510 Market Street

Pittsburgh, PA 15222

Phone Number: 412-773-8848

Email: info@fl2pgh.com

Website: www.fl2pgh.com

Date Designated: 01/24/2019

Owner / Manager: Hana Zoufalik-General 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: We will display the SPR designation on our website 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: We will make the SPR decal visible to restaurant guests.

1 point

We have adopted a comprehensive sustainability policy

Restaurant's statement: Yes, Fairmont Hotels has a brand wide sustainability policy called Planet 21.

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 efforts.

3 points

We include updates on our sustainable actions within staff meetings

Restaurant's statement: Yes, we have a monthly sustainability meeting at the hotel.

3 points
11 Points for General

Waste Reduction

Description Points

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

Restaurant's statement: We recycle all of those materials listed with Republic Services.

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 have a battery collection throughout the hotel several times a year.

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 purchase everything that we can in bulk.

2 points

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

Restaurant's statement: We use paper straws and generally offer first when using them.

2 points

We sell or donate our used cooking oil

Restaurant's statement: We sell used cooking oil to Fossil Free Fuels.

3 points

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

Restaurant's statement: Yes, we roast whole chickens, make stocks with bones and lobster shells, roast vegetables in drippings, our cauliflower salad is made from the entire cauliflower.

3 points

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

Restaurant's statement: We only print menus for special occasion dinners. Specials are posted in BOH for service staff, and communicated by word of mouth between servers and guests.

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 brown paper bags for take-out.

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.

3 points

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

Restaurant's statement: Yes, we use Ingeo paper compostable products.

3 points

We purchase paper products and/or containers that are recyclable

Restaurant's statement: Our products are compostable.

2 points

We purchase plastic products/containers made from recycled content

Restaurant's statement: Yes, we use Ingeo plastic compostable products.

3 points

We purchase plastic products/containers that are recyclable

Restaurant's statement: Our products are compostable.

2 points

We do not serve water that is bottled in plastic

Restaurant's statement: The restaurant does not serve bottled water.

2 points

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

Restaurant's statement: We order through an online system.

2 points

We use environmentally-friendly cleaning products

Restaurant's statement: We use ecolab cleaning products.

2 points

We use linen napkins vs. paper

Restaurant's statement: We do not use paper napkins.

2 points

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

Restaurant's statement: Everything is served on china.

3 points

We pay utility bills electronically (when given the option)

Restaurant's statement: We pay utility bills online.

1 point
43 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: Yes we use our water bill to track water usage.

3 points

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

Restaurant's statement: We have a low flow sprayer.

3 points

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

Restaurant's statement: All sinks have aerators.

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 listed methods.

2 points

We have addressed water conservation through the efficiency of our toilets

Restaurant's statement: Our toilets are 1.28gpf.

3 points

We have addressed water conservation through the efficiency of our urinals

Restaurant's statement: Our urinals are 1.28gpf.

3 points

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

Restaurant's statement: Many of our restrooms have touch free faucets.

3 points

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

Restaurant's statement: Foods are most often thawed 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 rarely hose any outdoor areas.

1 point

We regularly check for and repair leaks in our water system

Restaurant's statement: Our engineering team monitors 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 rarely do outdoor cleaning or hosing.

2 points

We turn off all kitchen faucets when not in use

Restaurant's statement: We always turn off faucets when not in use.

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: We use our energy bill to track energy use.

3 points

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

Restaurant's statement: Our in house engineering team, outside HVAC inspectors, and HVAC manufacturer all inspect HVAC at various times throughout the 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: We use a programmable thermostat and it is set within the recommended temperatures.

2 points

We have addressed energy efficiency through our windows and doors

Restaurant's statement: We are a LEED certified building.

2 points

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

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

4 points

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

Restaurant's statement: LED lighting in kitchen and dining area.

4 points

We use LED bulbs in lighting or emergency exits

Restaurant's statement: We use LED lighting.

5 points

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

Restaurant's statement: Yes, we have sensors in bathrooms and storage.

2 points

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

Restaurant's statement: A percentage of renewable energy is purchased through PNC regional contract.

4 points

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

Restaurant's statement: We make sure to clean evaporator and condenser coils regularly.

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: 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: Some are turned off and some are put in energy saving mode.

1 point

We power down the kitchen equipment during slow, idle times

Restaurant's statement: We power down some equipment during slow times.

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: We have a revolving door.

2 points

We have insulated all refrigeration cold suction lines

Restaurant's statement: All cold suction likes are insulated.

2 points

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

Restaurant's statement: We adjust lighting based on sunlight.

3 points
41 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 participate in Savor Pittsburgh, Cool Down for Warmth, and Garden Get Down sponsored by Grow Pittsburgh and Wigle Whiskey.

2 points

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

Restaurant's statement: We donate prepared meals to 412 Food Rescue.

3 points

We provide employment opportunities for residents of the local community

Restaurant's statement: About 80% of our staff lives locally.

3 points

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

Restaurant's statement: We have an internal program designed to empower women in the workplace and create opportunities for women.

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 work with Rivendale Farms to create events and seasonal cooking classes.

4 points

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

Restaurant's statement: There are bike racks in the parking garage under hotel.

2 points

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

Restaurant's statement: Yes we have an bicycle air pump and flat tire repair kit on premises.

1 point
19 Points for Community/Consumer Actions

Employee Actions

Description Points

Our employees participate in volunteer activities

Restaurant's statement: Employees volunteer at Jubilee Soup Kitchen.

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 a gym discount, fitness challenges, and employee discounts for fitness products through hotel.

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 exceed the standard.

5 points

We offer health benefits to our employees

Restaurant's statement: All full time staff are offered health benefits through Cigna.

4 points

We offer our staff training to further enhance career development

Restaurant's statement: We offer wine and liquor training, food provider training, and internal training through HR.

3 points

We provide emergency rides for employees

Restaurant's statement: We provide emergency rides.

1 point

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

Restaurant's statement: Yes, for the most part.

3 points

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

Restaurant's statement: Employees working double shifts are given a break.

3 points

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

Restaurant's statement: Employees are scheduled to have at least one day off for every five days worked.

3 points

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

Restaurant's statement: Full time employees are guaranteed 32 hours/week and we accommodate part time.

3 points

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

Restaurant's statement: All employees are given personal time to use as they need.

3 points

We offer our FOH and BOH employees vacation time

Restaurant's statement: All employees are given vacation days and personal days to use as they wish.

3 points

We offer internal promotions

Restaurant's statement: We prefer to promote from within, most recently a server was promoted to Assistant Manager and the GM started as a server.

3 points

We cross-train employees across different floor and kitchen positions

Restaurant's statement: If interested we will cross train employees.

3 points

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

Restaurant's statement: Some positions can move between FOH and BOH.

3 points

We give raises based on employee performance and responsibility

Restaurant's statement: Employees are given raises.

3 points

We provide discounts for our employees at our restaurant

Restaurant's statement: Employees get 50% off.

1 point

We provide bonuses or incentives for employee performance

Restaurant's statement: We offer employee of year, leader of the year, and sales contests (wine, dinner).

2 points

We work hard to ensure a diverse and inclusive work environment

Restaurant's statement: Always.

2 points
52 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 offer HC Valentine coffee, Lot 35 tea, both organic and fair trade that are specific to Fairmont hotels.

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 get cheese from Clover Creek Dairy, local honeycomb from Penns Corner Farm Alliance, and trout from Laurel Hill.

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: We try to source all of our seafood sustainably.

4 points

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

Restaurant's statement: We make purchases from Penn's Corner Farm Alliance.

3 points

We source products from a regionally-based third party supplier

Restaurant's statement: We use Sirna and Sons and Chefs Garden.

2 points

We rotate menu items based on seasonality

Restaurant's statement: We rotate greens, beets, pomegranate, and kale.

3 points

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

Restaurant's statement: We get our eggs from Rivendale Farms and they are local, cage free and 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 recognize local farms and vendors online, through marketing and verbally.

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 get our beer from East End, Hitchhiker, and Grist House.

4 points

We can, pickle, or preserve foods

Restaurant's statement: We make our house pickles.

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: We make everything in house.

3 points

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

Restaurant's statement: All cocktail mixers are made in house.

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 always offer vegetarian options on menu and we have meatless Mondays for staff meals.

2 points

We source animal products that are humanely raised and processed

Restaurant's statement: Our chicken is from Free Bird.

3 points

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

Restaurant's statement: Our local produce comes from Rivendale Farms and Penns Corner.

6 points

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

Restaurant's statement: About 80% of our produce is from regional sources from Sirna and Sons and Chefs Garden.

7 points

We source 16-30% of meats locally (From within a 150 mile radius)

Restaurant's statement: About 20%, our Trout is from Laurel Hill.

4 points

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

Restaurant's statement: Our chicken accounts for about 40% of our meat and is sourced regionally.

3 points

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

Restaurant's statement: Whatever we can get that's organic we will. We always have organic meat, cheese, produce, and chicken. About 60%.

8 points
67 Points for Responsible Sourcing

Nutrition

Description Points

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

Restaurant's statement: We provide small plates for some items.

2 points

Our restaurant provides vegetarian/vegan fare

Restaurant's statement: We have vegetarian and vegan foods available every day.

2 points

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

Restaurant's statement: Many of our entrees are served with a side veggie.

2 points

Our restaurant provides allergen-free options

Restaurant's statement: We can accommodate gluten free, dairy free, soy free, and nut allergies.

2 points

Our restaurant provides low-sodium options

Restaurant's statement: We can accommodate a low sodium diet.

2 points

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

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

3 points

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

Restaurant's statement: We use farro, chia, and quinoa.

2 points

Our restaurant provides low calorie salad dressings

Restaurant's statement: All of our dressings are made in house and we offer oil and citrus based dressings and oil and vinegar dressings that are low calorie.

2 points

Our restaurant provides smaller sized soda options

Restaurant's statement: We only offer 12 oz cans or soda.

2 points

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

Restaurant's statement: We have whole grain pasta and breads for kids.

3 points

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

Restaurant's statement: We offer celery and carrot sticks or steamed vegetables for kids.

3 points

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

Restaurant's statement: We offer juice, water, and milk for kids.

3 points

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

Restaurant's statement: We offer chicken and salmon for kids.

3 points

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

Restaurant's statement: We can accommodate many diets for kids.

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 soy bean 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.

3 points
39 Points for Nutrition