3990 Forbes Ave.

Pittsburgh, PA 15213

Phone Number: 4126241489

Email: diningservice@bc.pitt.edu

Website: http://pc.pitt.edu/dining

Date Designated: 08/01/2018

Owner / Manager: Abdou Cole, Resident District Manager

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: As stated in the 2018 Pitt Sustainability Plan, we will strive to build food systems that support a healthy body and healthy planet, strengthen local communities, and minimize waste.

3 points

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

Restaurant's statement: All employees undergo sustainability training when hired, during annual call-back orientation in the fall, and in team huddles throughout the year.

3 points

We include updates on our sustainable actions within staff meetings

Restaurant's statement: Sustainability updates are regularly included in staff and management meetings.

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: Pitt Dining conducts bi-anual food wate audits at both dining halls on campus to measure changes in food waste. Pitt Dining also collects data from food recovery to help reduce our production of surplus food. Through food waste audits and operational changes we have reduced plate food waste by 5%.

4 points

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

Restaurant's statement: Pitt Dining conducts bi-annual food waste audits at both dining halls on campus to measure changes in food waste. 2/14/2018 was our most recent food waste audit in Market Central.

4 points

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

Restaurant's statement: All dining locations participate in Pitt's single-stream recycling program. Pitt contracts recycling and waste management services 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: Large appliances are placed up for auction on http://www.pittsurplus.com/inventory/auctions. Items that aren't sold are recycled by our recycling facility.

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: Market Central recycles most hard to recycle items.

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 of the condiments provided in Market central are in bulk condiment dispensers. Market Central does not offer straws or to-go cutlery.

2 points

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

Restaurant's statement: There are no straws in Market Central.

2 points

We sell or donate our used cooking oil

Restaurant's statement: The majority of the cooking oil is handled by Restaurant Technologies, although we donate a lot of our used cooking oil to Fossil Free Fuel in Braddock.

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 do not offer plastic bags in Market Central.

2 points

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

Restaurant's statement: Market Central only provides ceramic or plastic reusable cups and plates that are washed after every use. We don't have take out services at Market Central.

3 points

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

Restaurant's statement: Our napkins are made from 100% post-consumer recycled material.

3 points

We do not serve water that is bottled in plastic

Restaurant's statement: All water is dispensed from fountain machines and reusable cups are provided.

2 points

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

Restaurant's statement: All napkin dispensers are single output dispensers placed on tables around the dining hall.

2 points

We use a paperless system to process guest orders

Restaurant's statement: Pitt Dining uses Blackboard registers that do not print receipts unless requested. This a result of a student initiative called "Beat the Receipt".

2 points

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

Restaurant's statement: All orders are placed online or over the phone with vendors and billing is handled electronically.

2 points

We use environmentally-friendly cleaning products

Restaurant's statement: Market Central uses Eco-Lab cleaning products which 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 food and beverages are served in or on reusable ceramic dishes and plastic cups.

3 points

We pay utility bills electronically (when given the option)

Restaurant's statement: All utility bills are paid for online and billing is handled electronically.

1 point

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

Restaurant's statement: Through the BYO[Bag] and BYO[Mug] programs we encourage students to bring their own coffee mugs to Market Central.

1 point
46 Points for Waste Reduction

Water Conservation

Description 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: Bins with pre-soaking solution are placed where plates are returned for utensils to be placed in to pre-soak. All food is scraped from the plates before being placed into the dish washer.

2 points

We have addressed water conservation through the efficiency of our toilets

Restaurant's statement: Market Central uses low flow toilets.

3 points

We have addressed water conservation through the efficiency of our urinals

Restaurant's statement: Market Central uses low flow urinals.

3 points

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

Restaurant's statement: Market Central thaws frozen foods in the refrigerator.

1 point

We regularly check for and repair leaks in our water system

Restaurant's statement: Maintenance teams regularly inspect our water systems for leaks and repair them when needed.

2 points

We turn off all kitchen faucets when not in use

Restaurant's statement: Staff are trained to turn of all faucets when not in use to conserve water.

1 point
12 Points for Water Conservation

Energy Efficiency

Description Points

We use automatic, energy efficient hand dryers in our restrooms

Restaurant's statement: Automatic hand dryers are provided in two locations in Market Central: the men's bathroom and the private bathroom. Automatic paper towel dispensers are provided in all other bathrooms and will be updated with hand dryers when needed.

3 points

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

Restaurant's statement: Pitt insures Market Central's HVAC is 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: Market Central's thermostats are set to cool as the sunrises and become warmer as the sun sets.

2 points

We have addressed energy efficiency through our windows and doors

Restaurant's statement: Market Central uses weather stripping on all of our windows and doors.

2 points

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

Restaurant's statement: Market Central has plastic strip curtains installed inside the doors of all refrigerator and freezers.

2 points

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

Restaurant's statement: Market Central uses energy-efficient light bulbs.

4 points

We use LED bulbs in lighting or emergency exits

Restaurant's statement: We use LED bulbs in all emergency exit signs and for lighting most of Market Central.

5 points

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

Restaurant's statement: During Market Central's hours of operations, the indoor lights are on, however when not in operation, only the emergency and exit sign lights are left on.

2 points

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

Restaurant's statement: Market Central, the largest dining facility on-campus, recently switched to a Lutron lighting system. The new lighting system allows individual zones to be powered down once a specific platform in Market is closed. The new system conserves energy by only providing lighting to areas that need it.

2 points

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

Restaurant's statement: Maintenance staff regularly clean evaporator and condenser coils on refrigerators.

2 points

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

Restaurant's statement: All equipment is shut off or placed in an energy saving mode at the end off the business day.

1 point

We power down the kitchen equipment during slow, idle times

Restaurant's statement: When a station in Market Central is not being used all equipment is powered down for that station.

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: There are double doors and a plastic strip curtain between the Market Central kitchen and the outdoors.

2 points

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

Restaurant's statement: Air-conditioning demands are reduced thanks to Market Central being located partially underground.

1 point

We have insulated all refrigeration cold suction lines

Restaurant's statement: All of Market Central's cold suction lines are insulated.

2 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: Pitt Dining works with the student group Food Recovery Heroes to recover surplus food from Market Central. We also organize fundraising and donation efforts to support the Pitt Pantry.

2 points

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

Restaurant's statement: Pitt Dining participates in an annual holiday meal for homeless Pittsburghers.

3 points

We provide employment opportunities for residents of the local community

Restaurant's statement: 99% of our employees live in Allegheny County.

3 points

We participate with an organization's program designed to provide employment opportunities for vulnerable populations

Restaurant's statement: Pitt Dining works with the Jewish Family and Children's Services and Community Kitchen Pittsburgh to provide employment opportunities for vulnerable populations.

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: We offer numerous educational opportunities and events throughout the year on campus and in dining halls like Market Central to promote responsible food choices, culinary skills, health and wellness, etc... Examples include educational tabling by our Nutrition Intern on making healthy food choices in the dining hall, weekly seasonal farmer's markets, and events we co-sponsor with student groups such as the Real Food Challenge and Food Recovery Heroes.

4 points

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

Restaurant's statement: Large appliances are placed up for auction on http://www.pittsurplus.com/inventory/auctions. Items that aren't sold are donated or recycled.

2 points

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

Restaurant's statement: Pitt Dining prioritizes supporting women and minority owned businesses.

3 points

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

Restaurant's statement: Pitt Dining donates money to the Pitt Pantry to enable clients to utilize the farmers market on campus.

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: Through food recovery Pitt Dining donates food to an Oakland-based hunger-fighting organization that provides after school meals.

5 points

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

Restaurant's statement: We encourage students to walk from residence halls and the University provides students with free public transit with their student IDs.

2 points

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

Restaurant's statement: Multiple bike racks are provided on the tower patios upstairs from Market Central.

2 points

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

Restaurant's statement: Across the street from Market Central is a bike repair stand.

1 point
35 Points for Community/Consumer Actions

Employee Actions

Description Points

Our employees participate in volunteer activities

Restaurant's statement: Employees participate in our regular holiday meal for the homeless. Staff with the most volunteer hours are recognized and receive gift cards for their contribution.

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: Employees have the option to receive life coaching as well as fitness advice with through a Sodexo service called Life Works.

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: Market Central employees are members of SEIU and have a CBA that dictates wages.

5 points

We offer health benefits to our employees

Restaurant's statement: Full-time employees are provided with numerous health insurance options through Sodexo and as dictated by the CBA.

4 points

We offer our staff training to further enhance career development

Restaurant's statement: As dictated in the CBA, employees are trained for the different positions they bid on. Additional training is offered such as a plant-based culinary training and allergen-awareness training.

3 points

We provide some form of incentive for employee's use of alternative transportation for work (public transportation, walk, bicycle, carpooling)

Restaurant's statement: We provide all employees access to the Pitt shuttle service for free.

2 points

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

Restaurant's statement: Employees are not schedule for shifts that end and start with less than 11 hours off.

3 points

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

Restaurant's statement: We do not schedule employees for double shifts.

3 points

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

Restaurant's statement: We ensure that our employees get at least one day off for every 5 days they work.

3 points

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

Restaurant's statement: Market Central employees have a set schedule and are guaranteed a minimum amount of hours a week as dictated by the CBA.

3 points

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

Restaurant's statement: Employees are provided with sick days as a full-time employee and voluntary pay-in for disability leave.

3 points

We offer our FOH and BOH employees vacation time

Restaurant's statement: Full time employees get a set number of vacation days.

3 points

We offer internal promotions

Restaurant's statement: We offer internal promotions. For example, FOH employees have been promoted to supervisor positions and cooks have been promoted to culinary station leads.

3 points

We cross-train employees across different floor and kitchen positions

Restaurant's statement: Yes, every semester Market Central employees are permitted to bid on new positions and are trained if they change positions.

3 points

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

Restaurant's statement: Yes, every semester Market Central employees are permitted to bid on new positions and may choose FOH or BOH positions.

3 points

We give raises based on employee performance and responsibility

Restaurant's statement: Each year Market Central employees get a pay raise.

3 points

We provide discounts for our employees at our restaurant

Restaurant's statement: All employees get free meals while they are working.

1 point

We work hard to ensure a diverse and inclusive work environment

Restaurant's statement: Sodexo is committed to a diverse and inclusive work environment and has won numerous awards to reflect that commitment in action.

2 points
51 Points for Employee Actions

Responsible Sourcing

Description Points

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

Restaurant's statement: We serve Fair Trade Certified coffee and tea in Market Central.

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: Products sourced locally include milk and dairy products from Schneider's Dairy, mushrooms from Chester County, and chicken from Ohio.

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: Sodexo, the dining services provider for Pitt, has industry-leading sustainable seafood procurement program. All aquaculture-raised seafood is certified BAP. For wild-caught seafood we do not procure any species on the "avoid" column of the Seafood Watch guide and try our best to purchase from the "best choices" column. Through the Real Food Challenge we are also working to develop a Great Lakes local seafood program to support owner-operated boats and fisheries in the Great Lakes.

4 points

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

Restaurant's statement: The majority of our produce is purchased from Paragon foods.

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: Menus are rotated based on seasonality. Some seasonal ingredients include corn and tomatoes in late summer, squash in the fall and winter, and potatoes throughout the year.

3 points

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

Restaurant's statement: We purchase American Human Certified Cage-Free eggs.

2 points

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

Restaurant's statement: Within campus, dining establishments coordinate purchases to reduce cost and waste.

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 local products and producers online and in marketing.

2 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 participate in Meatless Monday at our main entree station in Market Central.

2 points

We source animal products that are humanely raised and processed

Restaurant's statement: Eggs American Human Cage Free Certified, Chicken without antibiotics and growth hormones.

3 points

When in season, we source 31-45% of produce locally (From within a 150 mile radius)

Restaurant's statement: When in season, 32% of produce is sourced within 150 miles of campus.

6 points

When in season, we source 31-45% of produce regionally (From within a 400 mile radius)

Restaurant's statement: When in season, 37% of produce is sourced within 400 miles of campus.

5 points

We source 31-45% of meats locally (from within a 150 mile radius)

Restaurant's statement: 33% of meat sourced from within 150 mile radius.

6 points

We source 26-50% of meats regionally (From within a 400 mile radius)

Restaurant's statement: 41% of meat sourced from within a 400 mile radius.

3 points

1-15% of products we use carry organic certification or are naturally grown

Restaurant's statement: 3% of products carry organic certification or similar third-party certification.

2 points
51 Points for Responsible Sourcing

Nutrition

Description Points

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

Restaurant's statement: Many pre-plated options are served tapas-style on small plates.

2 points

Our restaurant provides vegetarian/vegan fare

Restaurant's statement: Market Central features a dedicated vegan station serving lunch and dinner 7 days/week. Some examples of vegetarian/vegan fare are: Tofu Fried Rice, Filipino Vegetable Stew, BBQ Jackfruit, Chickpea & Vegetable Moroccan Stew, Bulgur & Lentil Pilaf.

2 points

Our restaurant provides menu items or side dishes marketed as healthier, lower calorie options than our traditional menu choices

Restaurant's statement: Some examples include: Tomato Bisque With Fresh Basil, Chimmichuri Chicken, Turkey Black Bean Chili.

2 points

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

Restaurant's statement: Many pre-plated meals include a vegetable option. Some previous menu items include: Kung Pao Pork, Jasmine Rice (Steamed) and Glazed Carrots, Italian Sausage Halves with Onion & Peppers.

2 points

Our restaurant provides allergen-free options

Restaurant's statement: Market Central features a dedicated allergen-free station to provide meals to students with dietary restrictions.

2 points

Our restaurant provides calorie counts

Restaurant's statement: All menus include calorie counts.

2 points

Our restaurant provides low-sodium options

Restaurant's statement: Market Central serves dishes from the Sodexo Mindful program which is a collection of healthy, low-sodium recipes.

2 points

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

Restaurant's statement: Examples of ancient grains served in Market Central include quinoa, farro and polenta.

2 points

Our restaurant provides low calorie salad dressings

Restaurant's statement: Some low calorie salad dressings provided are: Hidden Valley Italian Low-Cal, Hidden Valley Olive Oil and Balsamic Vinaigrette and various vinegars and oils to allow customers to make their own salad dressings.

2 points

Our restaurant provides smaller sized soda options

Restaurant's statement: All of cups in Market Central are 8oz.

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: Market Central uses canola oil.

2 points
22 Points for Nutrition