963 Liberty Ave

Pittsburgh, PA 15222

Phone Number: (412) 577-7300

Email: info@pizzaparma.us

Website: www.pizzaparma.us

Date Designated: 05/02/2017

Owner / Manager: Baris Budack

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

Restaurant's statement: We train our employees on recycling practices and food waste management.

3 points

We include updates on our sustainable actions within staff meetings

Restaurant's statement: We regularly update this in staff meetings.

3 points
8 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: The owner arrives early in the morning to track, measure, and manage waste.

4 points

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

Restaurant's statement: We recycle all materials.

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: We recycle print cartridges and other hard to recycle items.

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: We purchase some salad dressings, base for pizza sauce and other salad dressings.

2 points

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

Restaurant's statement: People can request straws.

2 points

We sell or donate our used cooking oil

Restaurant's statement: We sell our oil to Buffalo Biodiesel

3 points

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

Restaurant's statement: We post specials outside on a stand and on the windows

1 point

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

Restaurant's statement: Pizza boxes

3 points

We purchase paper products and/or containers that are recyclable

Restaurant's statement: Pizza boxes and all paper products are recycled.

2 points

We purchase plastic products/containers that are recyclable

Restaurant's statement: Portion cups are recyclable

2 points

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

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

2 points

We use a paperless system to process guest orders

Restaurant's statement: We use a paperless ordering system (POS)

2 points

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

Restaurant's statement: All done online

2 points

We serve dine-in food and beverages with multi-use rather than disposable dishware (plates, cups, utensils, ramekins, etc.)

Restaurant's statement: In house pizza orders are served on trays.

3 points

We pay utility bills electronically (when given the option)

Restaurant's statement: We pay bills online

1 point
34 Points for Waste Reduction

Water Conservation

Description Points

We track the amount of water our restaurant uses and our progress on water conservation

Restaurant's statement: We have tracked through our water bill and addressed where our water use was in excess.

3 points

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

Restaurant's statement: We have aerators in 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 hand scrape, pre-soak, and use basin style washing.

2 points

We have addressed water conservation through the efficiency of our toilets

Restaurant's statement: We have low-flow toilets

3 points

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

Restaurant's statement: We thaw frozen 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 use damp mopping to clean and only hose outside every once in a while when there may be a spill.

1 point

We regularly check for and repair leaks in our water system

Restaurant's statement: We check for leaks regularly

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: We only use water in outside cleaning

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
18 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: We get our HVAC inspected every few months

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 have a programmable thermostat set to a timer. We also don't use the heat in the winter - the pizza ovens heat the inside.

2 points

We have addressed energy efficiency through our windows and doors

Restaurant's statement: We have double paned windows

2 points

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

Restaurant's statement: As our equipment needs replaced, we replace with Energy Star

4 points

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

Restaurant's statement: We have strip curtains installed in cooler and freezer

2 points

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

Restaurant's statement: We turn off non-emergency lights during non-operating hours

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 and also have light sensors in pop coolers

2 points

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

Restaurant's statement: We clean coils monthly

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 to 140 degrees

1 point

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

Restaurant's statement: We power down all electronic equipment at the end of the day.

1 point

We use ceiling fans to promote air circulation (high edge forward in winter, forcing air down; reverse in summer)

Restaurant's statement: We have ceiling fans in the dining room

2 points

We power down the kitchen equipment during slow, idle times

Restaurant's statement: We power down ovens and fryers during slow times of business

2 points

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

Restaurant's statement: We open the front and back doors for natural cooling.

1 point

We have insulated all refrigeration cold suction lines

Restaurant's statement: All lines are insulated

2 points
27 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 participate in fundraising activities and donations with local churches and schools.

2 points

We provide employment opportunities for residents of the local community

Restaurant's statement: All employees live locally

3 points

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

Restaurant's statement: We work with a halfway house for employment

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: We do pizza making classes in schools

4 points

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

Restaurant's statement: We provide food to Catholic Charities for those in needs.

4 points

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

Restaurant's statement: Bike racks are located outside

2 points
19 Points for Community/Consumer Actions

Employee Actions

Description Points

Our employees participate in volunteer activities

Restaurant's statement: Some employees volunteer

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 above the current minimum wage rate

5 points

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

Restaurant's statement: Owner lives in Pittsburgh

1 point

We offer our staff training to further enhance career development

Restaurant's statement: We pay for staff to get ServSafe certification and offer them a raise upon completion

3 points

We provide emergency rides for employees

Restaurant's statement: We give rides regularly to employees.

1 point

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

Restaurant's statement: Employees receive at least 11 hours of off time between shifts

3 points

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

Restaurant's statement: Employees working double shifts are provided ample breaks

3 points

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

Restaurant's statement: Everyone gets at least one day off for all 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: We guarantee a minimum amount of weekly working hours

3 points

We offer our FOH and BOH employees vacation time

Restaurant's statement: Employees receive vacation time

3 points

We offer internal promotions

Restaurant's statement: Cooks can become managers

3 points

We cross-train employees across different floor and kitchen positions

Restaurant's statement: Employees are cross trained with all positions.

3 points

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

Restaurant's statement: Front of the house and back of the house are flexible and can rotate.

3 points

We give raises based on employee performance and responsibility

Restaurant's statement: We give raises for receiving ServSafe certification and offer raises for employees learning new skills

3 points

We provide discounts for our employees at our restaurant

Restaurant's statement: Employees get 50% discount

1 point

We work hard to ensure a diverse and inclusive work environment

Restaurant's statement: We are a very diverse staff and do not discriminate against anyone.

2 points
42 Points for Employee Actions

Responsible Sourcing

Description Points

We use furniture that has been refurbished, remanufactured, is previously used or has been constructed from repurposed materials

Restaurant's statement: Our tables are repurposed from Taco Bell.

3 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 buy refurbished or scratch and and dent equipment if energy efficient or Energy Star products are not available.

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: Milk from Turner Dairy

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 serve shrimp from a supplier committed to farm raised practices that do not harm sea turtles or other marine life

4 points

We source products from a regionally-based third party supplier

Restaurant's statement: Vicari Brothers Produce

2 points

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

Restaurant's statement: We use product sharing with our other restaurants.

3 points

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

Restaurant's statement: Produce from the Strip District

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: Pizza sauce, salad dressings, soups, broths

3 points

We deliver food by foot/bicycle/electric vehicle

Restaurant's statement: We deliver by foot and bike whenever possible.

4 points

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

Restaurant's statement: 20%

2 points

When in season, we source 1-15% of produce regionally (From within a 400 mile radius)

Restaurant's statement: 20%

1 point

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

Restaurant's statement: 50%

3 points
35 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 half sandwiches

2 points

Our restaurant provides vegetarian/vegan fare

Restaurant's statement: Vegetarian - pizza, sandwiches, wraps, salads

2 points

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

Restaurant's statement: Pasta dishes come with vegetables, platters come with a salad

2 points

Our restaurant provides low-sodium options

Restaurant's statement: Salads

2 points

Our restaurant provides low calorie salad dressings

Restaurant's statement: Italian and ranch

2 points

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

Restaurant's statement: For downtown schools, we provide whole grain crusts.

3 points

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

Restaurant's statement: Children can be provided fruits and vegetables as sides.

3 points

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

Restaurant's statement: Lemonade and iced tea

3 points

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

Restaurant's statement: Chicken

3 points

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

Restaurant's statement: Salads and wraps

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 oil

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 Live Well Allegheny requirements

3 points
30 Points for Nutrition