100 N Main Street
Zelienople, PA 16063
Phone Number: 724-473-0630
Email: dellaterrapgh@icloud.com
Website: www.dellaterrapgh.com
Date Designated: 06/22/2016
Owner / Manager: Fiore Moletz, President/Chef
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: Della terra has adopted a comprehensive sustainability policy. |
3 points |
We provide sustainability-related training and information to all new and existing employees Restaurant's statement: Della terra provides sustainability training to all new and exiting employees. |
3 points |
We include updates on our sustainable actions within staff meetings Restaurant's statement: Della terras management staff includes updates on the restaurants sustainability actions within staff meetings. |
3 points |
11 Points for General |
Description | Points |
---|---|
We recycle all of the following materials: paper, glass, plastic, cardboard, and aluminum Restaurant's statement: Vogel handles Della Terras recycling, and the restaurant recycles all materials listed. |
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: Della Terra recycles large hard to recycle items or donates them for reuse. |
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: Della terra recycles small hard to recycle items or donates them for reuse. |
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: Della terra purchases bulk sip stick straws at one thousand straws per case |
2 points |
We have eliminated straws from guest use or instilled an "offer first" approach with straws Restaurant's statement: Della terra does not offer straws to guests with the exception of sip stick straws for cocktails, which are only given if requested. |
2 points |
We sell or donate our used cooking oil Restaurant's statement: Della terra contracts Buffalo Biodiesel Inc to purchase used cooking oil. |
3 points |
We compost our food waste Restaurant's statement: The restaurant composts all food waste through its own employees taking home food waste to compost at their individual homes, as well as scraps used to feed their chickens. |
5 points |
We practice "root-to-stem" or "nose-to-tail" cooking Restaurant's statement: Recently the restaurant received ramps. We made pesto with the leaves, pickled the stalks and used all the bulls fresh. The kitchen staff butchers whole pigs and utilizes every part of the animal in various cooking methods. |
3 points |
We post our daily specials or menu on a chalkboard/whiteboard as opposed to printing Restaurant's statement: The specials are verbally relayed to all guests, nothing is written down. |
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: Della terra uses brown paper bags which are made from recycled materials |
2 points |
We have eliminated the use of polystyrene foam or Styrofoam containers (boxes and cups) for take-out use Restaurant's statement: Della terra does not use styrofoam. Take out containers are made from recycled material. |
3 points |
We purchase paper products and/or containers made from recycled content Restaurant's statement: Take out containers, coffee cups, coffee sleeves, toilet paper, brown paper bags |
3 points |
We purchase paper products and/or containers that are recyclable Restaurant's statement: take out containers, pizza boxes, brown paper bags, coffee cups, coffee sleeves |
2 points |
We purchase plastic products/containers made from recycled content Restaurant's statement: Take out ramekins |
3 points |
We purchase plastic products/containers that are recyclable Restaurant's statement: Take out ramekins |
2 points |
We do not serve water that is bottled in plastic Restaurant's statement: Della terra does 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 do not use paper napkins |
2 points |
We use a paperless system to process guest orders Restaurant's statement: We utilize POS lavu system to take orders |
2 points |
We use a paperless ordering and billing for vendors where it is available Restaurant's statement: Della terra uses paperless billing with select vendors |
2 points |
We use linen napkins vs. paper Restaurant's statement: The restaurant serves linen napkins as apposed to paper ones |
2 points |
We serve dine-in food and beverages with multi-use rather than disposable dishware (plates, cups, utensils, ramekins, etc.) Restaurant's statement: All dine in dishware is washable and reusable |
3 points |
We pay utility bills electronically (when given the option) Restaurant's statement: ex: electric, gas, water, rent, ect. All bills are paid electronically through PNC online bill pay unless vendor is pay on receipt. e.i. beer/liquor |
1 point |
53 Points for Waste Reduction |
Description | Points |
---|---|
We have installed a low-flow pre-rinse sprayer for dishwashing Restaurant's statement: Krowne |
3 points |
We have addressed water conservation by reducing the flow rate of our sinks Restaurant's statement: All sinks have aerators on them |
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: The restaurant pre soaks certain dishes, hand scrapes dishes, utilizes the three sink basin cleaning system and only runs the dishwasher when it is full. |
2 points |
We thaw frozen foods in the refrigerator (not with running water) Restaurant's statement: We never thaw any food under running water |
1 point |
We avoid hosing indoor and outdoor areas. Instead, we use dry cleaning methods followed by a damp mopping Restaurant's statement: The restaurant doesn't hose down any outdoor areas |
1 point |
We regularly check for and repair leaks in our water system Restaurant's statement: The staff checks water lines for leaks on a monthly basis |
2 points |
We take necessary precautions to prevent wastewater contaminants produced during exterior cleaning/pressure washing or cleaning of floor mats, trash cans, or equipment from entering storm drains Restaurant's statement: Della terra does not do any outdoor cleaning with chemicals near storm drains. |
2 points |
We turn off all kitchen faucets when not in use Restaurant's statement: The staff turns off all faucets when not in use |
1 point |
15 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: Motta heating and air conditioning |
2 points |
We have addressed energy efficiency through our windows and doors Restaurant's statement: All windows are tinted to reduce heat transference |
2 points |
We have a policy that we only purchase Energy Star equipment or appliances when available Restaurant's statement: Della terra strives to purhcase energy star equipment when available |
4 points |
We have upgraded to energy efficient lighting (T8 or T5 flourescents, LED, CFL) Restaurant's statement: All lighting is LED, which is also connected to dimmers |
4 points |
We use LED bulbs in lighting or emergency exits Restaurant's statement: 16 ceiling can lights, low voltage fluorescent tube lighting in kitchen |
5 points |
We turn off non-emergency indoor lights during non-operating hours Restaurant's statement: All unnecessary lighting within the restaurant is not used 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: Della terra has installed occupancy sensors in the restrooms |
2 points |
We use renewable energy to supply all or a portion of our energy needs Restaurant's statement: all power is 100% green from penn power |
4 points |
We regularly clean evaporator and condenser coils on refrigerators (every 3 months) Restaurant's statement: The staff monitors and cleans condenser coils on refrigeration units regularly |
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 maintain the hot water heater at the recommended temperature |
1 point |
We turn off all electronic equipment at the end of business or place them in energy saving mode Restaurant's statement: All non essential electrical equipment is powered down during non operation hours |
1 point |
We use ceiling fans to promote air circulation (high edge forward in winter, forcing air down; reverse in summer) Restaurant's statement: The restaurant utilizes a Dyson fan to promote air circulation |
2 points |
We power down the kitchen equipment during slow, idle times Restaurant's statement: If equipment is not being used for preparation work, it is not turned on until needed for service |
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: Della terra has a foyer with a door leading outside and one into the dining room |
2 points |
We use natural cooling in place of air conditioning, when acceptable Restaurant's statement: We leave the doors open in the restaurant when acceptable |
1 point |
We have insulated all refrigeration cold suction lines Restaurant's statement: The restaurant has black pipe insulation |
2 points |
We use daylight sensors or adjust our indoor lighting based on natural sunlight available Restaurant's statement: Della terra adjusts its lighting depending not he time of day and natural sunlight available. |
3 points |
41 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: Aquatic alliance, hello bully |
2 points |
We provide employment opportunities for residents of the local community Restaurant's statement: 80% of employees are from the surrounding community |
3 points |
We participate in cooking classes, farmer events, or provide educational opportunities for adults or children to promote responsible food choices, culinary skills, food sourcing, meal planning, health and wellness, or other educational purposes Restaurant's statement: Sustainability education classes for elementary school students, pasta making classes at local businesses, farm events with Kretschmann Farms. |
4 points |
We prioritize buying food grown from immigrant farmers, farmers of color, women farmers, youth or emerging farmers Restaurant's statement: Santas farm, Fallen Aspen Farms |
3 points |
We donate food waste to farmers for animal feed Restaurant's statement: The owners take home food waste to feed to their chickens whose eggs we use in the restaurant |
3 points |
15 Points for Community/Consumer Actions |
Description | 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: A discount is offered to the gym within the restaurants plaza. |
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 serving staff is paid above the standard servers wage, some making over $7.25 an hour plus tips, all other employees started at $8 or above |
5 points |
Our restaurant is owned by someone who lives within the local region Restaurant's statement: The owner resides in Prospect, just ten minutes from the restaurant |
1 point |
We provide employees with at least 11 hours of non-working time between shifts Restaurant's statement: della terra ensures that its employees have at least 11 non working hours between shifts |
3 points |
We provide our employees at least one day off for every five days worked consecutively Restaurant's statement: Della terras employees work no more than 5 days consecutively |
3 points |
Our full-time salaried employees work an average no more than of 35-45 hours/week Restaurant's statement: Della terras salaried employees are expected to work 40-45 hours weekly on average |
3 points |
For employees earning hourly wages, we guarantee a minimum amount of weekly working hours Restaurant's statement: Della terras hourly employees are guaranteed a minimum amount of working hours based on their individual needs |
3 points |
We provide FOH and BOH employees with some form of compensation during sick leave Restaurant's statement: Employees receive sick leave compensation after 1 year of employment |
3 points |
We offer our FOH and BOH employees vacation time Restaurant's statement: Full time Della terra employees are offered and expected to take yearly vacation time |
3 points |
We offer internal promotions Restaurant's statement: General manager was promoted from within the kitchen, hosts can be promoted to servers, kitchen manager was promoted from line cook. |
3 points |
We cross-train employees across different floor and kitchen positions Restaurant's statement: All kitchen staff members are cross trained to work every station. All servers are cross trained to host, some servers are cross trained to tend bar |
3 points |
We provide employees with the ability to move between front and back of house positions Restaurant's statement: Employees are encouraged to be familiar with all areas of the restaurant. hosts often wash dishes and dishwashers often will host if needed. |
3 points |
We give raises based on employee performance and responsibility Restaurant's statement: Performance and responsibility are both taken into consideration for raises |
3 points |
We provide discounts for our employees at our restaurant Restaurant's statement: Employees are offered 50% discount during their shift. |
1 point |
We provide bonuses or incentives for employee performance Restaurant's statement: Bonuses are given regularly to employees to encourage better performance. |
2 points |
We work hard to ensure a diverse and inclusive work environment Restaurant's statement: We are 100% open to offering employment to anyone |
2 points |
43 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: All furniture in the dining room are from refurbished materials |
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: Dish machine, POS system IPADS, oven, pizza oven, pasta machine |
3 points |
We serve certified organic, fair trade, and/or bird friendly coffee and/or tea Restaurant's statement: La Prima, Counter culture |
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: Boyd and blair, Penn Vodka, Faber spirits, Wigle whiskey, Maggies Rums, Full Pint Brewing. Turners dairy, Caputo brothers caseficio |
3 points |
We source our seafood sustainably [Consult Monterey Bay's Seafood Watch Guide (do not serve from 'Avoid' column), Blue Ocean Institute's Guide to Friendly Seafood (do not serve those coded as orange or red), or purchase from a supplier certified by the Marine Stewardship Council] Restaurant's statement: Catfish on Della Terras menu is farm raised and a good choice based on Monterey Bays Seafood watch guide |
4 points |
We make purchases from a farmer coop, local food hub, or local food purveyor Restaurant's statement: Penn Corner, Pennsylvania Macaroni |
3 points |
We source products from a regionally-based third party supplier Restaurant's statement: Fellowship Foods |
2 points |
We rotate menu items based on seasonality Restaurant's statement: Caprese salad- summer Beet salad-Autumn Squash Ravioli-Winter Mushroom salad-Spring |
3 points |
We purchase items at the local Farmer's Market Restaurant's statement: Cider press farm market rout 19 North of Zelienople Farmers market at zelienople Parking every monday |
4 points |
We purchase eggs that have at least one of the following characteristics: local, cage-free, organic Restaurant's statement: Local, cage free |
2 points |
Our restaurant participates in product-sharing (cooperative purchasing) with other restaurants for supplies not needed in large quantities Restaurant's statement: All take out oriented items are a shared purchase with eh restaurant Burgh'ers |
3 points |
We recognize local farms and/or vendors whose products we source online, on our menu, or through our marketing Restaurant's statement: All farms uses int eh restaurant are noted on the website and are verbally relayed to each guest by the servers |
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: The restaurant has a garden that we utilize and most of the farms we use are in a ten mile radius |
4 points |
We can, pickle, or preserve foods Restaurant's statement: Whenever peppers are abundant at the end of the season we can them to use throughout the year |
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: Stocks, sauces, syrups, dressings, soups |
3 points |
We make our own non-alcoholic beverages, beer, wine, or spirits (including mixers) Restaurant's statement: We make our own mixers, hand squeezed juices and shrubs |
3 points |
We source animal products that are humanely raised and processed Restaurant's statement: Jubilee hilltop Ranch |
3 points |
When in season, we source 46-100% of produce locally (From within a 150 mile radius) Restaurant's statement: 65-70% |
8 points |
When in season, we source 46-100% of produce regionally (From within a 400 mile radius) Restaurant's statement: 65-70% |
7 points |
We source 46-100% of meats locally (from within a 150 mile radius) OR we do not source meats Restaurant's statement: 100% |
8 points |
We source 76-100% of meats regionally (from within a 400 mile radius) OR you do not source meats Restaurant's statement: 100 |
7 points |
46-100% of products we use carry organic certification or are naturally grown Restaurant's statement: 80-90% |
8 points |
88 Points for Responsible Sourcing |
Description | Points |
---|---|
Our restaurant provides half portions of select menu items or small plates (tapas) Restaurant's statement: half salad, 5 small plate options |
2 points |
Our restaurant provides vegetarian/vegan fare Restaurant's statement: 9 vegetarian options |
2 points |
Our restaurant provides entrée items served with fruits and/or vegetables Restaurant's statement: fish with vichyssoise and charred greens |
2 points |
Our restaurant provides allergen-free options Restaurant's statement: sales are allergen free, arugula salad, entrees are allergen free: beef short rib |
2 points |
Our restaurant provides low-sodium options Restaurant's statement: All salads are low sodium option |
2 points |
Our restaurant provides organic, non-GMO ingredients in beverages or raw baking materials used for food Restaurant's statement: all flour is non gmo, our sugar is non gmo |
3 points |
Our restaurant provides ancient grains (barley, farro, quinoa, polenta, amaranth, spelt, kamut, chia, sorghum, freekeh, teff, millet) Restaurant's statement: farro, polenta |
2 points |
Our restaurant provides low calorie salad dressings Restaurant's statement: lemon vinaigrette |
2 points |
Our restaurant provides smaller sized soda options Restaurant's statement: 6.75 fl oz |
2 points |
Our restaurant provides alternatives to soft drinks for children's meals Restaurant's statement: milk |
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 |
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 use trans fat free oils which meet the live well allegheny restaurant requirements |
3 points |
27 Points for Nutrition |