4715 Liberty Avenue

Pittsburgh, PA 15224

Phone Number: 412-586-4241

Email: azoreancafe@gmail.com

Website: www.azoreancafe.com

Date Designated: 01/03/2019

Owner / Manager: Elsa Santos-Owner

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: Yes, we will display our designation on our website, menu and marketing materials.

1 point

Mandatory: We will/we pledge to post the Sustainable Pittsburgh Restaurant decal in a place visible to restaurant guests

Restaurant's statement: Yes, we will display our decal on our front facing window.

1 point

We have adopted a comprehensive sustainability policy

Restaurant's statement: We communicate sustainability in everything we do.

3 points

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

Restaurant's statement: All new and existing employees are trained in our sustainable operations.

3 points

We include updates on our sustainable actions within staff meetings

Restaurant's statement: With a small staff we have found that most of our sustainable actions are communicated on a regular basis, but we do hold staff meetings twice a year and sustainable actions are included within these 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: We track our waste with our kitchen waste sheet and all employees have been trained to use the waste sheet.

4 points

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

Restaurant's statement: We take pride in our recycling. We try to reuse any containers that we can as many times as possible before recycling them. When it is time for them to be recycled, I take all recyclables to be recycled myself.

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: Since we are a new restaurant we have not had an opportunity to donate or recycle any large materials, but we have found new uses for some existing appliances and furniture already and we will be looking to donation outlets in the future.

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: So far, we have only had a need to recycle our ink and toner cartridges, but we will be looking to ways to recycle or donate other items as they have met our needs.

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 try to buy everything in bulk that we can.

2 points

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

Restaurant's statement: We only give straws with iced tea if guests ask for one.

2 points

We sell or donate our used cooking oil

Restaurant's statement: We use Buffalo Biodiesel.

3 points

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

Restaurant's statement: We try to use all produce scraps and trimmings so that we have minimal food waste. We incorporate all parts of our meats into soups, even the flavorful drippings from our cooked sausage is incorporated into our soups.

3 points

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

Restaurant's statement: We post all specials on our chalk board.

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 paper bags for many items and only use plastic bags if we have to for larger orders.

2 points

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: Our paper to go containers are made from recycled content.

3 points

We purchase paper products and/or containers that are recyclable

Restaurant's statement: Our paper to go containers are compostable.

2 points

We purchase plastic products/containers that are recyclable

Restaurant's statement: Our plastic take out containers are recyclable.

2 points

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

Restaurant's statement: We give one napkin to each guest and then more are distributed by staff per request.

2 points

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

Restaurant's statement: We order by phone.

2 points

We use environmentally-friendly cleaning products

Restaurant's statement: We use Krud Kutter earth 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 of our dine in food is served on washable/reusable dishware.

3 points

We pay utility bills electronically (when given the option)

Restaurant's statement: All bills are paid online.

1 point
45 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 use the water bill to track water usage and in 6 months we cut usage and are now saving $200 per month.

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 practice all of the water saving techniques listed.

2 points

We have addressed water conservation through the efficiency of our toilets

Restaurant's statement: Our toilets are all high efficiency.

3 points

We have addressed water conservation through the efficiency of our urinals

Restaurant's statement: Our urinal is high efficiency.

3 points

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

Restaurant's statement: We thaw all frozen foods in the refrigerator.

1 point

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

Restaurant's statement: We only sweep outdoor areas.

1 point

We regularly check for and repair leaks in our water system

Restaurant's statement: We check our water system regularly.

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 don't do any outdoor hosing or washing.

2 points

We turn off all kitchen faucets when not in use

Restaurant's statement: Of course.

1 point
18 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 track our energy usage with our utility bill.

3 points

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

Restaurant's statement: The landlord takes care of HVAC and we change filters 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: Our thermostat is set to 65 degrees and we adjust to 68 if necessary in the winter.

2 points

We have addressed energy efficiency through our windows and doors

Restaurant's statement: Our windows and doors are properly sealed and they are tinted to block some of the heat from the sun.

2 points

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

Restaurant's statement: Yes we try to purchase Energy Star when available.

4 points

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

Restaurant's statement: All of our lighting has been updated to LED.

4 points

We use LED bulbs in lighting or emergency exits

Restaurant's statement: All of our lighting has been updated to LED.

5 points

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

Restaurant's statement: Of course.

2 points

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

Restaurant's statement: We clean regularly and track with a cleaning sheet to make sure it is getting done.

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 hot water heater is set to 140 degrees.

1 point

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

Restaurant's statement: All equipment is turned off.

1 point

We power down the kitchen equipment during slow, idle times

Restaurant's statement: Kitchen equipment is turned off when not in use.

2 points

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

Restaurant's statement: If we can cool in the summer by opening doors and windows we do.

1 point

We have insulated all refrigeration cold suction lines

Restaurant's statement: Cold suction lines have been insulated.

2 points
33 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 food to Bloomfield Community Center, work with All for All Pittsburgh, collect donations for the Children's Hospital, we allow local artists to display and sell their art in the café.

2 points

We provide employment opportunities for residents of the local community

Restaurant's statement: All of our employees live within the local community.

3 points

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

Restaurant's statement: We volunteer with Community Kitchen Pittsburgh.

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: I teach classes at Community Kitchen Pittsburgh.

4 points

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

Restaurant's statement: Our food is healthy and fresh and we try to offer affordable prices for the neighborhood.

4 points

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

Restaurant's statement: There are bike racks up and down Liberty Avenue.

2 points
19 Points for Community/Consumer Actions

Employee Actions

Description 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 higher than minimum wage.

5 points

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

Restaurant's statement: Owner lives in Mt. Lebanon.

1 point

We offer our staff training to further enhance career development

Restaurant's statement: We offer ServSafe training, coffee espresso classes and barista training.

3 points

We provide emergency rides for employees

Restaurant's statement: Yes, whenever necessary.

1 point

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

Restaurant's statement: Employees are given 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: Every employee has at least two days off each week.

3 points

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

Restaurant's statement: Full time salaried employees work 40 hours per week maximum.

3 points

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

Restaurant's statement: Employees are given a minimum amount of hours based on their availability.

3 points

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

Restaurant's statement: Employees can pick up shifts if they have to call off.

3 points

We offer internal promotions

Restaurant's statement: Employees are promoted from within.

3 points

We cross-train employees across different floor and kitchen positions

Restaurant's statement: Some FOH and BOH positions are cross trained.

3 points

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

Restaurant's statement: Employees can move between FOH and BOH positions if they wish.

3 points

We give raises based on employee performance and responsibility

Restaurant's statement: Employees are given raises based on performance and responsibility.

3 points

We provide discounts for our employees at our restaurant

Restaurant's statement: We give a 50% discount during their shift and 25% outside of that.

1 point

We provide bonuses or incentives for employee performance

Restaurant's statement: We do contests for meals and holiday bonuses.

2 points

We work hard to ensure a diverse and inclusive work environment

Restaurant's statement: Of course.

2 points
42 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 were made from reclaimed wood from an old church and we repurposed some of the tables that were left behind.

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: Our freezer was purchased used.

3 points

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

Restaurant's statement: Our coffee and tea is organic and fair trade. We use Intelligentsia.

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 use apple cider from Soergel Orchards, bread from Mediterra, mlk from Turner Farm and Dairy.

3 points

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

Restaurant's statement: We purchase from Mediterra and Green Garden.

3 points

We source products from a regionally-based third party supplier

Restaurant's statement: We use Aldo's and Restaurant Depot.

2 points

We rotate menu items based on seasonality

Restaurant's statement: We rotate menu about every four months.

3 points

We purchase items at the local Farmer's Market

Restaurant's statement: We purchase items from the Bloomfield farmers market.

4 points

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

Restaurant's statement: We give credit where credit is due.

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: We make our salad dressings, soups, and vegan sauces for burgers.

3 points

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

Restaurant's statement: We make fresh squeezed orange juice.

3 points

We deliver food by foot/bicycle/electric vehicle

Restaurant's statement: We deliver food if it is within walking distance by foot.

4 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 always offer vegan and vegetarian options.

2 points

We source animal products that are humanely raised and processed

Restaurant's statement: We get our meats from Jubilee Hilltop Ranch.

3 points

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

Restaurant's statement: Our potatoes account for about 75% of our produce and they are sourced locally from Kittanning Farms.

8 points

When in season, we source 16-30% of produce regionally (From within a 400 mile radius)

Restaurant's statement: About 20% of our produce comes from within the local region when in season.

3 points

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

Restaurant's statement: All of our meats (excluding fish) are sourced from Jubilee Hilltop Ranch which is local to the Pittsburgh region.

8 points

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

Restaurant's statement: About 15% of our products are organic.

2 points
61 Points for Responsible Sourcing

Nutrition

Description Points

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

Restaurant's statement: We offer half sandwich and soup.

2 points

Our restaurant provides vegetarian/vegan fare

Restaurant's statement: We have vegetarian and vegan fare available daily.

2 points

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

Restaurant's statement: We offer fruits and vegetables with specials and some menu items.

2 points

Our restaurant provides allergen-free options

Restaurant's statement: We offer gluten free and peanut free options.

2 points

Our restaurant provides low-sodium options

Restaurant's statement: Our cuisine is traditionally low sodium.

2 points

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

Restaurant's statement: Some of our ingredients are organic and non-GMO.

3 points

Our restaurant provides low calorie salad dressings

Restaurant's statement: We provide oil and vinegar as a low calorie option.

2 points

Our restaurant provides smaller sized soda options

Restaurant's statement: We offer 12 ounce cans of Coke and Diet Coke only.

2 points

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

Restaurant's statement: Children can order anything that adults order but we adjust the portion size.

3 points

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

Restaurant's statement: Children can order anything that adults order but we adjust the portion size.

3 points

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

Restaurant's statement: Children can drink fresh orange juice, apple juice, or pear juice.

3 points

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

Restaurant's statement: Children can order anything that adults order but we adjust the portion size. We offer chicken, pork, and a black bean burger for lean proteins.

3 points

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

Restaurant's statement: We will accommodate any request.

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: We use 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 requirements and have registered to become a Live Well Allegheny Website.

3 points
37 Points for Nutrition