5130 Bigelow Blvd

Pittsburgh, PA 15213

Phone Number: 412-578-8500

Email: info@spiritsandtales.com

Website: www.theoaklanderhotel.com/dining-content

Date Designated: 04/22/2019

Owner / Manager: Jessica Lewis

"My job is to ignite the conversation about sustainability through the food we serve. I hope our patrons become curious and involved in my menu, I want to change people’s minds, create awareness, to spark feeling of duty towards doing the right thing, choosing to eat mindfully, and contributing to a better sense of community and environment, by the food we choose to eat and where we choose to dine. After all, it takes 65 days to grow a carrot, that’s nothing short of amazing." - Chef Jessica Lewis

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 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: We 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 have sustainability guidelines built into our operations.

3 points

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

Restaurant's statement: We train employees on our sustainable practices.

3 points

We include updates on our sustainable actions within staff meetings

Restaurant's statement: We regularly provide updates in meetings.

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 everything we can.

2 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: Condiments, bar snacks, and take-out packaging.

2 points

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

Restaurant's statement: We use paper straws.

2 points

We sell or donate our used cooking oil

Restaurant's statement: We work with Dar Pro for oil recycling.

3 points

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

Restaurant's statement: We use these techniques as much as we can.

3 points

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

Restaurant's statement: We verbally state specials.

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 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 styrofoam products.

3 points

We purchase paper products and/or containers that are recyclable

Restaurant's statement: Coffee cups, paper bags.take-out packaging is compostable.

2 points

We purchase plastic products/containers that are recyclable

Restaurant's statement: Quart and pint containers.

2 points

We do not serve water that is bottled in plastic

Restaurant's statement: We serve water in glass bottles.

2 points

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

Restaurant's statement: We do online ordering.

2 points

We use environmentally-friendly cleaning products

Restaurant's statement: We use some eco-friendly products.

2 points

We use linen napkins vs. paper

Restaurant's statement: We use linen 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: All foods are served on dishware.

3 points

We pay utility bills electronically (when given the option)

Restaurant's statement: We pay bills online.

1 point
34 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 track our water usage.

3 points

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

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

3 points

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

Restaurant's statement: Our sinks are new with aerators installed.

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 these techniques.

2 points

We have addressed water conservation through the efficiency of our toilets

Restaurant's statement: Toilets are low-flow.

3 points

We have addressed water conservation through the efficiency of our urinals

Restaurant's statement: Urinals are low-flow

3 points

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

Restaurant's statement: We thaw frozen foods by refrigeration.

1 point

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

Restaurant's statement: We dry sweep and mop.

1 point

We regularly check for and repair leaks in our water system

Restaurant's statement: We regularly check for leaks in lines.

2 points

We turn off all kitchen faucets when not in use

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

1 point
22 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.

3 points

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

Restaurant's statement: Our HVAC is inspected 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: We use a programmable thermostat.

2 points

We have addressed energy efficiency through our windows and doors

Restaurant's statement: Our windows are energy efficient.

2 points

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

Restaurant's statement: We purchase Energy Star equipment.

4 points

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

Restaurant's statement: LED lighting has been installed throughout the dining area.

4 points

We use LED bulbs in lighting or emergency exits

Restaurant's statement: LED lighting has been installed throughout the dining area.

5 points

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

Restaurant's statement: We turn off non-emergency lighting when we are not open.

2 points

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

Restaurant's statement: Sensors are installed in various places through the restaurant.

2 points

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

Restaurant's statement: We clean 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: Our dish machine brings in cold water and heats by steam, reducing energy and water usage.

1 point

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

Restaurant's statement: We turn off electronic equipment at the end of the day.

1 point

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 restaurant is located on the top floor of the hotel, so there are many barriers to the main entrance.

2 points

We have insulated all refrigeration cold suction lines

Restaurant's statement: All equipment is new, so cold suction lines are all insulated.

2 points

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

Restaurant's statement: We adjust our lighting based on the natural light available.

3 points
37 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 partner with Tree Pittsburgh.

2 points

We provide employment opportunities for residents of the local community

Restaurant's statement: We employ from the local community.

3 points

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

Restaurant's statement: We work with a refugee group for employment.

4 points

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

Restaurant's statement: Tiny Seed Farm

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: Chef Jessica is working with Pitt to develop healthy meal plans for athletes.

4 points

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

Restaurant's statement: We work with a lot of new emerging farms and immigrant farmers.

3 points

We donate food waste to farmers for animal feed

Restaurant's statement: We recycle oyster shell through the Oyster Recovery Partnership and a portion of this shell goes to farmers for chicken feed.

3 points

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

Restaurant's statement: We encourage guests to use alternative transportation.

2 points

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

Restaurant's statement: We have bike racks outside the hotel.

2 points
27 Points for Community/Consumer Actions

Employee Actions

Description Points

Our employees participate in volunteer activities

Restaurant's statement: We volunteer with Tree Pittsburgh planting trees.

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 pay employees above minimum wage.

5 points

We offer health benefits to our employees

Restaurant's statement: Employees receive health benefits.

4 points

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

Restaurant's statement: Investor lives in Pittsburgh.

1 point

We offer our staff training to further enhance career development

Restaurant's statement: We train all staff to help advance their careers.

3 points

We provide emergency rides for employees

Restaurant's statement: We provide emergency rides.

1 point

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

Restaurant's statement: We are incorporating an incentive program for employees to take the bus to get to work.

2 points

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

Restaurant's statement: Employees receive at least 11 hours between shifts.

3 points

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

Restaurant's statement: If employees work a double shift they are provided a break of at least two hours.

3 points

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

Restaurant's statement: Employees receive at least one day off for every five work in a row.

3 points

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

Restaurant's statement: We guarantee a minimum amount of working hours for hourly employees.

3 points

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

Restaurant's statement: Employees receive PTO and can choose to use it as they like.

3 points

We offer our FOH and BOH employees vacation time

Restaurant's statement: Employees receive PTO and can choose to use it as they like.

3 points

We offer internal promotions

Restaurant's statement: We promote internally.

3 points

We cross-train employees across different floor and kitchen positions

Restaurant's statement: We train employees across multiple positions.

3 points

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

Restaurant's statement: We provide flexibility between back and front of the house rotation.

3 points

We give raises based on employee performance and responsibility

Restaurant's statement: Employees are eligible for raises.

3 points

We provide discounts for our employees at our restaurant

Restaurant's statement: Employees receive both Marriott and Concord discounts.

1 point

We provide bonuses or incentives for employee performance

Restaurant's statement: We provide bonuses and incentivize performance. We have an employee of the month program.

2 points

We work hard to ensure a diverse and inclusive work environment

Restaurant's statement: We work very hard to ensure that our work environment is diverse, accepting, and inclusive.

2 points
53 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: Our coffee is Kelvin. Our tea served is Rishi brand. Both are responsibly sourced.

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: Cheese, milk, bread, meat, produce are all purchased locally.

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 source all seafood sustainably.

4 points

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

Restaurant's statement: We source from Penns Corner.

3 points

We source products from a regionally-based third party supplier

Restaurant's statement: We purchase from Paragon.

2 points

We rotate menu items based on seasonality

Restaurant's statement: We rotate our menu based on what is in season.

3 points

We purchase items at the local Farmer's Market

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

4 points

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

Restaurant's statement: Eggs are cage free.

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 on our menu and servers state them verbally to guests.

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: Goat Rodeo, Tiny Seed Farm.

4 points

We can, pickle, or preserve foods

Restaurant's statement: We pickle and preserve foods.

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 - jams, dressings, stocks

3 points

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

Restaurant's statement: We make our own orange juice and syrups.

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 have vegan and vegetarian options. Our soup of the day is always vegan or vegetarian.

2 points

We source animal products that are humanely raised and processed

Restaurant's statement: We source from Jubilee Hilltop Ranch for all beef and pork and also Goat Rodeo Farm.

3 points

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

Restaurant's statement: In season, we source 50% of our produce locally.

8 points

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

Restaurant's statement: 20% of our in-season produce is regionally sourced.

3 points

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

Restaurant's statement: 90% of our meat is sourced locally.

8 points

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

Restaurant's statement: 10% of our meat is sourced regionally.

1 point

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

Restaurant's statement: We try to source organically as much as possible.

4 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 have a menu section devoted to small plates.

2 points

Our restaurant provides vegetarian/vegan fare

Restaurant's statement: We offer vegan and vegetarian menu options, specials, and soups.

2 points

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

Restaurant's statement: There are a wide variety of options that are healthier. The style of Chef Jessica's cooking is healthy by nature.

2 points

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

Restaurant's statement: Entrees are served with fruit or vegetables.

2 points

Our restaurant provides allergen-free options

Restaurant's statement: Gluten-free, vegan, and vegetarian options are provided. A large number of options are focused on vegetables.

2 points

Our restaurant provides low-sodium options

Restaurant's statement: Menu options are low-sodium - we focus on healthy cooking.

2 points

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

Restaurant's statement: We use organic products as much as possible.

3 points

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

Restaurant's statement: We use quinoa, millet, chia, barley, and buckwheat.

2 points

Our restaurant provides low calorie salad dressings

Restaurant's statement: We offer low-calorie salad dressings.

2 points

Our restaurant provides smaller sized soda options

Restaurant's statement: We offer smaller size soda options.

2 points

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

Restaurant's statement: We use whole grains for children's meals.

3 points

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

Restaurant's statement: We provide seasonal vegetables for children.

3 points

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

Restaurant's statement: We provide milk and juice in substitute of soft drinks.

3 points

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

Restaurant's statement: We offer chicken for kids meals. Beef is also non-GMO and grass-fed.

3 points

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

Restaurant's statement: All foods are natural and simple, no additives.

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, olive, coconut, and grapeseed 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 requirement to earn Live Well Allegheny status.

3 points
41 Points for Nutrition