1411 Grandview Avenue

Pittsburgh, PA 15211

Phone Number: 412-481-4414

Email: jbellan@mbfg.com

Website: www.montereybayfishgrotto.com

Date Designated: 03/08/2016

Owner / Manager: John Bellan, General Manager

Sustainability Practices

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.

Employee Actions

Description Points

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

Restaurant's statement: In rare occasions where employees work double shifts, they clock out for a break of at least two hours.

3 points

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

Restaurant's statement: No employee will ever be scheduled for more than five work days. If they pick up a shift, however, they are allowed.

3 points

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

Restaurant's statement: We are closed for breakfast and lunch.

3 points

We provide emergency rides for employees

Restaurant's statement: This is more unofficial. Certainly, if there is a medical emergency. We give rides when we can.

1 point

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

Restaurant's statement: Our owners live in the North Hills of Pittsburgh.

1 point

We offer our staff training to further enhance career development

Restaurant's statement: We do ongoing wine and MB Seafood Watch training.

3 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: All employees are paid well.

5 points

We offer health benefits to our employees

Restaurant's statement: We offer Aetna health insurance and Afflac short/long term disability.

4 points

Our employees participate in volunteer activities

Restaurant's statement: We have many employees who volunteer.

2 points

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

Restaurant's statement: We guarantee every employee at least three scheduled shifts per week.

3 points

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

Restaurant's statement: Managers receive paid time off.

3 points

We offer our FOH and BOH employees vacation time

Restaurant's statement: Managers receive paid time off. Hourly employees can request vacation time, but it is not paid.

3 points

We offer internal promotions

Restaurant's statement: One of our new managers and one of our new Chefs are both internal hires.

3 points

We cross-train employees across different floor and kitchen positions

Restaurant's statement: All BOH employees are cross-trained for different positions, as are many FOH. In fact, if an employee wants to get trained in a different position and we have a need, we'll do it.

3 points

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

Restaurant's statement: We recently moved a busser to dish and a dish to busser, per their request.

3 points

We give raises based on employee performance and responsibility

Restaurant's statement: Every employee is eligible for an annual review and increase (servers do not qualify for an increase).

3 points

We provide discounts for our employees at our restaurant

Restaurant's statement: Free food items until 4:30 pm, and 50% off anything they order.

1 point

We provide bonuses or incentives for employee performance

Restaurant's statement: Every week, the server with the highest check average receives a GC. Bonuses are more fluid, and some hourly employees have received bonuses based on outstanding performance.

2 points

We work hard to ensure a diverse and inclusive work environment

Restaurant's statement: We hire whoever we feel is the best fit for the job. As such, we have a very diverse group of employees.

2 points
51 Points for Employee Actions

Community/Consumer Actions

Description Points

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

Restaurant's statement: We have an air pump and flat tire repair kit.

1 point

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

Restaurant's statement: There is an indoor area to store bikes.

2 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: Food donations to 412 Food Rescue.

5 points

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

Restaurant's statement: We encourage travelers to take the "T" to the incline.

2 points

We help to provide access to healthy, fresh food to people in underserved communities

Restaurant's statement: Food donations to 412 Food Rescue

4 points

We prioritize buying food grown from immigrant farmers, farmers of color, women farmers, youth or emerging farmers

Restaurant's statement: Footprints Farms is an emerging local farm.

3 points

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

Restaurant's statement: We donated all of our furniture (during the renovation) to Off The Floor Pittsburgh.

2 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: Chef will go to schools to educate and is working to organize nutrition-based community classes geared toward children.

4 points

We participate with an organization's program designed to provide employment opportunities for vulnerable populations

Restaurant's statement: We work with The Renewal Center for employment.

4 points

We provide employment opportunities for residents of the local community

Restaurant's statement: Approximately 90% of our staff are from the local community. Very few not in Allegheny County.

3 points

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

Restaurant's statement: This list would be very long. I typically do five donations a week, varying from a $50 GC to a Wine Dinner For 8. We are partnered with the Monterey Bay Seafood Watch program (no affiliation), and we remain their only PA restaurant partner.

2 points
32 Points for Community/Consumer Actions

Energy Efficiency

Description Points

We use daylight sensors or adjust our indoor lighting based on natural sunlight available

Restaurant's statement: The system we had installed works in concert with the calendar of sunrise/sunset.

3 points

We have insulated all refrigeration cold suction lines

Restaurant's statement: Cold suction lines are insulated.

2 points

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

Restaurant's statement: We open the windows in the kitchen when it gets hot and use a fan to circulate the air.

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 a foyer.

2 points

We power down the kitchen equipment during slow, idle times

Restaurant's statement: We are not open for lunch, but during the prep times, we may use an upper oven to prep (which then gets shut off until an hour before service).

2 points

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

Restaurant's statement: Everything gets shut off at the end of the night!

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 installed a new water heater in December of 2015 because of this issue.

1 point

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

Restaurant's statement: We have Five Star do quarterly PM on all equipment.

2 points

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

Restaurant's statement: We turn off all lights in unused spaces, and are awaiting a quote on motion sensored lighting.

2 points

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

Restaurant's statement: We have a "closed" function in our lighting system that turns off all non-essential lighting.

2 points

We use LED bulbs in lighting or emergency exits

Restaurant's statement: LEDs are installed in the back and front of the house. LEDs are also located in emergency exits.

5 points

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

Restaurant's statement: We use only LED lighting in the restaurant.

4 points

We have installed plastic strip curtains at walk-in cooler and freezer doors

Restaurant's statement: The strip curtains can be found in our refrigerator.

2 points

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

Restaurant's statement: Energy Star appliances are being installed in our kitchen renovations.

4 points

We have addressed energy efficiency through our windows and doors

Restaurant's statement: During the renovation in 2015, we had new windows and doors installed on both floors of the restaurant.

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: During the renovation in 2015, we had all programmable thermostats put in that return to their pre-set temps, should any change be made by a manager.

2 points

We use automatic, energy efficient hand dryers in our restrooms

Restaurant's statement: We are in the process of installing hand dryers.

3 points

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

Restaurant's statement: Lugalia Mechanical. They do PM quarterly.

2 points

We have conducted a professionally done, comprehensive energy audit in the past 5 years

Restaurant's statement: The audit was done in September of 2015 by Brian Gamble, Facilities Director for McKinney Properties.

4 points

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

Restaurant's statement: The property manages, tracks, and resolves any energy variances. We changed companies last year.

3 points
49 Points for Energy Efficiency

Water Conservation

Description Points

We turn off all kitchen faucets when not in use

Restaurant's statement: All managers and Chefs are trained in this!

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: Any cleaning that requires chemicals to clean is done inside and drained appropriately.

2 points

We regularly check for and repair leaks in our water system

Restaurant's statement: The property management company that owns MBFG regularly checks all things building related.

2 points

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

Restaurant's statement: The only frozen items we thaw prior to prepping are lobster tails and shrimp. We don't have many frozen products (french fries, drink mixes).

1 point

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 anything, as we're at the top of a building.

1 point

We have addressed water conservation through the efficiency of our urinals

Restaurant's statement: We replaced all of our toilets, some pre-renovation and some during renovation, to have water efficient toilets installed.

3 points

We have addressed water conservation through the efficiency of our toilets

Restaurant's statement: We replaced all of our toilets, some pre-renovation and some during renovation, to have water efficient 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 utilize all of those techniques.

2 points

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

Restaurant's statement: We have addressed our sinks to be low-flow.

3 points

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

Restaurant's statement: We have a low-flow pre-rinse sprayer installed.

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 by our bill, which we are continually attempting to decrease.

3 points
24 Points for Water Conservation

Waste Reduction

Description Points

We pay utility bills electronically (when given the option)

Restaurant's statement: Tax bills, utilities, credit cards, license renewals, misc smallwares.

1 point

We have adopted Lean Path: Food Waste Prevention System

Restaurant's statement: We use Compete, which tracks our food waste and food costs.

4 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 nothing but dine-in dishware.

3 points

We use linen napkins vs. paper

Restaurant's statement: We use linen napkins for everything.

2 points

We use environmentally-friendly cleaning products

Restaurant's statement: When possible. We are currently reviewing our entire line of cleaning products.

2 points

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

Restaurant's statement: We try to sign up all of our vendors for ACH, which eliminates a good deal of printing. About half of our invoices are emailed to us.

2 points

We purchase plastic products/containers that are recyclable

Restaurant's statement: Take out boxes, paper take out bags.

2 points

We do not serve water that is bottled in plastic

Restaurant's statement: We buy Saratoga water, which is in a glass container. Bottles are then recycled.

2 points

We purchase plastic products/containers made from recycled content

Restaurant's statement: Souffle cups are made recycled products.

3 points

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

Restaurant's statement: Take out containers, cone cups, paper take out bags.

3 points

We purchase paper products and/or containers that are recyclable

Restaurant's statement: Take out boxes, cone cups, paper take out bags.

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 recycled plastic take out containers.

3 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 use a recycled paper bag.

2 points

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

Restaurant's statement: Our daily features are verbalized to the guest.

1 point

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

Restaurant's statement: Lobster is on our menu, and the "parts" we don't use go towards making a seafood stock. All fish bones and trimmings are reused.

3 points

We compost our food waste

Restaurant's statement: Chef composts the food waste.

5 points

We sell or donate our used cooking oil

Restaurant's statement: We work with Valley Proteins to recycle our spent cooking oil.

3 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 most items in bulk quantities.

2 points

We have eliminated straws from guest use or instilled an "offer first" approach with straws

Restaurant's statement: Straws are offered to guests.

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 computers, hardware, and ink and toner cartridges.

3 points

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 will donate or trade anything, including every piece of furniture and fixtures during our renovation. Kitchen equipment is submitted for trade $.

3 points

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

Restaurant's statement: Waste Management. We recycle paper, glass, and cardboard (working on the other two).

2 points

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

Restaurant's statement: We track waste on a daily basis, and report it monthly for our financials. This process has revealed many things to us, and has prompted changes to our menu.

4 points
59 Points for Waste Reduction

General

Description Points

We include updates on our sustainable actions within staff meetings

Restaurant's statement: Any time we serve a new fish, we work in concert with the Monterey Bay Seafood Watch program and the fish is submitted to them for approval (using their seafood calculator). This information is consistently taught to the staff.

3 points

We provide sustainability-related training and information to all new and existing employees

Restaurant's statement: We ensure that our staff is well versed in our approach to sustainability, and we start giving information during their orientation.

3 points

We have adopted a comprehensive sustainability policy

Restaurant's statement: Because of our high volume and high profile, it is imperative to us to show the city our commitment to sustainability; we feel we have a moral imperative to do so.

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

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
11 Points for General

Responsible Sourcing

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: Our slicer is refurbished, our grill in the upper kitchen is refurbished.

3 points

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

Restaurant's statement: We serve Republic of Tea teas and Nicholas Coffee.

2 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: Trout from Farmington, cheese from multiple local sources.

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: All of our seafood and fish on our menu is certified by the Monterey Bay Seafood Watch program.

4 points

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

Restaurant's statement: Paragon Produce, Weiss Meats, CA Curtze, Mediterra Bakery, Heineman. , Footprint Parms, Samuel and Sons

3 points

We source products from a regionally-based third party supplier

Restaurant's statement: Paragon Foods

2 points

We rotate menu items based on seasonality

Restaurant's statement: Our fish rotates as their availability opens up; some change every quarter. We use seasonal fruits and vegetables for a variety of menu items.

3 points

We purchase items at the local Farmer's Market

Restaurant's statement: Chef will sometimes pick some things up for a Feature.

4 points

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

Restaurant's statement: For specials, we use eggs from Footprint Farms. Other eggs are sourced from Paragon.

2 points

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

Restaurant's statement: Local farmers and producers are verbalized at the table to guests.

2 points

We can, pickle, or preserve foods

Restaurant's statement: We make house made pickles and pickled vegetables.

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 all dressings, soups, stocks, sauces, juices, and condiments in house.

3 points

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

Restaurant's statement: We only make our mixers in house.

3 points

We source animal products that are humanely raised and processed

Restaurant's statement: We source from Footprint Farms who raises with humane standards.

3 points

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

Restaurant's statement: Approximately 40% of our produce is local, minus some fruits.

6 points

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

Restaurant's statement: 55-60% of produce is sourced regionally, minus some fruit.

7 points

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

Restaurant's statement: 40% of meats are sourced locally - Chicken from Footprints Farm.

6 points

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

Restaurant's statement: Approximately 40% of our fish is regional.

3 points

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

Restaurant's statement: Approximately 60% naturally grown.

8 points
70 Points for Responsible Sourcing

Nutrition

Description Points

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

Restaurant's statement: We do half portions, though not listed on the menu.

2 points

Our restaurant provides vegetarian/vegan fare

Restaurant's statement: We have about five vegetarian options, including vegetarian sushi.

2 points

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

Restaurant's statement: All Chef's features are served with vegetables and starch.

2 points

Our restaurant provides allergen-free options

Restaurant's statement: We have a gluten-free menu.

2 points

Our restaurant provides low-sodium options

Restaurant's statement: We can accommodate so that dishes can be made low sodium.

2 points

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

Restaurant's statement: Farro, quinoa, polenta, spelt have been used.

2 points

Our restaurant provides low calorie salad dressings

Restaurant's statement: Balsamic Vinaigrette.

2 points

Our restaurant provides smaller sized soda options

Restaurant's statement: We have smaller sized soda choices.

2 points

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

Restaurant's statement: Every children's meal comes with a choice of vegetable and fruit cup.

3 points

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

Restaurant's statement: We offer several in house options, including frozen drinks made with fresh fruit.

3 points

Our restaurant provides lean proteins are used in children's meals

Restaurant's statement: Our children's menu offers a 5 oz. filet and a 5 oz. salmon.

3 points

Our restaurant provides low-fat, low-calorie, low-sugar, or low-sodium options for children's meals

Restaurant's statement: The kids menu offers healthy options.

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: No trans fat - Canola ZTF oil.

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 meet the criteria to earn Live Well Allegheny Restaurant status.

3 points
33 Points for Nutrition