1291 Spring Garden Avenue

Pittsburgh, PA 15212

Phone Number: 4123225100

Email: info@threadbarecider.com

Website: http://www.threadbarecider.com/

Date Designated: 10/09/2017

Owner / Manager: Jay Wess, Executive Chef

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 will maintain policies which encourage sustainability front start to finish. Sourcing local ingredients, using often discarded products, and composting all our organic waste.

3 points

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

Restaurant's statement: Our training program includes detailed information on our practices and our mission.

3 points

We include updates on our sustainable actions within staff meetings

Restaurant's statement: Daily staff meetings are conducted to inform our employees, and by extension, our guests about our sustainable practices.

3 points
11 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: Waste logs are conducted after each day of service.

4 points

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

Restaurant's statement: 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: Though we are new, and have not yet had to replace any appliances, the construction incorporated elements of the old structure.

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: All materials are sorted, with bulk waste reserved only for items which cannot be recycled.

3 points

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

Restaurant's statement: We do not offer straws unless requested.

2 points

We compost our food waste

Restaurant's statement: We compost our food waste on-site. It will be used for our garden next season and distributed to employees for personal use as well.

5 points

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

Restaurant's statement: A case of baby beets with tops will be used three ways: the root for pickles, the greens for salsa, and the stem for soup.

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 try to minimize carry-out orders and use recycled or recyclable boxes when requested.

2 points

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

Restaurant's statement: We never purchase or use these items. We do not offer delivery or carry-out and so our plates and glasses and such are washed and reused.

3 points

We purchase polystyrene foam or Sytrofoam containers (boxes and cups) that are made with post consumer recycled polystyrene

Restaurant's statement: We never use these items, but would use post consumer products if it became necessary.

1 point

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

Restaurant's statement: All of our paper products have recycled content.

3 points

We purchase paper products and/or containers that are recyclable

Restaurant's statement: We do not consider paper products which cannot be recycled or composted.

2 points

We purchase plastic products/containers made from recycled content

Restaurant's statement: We do not use disposable plastic at all. If we make an exception -- cups for a special event for example -- we use recycled products.

3 points

We purchase plastic products/containers that are recyclable

Restaurant's statement: Any single-use plastic product we use is recyclable, our food storage in the kitchen, for example.

2 points

We do not serve water that is bottled in plastic

Restaurant's statement: We never considered it, and will not change that policy.

2 points

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

Restaurant's statement: Most of our vendors have digital catalogs and process orders without paper.

2 points

We use environmentally-friendly cleaning products

Restaurant's statement: Our hand soap, dish detergent, and floor cleaner are all environmentally-freindlty

2 points

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

Restaurant's statement: We never use disposable serviceware.

3 points

We pay utility bills electronically (when given the option)

Restaurant's statement: Gas, electricity, and data are all paid electronically.

1 point
48 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 will track our water usage through our provider, and find the source of any anomalously high periods.

3 points

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

Restaurant's statement: Our contractors were instructed to do so during the build out.

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 utilize our three-basin sink to safely wash many items, and do not use the machine to do any heavy cleaning.

2 points

We have addressed water conservation through the efficiency of our urinals

Restaurant's statement: We use water-conserving urinals.

3 points

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

Restaurant's statement: Work is planned such that thawing in water will not be necessary.

1 point

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

Restaurant's statement: Our restaurant does not use hoses for cleaning.

1 point

We regularly check for and repair leaks in our water system

Restaurant's statement: We monitor our water infrastructure constantly, and shut off the water at the source for many appliances at the end of a day.

2 points

We turn off all kitchen faucets when not in use

Restaurant's statement: Water is never left running.

1 point
16 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 will track our energy usage, and work with the cider production team to reduce our consumption.

3 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: Our thermostat will adjust to suit the specific situation.

2 points

We have addressed energy efficiency through our windows and doors

Restaurant's statement: The main entrance has a vestibule, and our windows are all glass blocks.

2 points

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

Restaurant's statement: All of our refrigeration units are Energy Star-compliant.

4 points

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

Restaurant's statement: We use LED throughout the building.

4 points

We use LED bulbs in lighting or emergency exits

Restaurant's statement: We use LED throughout the building.

5 points

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

Restaurant's statement: We have a motion-sensor system which regulates light usage.

2 points

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

Restaurant's statement: We have a motion-sensor system which regulates light usage.

2 points

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

Restaurant's statement: We will log the dates this work is performed.

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 use a low-temp machine and keep the water as low as is safe.

1 point

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

Restaurant's statement: Powering down, and initiating energy saving mode is part of our closing duties.

1 point

We power down the kitchen equipment during slow, idle times

Restaurant's statement: We turn on only what is needed.

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: A foyer is present in the main entrance.

2 points

We have insulated all refrigeration cold suction lines

Restaurant's statement: Our tap system is insulated.

2 points

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

Restaurant's statement: Though there is little natural light, our system can adjust automatically.

3 points
37 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: Along with our partner, Wigle Whiskey, we often host local nonprofit organizations.

2 points

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

Restaurant's statement: Donation will be a part of our strategy when disposing of used equipment.

2 points

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

Restaurant's statement: Our chef has worked with the Community Human Services nonprofit, coordinating a benefit dinner for their food pantry.

4 points

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

Restaurant's statement: It is located in our office, available on request.

1 point
9 Points for Community/Consumer Actions

Employee Actions

Description Points

Our employees participate in volunteer activities

Restaurant's statement: Chef Jay has coordinated the Big Share benefit dinner for two years,

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: We support local athletics organizations, like the marathon, with events, and host yoga classes.

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 well over the minimum wage, for employees who receive tips and those who do not.

5 points

We offer health benefits to our employees

Restaurant's statement: All full-time staff members receive health coverage.

4 points

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

Restaurant's statement: The Point Breeze neighborhood of Pittsburgh.

1 point

We offer our staff training to further enhance career development

Restaurant's statement: Staff members are encouraged to learn and even transfer within the company.

3 points

We provide emergency rides for employees

Restaurant's statement: Our organization has a number of vehicles which can provide emergency rides.

1 point

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

Restaurant's statement: Breaks will be provided if double shifts are needed, but no one is scheduled for this.

3 points

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

Restaurant's statement: Our employees get two consecutive days off every week.

3 points

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

Restaurant's statement: All employees' hours are tracked digitally, no salaried employees will work more than 45 hours a week.

3 points

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

Restaurant's statement: Working hours agreed upon at hire are always met.,

3 points

We offer internal promotions

Restaurant's statement: Internal promotions are a big part of our company's philosophy.

3 points

We cross-train employees across different floor and kitchen positions

Restaurant's statement: Front of House employees are trained to assist in the kitchen, and we encourage learning across disciplines.

3 points

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

Restaurant's statement: We encourage mobility.

3 points

We give raises based on employee performance and responsibility

Restaurant's statement: Performance is monitored and rewarded.

3 points

We provide discounts for our employees at our restaurant

Restaurant's statement: Employees receive discounts across the Threadbare and Wigle family of businesses.

1 point

We provide bonuses or incentives for employee performance

Restaurant's statement: Bonuses are given yearly based on performance.

2 points

We work hard to ensure a diverse and inclusive work environment

Restaurant's statement: We welcome all to work with us, and make sure that our training and policies emphasize inclusiveness.

2 points
47 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: Much of our furniture has been

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: Many of our appliances are refurbished.

3 points

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

Restaurant's statement: Clarion River Organics, Steel Cup 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: Cider is produced in-house, liquor in our partner company in the Strip District, and all beer is local. Much of our cheese is produced locally.

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: All our seafood use is carefully considered.

4 points

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

Restaurant's statement: We use Penn's Corner extensively.

3 points

We source products from a regionally-based third party supplier

Restaurant's statement: We use Penn's Corner extensively.

2 points

We rotate menu items based on seasonality

Restaurant's statement: We change our menu often to accommodate seasonal changes.

3 points

We purchase items at the local Farmer's Market

Restaurant's statement: The East Liberty and Wilkinsburg farmer's markets are the most used.

4 points

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

Restaurant's statement: Our eggs are always local and cage-free.

2 points

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

Restaurant's statement: Our daily meetings provide the sourcing information our servers need in order to recognize the farms we work with.

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 are building a garden for use next season.

4 points

We can, pickle, or preserve foods

Restaurant's statement: Pickling and preserving is an important key to our kitchen strategy.

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: Pickles, soups, jams, condiments, sauces, and salsas are always made in house.

3 points

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

Restaurant's statement: We make Cider and Spirits within the company.

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: Most of our menu is meat-free everyday.

2 points

We source animal products that are humanely raised and processed

Restaurant's statement: Clarion River Organics

3 points

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

Restaurant's statement: 50% at minimum.

8 points

When in season, we source 46-100% of produce regionally (From within a 400 mile radius)

Restaurant's statement: We seldom go outside of this range.

7 points

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

Restaurant's statement: Only local farms and meat producers are used. 100%

8 points

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

Restaurant's statement: 50% at minimum.

8 points
80 Points for Responsible Sourcing

Nutrition

Description Points

Our restaurant provides vegetarian/vegan fare

Restaurant's statement: Nearly everything can be made vegetarian or vegan.

2 points

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

Restaurant's statement: Entree-sized salads and soups.

2 points

Our restaurant provides allergen-free options

Restaurant's statement: Dairy-free cheese alternative, gluten-free polenta instead of traditional pizza.

2 points

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

Restaurant's statement: Local, non-GMO polenta, flour, ingredients for desserts.

3 points

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

Restaurant's statement: Polenta is on the menu every day,

2 points

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

Restaurant's statement: Children can order polenta, and desserts use local, whole grains.

3 points

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

Restaurant's statement: Non-alcoholic cider.

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: Extra virgin olive oil is used in almost everything,

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 requirements.

3 points
22 Points for Nutrition