951 Liberty Ave

Pittsburgh, PA 15222

Phone Number: (412) 391-1890

Email: baebaekitchen@gmail.com

Website: http://www.baebaes.kitchen

Date Designated: 10/16/2017

Owner / Manager: Edward Lai/ Owner

We are very proud of our space and the community we serve. All our food is made daily with love, which we gladly would feed our baby as well as all our family and friends.

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: Our philosophy and concept is to reduce our waste, consumption of natural resources, while still being able to serve a product that is healthy, sustainable, and humanly raised. We are always brainstorming and trying new ideas, through execution of possible strategies in being a responsible and sustainable restaurant.

3 points

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

Restaurant's statement: We teach our core philosophy and ideas each day to each other, ensuring that we all understand the ideals and goals we are trying to accomplish by being proactive in sustainability.

3 points

We include updates on our sustainable actions within staff meetings

Restaurant's statement: We keep each other in the loop of updates and new ideas that have been discussed and implemented with each other.

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: There has been a study currently being conducted by Sequioa Waste Management on the frequency and amount of waste being used.

4 points

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

Restaurant's statement: Republic Waste. We currently share with our HOA the same recycling and waste removal company.

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 used recycled light fixtures and decor for the design of the restaurant.

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: To go boxes, cutlery, straws, napkins, produce.

2 points

We sell or donate our used cooking oil

Restaurant's statement: Buffalo Bio Diesel

3 points

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

Restaurant's statement: We use every part and piece of produce or meat we receive, nothing is wasted during production of our dishes to our guests.

3 points

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

Restaurant's statement: Both

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 use recycled to go bags and always ask if they would like one.

2 points

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

Restaurant's statement: We use eco friendly recycled kraft boxes

3 points

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

Restaurant's statement: To go containers, Bags, Napkins

3 points

We purchase paper products and/or containers that are recyclable

Restaurant's statement: Cups and cutlery, to go boxes.

2 points

We purchase plastic products/containers that are recyclable

Restaurant's statement: To go boxes, cutlery, napkins, cups

2 points

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

Restaurant's statement: We have dispensers that only allow one napkin per pull only.

2 points

We use a paperless system to process guest orders

Restaurant's statement: Our concept is fast casual and the order is placed with an attendant and served. Only paper is receipt, if the guests needs it.

2 points

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

Restaurant's statement: We use e invoicing with our Vendors, Sysco and Paragon.

2 points

We pay utility bills electronically (when given the option)

Restaurant's statement: Electric, Gas, Internet

1 point
37 Points for Waste Reduction

Water Conservation

Description Points

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

Restaurant's statement: There is a limiter on each sink.

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 use a three compartment hand wash sink for our dishes.

2 points

We have addressed water conservation through the efficiency of our toilets

Restaurant's statement: Low flow water toilets.

3 points

We have addressed water conservation through the efficiency of our urinals

Restaurant's statement: Low flow water urinals

3 points

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

Restaurant's statement: We have a schedule on defrosting foods, and only limited items are frozen.

1 point

We regularly check for and repair leaks in our water system

Restaurant's statement: We take a nightly check of all pipes for leaks

2 points

We turn off all kitchen faucets when not in use

Restaurant's statement: We all monitor each other for waste and turn off any flowing water.

1 point
15 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: Tedesco Heating

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 the thermostat on a schedule to keep the restaurant comfortable during operational hours and off during slow hours.

2 points

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

Restaurant's statement: Most of our equipment is Energy Star compliant.

4 points

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

Restaurant's statement: All our lights are LED

4 points

We use LED bulbs in lighting or emergency exits

Restaurant's statement: All lights are LED

5 points

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

Restaurant's statement: We make sure to turn off any lights not in use during business hours and off hours as well.

2 points

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

Restaurant's statement: There is a motion sensor light in the hallway where not much traffic walks.

2 points

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

Restaurant's statement: We check and clean condenser coils once a month.

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: There is a temperature limiter on our hot water heater.

1 point

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

Restaurant's statement: There is only one item that had light during the night in our space.

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 a ceiling fan

2 points

We power down the kitchen equipment during slow, idle times

Restaurant's statement: We turn off the gas on equipment during off peak hours.

2 points
29 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: 412 Food Rescue

2 points

We provide employment opportunities for residents of the local community

Restaurant's statement: 40%

3 points

We are involved with an urban farm or community garden that supplies a portion of our produce

Restaurant's statement: Green City Growers

4 points

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

Restaurant's statement: We donated all the supplies and equipment we did not have a need for to goodwill.

2 points

We prioritize buying food grown from immigrant farmers, farmers of color, women farmers, youth or emerging farmers

Restaurant's statement: We try to source as local and sustainable as possible

3 points

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

Restaurant's statement: A parking area outside our door

2 points
16 Points for Community/Consumer Actions

Employee Actions

Description 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 started offering memberships to Planet Fitness for employees

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: Our employees are treated fairly and paid above minimum wage and get a shift meal

5 points

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

Restaurant's statement: Regent Square

1 point

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

Restaurant's statement: They get to rest a full night before the next shift.

3 points

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

Restaurant's statement: We give everyone ample time to rest in between shifts especially a double

3 points

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

Restaurant's statement: Shifts are scheduled so that no employee works more than 5 days a week.

3 points

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

Restaurant's statement: We guarantee at least 20 hours a week

3 points

We cross-train employees across different floor and kitchen positions

Restaurant's statement: Most employees know the foh and boh duties.

3 points

We give raises based on employee performance and responsibility

Restaurant's statement: We will provide a bonus structure based on performance

3 points

We provide discounts for our employees at our restaurant

Restaurant's statement: 50% off food

1 point

We provide bonuses or incentives for employee performance

Restaurant's statement: We will provide a bonus structure based on performance

2 points
29 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 and counter tops are reclaimed wood

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 purchased refurbished energy star equipment

3 points

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

Restaurant's statement: La Prima, Mighty Leaf Tea

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: Milk, Vegetables, Chicken, Pork

3 points

We source products from a regionally-based third party supplier

Restaurant's statement: Paragon

2 points

We rotate menu items based on seasonality

Restaurant's statement: Our seasonal Vegetable offerings

3 points

We purchase items at the local Farmer's Market

Restaurant's statement: Produce

4 points

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

Restaurant's statement: Local, Cage-Free, Organic

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 will provide on our website the local farmers that we procure our produce from.

2 points

We can, pickle, or preserve foods

Restaurant's statement: Kimchi

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: Sauce, broth, marinade

3 points

We source animal products that are humanely raised and processed

Restaurant's statement: Pork and Chicken

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 46-100% of produce regionally (From within a 400 mile radius)

Restaurant's statement: 60% of our produce comes in regionally

7 points

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

Restaurant's statement: Chicken from Coleman Farms, Beef and Pork from Jubilee Hilltop Ranch

8 points

We source 76-100% of meats regionally (from within a 400 mile radius) OR you do not source meats

Restaurant's statement: 90% of our proteins are sourced within 400 miles

7 points

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

Restaurant's statement: 60% of all our ingredients are organic or all natural

8 points
71 Points for Responsible Sourcing

Nutrition

Description Points

Our restaurant provides vegetarian/vegan fare

Restaurant's statement: Tofu, vegetable tempura, salads

2 points

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

Restaurant's statement: All our entrees come with vegetables and kimchi

2 points

Our restaurant provides allergen-free options

Restaurant's statement: We do not use nuts or shellfish

2 points

Our restaurant provides low calorie salad dressings

Restaurant's statement: We make our own salad dressings

2 points

Our restaurant provides smaller sized soda options

Restaurant's statement: We only sell 1 type of soda in 12oz bottles

2 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: pure vegetable oil is used

2 points
12 Points for Nutrition