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

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.

General

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

Waste Reduction

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

Water Conservation

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

Energy Efficiency

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

Community/Consumer Actions

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

Employee 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

Responsible Sourcing

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

Nutrition

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