3703 Forbes Ave

Pittsburgh, PA 15214

Phone Number: (412) 683-4066

Email: pamelasoakland@gmail.com

Website: www.pamelasdiner.com

Date Designated: 04/14/2016

Owner / Manager: Tim Blosat and Michele Mazzella

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 train all employees on our sustainability policies.

3 points

We include updates on our sustainable actions within staff meetings

Restaurant's statement: We update at every staff meeting.

3 points
8 Points for General

Waste Reduction

Description Points

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

Restaurant's statement: We recycle all recyclable materials.

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 collect all small hard to recycle items to be recycled.

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: Everything is bought in bulk except for small condiment packets for take-out orders.

2 points

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

Restaurant's statement: We use an offer first approach with straws.

2 points

We sell or donate our used cooking oil

Restaurant's statement: Valley Proteins

3 points

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

Restaurant's statement: We use root to stem cooking with some produce.

3 points

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

Restaurant's statement: We post daily specials outside.

1 point

We purchase plastic products/containers that are recyclable

Restaurant's statement: Our portion cups and lids are recyclable.

2 points

We do not serve water that is bottled in plastic

Restaurant's statement: We serve water by the glass.

2 points

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

Restaurant's statement: We seat each place setting with one napkin per guest.

2 points

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

Restaurant's statement: We use paperless ordering and billing for vendors.

2 points

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

Restaurant's statement: Dine-in food is not served on disposable dishware.

3 points

We pay utility bills electronically (when given the option)

Restaurant's statement: All bills are paid online

1 point
28 Points for Waste Reduction

Water Conservation

Description Points

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

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

3 points

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

Restaurant's statement: All sinks are low-flow.

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, use basin-style washing, and only run the dishwasher when it's full.

2 points

We have addressed water conservation through the efficiency of our toilets

Restaurant's statement: The toilets are quick-flush urinal that conserve water.

3 points

We have addressed water conservation through the efficiency of our urinals

Restaurant's statement: The urinal is a quick-flush urinal that conserves water.

3 points

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

Restaurant's statement: We thaw frozen foods by refrigeration

1 point

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

Restaurant's statement: We avoid hosing unless absolutely necessary.

1 point

We regularly check for and repair leaks in our water system

Restaurant's statement: We regularly repair leaks if necessary. Most is PVC piping.

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
19 Points for Water Conservation

Energy Efficiency

Description Points

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

Restaurant's statement: We worked with the Green Building Alliance to have an energy audit performed.

4 points

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

Restaurant's statement: We have it inspected twice per year.

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 and keep the temps set at what is recommended unless capacity pushes us to turn the air down.

2 points

We have addressed energy efficiency through our windows and doors

Restaurant's statement: Windows are double-paned and we also have some film on the upper windows to keep out glare and heat from the sun.

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 available.

4 points

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

Restaurant's statement: All lighting in the dining room is LED and T5 and T8 fluorsecents.

4 points

We use LED bulbs in lighting or emergency exits

Restaurant's statement: LED lighting

5 points

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

Restaurant's statement: We turn off non-emergency lights during non-operating hours.

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 lights in unused spaces.

2 points

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

Restaurant's statement: We regularly clean our refrigerator 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 keep the hot water heater at the recommended temp for our dishwasher which is 120 degrees.

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 power down the kitchen equipment during slow, idle times

Restaurant's statement: We power down the kitchen during slow times.

2 points

We have insulated all refrigeration cold suction lines

Restaurant's statement: All cold suction lines on refrigeration came insulated.

2 points

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

Restaurant's statement: We keep the lights down as low as they will go on the dimmers.

3 points
38 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 donate every year to the Fineview Stepathon, Pitt Makes a Difference Day, and the Pitt Start program. We sponsor sports leagues and donate the community on a regular basis.

2 points

We provide employment opportunities for residents of the local community

Restaurant's statement: 100% live locally

3 points

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

Restaurant's statement: We help to provide food to the homeless in Oakland.

4 points

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

Restaurant's statement: Bike rack is located right outside.

2 points
11 Points for Community/Consumer Actions

Employee Actions

Description Points

Our employees participate in volunteer activities

Restaurant's statement: Employees volunteer within their communities.

2 points

We positively contribute to employee health and wellness through incentives or programs offered (i.e. gym membership discounts, yoga classes, sports league, etc.)

Restaurant's statement: Our paycheck management service provides health and wellness programs accessible to employees.

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: We pay over the current minimum wage rate.

5 points

We offer health benefits to our employees

Restaurant's statement: We help cover the cost of heath benefits for our employees. We also offer 401K.

4 points

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

Restaurant's statement: Owners live in Pittsburgh.

1 point

We provide emergency rides for employees

Restaurant's statement: We offer emergency rides when needed. One of the owners regularly rides an employee to work.

1 point

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

Restaurant's statement: Employees receive at least 11 hours between shifts.

3 points

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

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

3 points

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

Restaurant's statement: Employees are guaranteed a minimum amount of hours each week. If they choose to work overtime, they can.

3 points

We offer our FOH and BOH employees vacation time

Restaurant's statement: We offer paid vacation time to employees.

3 points

We offer internal promotions

Restaurant's statement: Internal promotions are standard. The owners have gotten to their positions through promotions.

3 points

We cross-train employees across different floor and kitchen positions

Restaurant's statement: Servers operate as host and run register. Servers are also in the kitchen, at times.

3 points

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

Restaurant's statement: Servers in the FOH also work in the kitchen.

3 points

We give raises based on employee performance and responsibility

Restaurant's statement: We reward hard work and performance with raises in pay.

3 points

We provide discounts for our employees at our restaurant

Restaurant's statement: Employees receive free shift meals.

1 point

We work hard to ensure a diverse and inclusive work environment

Restaurant's statement: Pamela's as a company has received the CORO Pittsburgh for diversity and inclusiveness.

2 points
42 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: The bottom of the tables were repurposed with only new tabletops being installed. The decor of Pamela's Oakland is comprised of repurposed items: albums, coffee pots, board games, etc.

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: If ENERGY star is not available, we always strive to purchase refurbished appliances or equipment - for instance, one of our stoves.

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: Bread from Breadworks.

3 points

We source products from a regionally-based third party supplier

Restaurant's statement: Sun Fresh, Reinhardt, and Caruso Coffee

2 points

Our restaurant participates in product-sharing (cooperative purchasing) with other restaurants for supplies not needed in large quantities

Restaurant's statement: As a company, Pamela's does the purchasing for all locations and items are distributed for each of them.

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 some of our salad dressings in house.

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: Every friday is a meatless special, but more of a pescatrian style.

2 points

When in season, we source 1-15% of produce locally (From within a 150 mile radius)

Restaurant's statement: About 10% of our produce is locally sourced in season.

2 points

When in season, we source 16-30% of produce regionally (From within a 400 mile radius)

Restaurant's statement: About 20% of our produce is sourced regionally .

3 points

We source 1-25% of meats regionally (From within a 400 mile radius)

Restaurant's statement: About 20% of our meats are sourced regionally.

1 point
25 Points for Responsible Sourcing

Nutrition

Description Points

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

Restaurant's statement: We offer smaller portions if guests request it.

2 points

Our restaurant provides vegetarian/vegan fare

Restaurant's statement: Veggie omelets, hotcakes, grilled cheese, eggs...there are a many vegetarian options.

2 points

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

Restaurant's statement: Fruits or vegetables can be served as sides.

2 points

Our restaurant provides allergen-free options

Restaurant's statement: We accommodate for guest's and their allergic needs.

2 points

Our restaurant provides low-sodium options

Restaurant's statement: Salads are low sodium. Some breakfast items - eggs and veggie omelets.

2 points

Our restaurant provides low calorie salad dressings

Restaurant's statement: Oil and Vinegar or Oil and lemon juice

2 points

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

Restaurant's statement: Whole wheat bread can be served for sandwiches or toast.

3 points

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

Restaurant's statement: Fruits and vegetables can be offered as sides.

3 points

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

Restaurant's statement: milk, juice, chocolate milk can be served as alternatives.

3 points

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

Restaurant's statement: Chicken, turkey, egg whites, turkey sausage are lean proteins that can offered.

3 points

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

Restaurant's statement: egg whites, salads, grilled chicken,

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 oil, vegetable oil, soybean 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
32 Points for Nutrition