different floor and kitchen positions

Restaurant's statement: we cross train employees across different floors and kitchen positions.

3 points

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

Restaurant's statement: we provide employees with the ability to move between front and back of house positions.

3 points

We give raises based on employee performance and responsibility

Restaurant's statement: we give annual raises based on employee performance and responsibility.

3 points

We provide discounts for our employees at our restaurant

Restaurant's statement: we provide a discount to employees for beverages.

1 point

We provide bonuses or incentives for employee performance

Restaurant's statement: there are bonuses based on performance for merit increases.

2 points

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.

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: we use energy efficient equipment when available.

3 points

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

Restaurant's statement: we serve Starbucks coffee.

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 use local ingredients including Turners, Schwebells, and Potmac bakery.

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: Gordon's food service provides our seafood.

4 points

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

Restaurant's statement: we makes purchases from a local food purveyor, paragon.

3 points

We source products from a regionally-based third party supplier

Restaurant's statement: we use paragon pepsi-co and GFS

2 points

We rotate menu items based on seasonality

Restaurant's statement: we make menu items based on seasonality.

3 points

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

Restaurant's statement: we purchase eggs from turners which is local.

2 points

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

Restaurant's statement: we borrow from other UPMC hospital's if needed.

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 use paragon farm markets

2 points

We participate in hyperlocal sourcing (restaurant gardens, apiary on-site, or sourcing products from within the local community/zip code)

Restaurant's statement: yes there are products sourced through our local community.

4 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: we make dressings and sauces in house.

3 points

We source animal products that are humanely raised and processed

Restaurant's statement: GFS partners with these types of companies

3 points

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

Restaurant's statement: we use 20% local from paragon.

4 points

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

Restaurant's statement: we source 30% of our produce regionally.

3 points

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

Restaurant's statement: 5% of meat are locally sourced.

2 points

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

Restaurant's statement: 5% of meat are sourced regionally.

1 point

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

Restaurant's statement: 5% of our products are organic or naturally grown products.

2 points
49 Points for Responsible Sourcing

Nutrition

Description Points

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

Restaurant's statement: we provide half portions of wraps and salads

2 points

Our restaurant provides vegetarian/vegan fare

Restaurant's statement: we provide vegetarian fare

2 points

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

Restaurant's statement: we use dining smart website to give healthier and lower calorie options.

2 points

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

Restaurant's statement: we provide fruits and vegetables as sides

2 points

Our restaurant provides allergen-free options

Restaurant's statement: we provide allergen free options to consumers.

2 points

Our restaurant provides calorie counts

Restaurant's statement: we provide calorie counts on our website.

2 points

Our restaurant provides low-sodium options

Restaurant's statement: we provide low- sodium options via dining smart website.

2 points

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

Restaurant's statement: There are non-GMO beverages and snack items.

3 points

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

Restaurant's statement: we have ancient grains in our menu including barley, quinoa and faro.

2 points

Our restaurant provides low calorie salad dressings

Restaurant's statement: we provide light dressing

2 points

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

Restaurant's statement: we provide whole grain ingredients for the children.

3 points

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

Restaurant's statement: we provide fruits or vegetables to children

3 points

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

Restaurant's statement: yes we have water for kids combos

3 points

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

Restaurant's statement: we use grilled chicken for meals that are provided to children

3 points

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

Restaurant's statement: yes the kid combo includes low fat, low calorie and low sugar or low sodium options for children

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: we do not use trans fat/ partially hydrogenated oils in our cooking.

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 live well Allegheny restaurant status.

3 points
41 Points for Nutrition