2128 Murray Ave

Pittsburgh, PA 15217

Phone Number: 412-521-2053

Email: mineospizzash@gmail.com

Website: www.mineospizza.com

Date Designated: 08/17/2017

Owner / Manager: Giovanni Mineo

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 adopted a sustainability policy.

3 points

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

Restaurant's statement: All employees are trained on our sustainable practices.

3 points

We include updates on our sustainable actions within staff meetings

Restaurant's statement: We update staff on our sustainability progress regularly

3 points
11 Points for General

Waste Reduction

Description 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.

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: Condiments, crushed red pepper, flakes, cheese.

2 points

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

Restaurant's statement: We give straws by request in nonalcoholic drinks.

2 points

We sell or donate our used cooking oil

Restaurant's statement: Buffalo Biodiesel

3 points

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

Restaurant's statement: juices from roasts and roasting peppers are used to make soups and sauces.

3 points

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

Restaurant's statement: We post our menus and specials on a chalkboard.

1 point

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 prioritize using paper bags and only give plastic bags by request.

2 points

We purchase paper products and/or containers that are recyclable

Restaurant's statement: pizza boxes, quart and pint containers, paper bags, paper plates

2 points

We purchase plastic products/containers that are recyclable

Restaurant's statement: portion cups, some bulk cooking products

2 points

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

Restaurant's statement: We use single serve dispensers and have silverware wrapped in one napkin for table service.

2 points

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

Restaurant's statement: We order online or by phone whenever possible.

2 points

We use environmentally-friendly cleaning products

Restaurant's statement: Cleaning products are environmentally-friendly

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 dine-in orders are served on reusable dish ware and served with silverware. baskets for subs and fries.

3 points
29 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 monitor and track the water use of the dishwasher.

3 points

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

Restaurant's statement: We have a low-flow pre-rinse sprayer on our dishwasher.

3 points

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

Restaurant's statement: Aerators

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 practice all of these

2 points

We have addressed water conservation through the efficiency of our toilets

Restaurant's statement: As toilets need replacing, we install with efficient models.

3 points

We have addressed water conservation through the efficiency of our urinals

Restaurant's statement: We have efficient models of urinals.

3 points

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

Restaurant's statement: Frozen foods are thawed 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 do not hose. we sweep and mop

1 point

We regularly check for and repair leaks in our water system

Restaurant's statement: We check for leaks on a regular basis and repair as needed.

2 points

We turn off all kitchen faucets when not in use

Restaurant's statement: Faucets are turned off when not in use.

1 point
22 Points for Water Conservation

Energy Efficiency

Description Points

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

Restaurant's statement: We monitor our usage through utility bills.

3 points

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

Restaurant's statement: We have performed an energy audit.

4 points

We use automatic, energy efficient hand dryers in our restrooms

Restaurant's statement: We have hand dryers in restrooms.

3 points

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

Restaurant's statement: HVAC inspected 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 set at the temps outlined in the criteria

2 points

We have addressed energy efficiency through our windows and doors

Restaurant's statement: We have tri-fold energy efficient windows

2 points

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

Restaurant's statement: We prioritize energy star equipment

4 points

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

Restaurant's statement: We have strip curtains at walk-ins.

2 points

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

Restaurant's statement: We have installed LED lighting.

4 points

We use LED bulbs in lighting or emergency exits

Restaurant's statement: LED upgrades throughout.

5 points

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

Restaurant's statement: Everything is powered down when we leave.

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 have sensors in bathrooms

2 points

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

Restaurant's statement: we clean these regularly

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 keep our hot water heater at the lowest recommended temperature

1 point

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

Restaurant's statement: Everything gets shut down

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 to promote air circulation

2 points

We power down the kitchen equipment during slow, idle times

Restaurant's statement: We power down during slow times

2 points

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

Restaurant's statement: We have trifold energy efficient windows we can open to cool naturally.

1 point

We have insulated all refrigeration cold suction lines

Restaurant's statement: Cold suction lines are insulated.

2 points

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

Restaurant's statement: We adjust lighting with dimmers

3 points
49 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 to many local causes - we try as much as we can to give to any cause, fundraiser, or community cause. We donate to local schools. Donations occur on an almost daily basis. Also Uncover squirrel hill.

2 points

We provide employment opportunities for residents of the local community

Restaurant's statement: The majority of employees live locally.

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 do wine paring classes with cooking demos, wine tastings and will occasionally instruct on pizza making with children.

4 points

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

Restaurant's statement: Bike racks on Murray Ave

2 points

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

Restaurant's statement: We have a compressor that can be used for this.

1 point
12 Points for Community/Consumer Actions

Employee Actions

Description Points

Our employees participate in volunteer activities

Restaurant's statement: Owners volunteer in various capacities.

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: Verizon business account - employees receive 8% off monthly bills and 25% of accessories

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 minimum wage rates. Based on skills and experience.

5 points

We offer health benefits to our employees

Restaurant's statement: We offer health benefits to full-time employees.

4 points

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

Restaurant's statement: We have been locally owned since 1958.

1 point

We offer our staff training to further enhance career development

Restaurant's statement: ServSafe certification

3 points

We provide emergency rides for employees

Restaurant's statement: Emergency rides are offered 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 non-working time between shifts.

3 points

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

Restaurant's statement: we give employees a minimum break of two hours when working double-shifts.

3 points

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

Restaurant's statement: Most employees are part-time and receive at least this amount of time off.

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 around 40 hour work weeks.

3 points

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

Restaurant's statement: Employees on hourly wage are guaranteed working hours.

3 points

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

Restaurant's statement: Some full-time employees receive annual sick leave.

3 points

We offer our FOH and BOH employees vacation time

Restaurant's statement: Employees may request time for vacation.

3 points

We offer internal promotions

Restaurant's statement: We always promote internally

3 points

We cross-train employees across different floor and kitchen positions

Restaurant's statement: Employees learn how to work multiple positions in the back of the house.

3 points

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

Restaurant's statement: Most employees rotate between the front and the back of the house.

3 points

We give raises based on employee performance and responsibility

Restaurant's statement: Employees are given raises.

3 points

We provide discounts for our employees at our restaurant

Restaurant's statement: employees receive discounts on food whether on shift or off shift

1 point

We provide bonuses or incentives for employee performance

Restaurant's statement: We offer holiday bonuses and have employee of the month.

2 points

We work hard to ensure a diverse and inclusive work environment

Restaurant's statement: Our work environment continues to be very diverse and inclusive. We do not discriminate in hiring, retaining, training, or promoting employees.

2 points
56 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: Barrels for tables, wine boxes for wall coverings, wine bottles as lighting fixtures. we also made our chalkboard frames from wood at Construciton Junction.

3 points

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

Restaurant's statement: Coffee from La Prima

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: Sanchioli bread, Penn Mac, Turner Dairy,a few local beers on tap that rotate (E End, Rivertowne, Voodoo)

3 points

We source products from a regionally-based third party supplier

Restaurant's statement: Anthony's Original Produce

2 points

We purchase items at the local Farmer's Market

Restaurant's statement: Occasionally for wine pairing classes and demos

4 points

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

Restaurant's statement: Eggs are local

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 bring in our own herbs.

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: House dressing, soups, sauces, chili, barbecue sauce, wing sauce, lemon rosemary sauce

3 points

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

Restaurant's statement: 30%

4 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 46-100% of meats locally (from within a 150 mile radius) OR we do not source meats

Restaurant's statement: 60%

8 points

16-30% of products we use carry organic certification or are naturally grown

Restaurant's statement: 18%

4 points
46 Points for Responsible Sourcing

Nutrition

Description Points

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

Restaurant's statement: half hoagies, small plated appetizers, small orders of wings. single pizza slices

2 points

Our restaurant provides vegetarian/vegan fare

Restaurant's statement: Clyde Special (veggie hoagie) and pizzas can be made to meet the needs of any vegan/vegetarian diner

2 points

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

Restaurant's statement: Pizzas can include a multitude of vegetables or even fruits.

2 points

Our restaurant provides allergen-free options

Restaurant's statement: Gluten free menu options

2 points

Our restaurant provides low-sodium options

Restaurant's statement: salads, some pizzas depending on the toppings

2 points

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

Restaurant's statement: organic wines

3 points

Our restaurant provides low calorie salad dressings

Restaurant's statement: light italian

2 points

Our restaurant provides smaller sized soda options

Restaurant's statement: 12 oz cans

2 points

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

Restaurant's statement: apple juice, orange juice, milk, chocolate milk, cran grape juice

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: we can accommodate this if needed

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 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 have satisfied the requirements associated with earning Live Well Allegheny restaurant status

3 points
31 Points for Nutrition