120 Siena Drive

Upper St. Clair, PA 15241

Phone Number: 412-833-5385

Email: info@dineattheporch.com

Website: http://www.dineattheporch.com/siena

Date Designated: 07/13/2018

Owner / Manager: Pat Kelly

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 are sustainably conscious in all decision making processes within the restaurant. From supplies, sourcing and responsibly serving the most quality product we can offer.

3 points

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

Restaurant's statement: Upon hiring all team members are educated on our local sourcing and the processes we take to leave the smallest imprint possible.

3 points

We include updates on our sustainable actions within staff meetings

Restaurant's statement: Staff meetings include updates

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: We track the amount of waste our restaurant produces and disposes and our progress on waste reduction

4 points

We have conducted a professionally done, comprehensive waste audit within the past 5 years

Restaurant's statement: Our last professionally done waste audit was on 6/26/2018.

4 points

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

Restaurant's statement: City of Pittsburgh

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: Items that are acceptable for use are shared amongst our venue sites.

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 office supplies are recycled. Light bulbs are exchanged at no additional cost when old bulb is received.

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: All take-out plastic is purchased in bulk, as well as all other plastic wear supplies. Majority of condiments are made in-house, all others are purchased in bulk.

2 points

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

Restaurant's statement: We do not offer straws with drinks, however we are happy to supply them for you if you request.

2 points

We sell or donate our used cooking oil

Restaurant's statement: Valley Proteins services our used cooking oil.

3 points

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

Restaurant's statement: All products are used to the fullest degree. All trimmings, and excess waste of quality product create stocks, sauces and soups, as well as the unique specials we offer.

3 points

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

Restaurant's statement: Although we use paper menus, the majority of our ever changing menu are communicated through the server.

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: All take-out orders are packed in GreenWare recyclable packaging, and do not come in a bag unless it is a large order, or is specifically requested by the guest.

2 points

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

Restaurant's statement: There is absolutely no polystyrene foam products within our facility.

3 points

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

Restaurant's statement: All take-out packaging is eco friendly

3 points

We purchase paper products and/or containers that are recyclable

Restaurant's statement: All take-out packaging is eco friendly

2 points

We purchase plastic products/containers made from recycled content

Restaurant's statement: All take-out packaging is eco friendly

3 points

We purchase plastic products/containers that are recyclable

Restaurant's statement: All take-out packaging is eco friendly

2 points

We do not serve water that is bottled in plastic

Restaurant's statement: Although we offer bottled water as an option for our guests, we rarely purchase or sell it. We like to emphasize that our guests take advantage of our infused waters.

2 points

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

Restaurant's statement: Not all vendors are set-up for online only processing, but accept online billing from applicable vendors.

2 points

We use linen napkins vs. paper

Restaurant's statement: All napkins used in house are linen.

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 food served in house is on china.

3 points

We pay utility bills electronically (when given the option)

Restaurant's statement: When applicable, we absolutely do.

1 point
52 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 closely monitor water use on a monthly basis and analyze trends to predict how we can eliminate excess usage.

3 points

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

Restaurant's statement: Managed by EcoLab

3 points

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

Restaurant's statement: Low flow sinks are installed throughout the restaurant.

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: All plates/pots/pans are scraped throughly before being run through the dishwasher. We only run full racks of dishes to conserve water.

2 points

We have addressed water conservation through the efficiency of our toilets

Restaurant's statement: All restrooms are equipped with 1.0 Gallon Flush Toilets

3 points

We have addressed water conservation through the efficiency of our urinals

Restaurant's statement: Men's room and family room are equipped with .5 Gallon Flush Urinals

3 points

We use touch-free faucets/motion sensor sinks in restrooms

Restaurant's statement: All restrooms are equipped with motion sensor hand sinks and hand dryers.

3 points

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

Restaurant's statement: All thawed product is done in the cooler, never under running water, as per Allegheny Health Code.

1 point

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

Restaurant's statement: All outdoor cleaning is done in with minimal water waste.

1 point

We regularly check for and repair leaks in our water system

Restaurant's statement: Checked on a weekly basis.

2 points

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 avoid cleaners with heavy chemicals both outside and inside to prevent any additional unnecessary waste.

2 points

We turn off all kitchen faucets when not in use

Restaurant's statement: All faucets are turned off when not in use. All hand sinks in kitchen area are push-activated.

1 point
27 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: Our Corporate Support Center Monitors all Energy Use

3 points

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

Restaurant's statement: Our Corporate Support Center Monitors all Energy Use

4 points

We use automatic, energy efficient hand dryers in our restrooms

Restaurant's statement: All bathrooms are equipped with energy efficient hand dryers.

3 points

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

Restaurant's statement: Inspected twice a year.

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: It is a company policy that our heating and cooling be set to a standard of 68/74. All systems are set to these standards.

2 points

We have addressed energy efficiency through our windows and doors

Restaurant's statement: Garage doors remain closed when temperatures exceed 70 degrees.

2 points

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

Restaurant's statement: All equipment purchased recently is Energy Star Efficient.

4 points

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

Restaurant's statement: Cooler and freezer both have air curtains installed.

2 points

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

Restaurant's statement: All lighting in house is CFL or LED.

4 points

We use LED bulbs in lighting or emergency exits

Restaurant's statement: All emergency lights. All spotlights.

5 points

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

Restaurant's statement: Only our emergency lights, and one bank of lights remain on over night to allow our bakers to make fresh product for the next day.

2 points

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

Restaurant's statement: All bathrooms are on motion sensors.

2 points

We use renewable energy to supply all or a portion of our energy needs

Restaurant's statement: Our green roof absorbs sunlight to help insulate the building during colder periods, as well as helping keep our restaurant cool in the summer time.

4 points

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

Restaurant's statement: This is a part of our deep cleaning process done on a monthly basis.

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: Our dishwasher is a low-temperature dishwasher and operates of a 140 degree 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: From the POS monitors, to the computer screens. Every little bit helps!

1 point

We power down the kitchen equipment during slow, idle times

Restaurant's statement: All kitchen equipment is turned off aside from what is necessary for bakers to prepare product for the next day. We have an infrared hood system.

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: Our entrance has a double doors. We have air curtains at our delivery door as well as a double door. We keep our garage doors shut when temperatures reach 70 degrees to prevent excess waste from lost air conditioning.

2 points

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

Restaurant's statement: Our cooling system fan is always running to help keep things cool and comfortable.

1 point

We have insulated all refrigeration cold suction lines

Restaurant's statement: All refrigerated lines are insulated to prevent unnecessary energy loss.

2 points

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

Restaurant's statement: All lights in dining room are on dimmers. All lights are turned down as low as possible to utilize all the natural light from the outside during the daylight hours. Lights are adjusted very little when it gets darker as even at their lowest, they offer enough light for our guests.

3 points
53 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 are actively involved with the local community.

2 points

We participate in planned prepared budgeted meal programs to assist in food donations.

Restaurant's statement: We donate product every Wednesday to local food banks.

3 points

We provide employment opportunities for residents of the local community

Restaurant's statement: Over 75% of our team members are from the local community.

3 points

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

Restaurant's statement: Grow PGH. Penns Corner Farm Alliance.

4 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: Work closely with local Universities as well as Public Schools to educate all walks of life on sustainability, local organic produce and food education.

4 points

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

Restaurant's statement: We donate all used cooking equipment when we replace old product.

2 points

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

Restaurant's statement: We buy food from minority farmers.

3 points

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

Restaurant's statement: We donate to local food banks every Wednesday.

4 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: Every other Monday, we donate dinners to a local church in order to provide meals for children after school.

5 points

We encourage guests to take alternative transportation to get to our restaurant (bike, bus, walk, carpool)

Restaurant's statement: Guests are encouraged to use alternative transportation.

2 points
32 Points for Community/Consumer Actions

Employee Actions

Description Points

Our employees participate in volunteer activities

Restaurant's statement: We offer multiple volunteer opportunities throughout the year.

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 offer health and wellness incentives to team members.

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: All positions start above minimum wage.

5 points

We offer health benefits to our employees

Restaurant's statement: Health benefits are offered to team members.

4 points

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

Restaurant's statement: Hospitality Group is owned by a Local Pittsburgh Family

1 point

We offer our staff training to further enhance career development

Restaurant's statement: All team members receive extensive training upon hiring.

3 points

We provide emergency rides for employees

Restaurant's statement: If employees are without a way of making it home, we make sure they arrive safely.

1 point

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

Restaurant's statement: All team members are scheduled at least 12 hours apart between shifts. If team members decide to pick up additional shifts within a 12 hour window it is their choice.

3 points

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

Restaurant's statement: All team members have the option of taking a break during their shift.

3 points

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

Restaurant's statement: All team members work no more than 5 consecutive days in a row unless they choose to pick up additional shifts.

3 points

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

Restaurant's statement: All full team members are guaranteed a minimum amount of hours per week.

3 points

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

Restaurant's statement: Employees are offered PTO hours based on their seniority with the company. Designated pay outs are for 1 year, 5 year, 10 year and 20 year increments as to how the PTO hours are paid. The TM are allowed to use the PTO for their on vacation payouts, as well as any days missed because of sickness/bereavement.

3 points

We offer our FOH and BOH employees vacation time

Restaurant's statement: All team members receive vacation pay after their one year anniversary.

3 points

We offer internal promotions

Restaurant's statement: We offer many promotions from within the company.

3 points

We cross-train employees across different floor and kitchen positions

Restaurant's statement: We utilize all team members in all departments to provide the best service experience.

3 points

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

Restaurant's statement: We are open to cross training all departments and utilize key team members in these opportunities.

3 points

We give raises based on employee performance and responsibility

Restaurant's statement: All team members receive annual performance reviews that result in additional wages.

3 points

We provide discounts for our employees at our restaurant

Restaurant's statement: Restaurant's statement: All team members receive 50% off food while working. All team members and up to 5 friends/family can receive 20% off at all Eat'n Park Hospitality Group Locations.

1 point

We provide bonuses or incentives for employee performance

Restaurant's statement: Team members have the opportunities at bonuses and incentive pay.

2 points

We work hard to ensure a diverse and inclusive work environment

Restaurant's statement: We actively interview all applications to ensure a diverse work environment.

2 points
53 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: All tables are made with post-recycled material

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: All equipment in house is Energy Star Rated, if we do not purchase Energy Star Rated Equipment we strive to use refurbished equipment before purchasing new.

3 points

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

Restaurant's statement: Fair Trade Coffee. Fair Trade & Organic Teas

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: We source 6 of our 12 beer taps with locally made Pittsburgh beers. We offer produce from our rooftop garden, as well as rooftop honey from our bee hives.

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 seafood is purchased through Land and Sea (formerly Pittsburgh Seafood.) The Marine Stewardship council certifies many of their products.

4 points

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

Restaurant's statement: Penns Corner, Wild Purveyors.

3 points

We source products from a regionally-based third party supplier

Restaurant's statement: Paragon Foods. Pittsburgh Seafood. Emerald Valley Artisan Cheese. Wild Purveyors. Iron Star Roasters. Wigle Wiskey. Boyd & Blair Vodka. Pittsburgh Winery.

2 points

We rotate menu items based on seasonality

Restaurant's statement: Our menu is based off of seasonality of product, as well as what looks fresh and quality at the time. Our dinner specials change each night and offer locally sourced products.

3 points

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

Restaurant's statement: All eggs are Local, Cage-Free and Organic

2 points

Our restaurant participates in product-sharing (cooperative purchasing) with other restaurants for supplies not needed in large quantities

Restaurant's statement: We partner with Penns Corner Farm Alliance to provide as a CSA pick up location.

3 points

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

Restaurant's statement: We recognize vendors and local farms and the ways we work with them on our restaurant website.

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 have our own garden that we utilize in all dishes. We also have an apiary.

4 points

We can, pickle, or preserve foods

Restaurant's statement: We offer many pickled variations of our products.

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: All sauces are made in house. No condiments are purchased aside from Heinz Ketchup.

3 points

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

Restaurant's statement: We make all bar mixes in house. We also offer house made soda with natural sugars.

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 have vegetarian options on our menu daily, and one soup is always a vegetarian option.

2 points

We source animal products that are humanely raised and processed

Restaurant's statement: All proteins are cage free and grass fed.

3 points

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

Restaurant's statement: We source 24% of produce within 150 mile radius.

4 points

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

Restaurant's statement: We source just under 10% of produce from within a 400 mile radius.

1 point

We source 1-15% of meats locally (From within a 150 mile radius)

Restaurant's statement: We source just under 10% of meats from within a 150 mile radius.

2 points

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

Restaurant's statement: We source 8% or meats within 400 miles.

1 point

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

Restaurant's statement: Approximately 25% of products are organic.

4 points
60 Points for Responsible Sourcing

Nutrition

Description Points

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

Restaurant's statement: We do offer small plates of many items

2 points

Our restaurant provides vegetarian/vegan fare

Restaurant's statement: Multiple dishes can be offered vegetarian or vegan, as well as gluten free.

2 points

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

Restaurant's statement: Typically all dishes are served with fresh, local vegetables.

2 points

Our restaurant provides allergen-free options

Restaurant's statement: All dishes can be created to accommodate allergies.

2 points

Our restaurant provides low-sodium options

Restaurant's statement: All dishes are able to be prepared with less sodium, or no sodium at all.

2 points

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

Restaurant's statement: We strive to purchased Non-GMO product always

3 points

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

Restaurant's statement: Barley, Chia and Spelt are used frequently.

2 points

Our restaurant provides low calorie salad dressings

Restaurant's statement: We offer multiple lower calorie options

2 points

Our restaurant provides smaller sized soda options

Restaurant's statement: We offer 6oz, 12oz, 16oz and 20oz soda.

2 points

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

Restaurant's statement: We strive to use whole grains in all food preparation

3 points

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

Restaurant's statement: We offer fresh vegetables, as well as fruit as side dishes for all kids meals.

3 points

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

Restaurant's statement: We have a variety of healthy options for children.

3 points

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

Restaurant's statement: We offer lean proteins for all children's entrees

3 points

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

Restaurant's statement: All children's meals may be prepared to their liking with any dietary substitutions.

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: Canola, Coconut Oil, Grapeseed Oil, olive 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 Live Well Allegheny Restaurant Requirements

3 points
39 Points for Nutrition