1137 Sourh Braddock Avenue

Pittsburgh, PA 15218

Phone Number: 412-244-8002

Email: Sherree@square-cafe.com

Website: Www.square-cafe.com

Date Designated: 07/31/2015

Owner / Manager: Kevin Kelley-General Manager

Over the past decade, we’ve designed seasonal menus that provide our guests with delectable dishes to please every palate. Our menu features a variety of options for vegetarian, vegan, and gluten-free guests, and Square’s friendly and knowledgeable staff is here to accommodate your taste and dietary needs. Square Cafe is dedicated to local talent as well as to the community, and we partner with many local nonprofits on fundraisers, special events, and promotions. Our cafe also serves as a gallery showcasing local artists. In addition, we provide catering services for parties big or small, so think of us for your next special event! We are delighted to serve you and look forward to seeing you at the cafe soon!

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.

Energy Efficiency

Description Points

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

Restaurant's statement: A1 Comfort is our HVAC service provider.

2 points

We use automatic, energy efficient hand dryers in our restrooms

Restaurant's statement: Both bathrooms have automatic hand dryers as an option to paper towels, along with a advertisement stating how much waste paper towels are to the environment each year.

3 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 do run a little cooler than that. but we do not use our heat at all. our kitchen equipment creates enough heat to maintain the dining room temperature as well.

2 points

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

Restaurant's statement: We always look to purchase ENERGY STAR equipment and appliances.

4 points

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

Restaurant's statement: Our light bulbs that have been changed are being switched over to energy efficient bulbs.

4 points

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

Restaurant's statement: All lights are off when we are closed.

2 points

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

Restaurant's statement: We turn off lights in unused spaces

2 points

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

Restaurant's statement: We recently have set up a contract that does a cleaning every 3 months with allegheny refrigeration.

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: Thermostat is set 140'

1 point

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

Restaurant's statement: We power off all electric equipment at the end of business.

1 point

We power down the kitchen equipment during slow, idle times

Restaurant's statement: We fire up slowly, and fire down as much as possible.

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 foyer that can be closed off to outside air by double doors.

2 points

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

Restaurant's statement: Cold mornings we use air flow to cool down.

1 point

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

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

3 points
31 Points for Energy Efficiency

Water Conservation

Description Points

We turn off all kitchen faucets when not in use

Restaurant's statement: We never run water unless it is necessary

1 point

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 only hose mats with water in a location not central to storm drains and do our best to prevent the water from entering them.

2 points

We regularly check for and repair leaks in our water system

Restaurant's statement: We regularly scan pipes in our water system and promptly address any issues

2 points

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

Restaurant's statement: We avoid hosing indoor areas and sweep and mop as a standard operating procedure.

1 point

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

Restaurant's statement: We do not thaw food under running water.

1 point

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

Restaurant's statement: Motion sensor sinks can be found in our restrooms and handwashing sinks in the kitchen.

3 points

We have addressed water conservation through the efficiency of our urinals

Restaurant's statement: Urinals have a reduced flush rate of water.

3 points

We have addressed water conservation through the efficiency of our toilets

Restaurant's statement: We have low-low toilets - installed 2010. 1.6 gallons/flush

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: Every plate gets hand-scrubbed before entering the dishwasher. Large pots and pans are soaked and hand washed in a three bowl sink. All silverware is pre-soaked before entering the dishwasher.

2 points

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

Restaurant's statement: Handwashing sinks in restrooms have aerators installed.

3 points

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

Restaurant's statement: Manufacturer isn't listed, but sprayer is manufactured after 2006 so mandated to be low-flow. (flow rate = .65 gal/min)

3 points
24 Points for Water Conservation

Waste Reduction

Description Points

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

Restaurant's statement: We provide a discount to any guest who brings in their own refillable coffee mug.

1 point

We pay utility bills electronically (when given the option)

Restaurant's statement: All utilities are paid online

1 point

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 plates, mugs, glasses, bowls and creamer and syrup pitchers are washed and re-used on a daily basis.

3 points

We do not serve water that is bottled in plastic

Restaurant's statement: All of the water served is either tap water or from a filtered soda machine.

2 points

We purchase plastic products/containers that are recyclable

Restaurant's statement: Kids drink cups, plastic cold drink cups, plastic condiment ramekins, paper coffee cups

2 points

We purchase paper products and/or containers that are recyclable

Restaurant's statement: Take-out boxes are recyclable/compostable, all retail items are bagged in brown paper instead of plastic

2 points

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

Restaurant's statement: Take-out containers and napkins are made from post-consumer recycled content

3 points

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

Restaurant's statement: All of our takeout containers are made of paper, or of a recycled, compostable material.

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 use an offer first method for plastic bags and also as if paper or plastic is preferred.

2 points

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

Restaurant's statement: Our daily specials are displayed on a locally made sandwich board.

1 point

We sell or donate our used cooking oil

Restaurant's statement: We fuel an old diesel mortified Mercedes with our used and filters cooking oil at no cost to the auto owner. And we sell the remaining oil to an oil recycling company.

3 points

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

Restaurant's statement: We offer our guests straws before giving them to the table

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: All of our condiments are house made or bought in bulk. We also buy to-go cutlery, bags and boxes in bulk

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: Whenever replacing ink and toner cartridges for printer, we trade in the old ones at the office supply store.

3 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: We donate our espresso machines to local churches

3 points

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

Restaurant's statement: Dependable Recycling of Pittsburgh picks up glass, aluminum, plastic, cardboard and paper every 5 days.

2 points
35 Points for Waste Reduction

General

Description Points

We include updates on our sustainable actions within staff meetings

Restaurant's statement: Regal manager and staff meeting address sustainability actions and updates.

3 points

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

Restaurant's statement: We train all of our staff on sustainability and incorporate trainings ongoing.

3 points

We have adopted a comprehensive sustainability policy

Restaurant's statement: We have adopted a comprehensive sustainability policy and will continue to research and implement new ideas.

3 points

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

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
11 Points for General

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, sponsor and promote a lot of money and time to organizations, we also promote a lot of events and sponsor events as well. Some of them are POWER, 412 Food Rescue, Children's Hospital Free Care Fund, Pittsburgh Foundation, VA, Ronald McDonald Charities, Jewish Community Center

2 points

We provide employment opportunities for residents of the local community

Restaurant's statement: We have many employees that are in the recovery community, as well as just getting out of jail. We also employee people with disabilities.We also do not discriminate in sexual orientation, race, or creed.

3 points

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

Restaurant's statement: We have many employees that are in the recovery community, as well as just getting out of jail. We also employee people with disabilities.We also do not discriminate in sexual orientation, race, or creed.

4 points

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

Restaurant's statement: We try to purchase as much as we can locally. Also our dairy company and produce company are local and do the same.

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 participate in yearly events for Grow Pittsburgh, an organization which educates communities on the benefits of locally grown food.

4 points

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

Restaurant's statement: For example, we donate espresso machines when they are out of use.

2 points

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

Restaurant's statement: We purchase from farm truck foods and the Amish.

3 points

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

Restaurant's statement: We donate any extra food we have to 412 Food Rescue or Power (PA Organization for Women in Early Recovery)

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: We regularly work the local school districts to provide meals to children in underserved communities for many purposes. We also work the with Gay and Lesbian Community Center to provide weekly meals to school-aged transgender homeless children.

5 points

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

Restaurant's statement: We are working to get a bike rack installed for the business on the Edgewood side of Regent Square that will also improve pedestrian safety.

2 points

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

Restaurant's statement: There are multiple bike racks across the street.

2 points

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

Restaurant's statement: It can be found in the entrance of the restaurant

1 point
36 Points for Community/Consumer Actions

Employee Actions

Description Points

Our employees participate in volunteer activities

Restaurant's statement: Our general manager Kevin Kelley is involved in his community, on a volunteer basis. Including fire department, working with the students from the A.I.U, and community garden project. And the owner Sherree Goldstein is a board member at POWER a women recovery house.

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 have created an pro-health, anti-smoking group that involves all Square Cafe employees. We will be doing regular group workouts with cash prize incentives for reaching goals.

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 more than minimum wage to all non tipped employees. We also see to it that tipped employee's are making more than mimimum wage per hour. Staff is also rewarded with yearly bonuses.

5 points

We offer health benefits to our employees

Restaurant's statement: A full benefits package is offered to all employees including vision and dental. And we as a company pay half of that cost. Healthcare is provided by UPMC.

4 points

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

Restaurant's statement: Our owner lives in Wilkinsburg.

1 point

We offer our staff training to further enhance career development

Restaurant's statement: We crosstrain our employees on all jobs within the company. And we also promote from within

3 points

We provide emergency rides for employees

Restaurant's statement: We pick up employees who can't make it here all the time

1 point

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

Restaurant's statement: we are closed for 15 hrs between shifts

3 points

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

Restaurant's statement: Employees get 2 days off per week.

3 points

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

Restaurant's statement: Our full-time salaried employees generally work an average of 45 hours/wk.

3 points

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

Restaurant's statement: Our hourly wage employees work a fair schedule through a fair operating procedure. We value our employees' time and it is always reflected through wages.

3 points

We offer our FOH and BOH employees vacation time

Restaurant's statement: We offer 1 week after 1 year, 2 weeks after 3 years, and 3 weeks after 5 years

3 points

We offer internal promotions

Restaurant's statement: We only have 1 manager who was hired from the outside. the other 4 were all promoted from within.

3 points

We cross-train employees across different floor and kitchen positions

Restaurant's statement: We want our staff to know how to work as many stations as possible. For our benefit and theirs.

3 points

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

Restaurant's statement: We have a few employees, mostly managers that do both

3 points

We give raises based on employee performance and responsibility

Restaurant's statement: Raises are based upon a performance evaluation, also a yearly bonus is given out, based on that score and profit. Occasional other bonuses are given as well.

3 points

We provide discounts for our employees at our restaurant

Restaurant's statement: 50% is given to employees on duty, also a 10% family discount is applied when family comes in.

1 point

We provide bonuses or incentives for employee performance

Restaurant's statement: We do many contests, also yearly bonuses are given out, based on performance, length of time, and profits.

2 points

We work hard to ensure a diverse and inclusive work environment

Restaurant's statement: Trust me we are diverse.

2 points
50 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: Many of our dining room tables are antiques and have been purchased second-hand from people in the neighborhood.

3 points

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

Restaurant's statement: Kiva Han is our brand, which is fair trade.

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 comes from Miller Farms, Baked goods come from Nancy B Bakery and Bella Christie. Our produce and dairy are local as well. Turners and Monteverde produce. And our coffee is roasted by Kiva Han-locally

3 points

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

Restaurant's statement: We purchase from Penns Corner which is a farmers co op, And al our vendors are pretty much local.

3 points

We source products from a regionally-based third party supplier

Restaurant's statement: We source from Monteverde and Gordon Food Service

2 points

We rotate menu items based on seasonality

Restaurant's statement: Summer- berries, tomatoes, a lot of greens Winter- potatoes and root vegetables

3 points

We purchase items at the local Farmer's Market

Restaurant's statement: We purchase from the Highland Park and East Liberty farmers markets

4 points

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

Restaurant's statement: Our 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: They are located on the back of the menu in logo form. Also some of the names are in the titles or descriptions of the menu items.

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 make our own cheese and purchase salsa from a woman and her mother who live in Swissvale.

4 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 dressings, all soups, all sauces, And chutneys are made in-house

3 points

We source animal products that are humanely raised and processed

Restaurant's statement: Harvestland Chicken products is our source for humanely raised and processed chicken

3 points

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

Restaurant's statement: We source 80% of produce locally

8 points

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

Restaurant's statement: We source 10% of produce regionally

1 point

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

Restaurant's statement: 20%

1 point

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

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

4 points
48 Points for Responsible Sourcing

Nutrition

Description Points

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

Restaurant's statement: All pancakes are offered by the single pancake, we offer small dishes such as muesli and oatmeal.

2 points

Our restaurant provides vegetarian/vegan fare

Restaurant's statement: 3 vegan options 7 Veggie options. Also most items can be modified or substituted to make vegetarian or vegan.

2 points

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

Restaurant's statement: Light items are featured on the menu and fruit and veggies can be substituted for home fries.

2 points

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

Restaurant's statement: Scrambled egg dishes are served with mixed green, also fruit and greens are options for substitutions.

2 points

Our restaurant provides allergen-free options

Restaurant's statement: Gluten free pancakes, gluten free chicken fingers for kids, and gluten free toast. We also carry soy milk and almond milk.

2 points

Our restaurant provides low-sodium options

Restaurant's statement: Muesli, salads, oatmeal, various sandwiches, wraps, etc. There are a lot of low sodium options.

2 points

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

Restaurant's statement: Protein powder is organic, non-GMO, gluten-free, and vegan. Coffee is organic.

3 points

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

Restaurant's statement: quinoa is on the menu, polenta is ran as specials from time to time.we also offer chia seeds in our smoothies.

2 points

Our restaurant provides smaller sized soda options

Restaurant's statement: kids 8 oz normal is 12 oz, to go is 16 0z no larger size on soda

2 points

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

Restaurant's statement: Fruit is an option or mixed greens.

3 points

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

Restaurant's statement: We offer many juice choices, also milk.

3 points

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

Restaurant's statement: Chicken apple sausage is an option on our kids breakfasts

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: no trans fat. we use canola and canola olive oil blend.

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 criteria associated with achieving Live Well Restaurant status with Allegheny County.

3 points
33 Points for Nutrition