1400 Smallman St

Pittsburgh, PA 15222

Phone Number: 412-552-0150

Email: sshaffer@lidias-pittsburgh.com

Website: lidias-pittsburgh.com

Date Designated: 05/04/2017

Owner / Manager: Daniel Walker

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.

Responsible Sourcing

Description Points

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

Restaurant's statement: We offer organic tea and 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: La Prima Coffee, Penn Mac, Parma Sausage, Mon Ami chocolate, Schneider Dairy, Arsenal Cider House, Narcissi Winery, East End Brewery

3 points

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

Restaurant's statement: All dining room furniture was purchase second-hand

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 work with Land & Sea and Georgia's Banks (Boston) who have these values ingrained in their companies. We also consult the Monterey Bay Seafood Watch Guide.

4 points

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

Restaurant's statement: Clarion River Organics

3 points

We source products from a regionally-based third party supplier

Restaurant's statement: Paragon and Monteverde

2 points

We rotate menu items based on seasonality

Restaurant's statement: We rotate fillings in appetizers based on the produce available of the season. Also salad ingredients and soups, ravioli fillings.

3 points

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

Restaurant's statement: Our eggs are from local farms raised cage free and organically.

2 points

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

Restaurant's statement: We promote them online and on our menu

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: We grow our own herbs in the summer. We are looking to put in a rooftop garden.

4 points

We can, pickle, or preserve foods

Restaurant's statement: We pickle and can.

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, juices, soups, stocks, syrups, salsas - everything is made in house.

3 points

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

Restaurant's statement: We make our own juices - fresh squeezed orange juice used in Mimosas

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 participate in Meatless Monday specials

2 points

We source animal products that are humanely raised and processed

Restaurant's statement: We are working with Paradise Meat Lockers who provide all heritage pork products. Also Serenity Hill Farms.

3 points

When in season, we source 46-100% of produce locally (From within a 150 mile radius)

Restaurant's statement: 50%

8 points

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

Restaurant's statement: 10%

1 point

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

Restaurant's statement: 25%

4 points

46-100% of products we use carry organic certification or are naturally grown

Restaurant's statement: 50%

8 points
63 Points for Responsible Sourcing

Employee Actions

Description Points

We work hard to ensure a diverse and inclusive work environment

Restaurant's statement: We have many different religious affiliations and ethnicities among our employees, employees who are in rehabilitation programs, and about a 50:50 ratio of male:female employees.

2 points

We provide bonuses or incentives for employee performance

Restaurant's statement: We do wine selling contests with incentives for front of the house employees

2 points

We give raises based on employee performance and responsibility

Restaurant's statement: We give raises with job performance.

3 points

We provide discounts for our employees at our restaurant

Restaurant's statement: Employees receive meal discounts

1 point

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

Restaurant's statement: As an example, a food runner is also a prep cook.

3 points

We cross-train employees across different floor and kitchen positions

Restaurant's statement: Line cooks are cross trained across all line positions and dishwashers are also trained as prep cooks. Hostesses are also food runners. Bartenders are also servers.

3 points

We offer internal promotions

Restaurant's statement: We promote internally. Our sales and marketing manager/private dining manager originally started here as a busser.

3 points

We offer our FOH and BOH employees vacation time

Restaurant's statement: Employees are offered vacation time.

3 points

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

Restaurant's statement: Employees work the number of hours they request.

3 points

Our full-time salaried employees work an average no more than of 35-45 hours/week

Restaurant's statement: Full-time salaried employees work about 45 hours/wk.

3 points

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

Restaurant's statement: Unless absolutely necessary, employees receive one day off for every five days worked in a row.

3 points

We provide emergency rides for employees

Restaurant's statement: We offer employees ride-share if needed.

1 point

We offer our staff training to further enhance career development

Restaurant's statement: We train employees in the back of the house to work multiple stations and in-house training for promotions

3 points

We offer health benefits to our employees

Restaurant's statement: We offer health benefits to employees working over 30 hours per week.

4 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: Wellness incentives are build into health insurance. We have policies regarding harassment and discrimination that are managed through an outside company to help manage complaints and make employees feel more comfortable to report issues.

2 points

Our employees participate in volunteer activities

Restaurant's statement: Employees volunteer at Ronald McDonald House and Meals on Wheels.

2 points
41 Points for Employee Actions

Community/Consumer Actions

Description Points

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

Restaurant's statement: Customers can bring bikes in the landing dock in the back

2 points

We help to provide children in underserved communities access to fresh, healthy food in order to supplement meals outside of regular school hours or during the standard school year

Restaurant's statement: We donate to 412 Food Rescue

5 points

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

Restaurant's statement: We donate to 412 Food Rescue

4 points

We donate food waste to farmers for animal feed

Restaurant's statement: We donate vegetable waste and leftover table bread to Serenity Hill Farms for feed for pigs and chickens.

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 teach cooking classes.

4 points

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

Restaurant's statement: We work with the halfway house to employ vulnerable populations. About 8-10% employees of staff are from this program.

4 points

We provide employment opportunities for residents of the local community

Restaurant's statement: 80% of employees live locally

3 points

We partner with, fundraise, sponsor, promote or donate to a local community organization, community members, or cause

Restaurant's statement: We regularly donate gift cards to charity

2 points
27 Points for Community/Consumer Actions

Energy Efficiency

Description Points

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

Restaurant's statement: We adjust lighting based on natural lighting available.

3 points

We have insulated all refrigeration cold suction lines

Restaurant's statement: We have insulated refrigerated lines

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 entrance

2 points

We power down the kitchen equipment during slow, idle times

Restaurant's statement: We power down equipment during slow times of business

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 electronics at the end of the day

1 point

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 are at the lowest temp to meet health department standards

1 point

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

Restaurant's statement: We regularly clean refrigeration coils

2 points

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

Restaurant's statement: Most rooms are set up with motion sensors

2 points

We use LED bulbs in lighting or emergency exits

Restaurant's statement: LEDs throughout

5 points

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

Restaurant's statement: We turn off all non-emergency lights when not operating business

2 points

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

Restaurant's statement: LEDs throughout

4 points

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

Restaurant's statement: When we purchase equipment we purchase Energy Star

4 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 thermostat set to heat at 68

2 points

We have addressed energy efficiency through our windows and doors

Restaurant's statement: We have shades and awnings to keep out sunlight and reduce heat. We also have double paned windows

2 points

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

Restaurant's statement: We have our HVAC inspected on a regular basis

2 points

We track the amount of energy our restaurant consumes and our progress on energy efficiency

Restaurant's statement: We track our usage through utility bills

3 points
39 Points for Energy Efficiency

Water Conservation

Description Points

We turn off all kitchen faucets when not in use

Restaurant's statement: We turn off faucets when not in use.

1 point

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 prevent water from entering storm drains in outdoor cleaning.

2 points

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

Restaurant's statement: We avoid hosing as much as possible and use a pressure washer outside to cut down on water use when it needs cleaning.

1 point

We regularly check for and repair leaks in our water system

Restaurant's statement: We regularly check for leaks

2 points

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

Restaurant's statement: We thaw by refrigeration

1 point

We have addressed water conservation through the efficiency of our toilets

Restaurant's statement: We have low-flow toilets

3 points

We have addressed water conservation through the efficiency of our urinals

Restaurant's statement: We have low-flow urinals

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, run the dishwasher only when it's full and use basin style washing

2 points

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

Restaurant's statement: We have two low-flow pre-rinse sprayers

3 points

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

Restaurant's statement: We track our water use

3 points
21 Points for Water Conservation

Waste Reduction

Description Points

We compost our food waste

Restaurant's statement: We compost coffee grounds and some vegetable waste.

5 points

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

Restaurant's statement: We purchase whole animals and butcher in house and use scraps to make stocks. We try to create minimal waste from the kitchen.

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, to go bags, napkins, to-go cutlery

2 points

We sell or donate our used cooking oil

Restaurant's statement: Valley Proteins

3 points

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

Restaurant's statement: We recycle with Road Runner recycling and recycle paper, aluminum, glass, cardboard.

2 points

We pay utility bills electronically (when given the option)

Restaurant's statement: We pay bills online

1 point

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

Restaurant's statement: Dine-in food is served on china and beverages in glasses

3 points

We use linen napkins vs. paper

Restaurant's statement: We use linen napkins

2 points

We use environmentally-friendly cleaning products

Restaurant's statement: degreaser, sanitizer, floor cleaner

2 points

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

Restaurant's statement: We order online

2 points

We do not serve water that is bottled in plastic

Restaurant's statement: We do not serve plastic water bottles

2 points

We purchase plastic products/containers that are recyclable

Restaurant's statement: plastic gallon containers and plastic utensils

2 points

We purchase plastic products/containers made from recycled content

Restaurant's statement: Employee drinking cups

3 points

We purchase paper products and/or containers that are recyclable

Restaurant's statement: menu paper, to go boxes, toilet tissue

2 points

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

Restaurant's statement: To go boxes and to go bags

3 points

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

Restaurant's statement: We do not use polystyrene products

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 do not use plastic bags

2 points

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

Restaurant's statement: We post specials on a chalkboard

1 point
43 Points for Waste Reduction

General

Description Points

We include updates on our sustainable actions within staff meetings

Restaurant's statement: We regularly update employees on our sustainable practices in staff meetings.

3 points

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

Restaurant's statement: We give training on our sustainable practices to employees.

3 points

We have adopted a comprehensive sustainability policy

Restaurant's statement: We have policies outlines pertained to organic food waste, coffee grounds, and recycling practices that are communicated to employees.

3 points

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

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
11 Points for General

Nutrition

Description Points

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

Restaurant's statement: We can do half portions of almost anything on the menu.

2 points

Our restaurant provides vegetarian/vegan fare

Restaurant's statement: Vegetarian Pasta Trio everyday, Vegetarian Baked Pasta, Bean and Kale Soup, Salads, Vegetarian/Vegan vegetable platter, Meatless Monday specials

2 points

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

Restaurant's statement: Most entrees come with a vegetables. At lunch a salad is included with meals.

2 points

Our restaurant provides allergen-free options

Restaurant's statement: We can pretty much accommodate all allergens, We also make gluten free pasta in house. We also have sorbet daily that is gluten free, dairy free, nut free.

2 points

Our restaurant provides low-sodium options

Restaurant's statement: Anything can be prepared low-sodium if requested by the guest.

2 points

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

Restaurant's statement: Organic fruits and vegetables in beverages in juices or drink garnishes. We also have organic 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: Quinoa, farro, barley, polenta, sorghum

2 points

Our restaurant provides low calorie salad dressings

Restaurant's statement: All dressings olive oil based and made in house.

2 points

Our restaurant provides smaller sized soda options

Restaurant's statement: We offer soda options less than 12 oz.

2 points

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

Restaurant's statement: Whole grain ingredients are used in kids meals - whole grain pasta, for example.

3 points

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

Restaurant's statement: Juice and milk

3 points

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

Restaurant's statement: chicken breasts for chicken fingers, seafood soup

3 points

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

Restaurant's statement: We can do accommodate any low-fat, low-calorie, low-sugar, or low-sodium requests.

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: Olive oil and Corn 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 Restaurant status

3 points
36 Points for Nutrition