472 wood st
pittsburgh, PA 15222
Phone Number: 412586-5738
Email: contact@cornermercantile.com
Website: cornermercantile.com
Date Designated: 02/09/2016
Owner / Manager: James Shones General Manager
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 |
---|---|
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 |
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 |
We provide sustainability-related training and information to all new and existing employees Restaurant's statement: We provide basic training to all new team members |
3 points |
We include updates on our sustainable actions within staff meetings Restaurant's statement: We do address the basic information regarding sustainability at meetings |
3 points |
8 Points for General |
Description | 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: The silverware is compostable and purchased in bulk |
2 points |
We practice "root-to-stem" or "nose-to-tail" cooking Restaurant's statement: We practice root to stem preparation as much as possible, but plan on doing more. |
3 points |
We post our daily specials or menu on a chalkboard/whiteboard as opposed to printing Restaurant's statement: We use laminated cards to list menu items and we also post our menu electronically |
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 brown paper bags for take out |
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 plastic disposables for in house and take out |
3 points |
We purchase paper products and/or containers made from recycled content Restaurant's statement: Our napkins our 100% recycled fiber, we also carry compostable packaging for sandwiches |
3 points |
We purchase paper products and/or containers that are recyclable Restaurant's statement: Compostable sandwich packaging |
2 points |
We purchase plastic products/containers made from recycled content Restaurant's statement: We also use cups that are plant based materials |
3 points |
We purchase plastic products/containers that are recyclable Restaurant's statement: All of our drink cups and lids, dessert packaging and also portion cups are recyclable as well as our hot foods packaging |
2 points |
If we offer our guests paper self-serve napkins, we use a single output dispenser Restaurant's statement: We use single out put dispensers |
2 points |
We encourage guests to bring in their own reusable bags, coffee mugs, or containers to package their unconsumed food Restaurant's statement: We have a buy a travel mug program in place. That provides a reusable mug and a discount on coffee that helps with increasing reusability. We also have reusable bags for sale for take out orders |
1 point |
24 Points for Waste Reduction |
Description | Points |
---|---|
We have installed a low-flow pre-rinse sprayer for dishwashing Restaurant's statement: We just opened 7 weeks ago and have a water conserving dish machine. |
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 pre scrape/rinse before washing. We do not run the machine without a full load |
2 points |
We have addressed water conservation through the efficiency of our toilets Restaurant's statement: Toilets are low flow |
3 points |
We have addressed water conservation through the efficiency of our urinals Restaurant's statement: The urinals are low flow |
3 points |
We use touch-free faucets/motion sensor sinks in restrooms Restaurant's statement: We use touch free faucets with sensors |
3 points |
We avoid hosing indoor and outdoor areas. Instead, we use dry cleaning methods followed by a damp mopping Restaurant's statement: We don't hose, we sweep and mop our floor areas |
1 point |
We regularly check for and repair leaks in our water system Restaurant's statement: Building maintenance routinely checks our water systems |
2 points |
We turn off all kitchen faucets when not in use Restaurant's statement: We turn off faucets when not in use |
1 point |
18 Points for Water Conservation |
Description | Points |
---|---|
We use automatic, energy efficient hand dryers in our restrooms Restaurant's statement: We use automatic hand dryers |
3 points |
We have our HVAC inspected annually to ensure it is in proper working condition and operating efficiently Restaurant's statement: We have our building maintenance have regular checks |
2 points |
We have addressed energy efficiency through our windows and doors Restaurant's statement: Windows are tinted for heat/cool efficiency |
2 points |
We have a policy that we only purchase Energy Star equipment or appliances when available Restaurant's statement: As equipment needs to be replaced, we strive for ENERGY STAR or energy efficient equipment. |
4 points |
We have upgraded to energy efficient lighting (T8 or T5 flourescents, LED, CFL) Restaurant's statement: Our lighting is LED |
4 points |
We use LED bulbs in lighting or emergency exits Restaurant's statement: We use LED bulbs throughout |
5 points |
We turn off non-emergency indoor lights during non-operating hours Restaurant's statement: We shut all lights off when not in use |
2 points |
We turn off lights in unused spaces or have installed sensors/timers to automatically turn them off Restaurant's statement: We try to keep all non essential lights off throughout the day |
2 points |
We use renewable energy to supply all or a portion of our energy needs Restaurant's statement: We use renewable power from the building daily. |
4 points |
We regularly clean evaporator and condenser coils on refrigerators (every 3 months) Restaurant's statement: We have building maintenance take care of this periodically |
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: We have an energy saving water heater |
1 point |
We turn off all electronic equipment at the end of business or place them in energy saving mode Restaurant's statement: All equipment is turned off at the end of the business day. We are also closed 2 days per week and no equipment or energy is used. |
1 point |
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 air curtains installed at each door |
2 points |
We have insulated all refrigeration cold suction lines Restaurant's statement: Our cooler lines are all insulated |
2 points |
We use daylight sensors or adjust our indoor lighting based on natural sunlight available Restaurant's statement: We have natural lighting from the windows, but control the LED as necessary dependent upon our needs |
3 points |
39 Points for Energy Efficiency |
Description | Points |
---|---|
We provide employment opportunities for residents of the local community Restaurant's statement: We employ around 70% |
3 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 plan on participating in the local farmers market and showcasing local produce etc.. |
4 points |
There is a secure location to store bicycles at or near our restaurant Restaurant's statement: There is bike parking in the garage in our building as well as public bike racks in the area. |
2 points |
9 Points for Community/Consumer Actions |
Description | Points |
---|---|
Our employees participate in volunteer activities Restaurant's statement: Our company encourages us to conduct a volunteer campaign yearly. Ie- we did a walk for the march of dimes last year. |
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: Our employees are paid a fair wage. The lowest paid tm is $10.00 |
5 points |
We offer health benefits to our employees Restaurant's statement: We currently use Highmark and Coventry dental |
4 points |
Our restaurant is owned by someone who lives within the local region Restaurant's statement: The Broadhurst family have owned the company since the 1950's |
1 point |
We offer our staff training to further enhance career development Restaurant's statement: Our company offers training programs for supervisors and mana |
3 points |
We provide emergency rides for employees Restaurant's statement: We do provide transportation for tm in emergency situations |
1 point |
We provide some form of incentive for employee's use of alternative transportation for work (public transportation, walk, bicycle, carpooling) Restaurant's statement: We provide carpooling for our tm when possible |
2 points |
We provide employees with at least 11 hours of non-working time between shifts Restaurant's statement: Most of our shifts are at least 12 hrs in between |
3 points |
We provide our employees at least one day off for every five days worked consecutively Restaurant's statement: We have 2 consecutive days off in a row |
3 points |
Our full-time salaried employees work an average no more than of 35-45 hours/week Restaurant's statement: Typical work week is 38-40 hrs |
3 points |
We provide FOH and BOH employees with some form of compensation during sick leave Restaurant's statement: We have company policies in place to make sure this happens |
3 points |
We offer our FOH and BOH employees vacation time Restaurant's statement: Everyone receives 1 week of vacation the first 3 years of service. |
3 points |
We offer internal promotions Restaurant's statement: The company always tries to promote within to strengthen our talent pipeline |
3 points |
We cross-train employees across different floor and kitchen positions Restaurant's statement: We just started this process. every tm is exposed to other areas of BOH and FOH |
3 points |
We give raises based on employee performance and responsibility Restaurant's statement: annual wage/performance reviews are done |
3 points |
We provide discounts for our employees at our restaurant Restaurant's statement: all tm get 20% |
1 point |
We provide bonuses or incentives for employee performance Restaurant's statement: all salaried tm have bonus potential |
2 points |
We work hard to ensure a diverse and inclusive work environment Restaurant's statement: We do our best to hire the right people for the right job regardless of anything else |
2 points |
47 Points for Employee Actions |
Description | Points |
---|---|
We use furniture that has been refurbished, remanufactured, is previously used or has been constructed from repurposed materials Restaurant's statement: Some of our furniture is made from reclaimed wood |
3 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 strive to purchase energy star equipment if not we would purchase refurbished |
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: Our milk, some dairy, produce and chicken breast are local |
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: Our salmon is harvested sustainably |
4 points |
We make purchases from a farmer coop, local food hub, or local food purveyor Restaurant's statement: We use as many local farms when we can. Penn's corner coop |
3 points |
We source products from a regionally-based third party supplier Restaurant's statement: We use paragon a local company |
2 points |
We rotate menu items based on seasonality Restaurant's statement: We change our menu seasonally to feature appropriate ingredients |
3 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 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 our soups, sauces and dressings in house |
3 points |
We make our own non-alcoholic beverages, beer, wine, or spirits (including mixers) Restaurant's statement: We make in house lemonade, tea and shrubs |
3 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 don't have a day but we offer a large variety of vegan/veg options daily |
2 points |
We source animal products that are humanely raised and processed Restaurant's statement: Our Gerber chicken breasts are humanely sourced |
3 points |
When in season, we source 16-30% of produce locally (From within a 150 mile radius) Restaurant's statement: We will be purchasing local produce from Paragon and Penn's corner |
4 points |
When in season, we source 1-15% of produce regionally (From within a 400 mile radius) Restaurant's statement: We will be purchasing some items from these areas |
1 point |
We source 1-15% of meats locally (From within a 150 mile radius) Restaurant's statement: Our chicken is from Ohio |
2 points |
41 Points for Responsible Sourcing |
Description | Points |
---|---|
Our restaurant provides vegetarian/vegan fare Restaurant's statement: We have a large variety of vegan/vegetarian options daily |
2 points |
Our restaurant provides menu items or side dishes marketed as healthier, lower calorie options than our traditional menu choices Restaurant's statement: We provide a lot of "healthier" choices as well as vegan items |
2 points |
Our restaurant provides entrée items served with fruits and/or vegetables Restaurant's statement: We provide healthier vegetable based options for our customers |
2 points |
Our restaurant provides allergen-free options Restaurant's statement: We provide allerghen free options daily |
2 points |
Our restaurant provides ancient grains (barley, farro, quinoa, polenta, amaranth, spelt, kamut, chia, sorghum, freekeh, teff, millet) Restaurant's statement: We have quinoa daily as well as a few other grains |
2 points |
Our restaurant provides whole grain ingredients are used in children's meals Restaurant's statement: We have those options available daily for meals. |
3 points |
Our restaurant provides fruits or vegetables are offered with children's meals Restaurant's statement: We offer vegetable side dishes and salads daily. |
3 points |
Our restaurant provides alternatives to soft drinks for children's meals Restaurant's statement: In-house lemonades, in-house waters, milk, juices to name a few. There are a lot of options to choose from. |
3 points |
Our restaurant provides lean proteins are used in children's meals Restaurant's statement: Chicken, salmon, tilapia, turkey, satain, tofu are all lean proteins that can be served to children. |
3 points |
Our restaurant provides low-fat, low-calorie, low-sugar, or low-sodium options for children's meals Restaurant's statement: herbed potatoes, brussels sprout and kale salad, roasted cauliflower and broccoli, farmers market quinoa |
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: olive and canola |
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 |
30 Points for Nutrition |