3473 Butler St
Pittsburgh, PA 15201
Phone Number: 412-586-4347
Email: eat@sentirestaurant.com
Website: www.sentirestaurant.com
Date Designated: 11/05/2015
Owner / Manager: Annette Ishida and Franco Braccia
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.
Description | Points |
---|---|
When Energy Star or energy efficient equipment is not available or attainable, we make it a priority to purchase refurbished appliances or equipment Restaurant's statement: We look to purchase ENERGY STAR equipment first. |
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: Milk and creamer come from Turner Farms. We also have local Boyd and Blair vodka. |
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 use Monterey Bay Seafood Guide to guide our seafood purchasing. Also keeping on trends and updates with seafood sourcing. |
4 points |
We make purchases from a farmer coop, local food hub, or local food purveyor Restaurant's statement: We source from Penn's Corner Farm Alliance |
3 points |
We source products from a regionally-based third party supplier Restaurant's statement: We source from Paragon. |
2 points |
We rotate menu items based on seasonality Restaurant's statement: Root vegetables are used in the colder months. |
3 points |
We recognize local farms and/or vendors whose products we source online, on our menu, or through our marketing Restaurant's statement: Our servers are educated daily on what farms and vendors we are using to communicate to the 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: One of our staff an also our owners grow produce that supplies a portion of what we use. |
4 points |
We can, pickle, or preserve foods Restaurant's statement: We pickle vegetables for our charcuterie plate, also make fruit preserves. We have also taken sour cherries and soaked them in brandy and served for holidays. |
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: pasta, sausage, prosciutto, sauces, salad dressings, desserts, etc. |
3 points |
We make our own non-alcoholic beverages, beer, wine, or spirits (including mixers) Restaurant's statement: We make our own ginger simple syrup, bloody mary mix, fresh-squeezed juices, and mocktails |
3 points |
When in season, we source 46-100% of produce locally (From within a 150 mile radius) Restaurant's statement: Approximately 85% of our produce is local when in season. |
8 points |
When in season, we source 1-15% of produce regionally (From within a 400 mile radius) Restaurant's statement: About 10% of our produce is grown regionally. |
1 point |
We source 46-100% of meats locally (from within a 150 mile radius) OR we do not source meats Restaurant's statement: 90-95% of meat we use comes from within 150 miles. |
8 points |
We source 1-25% of meats regionally (From within a 400 mile radius) Restaurant's statement: About 5% of our meats are sourced regionally. |
1 point |
16-30% of products we use carry organic certification or are naturally grown Restaurant's statement: About 25% of the products we use are organic. |
4 points |
55 Points for Responsible Sourcing |
Description | Points |
---|---|
We provide bonuses or incentives for employee performance Restaurant's statement: We run incentives to promote employee performance. |
2 points |
We work hard to ensure a diverse and inclusive work environment Restaurant's statement: We are committed to providing a diverse and inclusive work environment at Senti. |
2 points |
We provide discounts for our employees at our restaurant Restaurant's statement: Employees are provided a 50% employee discount and we have family meal every day. |
1 point |
We cross-train employees across different floor and kitchen positions Restaurant's statement: We have servers who also work as bartenders, for example. |
3 points |
We offer internal promotions Restaurant's statement: Our sous chef started as a line cook. Our bar tender was a server previously and also does marketing and event coordination. We also have promoted a food runner to a server position. |
3 points |
We offer our FOH and BOH employees vacation time Restaurant's statement: Salaried employees are provided vacation time. |
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 work an average of 35-45 hours per week |
3 points |
We provide our employees at least one day off for every five days worked consecutively Restaurant's statement: Our policy is to give employees one day off for every five days worked. |
3 points |
We provide employees working double shifts with a minimum break time of two hours Restaurant's statement: Outside of holiday season, employees generally receive two hours between double shifts. |
3 points |
We provide employees with at least 11 hours of non-working time between shifts Restaurant's statement: Unless it's absolutely necessary, employees are provided at least 11 hours between shifts. |
3 points |
We provide emergency rides for employees Restaurant's statement: We provide rides home, when needed and have also transported injured employees to the hospital. |
1 point |
We offer our staff training to further enhance career development Restaurant's statement: Our FOH staff receives wine training, for example. We also have an employee who also now serves us for marketing and event coordinating. |
3 points |
We give raises based on employee performance and responsibility Restaurant's statement: Our restaurant's employees are offered raises based on job performance and responsibility |
3 points |
Our restaurant is owned by someone who lives within the local region Restaurant's statement: Owners reside in Shadyside. |
1 point |
We offer health benefits to our employees Restaurant's statement: Employees working more than 30 hours a week are offered health benefits. Free vision, Dental is offered, and we pay 50% of the premium. |
4 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: Our employees all make over minimum wage. |
5 points |
We provide employees with the ability to move between front and back of house positions Restaurant's statement: We have an employee who is a food runner and worked expo in front of the house and is a dishwasher or does food prep in the back of the house. |
3 points |
46 Points for Employee Actions |
Description | Points |
---|---|
There is a secure location to store bicycles at or near our restaurant Restaurant's statement: There are a number of bike racks located on Butler St. |
2 points |
We participate with an organization's program designed to provide employment opportunities for vulnerable populations Restaurant's statement: We post open positions with Gateway. |
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 host pasta making classes. |
4 points |
We provide employment opportunities for residents of the local community Restaurant's statement: All our employees are very local to Senti. |
3 points |
13 Points for Community/Consumer Actions |
Description | Points |
---|---|
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. |
3 points |
We have insulated all refrigeration cold suction lines Restaurant's statement: Our cold suction lines are insulated on our refrigeration units. |
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 double door system at our foyer. |
2 points |
We use ceiling fans to promote air circulation (high edge forward in winter, forcing air down; reverse in summer) Restaurant's statement: We have fans in the back of the house to promote air circulation in the kitchen. |
2 points |
We power down the kitchen equipment during slow, idle times Restaurant's statement: Ovens get shut down during slow times of business and pasta maker gets put to a low simmer. |
2 points |
We turn off all electronic equipment at the end of business or place them in energy saving mode Restaurant's statement: We power down everything at the end of business. |
1 point |
We regularly clean evaporator and condenser coils on refrigerators (every 3 months) Restaurant's statement: We clean refrigerator coils every other week. |
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 dishwasher is designed to conserve water and be energy efficient. |
1 point |
We turn off lights in unused spaces or have installed sensors/timers to automatically turn them off Restaurant's statement: We turn off lights when spaces aren't used. |
2 points |
We use LED bulbs in lighting or emergency exits Restaurant's statement: We use LED lighting in our restaurant and emergency exits. |
5 points |
We turn off non-emergency indoor lights during non-operating hours Restaurant's statement: We turn off all non-emergency indoor lights during non-operating hours. |
2 points |
We have upgraded to energy efficient lighting (T8 or T5 flourescents, LED, CFL) Restaurant's statement: We have energy efficient fluorescents and LED throughout. |
4 points |
We have a policy that we only purchase Energy Star equipment or appliances when available Restaurant's statement: When available, we purchase Energy Star equipment. Our cooler, oven, and dishwasher are all Energy Star. |
4 points |
We have addressed energy efficiency through our windows and doors Restaurant's statement: Our windows are double-paned. |
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 per the temperature requirements outlined in the criteria. We also turn off the HVAC at night. |
2 points |
We have our HVAC inspected annually to ensure it is in proper working condition and operating efficiently Restaurant's statement: As this is our first year, we have had technicians out multiple times to address the efficiency of our HVAC system. |
2 points |
38 Points for Energy Efficiency |
Description | Points |
---|---|
We turn off all kitchen faucets when not in use Restaurant's statement: We do not leave water running unnecessarily. |
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: If necessary to clean anything outside, we always make sure that we keep wastewater from entering storm drains. |
2 points |
We regularly check for and repair leaks in our water system Restaurant's statement: We have noticed and repaired all leaks in our water system. |
2 points |
We avoid hosing indoor and outdoor areas. Instead, we use dry cleaning methods followed by a damp mopping Restaurant's statement: Our standard practice is to sweet and damp mop. Every once in a while we need to hose off the patio. |
1 point |
We capture rainwater Restaurant's statement: Owner captures rainwater to feed their garden that is used to supply a portion of the restaurant's produce |
3 points |
We thaw frozen foods in the refrigerator (not with running water) Restaurant's statement: We thaw frozen foods through refrigeration. |
1 point |
We have addressed water conservation through the efficiency of our urinals Restaurant's statement: We have low-flow urinals installed. |
3 points |
We have addressed water conservation through the efficiency of our toilets Restaurant's statement: We have low-flow toilets 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 hand scrape, presoak, use basin style washing, and only run the dishwasher when it is full. |
2 points |
We have addressed water conservation by reducing the flow rate of our sinks Restaurant's statement: All hand sinks throughout the restaurant are all low-flow. |
3 points |
We have installed a low-flow pre-rinse sprayer for dishwashing Restaurant's statement: Our pre-rinse sprayer was recently installed and is low-flow. Our entire dishwashing unit is designed to conserve water. |
3 points |
We track the amount of water our restaurant uses and our progress on water conservation Restaurant's statement: We track our monthly water usage through our utility bills. |
3 points |
27 Points for Water Conservation |
Description | Points |
---|---|
We serve dine-in food and beverages with multi-use rather than disposable dishware (plates, cups, utensils, ramekins, etc.) Restaurant's statement: We use multi-serve dish ware for all dine-in food and beverages. |
3 points |
We use linen napkins vs. paper Restaurant's statement: We use linen napkins for our dine-in guests. |
2 points |
We use a paperless ordering and billing for vendors where it is available Restaurant's statement: When the vendors a paperless ordering and billing system, we use it. |
2 points |
We use environmentally-friendly cleaning products Restaurant's statement: Our cleaner for the dishwasher is environmentally friendly from Eco-Lab. |
2 points |
We do not serve water that is bottled in plastic Restaurant's statement: We do not serve water bottled in plastic. |
2 points |
We purchase plastic products/containers that are recyclable Restaurant's statement: Our plastic take-out containers and ramekins are recyclable. |
2 points |
We purchase paper products and/or containers that are recyclable Restaurant's statement: Out take out packaging is made from recycled content and recyclable. |
2 points |
We post our daily specials or menu on a chalkboard/whiteboard as opposed to printing Restaurant's statement: We verbalize daily specials and post online. |
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 leftovers for our guests. |
2 points |
We have eliminated the use of polystyrene foam or Styrofoam containers (boxes and cups) for take-out use Restaurant's statement: We use containers made from recycled paper. |
3 points |
We purchase paper products and/or containers made from recycled content Restaurant's statement: Our take out packaging is made from recycled content and recyclable. |
3 points |
We practice "root-to-stem" or "nose-to-tail" cooking Restaurant's statement: We use parsley stems for stocks, bones for stocks, and trim from prosciutto and parmesan is used to make a consumme. |
3 points |
We sell or donate our used cooking oil Restaurant's statement: Valley Proteins services our cooking oil. |
3 points |
We have eliminated straws from guest use or instilled an "offer first" approach with straws Restaurant's statement: We do not freely give out straws. We only give straws to guests upon their request. |
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: We buy everything we can 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: We recycle ink and toner cartridges. |
3 points |
We recycle all of the following materials: paper, glass, plastic, cardboard, and aluminum Restaurant's statement: We use Waste Management and recycle all paper, glass, plastic, cardboard, and aluminum. |
2 points |
39 Points for Waste Reduction |
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: Our restaurant will display our Sustainable Pittsburgh Restaurant designation through our website, menu, and/or marketing materials, and program decal. |
1 point |
We include updates on our sustainable actions within staff meetings Restaurant's statement: We include updates on our progress with our sustainable actions within our staff meetings. |
3 points |
We provide sustainability-related training and information to all new and existing employees Restaurant's statement: All employees are trained on our sustainable practices (i.e. recycling, reuse of materials, oil recycling) |
3 points |
We have adopted a comprehensive sustainability policy Restaurant's statement: We have adopted a comprehensive sustainability policy |
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 |
11 Points for General |
Description | Points |
---|---|
Our restaurant provides half portions of select menu items or small plates (tapas) Restaurant's statement: We offer an entire menu of small plate items. |
2 points |
Our restaurant provides vegetarian/vegan fare Restaurant's statement: Fettuccine ai Funghi and Spaghetti al Pomodoro are two examples. Recently we ran a Seven Fishes special for Christmas that also featured seven courses for vegetarians. |
2 points |
Our restaurant provides entrée items served with fruits and/or vegetables Restaurant's statement: For lunch, both the pollo and salmon are served with vegetables. |
2 points |
Our restaurant provides allergen-free options Restaurant's statement: We have gluten-free pasta. |
2 points |
Our restaurant provides low-sodium options Restaurant's statement: Most menu items are low-sodium. Low-sodium items can also be requested. |
2 points |
Our restaurant provides ancient grains (barley, farro, quinoa, polenta, amaranth, spelt, kamut, chia, sorghum, freekeh, teff, millet) Restaurant's statement: Farro is served at Senti. |
2 points |
Our restaurant provides low calorie salad dressings Restaurant's statement: Our dressings are made in-house are low calorie vinaigrette based |
2 points |
Our restaurant provides smaller sized soda options Restaurant's statement: Our glasses hold about 12 oz of soda |
2 points |
Our restaurant provides fruits or vegetables are offered with children's meals Restaurant's statement: Children are offered vegetables and/or fruits with their meal. |
3 points |
Our restaurant provides alternatives to soft drinks for children's meals Restaurant's statement: juices, milk, flavored pelligrino |
3 points |
Our restaurant provides lean proteins are used in children's meals Restaurant's statement: chicken, seafood, |
3 points |
Our restaurant provides low-fat, low-calorie, low-sugar, or low-sodium options for children's meals Restaurant's statement: We can accommodate to meet any of these requests |
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 oil in the fryer. We also use olive oil, grape seed oil, and a 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 have satisfied the requirements associated with earning Live Well Allegheny restaurant status. |
3 points |
33 Points for Nutrition |