4502 Butler St

Pittsburgh, PA 15201

Phone Number: 412-251-5030

Email: tuyen@banhmiandti.com

Website: https://www.facebook.com/BanhMiandTi/

Date Designated: 08/18/2017

Owner / Manager: Tuyen Truong and Kellie Truong

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 train employees on our sustainable practices, such as recycling and other waste reduction strategies.

3 points

We include updates on our sustainable actions within staff meetings

Restaurant's statement: We regularly update our employees on our sustainable actions.

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: We recycle with Republic Services

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: During renovations, we donated many items. clothing racks, sinks, toilets just to name a few.

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 buy no individually wrapped items except for the black wrapped straws.

2 points

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

Restaurant's statement: We use root to stem cooking practices as much as possible.

3 points

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

Restaurant's statement: We post our menu on the wall.

1 point

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 any styrofoam products.

3 points

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

Restaurant's statement: We use trays that are made from post-consumer products. We also use soup bowls made from sugar cane for special occasions.

3 points

We purchase paper products and/or containers that are recyclable

Restaurant's statement: Our paper trays are biodegradable and compostable.

2 points

We purchase plastic products/containers that are recyclable

Restaurant's statement: Our cups for bubble tea are recyclable.

2 points

We use a paperless system to process guest orders

Restaurant's statement: We can adjust our system to print or not print tickets. Typically we do not print tickets and guests can opt out of receiving receipts.

2 points

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

Restaurant's statement: We order by phone and online

2 points

We use environmentally-friendly cleaning products

Restaurant's statement: We purchase these from Colker.

2 points

We pay utility bills electronically (when given the option)

Restaurant's statement: We pay all bills online.

1 point

We encourage guests to bring in their own reusable bags, coffee mugs, or containers to package their unconsumed food

Restaurant's statement: We encourage guests to bring their own mugs for coffee and tea. We also use light bulb shaped plastic reusable cups that customers can bring back for future bubble tea purchases.

1 point
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 track our water use through monitoring the meter.

3 points

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

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

3 points

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

Restaurant's statement: Handwashing sinks have aerators installed.

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 before washing.

2 points

We have addressed water conservation through the efficiency of our toilets

Restaurant's statement: We have low flow toilets. We can also adjust the flush rate to use less water.

3 points

We have addressed water conservation through the efficiency of our urinals

Restaurant's statement: We have low-flow urinals.

3 points

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

Restaurant's statement: We rarely hose. We sweep and use a damp mop.

1 point

We regularly check for and repair leaks in our water system

Restaurant's statement: We regularly check for water line leaks.

2 points

We turn off all kitchen faucets when not in use

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

1 point
21 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: Our HVAC is inspected regularly.

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 to set temperatures with the guidelines.

2 points

We have addressed energy efficiency through our windows and doors

Restaurant's statement: Our windows are sealed and doubled paned.

2 points

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

Restaurant's statement: We purchase only Energy Star equipment.

4 points

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

Restaurant's statement: We have LED lights installed.

4 points

We use LED bulbs in lighting or emergency exits

Restaurant's statement: We have LED lights installed.

5 points

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

Restaurant's statement: We turn off all lights at closing.

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.

2 points

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

Restaurant's statement: We clean condenser coils every 2-3 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: We keep our hot water heater set 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: We turn off all electronic equipment.

1 point

We power down the kitchen equipment during slow, idle times

Restaurant's statement: Our kitchen primarily operates only in the morning.

2 points

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 our lighting based on the natural light coming in from outside.

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: We donate to Lawrenceville United, for charity auctions, and to Children's Hospital. Also to the local fire and police department.

2 points

We provide employment opportunities for residents of the local community

Restaurant's statement: All within walking distance.

3 points

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

Restaurant's statement: Many bike racks are located out front.

2 points
7 Points for Community/Consumer Actions

Employee Actions

Description Points

Our employees participate in volunteer activities

Restaurant's statement: We have an employee who volunteers at Duquesne University to introduce international students and get them acquainted with Pittsburgh.

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 minimum wage rate.

5 points

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

Restaurant's statement: We live in Pittsburgh.

1 point

We offer our staff training to further enhance career development

Restaurant's statement: A fair amount of our employees are college students. They utilize their education to help support the business. For example, a marketing student manages our social media.

3 points

We provide emergency rides for employees

Restaurant's statement: We offer emergency rides and even take them home.

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 between shifts.

3 points

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

Restaurant's statement: Our employees get at least one day off for every five worked in a row.

3 points

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

Restaurant's statement: We promise weekly working hours to our employees.

3 points

We offer our FOH and BOH employees vacation time

Restaurant's statement: Employees can request vacation time.

3 points

We cross-train employees across different floor and kitchen positions

Restaurant's statement: Employees are cross trained in all positions at Banh Mi & Ti.

3 points

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

Restaurant's statement: Employees prepare the food and also work the counter/run the register.

3 points

We provide discounts for our employees at our restaurant

Restaurant's statement: half off discounts also for friends and family of employees

1 point

We provide bonuses or incentives for employee performance

Restaurant's statement: We reward employees to dinner for their job performance.

2 points

We work hard to ensure a diverse and inclusive work environment

Restaurant's statement: We strive to create a diverse, inclusive, accepting environment in our restaurant - not just for guests, but also for employees. We do not discriminate in our hiring practices or in the operation of our business.

2 points
35 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: Some cabinets and wood was repurposed in our open.

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 have purchased refurbished appliances.

3 points

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

Restaurant's statement: all tea is organic

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: Bread from Breadworks, meats from Strip District meats, cleaning products

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: Our shrimp is sustainably harvested.

4 points

We source products from a regionally-based third party supplier

Restaurant's statement: Paragon

2 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 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 sauces are made in house.

3 points

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

Restaurant's statement: bubble tea

3 points

We source animal products that are humanely raised and processed

Restaurant's statement: We source humanely raised products.

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: 50%

7 points

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

Restaurant's statement: 50-60%

8 points

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

Restaurant's statement: up to 10%

1 point

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

Restaurant's statement: 25%

4 points
52 Points for Responsible Sourcing

Nutrition

Description Points

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

Restaurant's statement: We can accommodate any needs for our customers.

2 points

Our restaurant provides vegetarian/vegan fare

Restaurant's statement: We offer tofu on many menu items.

2 points

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

Restaurant's statement: Rice bowls are served with vegetables. All dishes come with vegetables.

2 points

Our restaurant provides allergen-free options

Restaurant's statement: Veggie options are gluten free.

2 points

Our restaurant provides low-sodium options

Restaurant's statement: All sauces are low sodium. We do not salt our meats, so much of our menu is low sodium.

2 points

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

Restaurant's statement: organic teas

3 points

Our restaurant provides low calorie salad dressings

Restaurant's statement: The dressing on the caggage salad is low calorie.

2 points

Our restaurant provides smaller sized soda options

Restaurant's statement: 12 oz

2 points

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

Restaurant's statement: every meal comes with vegetables

3 points

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

Restaurant's statement: homemade fruity soda with no caffeine, milk

3 points

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

Restaurant's statement: chicken, pork, tofu, and shrimp

3 points

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

Restaurant's statement: Most menu items are healthy.

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 and canola 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 the criteria for Live Well Allegheny Restaurant status.

3 points
34 Points for Nutrition