Spirit

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.

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.

We include updates on our sustainable actions within staff meetings

Restaurant's statement: We update our staff on our sustainable actions during meetings.

We track the amount of waste our restaurant produces and disposes and our progress on waste reduction

Restaurant's statement: Staff is trained to ring in all food and beverage waste. We take record those numbers, and continually find ways to reduce waste.

We recycle all of the following materials: paper, glass, plastic, cardboard, and aluminum

Restaurant's statement: We use Waste Management for our carting, and we use two different dumpsters, where one is designated for recycling only.

We recycle/donate for reuse some of the following large materials/items: appliances, building materials, cabinets, countertops, windows, doors, flooring, mirrors, furniture, toilets, sinks

Restaurant's statement: We drop stuff off at the Goodwill Center accross the street all of the time. Electronics, furniture, and lost and found clothing mainly.

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 save all of our lightbulbs and are going to recycle them. Same with toner cartridges. We also recycle computer gear down at the Goodwill.

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 our stir straws unwrapped, as well as to-go cutlery.

We sell or donate our used cooking oil

Restaurant's statement: We sell our oil to Valley Proteins.

We compost our food waste

Restaurant's statement: We compost our own or provide to farms.

We practice "root-to-stem" or "nose-to-tail" cooking

Restaurant's statement: Planter boxes in the backyard for testing and cocktails. We work w/ the Butcher on Butler, where we do whole animal catering.

We post our daily specials or menu on a chalkboard/whiteboard as opposed to printing

Restaurant's statement: We do post specials and utilize chalkboards for menus and specials.

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, unless specified for when it's raining or someone is on their bike.

We have eliminated the use of polystyrene foam or Styrofoam containers (boxes and cups) for take-out use

Restaurant's statement: We have never used polystyrene/Styrofoam containers.

We purchase paper products and/or containers made from recycled content

Restaurant's statement: CFolds, TP, paper towels etc. And some take out boxes.

We purchase paper products and/or containers that are recyclable

Restaurant's statement: Most of our paper products and containers are made from recyclable materials.

We purchase plastic products/containers that are recyclable

Restaurant's statement: Our plastic cups and quart/pint containers are recyclable.

We do not serve water that is bottled in plastic

Restaurant's statement: We do not.

If we offer our guests paper self-serve napkins, we use a single output dispenser

Restaurant's statement: Our self-serve napkin dispensers are single output.

We use a paperless ordering and billing for vendors where it is available

Restaurant's statement: Grist house is one of our vendors who uses paperless invoices.

We use environmentally-friendly cleaning products

Restaurant's statement: We use some environmentally friendly cleaning products.

We serve dine-in food and beverages with multi-use rather than disposable dishware (plates, cups, utensils, ramekins, etc.)

Restaurant's statement: We recently stopped using paper plates, and now use reusable tin plates.

We pay utility bills electronically (when given the option)

Restaurant's statement: We do as much online banking as possible.

We track the amount of water our restaurant uses and our progress on water conservation

Restaurant's statement: We track it via consumption through our billing.

We have installed a low-flow pre-rinse sprayer for dishwashing

Restaurant's statement: Yes. We have a low-flow pre-rinse sprayer in the dishwashing area.

We have addressed water conservation by reducing the flow rate of our sinks

Restaurant's statement: We added the pre-rinse low-flow sprayer, and are looking into more options. And we have aerators.

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 and presoak all of our food soiled serving plate ware.

We have addressed water conservation through the efficiency of our toilets

Restaurant's statement: We have a dual flush toilet in our ADA/Staff bathroom. And for the rest of our toilets we use 1.6 gallon.

We have addressed water conservation through the efficiency of our urinals

Restaurant's statement: We use 1 gallon urinals.

We thaw frozen foods in the refrigerator (not with running water)

Restaurant's statement: We do not purchase anything frozen.

We capture rainwater

Restaurant's statement: We will be capturing rainwater for our garden.

We avoid hosing indoor and outdoor areas. Instead, we use dry cleaning methods followed by a damp mopping

Restaurant's statement: We do not hose down anything indoors and use dry cleaning methods as much as possible.

We regularly check for and repair leaks in our water system

Restaurant's statement: We do not like leaky pipes, and tend to them immediately if they arise.

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: Yes, we prevent any waste water from entering storm drains.

We turn off all kitchen faucets when not in use

Restaurant's statement: We turn off all faucets when not being used.

We track the amount of energy our restaurant consumes and our progress on energy efficiency

Restaurant's statement: We track the amount of energy via our monthly bill.

We have our HVAC inspected annually to ensure it is in proper working condition and operating efficiently

Restaurant's statement: We work with Brody Heating.

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 at the recommended levels.

We have addressed energy efficiency through our windows and doors

Restaurant's statement: We have replaced older windows and doors and have added weatherstripping where needed.

We have a policy that we only purchase Energy Star equipment or appliances when available

Restaurant's statement: We only purchase Energy Star equipment.

We have upgraded to energy efficient lighting (T8 or T5 flourescents, LED, CFL)

Restaurant's statement: We have updated to LED lighting.

We use LED bulbs in lighting or emergency exits

Restaurant's statement: Our emergency exits use LED lighting.

We turn off non-emergency indoor lights during non-operating hours

Restaurant's statement: It's part of our daily closing routine.

We turn off lights in unused spaces or have installed sensors/timers to automatically turn them off

Restaurant's statement: We turn off lights in unused spaces and encourage guests to do so as well.

We regularly clean evaporator and condenser coils on refrigerators (every 3 months)

Restaurant's statement: We clean coils quarterly and inspect monthly.

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 maintain our hot water heater temperature at 140 degrees.

We turn off all electronic equipment at the end of business or place them in energy saving mode

Restaurant's statement: Yes. We turn off all equipment during closing.

We use ceiling fans to promote air circulation (high edge forward in winter, forcing air down; reverse in summer)

Restaurant's statement: We use fans to circulate air.

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 in the front and indoor curtain for the upstairs door.

We use natural cooling in place of air conditioning, when acceptable

Restaurant's statement: We use fans and keep the doors open when appropriate.

We have insulated all refrigeration cold suction lines

Restaurant's statement: Lines are insulated.

We partner with, fundraise, sponsor, promote or donate to a local community organization, community members, or cause

Restaurant's statement: We have sponsored, hosted and organized several community fundraising events.

We provide employment opportunities for residents of the local community

Restaurant's statement: 75%

We are involved with an urban farm or community garden that supplies a portion of our produce

Restaurant's statement: Yes. Who Cooks for You. Butterhill Farms.

We donate used cookware, linens, equipment, electronics, furniture, curtains, etc. to charity

Restaurant's statement: We donate to Goodwill.

We donate food waste to farmers for animal feed

Restaurant's statement: Who Cooks for You.

We encourage guests to take alternative transportation to get to our restaurant (bike, bus, walk, carpool)

Restaurant's statement: We offer many bike racks and host events that encourage biking.

There is a secure location to store bicycles at or near our restaurant

Restaurant's statement: We offer a large bike rack in the front of our building. It is monitored via camera and staff.

We have a bicycle air pump and flat tire repair kit on premises

Restaurant's statement: Yes. We keep them located in our pizza kitchen.

Our employees participate in volunteer activities

Restaurant's statement: Yes. Our employees serve on local nonprofit boards, host charitable events, etc.

Our restaurant is owned by someone who lives within the local region

Restaurant's statement: Lawrenceville

We offer our staff training to further enhance career development

Restaurant's statement: We offer job shadowing and cover the cost of training opportunities.

We provide emergency rides for employees

Restaurant's statement: We provide transportation for medical emergencies and other situations that may present.

We provide employees with at least 11 hours of non-working time between shifts

Restaurant's statement: As much as possible, we provide employees with at least 11 hours of non-working time between shifts.

We provide employees working double shifts with a minimum break time of two hours

Restaurant's statement: We provide a minimum break time of 2 hours.

We provide our employees at least one day off for every five days worked consecutively

Restaurant's statement: We provide at least one day off for every five days worked consecutively.

For employees earning hourly wages, we guarantee a minimum amount of weekly working hours

Restaurant's statement: We guarantee a minimum amount of working hours.

We provide FOH and BOH employees with some form of compensation during sick leave

Restaurant's statement: we provide sick time and vacation time.

We offer our FOH and BOH employees vacation time

Restaurant's statement: We provide sick time and vacation time.

We offer internal promotions

Restaurant's statement: We prefer to promote from within.

We cross-train employees across different floor and kitchen positions

Restaurant's statement: Yes. BOH our crossed trained for all positions.

We provide employees with the ability to move between front and back of house positions

Restaurant's statement: Yes. Barbacks become bartenders or work in the kitsch.

We give raises based on employee performance and responsibility

Restaurant's statement: Merit-based raises are the norm here.

We provide discounts for our employees at our restaurant

Restaurant's statement: Free food during shift. Free or discounted when visiting on a day off.

We provide employee ownership in the company

Restaurant's statement: Many employees are also partners in the company.

We work hard to ensure a diverse and inclusive work environment

Restaurant's statement: We are committed to providing and creating a diverse and inclusive workforce.

We use furniture that has been refurbished, remanufactured, is previously used or has been constructed from repurposed materials

Restaurant's statement: Almost exclusively.

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: Almost exclusively.

We serve certified organic, fair trade, and/or bird friendly coffee and/or tea

Restaurant's statement: We roast in house for organic green coffee beans. Tea is organic.

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 beer list is 90% local brewers.

We make purchases from a farmer coop, local food hub, or local food purveyor

Restaurant's statement: Who Cooks for You. Penn's Corner. Butterhill Farms. Butcher on Butler.

We source products from a regionally-based third party supplier

Restaurant's statement: We occasionally use Penn's Corner. We use Paragon to source regional products as well.

We rotate menu items based on seasonality

Restaurant's statement: Our food and drink menu change based on what's seasonally available. Picked items in the winter, along with storage fruits. Fresh squeezed juices in the summer.

We purchase items at the local Farmer's Market

Restaurant's statement: When open, we visit the local Farmer's Market weekly.

We purchase eggs that have at least one of the following characteristics: local, cage-free, organic

Restaurant's statement: Cage-free, usually organic.

We recognize local farms and/or vendors whose products we source online, on our menu, or through our marketing

Restaurant's statement: We promote via social media and our website.

We participate in hyperlocal sourcing (restaurant gardens, apiary on-site, or sourcing products from within the local community/zip code)

Restaurant's statement: We have our own garden and are organizing a community business garden.

We can, pickle, or preserve foods

Restaurant's statement: Pickling is a huge part of our operation.

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 salad dressings, condiments, sauces, jams, jellies, juices, soups, broths, stock, chutneys, syrups, salsas in house.

We make our own non-alcoholic beverages, beer, wine, or spirits (including mixers)

Restaurant's statement: We make our own mixers and juices.

We deliver food by foot/bicycle/electric vehicle

Restaurant's statement: We deliver food by bike.

We source animal products that are humanely raised and processed

Restaurant's statement: When possible, we source from local butchers.

When in season, we source 31-45% of produce locally (From within a 150 mile radius)

Restaurant's statement: 45%

When in season, we source 46-100% of produce regionally (From within a 400 mile radius)

Restaurant's statement: 50%

We source 31-45% of meats locally (from within a 150 mile radius)

Restaurant's statement: 45%

We source 26-50% of meats regionally (From within a 400 mile radius)

Restaurant's statement: 50%

46-100% of products we use carry organic certification or are naturally grown

Restaurant's statement: 75%

Our restaurant provides half portions of select menu items or small plates (tapas)

Restaurant's statement: single slices cut in half.

Our restaurant provides vegetarian/vegan fare

Restaurant's statement: vegan pizza. vegatarian pizza.

Our restaurant provides menu items or side dishes marketed as healthier, lower calorie options than our traditional menu choices

Restaurant's statement: salads.

Our restaurant provides entrée items served with fruits and/or vegetables

Restaurant's statement: sunday brunch offerings.

Our restaurant provides allergen-free options

Restaurant's statement: yes. or we list known allergens.

Our restaurant provides low-sodium options

Restaurant's statement: Salad. brunch options.

Our restaurant provides organic, non-GMO ingredients in beverages or raw baking materials used for food

Restaurant's statement: flour. eggs.

Our restaurant provides ancient grains (barley, farro, quinoa, polenta, amaranth, spelt, kamut, chia, sorghum, freekeh, teff, millet)

Restaurant's statement: our brunch offers ancient grains.

Our restaurant provides low calorie salad dressings

Restaurant's statement: made in house.

Our restaurant provides smaller sized soda options

Restaurant's statement: 10oz and also on request.

Our restaurant provides whole grain ingredients are used in children's meals

Restaurant's statement: whole grain are used in many food options.

Our restaurant provides fruits or vegetables are offered with children's meals

Restaurant's statement: when offering family options fruit and vegetables are offered.

Our restaurant provides alternatives to soft drinks for children's meals

Restaurant's statement: For family events, we create non-soft drink options.

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: yes. soybean oil.

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 these requirements.