429 Forbes Ave
Pittsburgh, PA 15219
Phone Number: (412) 471-3033
Email: hammerlingc@yahoo.com
Website: http://www.apollocafepittsburgh.com
Date Designated: 05/26/2016
Owner / Manager: Tina Hammerling and Cathy Argiropoulos
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 have adopted a comprehensive sustainability policy Restaurant's statement: We have adopted a comprehensive sustainability policy |
3 points |
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 our employees on our sustainable practices. |
3 points |
11 Points for General |
Description | Points |
---|---|
We recycle all of the following materials: paper, glass, plastic, cardboard, and aluminum Restaurant's statement: We recycle all materials |
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: We recently replaced our chairs and donated the old ones to a church. |
3 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 hard to recycle items like batteries and light bulbs. |
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 everything in bulk - we do not purchase single serve products. |
2 points |
We practice "root-to-stem" or "nose-to-tail" cooking Restaurant's statement: We are very minimal with the food waste we produce. Trimmings are used in stocks and soups and products are cross-utilized. |
3 points |
We post our daily specials or menu on a chalkboard/whiteboard as opposed to printing Restaurant's statement: Menu is posted on the wall. |
1 point |
We purchase paper products and/or containers that are recyclable Restaurant's statement: We have paper bags that can be recycled. |
2 points |
If we offer our guests paper self-serve napkins, we use a single output dispenser Restaurant's statement: For take-out orders, we give one napkin. Our napkins are high quality so dine-in customers only take one. |
2 points |
We use a paperless ordering and billing for vendors where it is available Restaurant's statement: We do all ordering by phone. |
2 points |
We use environmentally-friendly cleaning products Restaurant's statement: We use Seventh Generation to clean tables as well as an all-purpose cleaner. |
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 service ware. |
3 points |
We pay utility bills electronically (when given the option) Restaurant's statement: All utilities are included within our rent. |
1 point |
26 Points for Waste Reduction |
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 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 do all the above. |
2 points |
We have addressed water conservation through the efficiency of our toilets Restaurant's statement: The toilets were recently addressed to address water conservation. |
3 points |
We thaw frozen foods in the refrigerator (not with running water) Restaurant's statement: We thaw frozen foods with 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 do not hose anywhere. We sweep and mop. |
1 point |
We regularly check for and repair leaks in our water system Restaurant's statement: We monitor closely for leaks. |
2 points |
We turn off all kitchen faucets when not in use Restaurant's statement: We do not leave faucets running unnecessarily. |
1 point |
13 Points for Water Conservation |
Description | Points |
---|---|
We have our HVAC inspected annually to ensure it is in proper working condition and operating efficiently Restaurant's statement: It's checked seasonally. |
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 that is kept at the temperatures recommended. |
2 points |
We have addressed energy efficiency through our windows and doors Restaurant's statement: We have double-paned windows that are very well sealed. |
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. |
4 points |
We have upgraded to energy efficient lighting (T8 or T5 flourescents, LED, CFL) Restaurant's statement: We have LEDs and energy efficient fluorescents. |
4 points |
We use LED bulbs in lighting or emergency exits Restaurant's statement: We use LEDs through the restaurant with the exception of a few fluorescents. |
5 points |
We turn off non-emergency indoor lights during non-operating hours Restaurant's statement: We turn off all non-emergency lights when we are closed. |
2 points |
We turn off lights in unused spaces or have installed sensors/timers to automatically turn them off Restaurant's statement: We only have lights turned on where and when necessary. Our dining room actually uses minimal lighting as the natural light throughout the day is typically sufficient. |
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: Our hot water heater is maintained at 140 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 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 ceiling fans that help to keep the air moving. |
2 points |
We power down the kitchen equipment during slow, idle times Restaurant's statement: The grill use has been cut down from running all day to 28 minutes. We use it to give the meats color, then blanched to finish the cooking process. The oven is also powered down during certain times of day. |
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 foyer entrance. |
2 points |
We use daylight sensors or adjust our indoor lighting based on natural sunlight available Restaurant's statement: We use mostly natural light for our restaurant. |
3 points |
36 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 work with Just Harvest and other local organizations for gift card donations for gift baskets. Anyone who would like a donation for a cause, we will donate. |
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 are open to hiring anyone for employment, regardless of their past or current life situation. We try our best to offer everyone an equal opportunity. |
4 points |
We help to provide access to healthy, fresh food to people in underserved communities Restaurant's statement: We give whatever food is left at the end of the day to the homeless. We give food to our employees to take home to their families, if need be. |
4 points |
There is a secure location to store bicycles at or near our restaurant Restaurant's statement: There are racks located on Forbes Ave. |
2 points |
15 Points for Community/Consumer Actions |
Description | Points |
---|---|
Our employees participate in volunteer activities Restaurant's statement: We regularly volunteer or donate to our church. We also take food to the sick and volunteer with local PTAs. |
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 all employees over the minimum wage rate and occasionally give bonuses. |
5 points |
Our restaurant is owned by someone who lives within the local region Restaurant's statement: Brookline |
1 point |
We offer our staff training to further enhance career development Restaurant's statement: We train all employees on every position. |
3 points |
We provide emergency rides for employees Restaurant's statement: We will offer a cab |
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 will assist with bus fare if needed. |
2 points |
We provide employees with at least 11 hours of non-working time between shifts Restaurant's statement: We are open 7-3, so all 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: We are not open on weekends, so all employees have weekends off. |
3 points |
For employees earning hourly wages, we guarantee a minimum amount of weekly working hours Restaurant's statement: Employees choose the amount of weekly hours and those are promised and stuck to. |
3 points |
We provide FOH and BOH employees with some form of compensation during sick leave Restaurant's statement: We will pay long-time employees for sick leave. |
3 points |
We offer our FOH and BOH employees vacation time Restaurant's statement: All employees are offered to take vacation time. |
3 points |
We cross-train employees across different floor and kitchen positions Restaurant's statement: All our employees are cross-trained to handle multiple positions. |
3 points |
We provide employees with the ability to move between front and back of house positions Restaurant's statement: All our employees are cross-trained to handle multiple positions in the FOH and BOH. |
3 points |
We provide discounts for our employees at our restaurant Restaurant's statement: Employees receive one free meal each day. They are also offered food to take home at the end of the day. |
1 point |
We provide bonuses or incentives for employee performance Restaurant's statement: We give bonuses periodically, especially for very busy days. |
2 points |
We work hard to ensure a diverse and inclusive work environment Restaurant's statement: We do not exclude when it comes to hiring practices. We are open to hiring people regardless of race, gender, sexual orientation, religion, etc. |
2 points |
40 Points for Employee Actions |
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: Some coolers were purchased refurbished. |
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: Turner Dairy |
3 points |
We source products from a regionally-based third party supplier Restaurant's statement: Curtze and Paragon. |
2 points |
We rotate menu items based on seasonality Restaurant's statement: We have salads that vary in the summer vs. winter. We also rotate our soups seasonally. |
3 points |
We purchase items at the local Farmer's Market Restaurant's statement: Brookline Farmers Market. Sometimes Market Square. |
4 points |
Our restaurant participates in product-sharing (cooperative purchasing) with other restaurants for supplies not needed in large quantities Restaurant's statement: We share and trade products with Storms. |
3 points |
We participate in hyperlocal sourcing (restaurant gardens, apiary on-site, or sourcing products from within the local community/zip code) Restaurant's statement: Basil, mint, and some tomatoes are grown at the owner's father's home. |
4 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 is made in-house. - dressings, soups, sauces, etc. |
3 points |
We deliver food by foot/bicycle/electric vehicle Restaurant's statement: We deliver locally on foot. |
4 points |
When in season, we source 1-15% of produce locally (From within a 150 mile radius) Restaurant's statement: 2% |
2 points |
When in season, we source 31-45% of produce regionally (From within a 400 mile radius) Restaurant's statement: 38% |
5 points |
We source 1-15% of meats locally (From within a 150 mile radius) Restaurant's statement: 2% |
2 points |
38 Points for Responsible Sourcing |
Description | Points |
---|---|
Our restaurant provides half portions of select menu items or small plates (tapas) Restaurant's statement: All menu items are portioned small. We do serve a cup of soup and half sandwich. |
2 points |
Our restaurant provides vegetarian/vegan fare Restaurant's statement: We have salads that are vegetarian. Our Tabooli is also vegan/vegatarian. We also offer one vegetarian soup each day. We also offer vegetarian omelettes and oats for breakfast. |
2 points |
Our restaurant provides entrée items served with fruits and/or vegetables Restaurant's statement: A quiche comes with a fruit cup. Soup and salads can also be served with sandwiches for an up charge. |
2 points |
Our restaurant provides allergen-free options Restaurant's statement: We will accommodate dietary needs for customers - for allergies or other health reasons. |
2 points |
Our restaurant provides low-sodium options Restaurant's statement: Salads are low-sodium. Vegetable salads, grape leaves, hummus, tabbouli, fresh fruit. Mediterranean fare |
2 points |
Our restaurant provides ancient grains (barley, farro, quinoa, polenta, amaranth, spelt, kamut, chia, sorghum, freekeh, teff, millet) Restaurant's statement: barley, lentils, couscous |
2 points |
Our restaurant provides smaller sized soda options Restaurant's statement: We have 12 oz cans of soda. |
2 points |
Our restaurant provides whole grain ingredients are used in children's meals Restaurant's statement: Whole wheat bread can be used for sandwiches or grilled cheese. |
3 points |
Our restaurant provides fruits or vegetables are offered with children's meals Restaurant's statement: We offer fruits for children's meals. |
3 points |
Our restaurant provides alternatives to soft drinks for children's meals Restaurant's statement: Milk and juice cartons. |
3 points |
Our restaurant provides lean proteins are used in children's meals Restaurant's statement: grilled chicken. |
3 points |
Our restaurant provides low-fat, low-calorie, low-sugar, or low-sodium options for children's meals Restaurant's statement: We can provide all those options for a child. |
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 and vegetable oil and 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 to earn Live Well Allegheny status. |
3 points |
34 Points for Nutrition |