The Apollo Cafe

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.

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.

We have adopted a comprehensive sustainability policy

Restaurant's statement: We have adopted a comprehensive sustainability policy

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

We include updates on our sustainable actions within staff meetings

Restaurant's statement: We update our employees on our sustainable practices.

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

Restaurant's statement: We recycle all materials

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.

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.

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.

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.

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

Restaurant's statement: Menu is posted on the wall.

We purchase paper products and/or containers that are recyclable

Restaurant's statement: We have paper bags that can be recycled.

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.

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

Restaurant's statement: We do all ordering by phone.

We use environmentally-friendly cleaning products

Restaurant's statement: We use Seventh Generation to clean tables as well as an all-purpose cleaner.

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.

We pay utility bills electronically (when given the option)

Restaurant's statement: All utilities are included within our rent.

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

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

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.

We have addressed water conservation through the efficiency of our toilets

Restaurant's statement: The toilets were recently addressed to address water conservation.

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

Restaurant's statement: We thaw frozen foods with refrigeration.

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.

We regularly check for and repair leaks in our water system

Restaurant's statement: We monitor closely for leaks.

We turn off all kitchen faucets when not in use

Restaurant's statement: We do not leave faucets running unnecessarily.

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

Restaurant's statement: It's checked seasonally.

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.

We have addressed energy efficiency through our windows and doors

Restaurant's statement: We have double-paned windows that are very well sealed.

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

Restaurant's statement: We purchase ENERGY STAR equipment.

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

Restaurant's statement: We have LEDs and energy efficient fluorescents.

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.

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.

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.

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

Restaurant's statement: We regularly clean our refrigeration coils.

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.

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.

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.

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.

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.

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.

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.

We provide employment opportunities for residents of the local community

Restaurant's statement: All employees live locally.

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.

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.

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

Restaurant's statement: There are racks located on Forbes Ave.

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.

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.

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

Restaurant's statement: Brookline

We offer our staff training to further enhance career development

Restaurant's statement: We train all employees on every position.

We provide emergency rides for employees

Restaurant's statement: We will offer a cab

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.

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.

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.

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.

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.

We offer our FOH and BOH employees vacation time

Restaurant's statement: All employees are offered to take vacation time.

We cross-train employees across different floor and kitchen positions

Restaurant's statement: All our employees are cross-trained to handle multiple positions.

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.

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.

We provide bonuses or incentives for employee performance

Restaurant's statement: We give bonuses periodically, especially for very busy days.

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.

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.

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

We source products from a regionally-based third party supplier

Restaurant's statement: Curtze and Paragon.

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.

We purchase items at the local Farmer's Market

Restaurant's statement: Brookline Farmers Market. Sometimes Market Square.

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.

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.

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.

We deliver food by foot/bicycle/electric vehicle

Restaurant's statement: We deliver locally on foot.

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

Restaurant's statement: 2%

When in season, we source 31-45% of produce regionally (From within a 400 mile radius)

Restaurant's statement: 38%

We source 1-15% of meats locally (From within a 150 mile radius)

Restaurant's statement: 2%

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.

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.

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.

Our restaurant provides allergen-free options

Restaurant's statement: We will accommodate dietary needs for customers - for allergies or other health reasons.

Our restaurant provides low-sodium options

Restaurant's statement: Salads are low-sodium. Vegetable salads, grape leaves, hummus, tabbouli, fresh fruit. Mediterranean fare

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

Restaurant's statement: barley, lentils, couscous

Our restaurant provides smaller sized soda options

Restaurant's statement: We have 12 oz cans of soda.

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.

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

Restaurant's statement: We offer fruits for children's meals.

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

Restaurant's statement: Milk and juice cartons.

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

Restaurant's statement: grilled chicken.

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.

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

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.