August 24, 2015
Sustainability is a slippery thing. We all agree it’s important, but how many of us could actually define it? The word, which is awfully abstract to begin with, continues to get diluted as corporations plaster it all over decidedly unsustainable products and campaigns. It’s a lot to sort out.
The Sustainable Pittsburgh Restaurant Program is attempting to clear up some of that confusion. The new initiative, which we wrote about last month, just awarded their first Gold Plate designation to East Liberty’s Dinette. To earn that label, chef and owner Sonja Finn answered an array of questions about everything from energy use to ingredient sourcing to community engagement. Finn’s affirmative answers are available to view on the Sustainable Pittsburgh Restaurant website along with validation statements that demonstrate how Dinette is fulfilling each criterion.