Cafe Fifth Avenue

Mandatory: We will/we pledge to display our Sustainable Pittsburgh Restaurant designation on our website, menu, and/or marketing materials

Restaurant's statement: We 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 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 staff on our sustainable actions.

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 have donated kitchen equipment to be recycled or repurposed.

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: Condiments, straws, paper goods, salad dressings

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

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

We sell or donate our used cooking oil

Restaurant's statement: Valley Proteins

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

Restaurant's statement: We post specials on a dry erase board.

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 an offer first approach to bagging take-out items.

We purchase plastic products/containers that are recyclable

Restaurant's statement: portion cups

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

Restaurant's statement: We set each table with wrapped silverware that includes one napkin. We also package to go orders with wrapped cutlery using only one napkin.

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

Restaurant's statement: Most activity is done via email.

We use environmentally-friendly cleaning products

Restaurant's statement: The cleaners used in our dish sanitation are environmentally-friendly.

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 food is served on mulit-serve dish ware or wooden baskets.

We pay utility bills electronically (when given the option)

Restaurant's statement: We pay all utilities online.

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 hand scrape plates, pots, and pans before washing, presoak pans/utensils, only run the dishwasher when it is full, and use basin style washing.

We have addressed water conservation through the efficiency of our urinals

Restaurant's statement: We have a low-flow urinal.

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

Restaurant's statement: We use refrigeration for thawing.

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. We sweep and mop.

We regularly check for and repair leaks in our water system

Restaurant's statement: We regularly check for leaks in the water system.

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 let contaminated wastewater enter the storm drains.

We turn off all kitchen faucets when not in use

Restaurant's statement: We turn off all kitchen faucets when not in use

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

Restaurant's statement: We have our units inspected regularly by Yocum Heating and Cooling.

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 set at temps in the criteria.

We have addressed energy efficiency through our windows and doors

Restaurant's statement: We have double-paned windows.

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

Restaurant's statement: We strive to purchase only ENERGYSTAR equipment.

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

Restaurant's statement: We have LEDs through about half of the restaurant.

We use LED bulbs in lighting or emergency exits

Restaurant's statement: We have LEDs through about half of the restaurant.

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

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

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.

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: It is set at the lowest recommended setting for our dishwasher.

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.

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 throughout the restaurant.

We power down the kitchen equipment during slow, idle times

Restaurant's statement: We typically only turn on half of equipment (max) during the regular day. We power down whenever business is slow.

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 natural cooling in place of air conditioning, when acceptable

Restaurant's statement: We use natural cooling whenever possible.

We have insulated all refrigeration cold suction lines

Restaurant's statement: Our cold suction lines are insulated

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

Restaurant's statement: We adjust our lighting based on daylight and number of guests. We do not turn on upstairs lighting unless there are customers. We also keep some lights off throughout the day.

We provide employment opportunities for residents of the local community

Restaurant's statement: 100%

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: There has been education surrounding culinary skills and training.

We encourage guests to take alternative transportation to get to our restaurant (bike, bus, walk, carpool)

Restaurant's statement: We make guests aware of transportation alternatives on a regular basis.

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

Restaurant's statement: There is a secure location to store bicycles outside.

We have a bicycle air pump and flat tire repair kit on premises

Restaurant's statement: We have these onsite for repairs.

Our employees participate in volunteer activities

Restaurant's statement: Owner volunteers at RCAC.

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: We work hard to show our employees they are valued: we have in-house events and are in the process of putting together some type of intramural sports team. The owner also regularly makes smoothies for his staff.

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: All employees make above current minimum wage rate.

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

Restaurant's statement: Oakmont

We offer our staff training to further enhance career development

Restaurant's statement: Reps from vendors have trained within the kitchen. If anyone wants to train for a different position, we always fulfill those requests.

We provide emergency rides for employees

Restaurant's statement: As a staff, we work together to provide rides when needed.

We provide some form of incentive for employee's use of alternative transportation for work (public transportation, walk, bicycle, carpooling)

Restaurant's statement: If needed, we help provide assistance with bus fare.

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

Restaurant's statement: Employees are provided at least 11 hours of non-working time 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 the weekends unless there is an event in Uptown.

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

Restaurant's statement: Our full-time salaried employees work no more than 45 hours/wk.

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

Restaurant's statement: Weekly working hours are flexible based employee's needs and wants.

We offer our FOH and BOH employees vacation time

Restaurant's statement: All employees are eligible for vacation.

We offer internal promotions

Restaurant's statement: A hostess was promoted to a server.

We cross-train employees across different floor and kitchen positions

Restaurant's statement: A dishwasher also works as a line cook. Bartenders and servers are cross-trained.

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

Restaurant's statement: We have FOH employees who also work expo.

We give raises based on employee performance and responsibility

Restaurant's statement: Raises are given for job performance.

We provide discounts for our employees at our restaurant

Restaurant's statement: Certain foods can be eaten at no cost. For meals, they can receive a discount.

We provide bonuses or incentives for employee performance

Restaurant's statement: We run contests with employees and incentive performance with prizes - candy, tickets to games, etc.

We work hard to ensure a diverse and inclusive work environment

Restaurant's statement: We do not exclude anyone based on 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: If ENERGY STAR equipment is not available, we prioritize buying refurbished equipment.

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 Cellone's

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: soups from scratch, some salad dressings, most sauces, salsa, breadsticks, coleslaw, 87 wing sauce, hot sauce, chips and fries are house-made

We deliver food by foot/bicycle/electric vehicle

Restaurant's statement: Delivery is not part of our typical business model. We will deliver on foot to close locations, though.

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

Restaurant's statement: 5%

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

Restaurant's statement: 10%

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

Restaurant's statement: 10%

Our restaurant provides vegetarian/vegan fare

Restaurant's statement: vegetarian egg rolls, provolone moons. white pizza

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

Restaurant's statement: Customers can request a fruit or vegetable as a side. We sometimes have fruit salad on the menu, as well.

Our restaurant provides allergen-free options

Restaurant's statement: Most salads are gluten-free, wings, Ribeye

Our restaurant provides low-sodium options

Restaurant's statement: chicken apple walnut salad, grilled chicken salad, grilled chicken sandwich

Our restaurant provides low calorie salad dressings

Restaurant's statement: Lite Ranch, FF Sesame Ginger

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

Restaurant's statement: Sandwiches can be made with wheat bread. Brown rice can sometimes be found on the menu, too.

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

Restaurant's statement: Fruits or vegetables can be offered as sides. We sometimes have fruit salad on the menu, as well.

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

Restaurant's statement: Lemonade, raspberry lemonade, tea, milk, orange, pineapple, cranberry juices

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

Restaurant's statement: Chicken tenders are made in-house from chicken breast.

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

Restaurant's statement: Chicken tenders with a fruit or vegetable for a side.

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: 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 meet Live Well Allegheny restaurant requirements