215 W New Castle Street

Zelienople, PA 16063

Phone Number: 724-473-0710

Email: burghers@me.com

Website: www.burgherspgh.com

Date Designated: 06/22/2016

Owner / Manager: Fiore Moletz, President/Chef

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.

Employee Actions

Description Points

We give raises based on employee performance and responsibility

Restaurant's statement: Performance and responsibility are always taken into effect when time to a raise

3 points

We provide discounts for our employees at our restaurant

Restaurant's statement: Employees doubling eat for free, if half shift they have 50% that day. 10% for friends and family.

1 point

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

Restaurant's statement: Some of the servers are able to cook and serve.

3 points

We cross-train employees across different floor and kitchen positions

Restaurant's statement: Many servers are trained to work in the kitchen, some hosts are trained to serve, some servers are trained to bartend.

3 points

We offer internal promotions

Restaurant's statement: Our servers have moved from serving, to head server, to management. Our dishwashers have moved to hosting, or working the line. Everyone is given an opportunity to move to a higher position.

3 points

We offer our FOH and BOH employees vacation time

Restaurant's statement: Our full time employees are offered and expected to take yearly vacation time.

3 points

We provide FOH and BOH employees with some form of compensation during sick leave

Restaurant's statement: Sick leave compensation is available after 1 year of employment.

3 points

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

Restaurant's statement: We make sure employees are guaranteed a minimum amount of working hours based on their individual needs.

3 points

Our full-time salaried employees work an average no more than of 35-45 hours/week

Restaurant's statement: Our full time salaried employees are not required to work more than 45 hours per work week at most.

3 points

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

Restaurant's statement: We provide our employees at least one day off for every 5 consecutive days.

3 points

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

Restaurant's statement: We ensure that our employees have at least 11 non working hours between shifts

3 points

We provide employees working double shifts with a minimum break time of two hours

Restaurant's statement: anyone who works 6 house get a two hour break

3 points

We provide emergency rides for employees

Restaurant's statement: Managerial staff is willing to help with employee rides to and from work and also in the case of an emergency.

1 point

We offer our staff training to further enhance career development

Restaurant's statement: We offer staff training to enhance career development.

3 points

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

Restaurant's statement: The owner lives in Prospect,

1 point

We offer health benefits to our employees

Restaurant's statement: we pay 100% of our employees health care after 6 months

4 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: The majority of our serving staff makes over the minimum requirement, some up to minimum wage plus tips. Our hourly employees start at $8 or more.

5 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

Our employees participate in volunteer activities

Restaurant's statement: we actual help our employees find things to volunteer with

2 points

We provide employee ownership in the company

Restaurant's statement: our top people get a present of the business only one person has earned this but its a thing

3 points

We provide bonuses or incentives for employee performance

Restaurant's statement: Employees are given bonuses to promote employee moral.

2 points

We work hard to ensure a diverse and inclusive work environment

Restaurant's statement: We make sure Burghers is an equal opportunity employer.

2 points
59 Points for Employee Actions

Community/Consumer Actions

Description Points

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

Restaurant's statement: There are secure locations for bicycles near the restaurant.

2 points

We donate food waste to farmers for animal feed

Restaurant's statement: All food waste is taken to the owners home and used as chicken feed.

3 points

We prioritize buying food grown from immigrant farmers, farmers of color, women farmers, youth or emerging farmers

Restaurant's statement: We use fellowship foods who sources our small local farmers products.

3 points

We donate used cookware, linens, equipment, electronics, furniture, curtains, etc. to charity

Restaurant's statement: we take everything to CJ

2 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: Farmers event with Kretshmann farms, discussing sustainable practices and healthy eating practices with the local girl scout troops.

4 points

We are involved with an urban farm or community garden that supplies a portion of our produce

Restaurant's statement: We share a garden with our sister restaurant Della Terra.

4 points

We participate with an organization's program designed to provide employment opportunities for vulnerable populations

Restaurant's statement: We participate with a program that provides employment opportunities to vulnerable populations.

4 points

We provide employment opportunities for residents of the local community

Restaurant's statement: 90% of our employees are residents of the local community.

3 points

We partner with, fundraise, sponsor, promote or donate to a local community organization, community members, or cause

Restaurant's statement: Aquatic alliance. We donate to the firemens association, womans organization of cranberry, the local police force K9.

2 points
27 Points for Community/Consumer Actions

Energy Efficiency

Description Points

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

Restaurant's statement: We lower our lighting depending upon the amount of available sunlight.

3 points

We have insulated all refrigeration cold suction lines

Restaurant's statement: The pipes have black pipe insulation.

2 points

We use natural cooling in place of air conditioning, when acceptable

Restaurant's statement: We turn off air/heat and open doors when it is acceptable.

1 point

We have installed a barrier between the outside air and main entrance (air curtain, foyer, double doors, indoor curtain, revolving door)

Restaurant's statement: Burghers has a foyer with a door leading outside and one leading into the dining room.

2 points

We power down the kitchen equipment during slow, idle times

Restaurant's statement: Kitchen equipment is turned off when not in use.

2 points

We use ceiling fans to promote air circulation (high edge forward in winter, forcing air down; reverse in summer)

Restaurant's statement: We are currently having ceiling fans installed in our facility.

2 points

We turn off all electronic equipment at the end of business or place them in energy saving mode

Restaurant's statement: All equipment is turned off at the end of business.

1 point

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 lowest temperature that our inspector allows.

1 point

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 use renewable energy to supply all or a portion of our energy needs

Restaurant's statement: We have elected to use an all green energy service through penn power.

4 points

We turn off lights in unused spaces or have installed sensors/timers to automatically turn them off

Restaurant's statement: Lights are always turned off in unused spaces.

2 points

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

Restaurant's statement: All unncesesary lighting within the restaurant is not used during non operating hours.

2 points

We use LED bulbs in lighting or emergency exits

Restaurant's statement: We have low voltage fluorescent tube lighting in kitchen, and LED lighting in the dining room.

5 points

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

Restaurant's statement: We use LED and fluorescent lighting.

4 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: We strive to purchase energy star equipment when available.

4 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 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 use automatic, energy efficient hand dryers in our restrooms

Restaurant's statement: We have energy efficient hand dryers in restrooms.

3 points

We track the amount of energy our restaurant consumes and our progress on energy efficiency

Restaurant's statement: We track the amount of energy our restaurant consumes and our progress on energy efficiency.

3 points
49 Points for Energy Efficiency

Water Conservation

Description Points

We turn off all kitchen faucets when not in use

Restaurant's statement: The staff turns off all facets when not in use.

1 point

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: We do not use chemicals near storm drains.

2 points

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

Restaurant's statement: We do not 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 does not hose any outdoor areas.

1 point

We use touch-free faucets/motion sensor sinks in restrooms

Restaurant's statement: We have touch free faucets in restrooms.

3 points

We have addressed water conservation through the efficiency of our urinals

Restaurant's statement: We have low flow urinals.

3 points

We have addressed water conservation through the efficiency of our toilets

Restaurant's statement: We have low flow toilets.

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 all plates pots and pans before washing and utilize the three sink basin cleaning system. The dishwasher is only run if it is full.

2 points

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

Restaurant's statement: All sinks are equipped with aerators.

3 points

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

Restaurant's statement: Our sprayer is low flow.

3 points

We track the amount of water our restaurant uses and our progress on water conservation

Restaurant's statement: We track the amount of water our restaurant uses and our progress on water conservation.

3 points
27 Points for Water Conservation

Waste Reduction

Description Points

We encourage guests to bring in their own reusable bags, coffee mugs, or containers to package their unconsumed food

Restaurant's statement: We offer a discount for people to bring in their reusable take out bags.

1 point

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

Restaurant's statement: All of our dine in food and beverage is served in multi use dishes and glassware.

3 points

We pay utility bills electronically (when given the option)

Restaurant's statement: All bills are paid electronically using PNC online bill pay. Electric, gas, water, rent, food purveyors, etc.

1 point

We use linen napkins vs. paper

Restaurant's statement: We use linen napkins as opposed to paper ones.

2 points

We use environmentally-friendly cleaning products

Restaurant's statement: We use environmentally friendly cleaning products.

2 points

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

Restaurant's statement: We make orders via email/telephone and paperless billing when available.

2 points

We use a paperless system to process guest orders

Restaurant's statement: POSLavu is a paperless operating system

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 do not serve water that is bottled in plastic

Restaurant's statement: We do not serve plastic bottled water.

2 points

We purchase plastic products/containers that are recyclable

Restaurant's statement: Togo ramekins and glasses are recyclable.

2 points

We purchase paper products and/or containers that are recyclable

Restaurant's statement: Take out containers, brown paper bags, coffee cups and sleeves are recyclable.

2 points

We purchase plastic products/containers made from recycled content

Restaurant's statement: Togo ramekins and glasses are made from recycled content.

3 points

We purchase paper products and/or containers made from recycled content

Restaurant's statement: Take out boxes, milkshake cups, paper bags coffee cups, coffee sleeves are made from recycled content.

3 points

We purchase polystyrene foam or Sytrofoam containers (boxes and cups) that are made with post consumer recycled polystyrene

Restaurant's statement: we don't use styrofoam but if we did we would buy this kind

1 point

We have eliminated the use of polystyrene foam or Styrofoam containers (boxes and cups) for take-out use

Restaurant's statement: We have never used polystyrene. Ever.

3 points

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 brown paper bags made from recycled materials. We also have reusable bags for sale that when used, you receive a discount.

2 points

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

Restaurant's statement: Our daily food specials are posted on a chalkboard and two mirrors inside the restaurant as well as on social media daily.

1 point

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

Restaurant's statement: For example, when a head of romaine is cut, the bottom is saved and put into a chicken feed bucket which feeds the owners chickens that supply the restaurant with eggs. When using pickles, the ends get pulverized to make our "special sauce". Our egg shells are used to supply the owners chickens with grit.

3 points

We compost our food waste

Restaurant's statement: The restaurant composts all food waste through its own employees who take it home for their gardens for fertilizer.

5 points

We sell or donate our used cooking oil

Restaurant's statement: Buffalo Biodiesel is contracted to purchase our used cooking oil.

3 points

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

Restaurant's statement: We wait for requests for straws.

2 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: Milkshake straws 1050 regular straws 5000 Ketchup volpak sip straws 1000

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: Burghers recycles small hard to recycled items or donates them for reuse.

3 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: Burghers recycles hard to recycle items or donates them for reuse.

3 points

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

Restaurant's statement: Vogel handles Burghers recycling and the restaurant recycles all materials listed

2 points

We track the amount of waste our restaurant produces and disposes and our progress on waste reduction

Restaurant's statement: We track the amount of waste our restaurant produces and disposes.

4 points
61 Points for Waste Reduction

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

We include updates on our sustainable actions within staff meetings

Restaurant's statement: Burghers management staff includes updates on the restaurants sustainability actions within staff meetings

3 points

We provide sustainability-related training and information to all new and existing employees

Restaurant's statement: Burghers provides sustainability training to all new and existing employees

3 points

We have adopted a comprehensive sustainability policy

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

3 points

Mandatory: We will/we pledge to post the Sustainable Pittsburgh Restaurant decal in a place visible to restaurant guests

Restaurant's statement: We pledge to display our sustainable pittsburgh restaurant designation through out website, menu and or marketing materials and program decal

1 point
11 Points for General

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: All of our cabinetry in the front of the house was made of refurbished materials. The walls are covered in reclaimed barn wood. The tables and chairs are reused from past restaurants. Our pots, pans, and dishes were all reclaimed. 95% of our restaurant equipment is reclaimed.

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: The stove, prep line, ice cream cooler, convection oven are refurbished.

3 points

We serve certified organic, fair trade, and/or bird friendly coffee and/or tea

Restaurant's statement: We use La Prima coffee.

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: Cheese, dairy, beer and liquors are local.

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: We normally do not serve seafood but when we do we make sure it is on the monterey bay seafood watch guide.

4 points

We make purchases from a farmer coop, local food hub, or local food purveyor

Restaurant's statement: cider press farmers market route 19 paragon food purveyor kretschmann farm

3 points

We source products from a regionally-based third party supplier

Restaurant's statement: We source from Fellowship Foods.

2 points

We rotate menu items based on seasonality

Restaurant's statement: We feature cocktail specials and special food items with things that are seasonally available.

3 points

We purchase items at the local Farmer's Market

Restaurant's statement: We use cider press farmers market.

4 points

We purchase eggs that have at least one of the following characteristics: local, cage-free, organic

Restaurant's statement: Our eggs are 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: We purchase supplies and share with Della Terra.

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 verbally recognize the local farmers we use and participate in events with them when able.

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 share a garden with our sister restaurant Della Terra. We purchase items from the local farmers market as well.

4 points

We can, pickle, or preserve foods

Restaurant's statement: We pickle our onions.

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: All salad dressing, condiments, and soups are made in house.

3 points

We make our own non-alcoholic beverages, beer, wine, or spirits (including mixers)

Restaurant's statement: We make made to order sodas. We make our our shrubs for mixers.

3 points

We source animal products that are humanely raised and processed

Restaurant's statement: We source from Jubilee Hilltop Ranch.

3 points

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

Restaurant's statement: yep around 50%

2 points

When in season, we source 16-30% of produce locally (From within a 150 mile radius)

Restaurant's statement: around 50

4 points

When in season, we source 31-45% of produce locally (From within a 150 mile radius)

Restaurant's statement: around 50

6 points

When in season, we source 46-100% of produce locally (From within a 150 mile radius)

Restaurant's statement: Around 90% of our produce is local.

8 points

When in season, we source 1-15% of produce regionally (From within a 400 mile radius)

Restaurant's statement: Around 5% of our produce is regional.

1 point

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

Restaurant's statement: we stay with in 300 miles for seasonal

3 points

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

Restaurant's statement: around 65-70

5 points

When in season, we source 46-100% of produce regionally (From within a 400 mile radius)

Restaurant's statement: around 65-70

7 points

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

Restaurant's statement: 90

2 points

We source 16-30% of meats locally (From within a 150 mile radius)

Restaurant's statement: 90

4 points

We source 31-45% of meats locally (from within a 150 mile radius)

Restaurant's statement: 90

6 points

We source 46-100% of meats locally (from within a 150 mile radius) OR we do not source meats

Restaurant's statement: around 90% of meats are local.

8 points

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

Restaurant's statement: Around 10% of meats are regional.

1 point

We source 26-50% of meats regionally (From within a 400 mile radius)

Restaurant's statement: 90

3 points

We source 51-75% of meats regionally (from within a 400 mile radius)

Restaurant's statement: 90

5 points

We source 76-100% of meats regionally (from within a 400 mile radius) OR you do not source meats

Restaurant's statement: 90

7 points

1-15% of products we use carry organic certification or are naturally grown

Restaurant's statement: 80

2 points

16-30% of products we use carry organic certification or are naturally grown

Restaurant's statement: 80

4 points

31-45% of products we use carry organic certification or are naturally grown

Restaurant's statement: 80

6 points

46-100% of products we use carry organic certification or are naturally grown

Restaurant's statement: 80% or products are organic and naturally grown.

8 points
142 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 a half portion of fries and salad and we also feature mini burgers and mini sandwiches.

2 points

Our restaurant provides vegetarian/vegan fare

Restaurant's statement: We offer a veggie burger and salads.

2 points

Our restaurant provides menu items or side dishes marketed as healthier, lower calorie options than our traditional menu choices

Restaurant's statement: We mark healthier options on the menu.

2 points

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

Restaurant's statement: Burgers and sandwiches come with a salad.

2 points

Our restaurant provides allergen-free options

Restaurant's statement: Our veggie burger is gluten free, 90% of the menu is nut allergen free.

2 points

Our restaurant provides low-sodium options

Restaurant's statement: Our honey vinaigrette and salads are low sodium and we can accommodate a no salt request.

2 points

Our restaurant provides organic, non-GMO ingredients in beverages or raw baking materials used for food

Restaurant's statement: We use non-GMO sugar.

3 points

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

Restaurant's statement: We use barley for soups.

2 points

Our restaurant provides low calorie salad dressings

Restaurant's statement: honey viniagrette

2 points

Our restaurant provides smaller sized soda options

Restaurant's statement: Our ginger beer, soda water, tonic water, housemade soda are 10 ounces.

2 points

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

Restaurant's statement: All buns for children's meals are wheat.

3 points

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

Restaurant's statement: We offer salad as a side for a childrens meal.

3 points

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

Restaurant's statement: We serve milk, and apple juice.

3 points

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

Restaurant's statement: We offer chicken and grass fed beef.

3 points

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

Restaurant's statement: We provide healthy options for children.

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: We use peanut oils for cooking and baking.

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 meet these criteria.

3 points
41 Points for Nutrition