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Lidia's

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1400 Smallman St, Pittsburgh, PA, 15222
lidias-pittsburgh.com
Email : sshaffer@lidias-pittsburgh.com
Phone : 412-552-0150
County : Allegheny
Neighborhood : Downtown
County: Allegheny
Designation Level : Gold Designation
Owner/Manager : Daniel Walker
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Sustainability Practices:
General | ||
Points | ||
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. |
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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 post the Sustainable Pittsburgh Restaurant decal in a place visible to restaurant guests |
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3 points | We have adopted a comprehensive sustainability policy Restaurant's statement: We have policies outlines pertained to organic food waste, coffee grounds, and recycling practices that are communicated to employees. |
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3 points | We provide sustainability-related training and information to all new and existing employees Restaurant's statement: We give training on our sustainable practices to employees. |
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3 points | We include updates on our sustainable actions within staff meetings Restaurant's statement: We regularly update employees on our sustainable practices in staff meetings. |
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11 Points for General | ||
Waste Reduction | ||
Points | ||
2 points | We recycle all of the following materials: paper, glass, plastic, cardboard, and aluminum Restaurant's statement: We recycle with Road Runner recycling and recycle paper, aluminum, glass, cardboard. |
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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: straws, to go bags, napkins, to-go cutlery |
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3 points | We sell or donate our used cooking oil Restaurant's statement: Valley Proteins |
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5 points | We compost our food waste Restaurant's statement: We compost coffee grounds and some vegetable waste. |
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3 points | We practice "root-to-stem" or "nose-to-tail" cooking Restaurant's statement: We purchase whole animals and butcher in house and use scraps to make stocks. We try to create minimal waste from the kitchen. |
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1 point | We post our daily specials or menu on a chalkboard/whiteboard as opposed to printing Restaurant's statement: We post specials on a chalkboard |
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2 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 do not use plastic bags |
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3 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 polystyrene products |
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3 points | We purchase paper products and/or containers made from recycled content Restaurant's statement: To go boxes and to go bags |
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2 points | We purchase paper products and/or containers that are recyclable Restaurant's statement: menu paper, to go boxes, toilet tissue |
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3 points | We purchase plastic products/containers made from recycled content Restaurant's statement: Employee drinking cups |
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2 points | We purchase plastic products/containers that are recyclable Restaurant's statement: plastic gallon containers and plastic utensils |
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2 points | We do not serve water that is bottled in plastic Restaurant's statement: We do not serve plastic water bottles |
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2 points | We use a paperless ordering and billing for vendors where it is available Restaurant's statement: We order online |
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2 points | We use environmentally-friendly cleaning products Restaurant's statement: degreaser, sanitizer, floor cleaner |
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2 points | We use linen napkins vs. paper Restaurant's statement: We use linen napkins |
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3 points | We serve dine-in food and beverages with multi-use rather than disposable dishware (plates, cups, utensils, ramekins, etc.) Restaurant's statement: Dine-in food is served on china and beverages in glasses |
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1 point | We pay utility bills electronically (when given the option) Restaurant's statement: We pay bills online |
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43 Points for Waste Reduction | ||
Water Conservation | ||
Points | ||
3 points | We track the amount of water our restaurant uses and our progress on water conservation Restaurant's statement: We track our water use |
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3 points | We have installed a low-flow pre-rinse sprayer for dishwashing Restaurant's statement: We have two low-flow pre-rinse sprayers |
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2 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 hand scrape, pre-soak, run the dishwasher only when it's full and use basin style washing |
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3 points | We have addressed water conservation through the efficiency of our toilets Restaurant's statement: We have low-flow toilets |
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3 points | We have addressed water conservation through the efficiency of our urinals Restaurant's statement: We have low-flow urinals |
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1 point | We thaw frozen foods in the refrigerator (not with running water) Restaurant's statement: We thaw by refrigeration |
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1 point | We avoid hosing indoor and outdoor areas. Instead, we use dry cleaning methods followed by a damp mopping Restaurant's statement: We avoid hosing as much as possible and use a pressure washer outside to cut down on water use when it needs cleaning. |
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2 points | We regularly check for and repair leaks in our water system Restaurant's statement: We regularly check for leaks |
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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 prevent water from entering storm drains in outdoor cleaning. |
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1 point | We turn off all kitchen faucets when not in use Restaurant's statement: We turn off faucets when not in use. |
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21 Points for Water Conservation | ||
Energy Efficiency | ||
Points | ||
3 points | We track the amount of energy our restaurant consumes and our progress on energy efficiency Restaurant's statement: We track our usage through utility bills |
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2 points | We have our HVAC inspected annually to ensure it is in proper working condition and operating efficiently Restaurant's statement: We have our HVAC inspected on a regular basis |
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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 thermostat set to heat at 68 |
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2 points | We have addressed energy efficiency through our windows and doors Restaurant's statement: We have shades and awnings to keep out sunlight and reduce heat. We also have double paned windows |
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4 points | We have a policy that we only purchase Energy Star equipment or appliances when available Restaurant's statement: When we purchase equipment we purchase Energy Star |
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4 points | We have upgraded to energy efficient lighting (T8 or T5 flourescents, LED, CFL) Restaurant's statement: LEDs throughout |
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5 points | We use LED bulbs in lighting or emergency exits Restaurant's statement: LEDs throughout |
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2 points | We turn off non-emergency indoor lights during non-operating hours Restaurant's statement: We turn off all non-emergency lights when not operating business |
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2 points | We turn off lights in unused spaces or have installed sensors/timers to automatically turn them off Restaurant's statement: Most rooms are set up with motion sensors |
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2 points | We regularly clean evaporator and condenser coils on refrigerators (every 3 months) Restaurant's statement: We regularly clean refrigeration coils |
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1 point | 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: We are at the lowest temp to meet health department standards |
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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 all electronics at the end of the day |
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2 points | We power down the kitchen equipment during slow, idle times Restaurant's statement: We power down equipment during slow times of business |
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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 entrance |
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2 points | We have insulated all refrigeration cold suction lines Restaurant's statement: We have insulated refrigerated lines |
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3 points | We use daylight sensors or adjust our indoor lighting based on natural sunlight available Restaurant's statement: We adjust lighting based on natural lighting available. |
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39 Points for Energy Efficiency | ||
People - Community/Consumer Actions | ||
Points | ||
2 points | We partner with, fundraise, sponsor, promote or donate to a local community organization, community members, or cause Restaurant's statement: We regularly donate gift cards to charity |
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3 points | We provide employment opportunities for residents of the local community Restaurant's statement: 80% of employees live locally |
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4 points | We participate with an organization's program designed to provide employment opportunities for vulnerable populations Restaurant's statement: We work with the halfway house to employ vulnerable populations. About 8-10% employees of staff are from this program. |
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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 teach cooking classes. |
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3 points | We donate food waste to farmers for animal feed Restaurant's statement: We donate vegetable waste and leftover table bread to Serenity Hill Farms for feed for pigs and chickens. |
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4 points | We help to provide access to healthy, fresh food to people in underserved communities Restaurant's statement: We donate to 412 Food Rescue |
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5 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 donate to 412 Food Rescue |
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2 points | There is a secure location to store bicycles at or near our restaurant Restaurant's statement: Customers can bring bikes in the landing dock in the back |
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27 Points for People - Community/Consumer Actions | ||
People - Employee Actions | ||
Points | ||
2 points | Our employees participate in volunteer activities Restaurant's statement: Employees volunteer at Ronald McDonald House and Meals on Wheels. |
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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: Wellness incentives are build into health insurance. We have policies regarding harassment and discrimination that are managed through an outside company to help manage complaints and make employees feel more comfortable to report issues. |
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4 points | We offer health benefits to our employees Restaurant's statement: We offer health benefits to employees working over 30 hours per week. |
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3 points | We offer our staff training to further enhance career development Restaurant's statement: We train employees in the back of the house to work multiple stations and in-house training for promotions |
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1 point | We provide emergency rides for employees Restaurant's statement: We offer employees ride-share if needed. |
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3 points | We provide our employees at least one day off for every five days worked consecutively Restaurant's statement: Unless absolutely necessary, employees receive one day off for every five days worked in a row. |
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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 about 45 hours/wk. |
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3 points | For employees earning hourly wages, we guarantee a minimum amount of weekly working hours Restaurant's statement: Employees work the number of hours they request. |
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3 points | We offer our FOH and BOH employees vacation time Restaurant's statement: Employees are offered vacation time. |
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3 points | We offer internal promotions Restaurant's statement: We promote internally. Our sales and marketing manager/private dining manager originally started here as a busser. |
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3 points | We cross-train employees across different floor and kitchen positions Restaurant's statement: Line cooks are cross trained across all line positions and dishwashers are also trained as prep cooks. Hostesses are also food runners. Bartenders are also servers. |
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3 points | We provide employees with the ability to move between front and back of house positions Restaurant's statement: As an example, a food runner is also a prep cook. |
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3 points | We give raises based on employee performance and responsibility Restaurant's statement: We give raises with job performance. |
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1 point | We provide discounts for our employees at our restaurant Restaurant's statement: Employees receive meal discounts |
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2 points | We provide bonuses or incentives for employee performance Restaurant's statement: We do wine selling contests with incentives for front of the house employees |
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2 points | We work hard to ensure a diverse and inclusive work environment Restaurant's statement: We have many different religious affiliations and ethnicities among our employees, employees who are in rehabilitation programs, and about a 50:50 ratio of male:female employees. |
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41 Points for People - Employee Actions | ||
Responsible Sourcing | ||
Points | ||
3 points | We use furniture that has been refurbished, remanufactured, is previously used or has been constructed from repurposed materials Restaurant's statement: All dining room furniture was purchase second-hand |
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2 points | We serve certified organic, fair trade, and/or bird friendly coffee and/or tea Restaurant's statement: We offer organic tea and coffee |
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3 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: La Prima Coffee, Penn Mac, Parma Sausage, Mon Ami chocolate, Schneider Dairy, Arsenal Cider House, Narcissi Winery, East End Brewery |
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4 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 work with Land & Sea and Georgia's Banks (Boston) who have these values ingrained in their companies. We also consult the Monterey Bay Seafood Watch Guide. |
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3 points | We make purchases from a farmer coop, local food hub, or local food purveyor Restaurant's statement: Clarion River Organics |
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2 points | We source products from a regionally-based third party supplier Restaurant's statement: Paragon and Monteverde |
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3 points | We rotate menu items based on seasonality Restaurant's statement: We rotate fillings in appetizers based on the produce available of the season. Also salad ingredients and soups, ravioli fillings. |
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2 points | We purchase eggs that have at least one of the following characteristics: local, cage-free, organic Restaurant's statement: Our eggs are from local farms raised cage free and organically. |
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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 promote them online and on our menu |
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4 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 grow our own herbs in the summer. We are looking to put in a rooftop garden. |
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3 points | We can, pickle, or preserve foods Restaurant's statement: We pickle and can. |
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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: Salad dressings, sauces, juices, soups, stocks, syrups, salsas - everything is made in house. |
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3 points | We make our own non-alcoholic beverages, beer, wine, or spirits (including mixers) Restaurant's statement: We make our own juices - fresh squeezed orange juice used in Mimosas |
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2 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 participate in Meatless Monday specials |
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3 points | We source animal products that are humanely raised and processed Restaurant's statement: We are working with Paradise Meat Lockers who provide all heritage pork products. Also Serenity Hill Farms. |
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8 points | When in season, we source 46-100% of produce locally (From within a 150 mile radius) Restaurant's statement: 50% |
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For RS-24 – RS-27, select the “yes” that represents your % of regionally sourced produce: | ||
1 point | When in season, we source 1-15% of produce regionally (From within a 400 mile radius) Restaurant's statement: 10% |
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4 points | We source 16-30% of meats locally (From within a 150 mile radius) Restaurant's statement: 25% |
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8 points | 46-100% of products we use carry organic certification or are naturally grown Restaurant's statement: 50% |
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63 Points for Responsible Sourcing | ||
Nutrition | ||
Points | ||
2 points | Our restaurant provides half portions of select menu items or small plates (tapas) Restaurant's statement: We can do half portions of almost anything on the menu. |
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2 points | Our restaurant provides vegetarian/vegan fare Restaurant's statement: Vegetarian Pasta Trio everyday, Vegetarian Baked Pasta, Bean and Kale Soup, Salads, Vegetarian/Vegan vegetable platter, Meatless Monday specials |
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2 points | Our restaurant provides entrée items served with fruits and/or vegetables Restaurant's statement: Most entrees come with a vegetables. At lunch a salad is included with meals. |
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2 points | Our restaurant provides allergen-free options Restaurant's statement: We can pretty much accommodate all allergens, We also make gluten free pasta in house. We also have sorbet daily that is gluten free, dairy free, nut free. |
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2 points | Our restaurant provides low-sodium options Restaurant's statement: Anything can be prepared low-sodium if requested by the guest. |
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3 points | Our restaurant provides organic, non-GMO ingredients in beverages or raw baking materials used for food Restaurant's statement: Organic fruits and vegetables in beverages in juices or drink garnishes. We also have organic raw baking materials |
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2 points | Our restaurant provides ancient grains (barley, farro, quinoa, polenta, amaranth, spelt, kamut, chia, sorghum, freekeh, teff, millet) Restaurant's statement: Quinoa, farro, barley, polenta, sorghum |
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2 points | Our restaurant provides low calorie salad dressings Restaurant's statement: All dressings olive oil based and made in house. |
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2 points | Our restaurant provides smaller sized soda options Restaurant's statement: We offer soda options less than 12 oz. |
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3 points | Our restaurant provides whole grain ingredients are used in children's meals Restaurant's statement: Whole grain ingredients are used in kids meals - whole grain pasta, for example. |
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3 points | Our restaurant provides alternatives to soft drinks for children's meals Restaurant's statement: Juice and milk |
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3 points | Our restaurant provides lean proteins are used in children's meals Restaurant's statement: chicken breasts for chicken fingers, seafood soup |
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3 points | Our restaurant provides low-fat, low-calorie, low-sugar, or low-sodium options for children's meals Restaurant's statement: We can do accommodate any low-fat, low-calorie, low-sugar, or low-sodium requests. |
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2 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: Olive oil and Corn oil |
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3 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 Live Well Allegheny Restaurant status |
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36 Points for Nutrition |