About Our Program

The Sustainable Pittsburgh Restaurant program supports and champions restaurants that are serious about their impact on people, the environment, and the region. We guide restaurants as they self-assess their impact on employees, the planet, and the economic prosperity of their communities. Our goal is to draw attention to restaurants for what they’re doing well, and to help them continue to build on the great work they are already doing.

Sustainable Pittsburgh Restaurants awards four levels of sustainability designations, which are based on sustainability performance in six main categories: energy efficiency, water conservation, waste reduction, people, responsible sourcing, and nutrition. We seek to reach establishments who are not yet participating in this initiative to join and be more conscious of their sustainability practices.

Our job is not done when a restaurant gets designated. We also challenge those restaurants who have earned the Sustainable Pittsburgh Restaurant designation to continually maintain and improve their commitment to sustainability as they rise through the tiers.

Sustainable Pittsburgh Restaurants is an initiative of Sustainable Pittsburgh, supported by the Henry L. Hillman Foundation. Established in 1998, the organization’s mission is to affect and inform decision-making in the Pittsburgh region to integrate economic prosperity, social equity, and environmental quality as the enduring accountability, bringing sustainable solutions for communities and businesses.

Our Team

A strong, diverse advisory committee guides the development and maintenance of the Sustainable Pittsburgh Restaurant program. Our team consists of representation from local farmers, suppliers, media, and food policy advocates and includes chefs, restaurant owners and operators, and educators from the Pittsburgh region.

SPR Advisory Committee

  • Jamilka Borges, Executive Chef – Spoon
  • Dr. James Bosco, Hospitality Program Director – Seton Hill University
  • Greg Boulos, Owner – Blackberry Meadows Farm
  • David Brunner, General Manager – Nicky’s Thai Kitchen
  • Rebecca Bykoski, Program Manager – Sustainable Pittsburgh Restaurant program
  • Jason Capps, President/Chef – Bella Sera Catering
  • Sean Casey, President – Church Brew Works
  • Sonja Finn, Chef/Owner – Dinette
  • Christina French, Publisher/Editor – Table Magazine
  • Bill Fuller, Corporate Chef – Big Burrito Restaurant Group
  • Sherree Goldstein, Owner – Square Café
  • John Graf, Director of Operations – Priory Hospitality Group
  • Shane Hall, Director of Marketing and Customer Relations – Paragon
  • Alice Julier, Program Director and Associate Professor of Food Studies – Chatham University
  • Katie Kincade, Hospitality and Tourism major – Seton Hill University
  • Don Mahaney, Owner – Scratch F&B
  • Jamie Moore, Director of Sustainability – Eat n Park Hospitality Group
  • Justin Murphy, Director of Operations – AMPD Group
  • Steve Musciano, General Manager – Aramark Corporation at PNC Park
  • Kate Romane, Chef/Owner – e2 and Kate Romane Productions
  • Tara Sherry-Torres, Owner/Operator – Café con Leche
  • Neil Stauffer, Farm Manager – Rivendale Farms
  • Cindy Tuite, Director of Culinary Program – Bidwell Training Center
  • Dora Walmsley, Outreach Coordinator/Program Assistant – Pittsburgh Food Policy Council, Co-owner 52nd Street Market
  • Kevin Watson, Executive Chef – CoreMeals.net