5202 Butler St
Pittsburgh, PA 15201
Phone Number: 412-408-3988
Email: b52pgh@gmail.com
Website: www.b52pgh.com
Date Designated: 03/17/2016
Owner / Manager: Omar Abuhejleh
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 sustainability training to all new and existing employees |
3 points |
We include updates on our sustainable actions within staff meetings Restaurant's statement: We update employees on sustainable actions in staff meetings. |
3 points |
8 Points for General |
Description | Points |
---|---|
We track the amount of waste our restaurant produces and disposes and our progress on waste reduction Restaurant's statement: We measure our waste by the amount of totes produced per week and the amount of cardboard that is sent for recycling. |
4 points |
We recycle all of the following materials: paper, glass, plastic, cardboard, and aluminum Restaurant's statement: We recycle everything with Republic. We also take things to Construction Junction. |
2 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: Pallets, building materials, concrete slab to Construction Junction |
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 purchase everything in bulk: grains, nuts, oils, vegetables, straws, to go cutlery |
2 points |
We have eliminated straws from guest use or instilled an "offer first" approach with straws Restaurant's statement: We use straws made from plant based materials and we do not give them with in-house drinks. Only for to-go cups |
2 points |
We sell or donate our used cooking oil Restaurant's statement: Fossil Free Fuels services our cooking oil |
3 points |
We compost our food waste Restaurant's statement: We compost with Hazelwood Urban Farm |
5 points |
We practice "root-to-stem" or "nose-to-tail" cooking Restaurant's statement: We use vegetable scraps to make stock. |
3 points |
We post our daily specials or menu on a chalkboard/whiteboard as opposed to printing Restaurant's statement: We post our menu on a chalkboard |
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 to-go orders |
2 points |
We have eliminated the use of polystyrene foam or Styrofoam containers (boxes and cups) for take-out use Restaurant's statement: We do no use any polystyrene |
3 points |
We purchase paper products and/or containers made from recycled content Restaurant's statement: All take-out packaging is compostable. |
3 points |
We purchase paper products and/or containers that are recyclable Restaurant's statement: All take-out packaging is compostable. |
2 points |
We purchase plastic products/containers made from recycled content Restaurant's statement: All take-out packaging is compostable. |
3 points |
We purchase plastic products/containers that are recyclable Restaurant's statement: All take-out packaging is compostable. |
2 points |
We do not serve water that is bottled in plastic Restaurant's statement: We filter our water. We do not serve plastic bottled water. |
2 points |
If we offer our guests paper self-serve napkins, we use a single output dispenser Restaurant's statement: We set each table with rolled silver in a single napkin |
2 points |
We use a paperless system to process guest orders Restaurant's statement: We have a kitchen display system. |
2 points |
We use a paperless ordering and billing for vendors where it is available Restaurant's statement: We use online ordering and billing with our vendors. Also via email. |
2 points |
We use environmentally-friendly cleaning products Restaurant's statement: We use environmentally-friendly cleaning products as much as possible. |
2 points |
We serve dine-in food and beverages with multi-use rather than disposable dishware (plates, cups, utensils, ramekins, etc.) Restaurant's statement: We serve all dine-in food on multi-use dish ware. |
3 points |
We pay utility bills electronically (when given the option) Restaurant's statement: We pay all utility bills online |
1 point |
54 Points for Waste Reduction |
Description | Points |
---|---|
We track the amount of water our restaurant uses and our progress on water conservation Restaurant's statement: We track water usage through our billing. |
3 points |
We have installed a low-flow pre-rinse sprayer for dishwashing Restaurant's statement: Our dish system is equipped with a low-flow pre-rinse sprayer |
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, only run the dishwasher when it's full, and use basin style washing. |
2 points |
We have addressed water conservation through the efficiency of our toilets Restaurant's statement: Our toilets use 1.28 gal/flush |
3 points |
We thaw frozen foods in the refrigerator (not with running water) Restaurant's statement: We use refrigeration for thawing |
1 point |
We avoid hosing indoor and outdoor areas. Instead, we use dry cleaning methods followed by a damp mopping Restaurant's statement: We sweep and mop. No hosing |
1 point |
We regularly check for and repair leaks in our water system Restaurant's statement: We regularly check for leaks in the water system |
2 points |
We turn off all kitchen faucets when not in use Restaurant's statement: We turn off all faucets when not in use |
1 point |
16 Points for Water Conservation |
Description | Points |
---|---|
We track the amount of energy our restaurant consumes and our progress on energy efficiency Restaurant's statement: We use our utility bills to track our energy usage |
3 points |
We have our HVAC inspected annually to ensure it is in proper working condition and operating efficiently Restaurant's statement: We use Accurate Heating and AC to have our HVAC serviced and inspected |
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. |
2 points |
We have a policy that we only purchase Energy Star equipment or appliances when available Restaurant's statement: We purchase ENERGY STAR equipment whenever possible |
4 points |
We have upgraded to energy efficient lighting (T8 or T5 flourescents, LED, CFL) Restaurant's statement: LED lighting throughout the dining room and outside. T8 in the kitchen. |
4 points |
We use LED bulbs in lighting or emergency exits Restaurant's statement: LEDs throughout the dining room, emergency exits, and outside |
5 points |
We turn off non-emergency indoor lights during non-operating hours Restaurant's statement: We turn off all non-emergency lights in when we are not open |
2 points |
We turn off lights in unused spaces or have installed sensors/timers to automatically turn them off Restaurant's statement: Lights are not turned on unless a space is in use. |
2 points |
We regularly clean evaporator and condenser coils on refrigerators (every 3 months) Restaurant's statement: We regularly clean our refrigeration coils |
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 on-demand hot water heater that only operates when hot water is needed and the temperature is set at its recommended setting. |
1 point |
We turn off all electronic equipment at the end of business or place them in energy saving mode Restaurant's statement: We turn off all electronic equipment at the end of the day |
1 point |
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 dining room to promote air circulation |
2 points |
We power down the kitchen equipment during slow, idle times Restaurant's statement: We power down kitchen equipment during slow times |
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 foyer entry into B52 |
2 points |
We use natural cooling in place of air conditioning, when acceptable Restaurant's statement: We open the windows when the weather is nice. |
1 point |
We have insulated all refrigeration cold suction lines Restaurant's statement: Our refrigerators have cold suction line insulation |
2 points |
We use daylight sensors or adjust our indoor lighting based on natural sunlight available Restaurant's statement: We adjust the lighting based on the natural sunlight available |
3 points |
40 Points for Energy Efficiency |
Description | Points |
---|---|
We partner with, fundraise, sponsor, promote or donate to a local community organization, community members, or cause Restaurant's statement: We promote local community events |
2 points |
We provide employment opportunities for residents of the local community Restaurant's statement: All employees live locally |
3 points |
We participate with an organization's program designed to provide employment opportunities for vulnerable populations Restaurant's statement: We work with Goodwill to employ vulnerable populations |
4 points |
We are involved with an urban farm or community garden that supplies a portion of our produce Restaurant's statement: We are part of the Spirit Business Garden. Also work with Hazelwood Urban Farm |
4 points |
We donate used cookware, linens, equipment, electronics, furniture, curtains, etc. to charity Restaurant's statement: We donated some used furniture to Construction Junction |
2 points |
There is a secure location to store bicycles at or near our restaurant Restaurant's statement: There are places that a bike can be locked to outside |
2 points |
We have a bicycle air pump and flat tire repair kit on premises Restaurant's statement: We have a bicycle air pump and flat tire repair kit on site |
1 point |
18 Points for Community/Consumer Actions |
Description | Points |
---|---|
Our employees participate in volunteer activities Restaurant's statement: Our employees and owner volunteer in various capacities. |
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 servers make $7.15/hr. BOH makes above industry standard. |
5 points |
Our restaurant is owned by someone who lives within the local region Restaurant's statement: Owner lives on Troy Hill |
1 point |
We offer our staff training to further enhance career development Restaurant's statement: We train people who come into the back of the house on vegetable and kitchen prep. Employees also learn the processes required to make in house items such as kombucha, almond milk, cashew cheese. |
3 points |
We provide emergency rides for employees Restaurant's statement: We provide emergency rides for employees |
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 have lockers downstairs for employees to store things in. So for bikers, they can store helmets, clothing, etc. inside securely |
2 points |
We provide our employees at least one day off for every five days worked consecutively Restaurant's statement: Employees get one day off for every five days worked. |
3 points |
For employees earning hourly wages, we guarantee a minimum amount of weekly working hours Restaurant's statement: All employees are guaranteed a minimum amount of working hours each week. |
3 points |
We offer our FOH and BOH employees vacation time Restaurant's statement: All employees receive vacation time. |
3 points |
We offer internal promotions Restaurant's statement: Dishwashers have been promoted to prep cooks and line cooks. |
3 points |
We cross-train employees across different floor and kitchen positions Restaurant's statement: People who make chocolates that also work in the kitchen. People that serve are also baristas. |
3 points |
We provide employees with the ability to move between front and back of house positions Restaurant's statement: Employees can work both the front and back of the house. |
3 points |
We give raises based on employee performance and responsibility Restaurant's statement: Employees can receive raises based on performance |
3 points |
We provide discounts for our employees at our restaurant Restaurant's statement: Employees receive discounts and a free shift meal. |
1 point |
We provide bonuses or incentives for employee performance Restaurant's statement: Bonuses are awarded for job performance. |
2 points |
We work hard to ensure a diverse and inclusive work environment Restaurant's statement: We strive to have a diverse workforce. Strive to hire minorities. Gender, sexual orientation, or race-based discrimination are not tolerated - otherwise known as the "No A**hole Policy" |
2 points |
40 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: Furniture was made in Ohio from reclaimed oak. |
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 purchase used or refurbished equipment. |
3 points |
We serve certified organic, fair trade, and/or bird friendly coffee and/or tea Restaurant's statement: Coffee from Commonplace Coffee - grown with organic standards and often purchased direct trade. |
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: Maple syrup, local flour. |
3 points |
We make purchases from a farmer coop, local food hub, or local food purveyor Restaurant's statement: We work with Frankferd Farms and Commonplace Coffee |
3 points |
We source products from a regionally-based third party supplier Restaurant's statement: We work with Paragon |
2 points |
We rotate menu items based on seasonality Restaurant's statement: In the summer, fresh berries are used, fresh tomatoes, green beans, lava beans. |
3 points |
We purchase items at the local Farmer's Market Restaurant's statement: There is a farmers market down the street we will frequent. |
4 points |
Our restaurant participates in product-sharing (cooperative purchasing) with other restaurants for supplies not needed in large quantities Restaurant's statement: We use cooperative purchasing between B52 and Allegro Hearth Bakery. |
3 points |
We recognize local farms and/or vendors whose products we source online, on our menu, or through our marketing Restaurant's statement: We identify Frankferd Farms and Commonplace Coffee as partners |
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: We are a part of the Spirit Business Garden. |
4 points |
We can, pickle, or preserve foods Restaurant's statement: We preserve turnips, cabbage, cauliflower, and carrots |
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: Everything except for ketchup and tofu is made in-house. |
3 points |
We make our own non-alcoholic beverages, beer, wine, or spirits (including mixers) Restaurant's statement: We make our own sodas, kombucha, almond milk. |
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 are a vegan restaurant. |
2 points |
When in season, we source 46-100% of produce locally (From within a 150 mile radius) Restaurant's statement: In season, about 70% |
8 points |
When in season, we source 1-15% of produce regionally (From within a 400 mile radius) Restaurant's statement: In season, about 5% |
1 point |
We source 46-100% of meats locally (from within a 150 mile radius) OR we do not source meats Restaurant's statement: We are vegan restaurant |
8 points |
We source 76-100% of meats regionally (from within a 400 mile radius) OR you do not source meats Restaurant's statement: We are a vegan restaurant |
7 points |
46-100% of products we use carry organic certification or are naturally grown Restaurant's statement: About 70% of what we use is organic |
8 points |
75 Points for Responsible Sourcing |
Description | Points |
---|---|
Our restaurant provides half portions of select menu items or small plates (tapas) Restaurant's statement: We do shittake mushroom, seitan sausage, latkes on the side. |
2 points |
Our restaurant provides vegetarian/vegan fare Restaurant's statement: We are a vegan restaurant |
2 points |
Our restaurant provides entrée items served with fruits and/or vegetables Restaurant's statement: Fruits or vegetables are served as sides. |
2 points |
Our restaurant provides allergen-free options Restaurant's statement: We can accommodate any allergen request. |
2 points |
Our restaurant provides low-sodium options Restaurant's statement: Generally everything is low-sodium |
2 points |
Our restaurant provides organic, non-GMO ingredients in beverages or raw baking materials used for food Restaurant's statement: Most of what we use in food is organic |
3 points |
Our restaurant provides ancient grains (barley, farro, quinoa, polenta, amaranth, spelt, kamut, chia, sorghum, freekeh, teff, millet) Restaurant's statement: Spelt, barley, millet, sorghum, and chia are used. |
2 points |
Our restaurant provides low calorie salad dressings Restaurant's statement: The salad dressing is naturally low-calorie. |
2 points |
Our restaurant provides whole grain ingredients are used in children's meals Restaurant's statement: Buckwheat sourdough pancake. Sandwiches are made on whole-grain bread. Mezze comes with whole-grain bread. |
3 points |
Our restaurant provides fruits or vegetables are offered with children's meals Restaurant's statement: We offer fresh fruit on yogurt and pancakes. |
3 points |
Our restaurant provides alternatives to soft drinks for children's meals Restaurant's statement: almond milk, hot chocolate, sparkling water are a couple options |
3 points |
Our restaurant provides lean proteins are used in children's meals Restaurant's statement: Tofu, seitan |
3 points |
Our restaurant provides low-fat, low-calorie, low-sugar, or low-sodium options for children's meals Restaurant's statement: Pretty much everything is low-fat, low-calorie, low-sugar, and low-sodium |
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: Expeller pressed canola oil, organic coconut oil, avocado oil, organic olive 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 have satisfied the requirements associated with earning Live Well Allegheny restaurant status. |
3 points |
37 Points for Nutrition |