Hilton Garden Inn/RLJ - University Place

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 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: Cabinets, doors, and countertops

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: ink and toner cartridges

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: straws, to-go cutlery, cups, take-out containers, condiments

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

Restaurant's statement: We offer straws first.

We sell or donate our used cooking oil

Restaurant's statement: We donate Dialing.

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

Restaurant's statement: We use vegetable trimmings for stock.

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

Restaurant's statement: We post specials on a chalkboard.

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

Restaurant's statement: We use recyclable containers.

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

Restaurant's statement: Staff drinking cups are made with post-consumer polystyrene

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

Restaurant's statement: Coffee station is stocked with cups, lids, sleeves, and napkins all made from post-consumer product.

We purchase paper products and/or containers that are recyclable

Restaurant's statement: Coffee station is stocked with cups, lids, sleeves, and napkins that are recyclable.

We purchase plastic products/containers that are recyclable

Restaurant's statement: Plastic take-out containers are recyclable.

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

Restaurant's statement: We do all ordering online.

We use environmentally-friendly cleaning products

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

We use linen napkins vs. paper

Restaurant's statement: We use linen napkins.

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

Restaurant's statement: We serve food on china.

We pay utility bills electronically (when given the option)

Restaurant's statement: Utility bills are paid online.

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

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

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

Restaurant's statement: We have aerators in the restroom sinks.

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/or use basin style washing

We have addressed water conservation through the efficiency of our toilets

Restaurant's statement: Toilets are low-flow

We have addressed water conservation through the efficiency of our urinals

Restaurant's statement: Urinals are low-flow

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

Restaurant's statement: We have touch-free sinks in the restrooms

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

Restaurant's statement: We thaw foods by refrigeration

We avoid hosing indoor and outdoor areas. Instead, we use dry cleaning methods followed by a damp mopping

Restaurant's statement: We sweep and mop.

We regularly check for and repair leaks in our water system

Restaurant's statement: Engineering department keeps up repairing leaks.

We turn off all kitchen faucets when not in use

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

We use automatic, energy efficient hand dryers in our restrooms

Restaurant's statement: We have hand dryers in the restroom

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

Restaurant's statement: Our HVAC is regularly inspected

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 kept at temperatures outlined in the criteria.

We have addressed energy efficiency through our windows and doors

Restaurant's statement: The windows and doors are energy efficient and the engineering department regularly monitors to ensure they are performing efficiently

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

Restaurant's statement: As much as possible, we purchase ENERGY STAR products.

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

Restaurant's statement: CFL throughout, LEDs in entrance of lower lobby

We use LED bulbs in lighting or emergency exits

Restaurant's statement: LEDs in lower entrance of lobby

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

Restaurant's statement: We turn off lights during non-operating hours of the restaurant

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: Our refrigeration coils are regularly cleaned

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 set at the lowest recommended setting for our sanitizing system.

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

Restaurant's statement: We turn off electronic equipment during non-operating hours.

We power down the kitchen equipment during slow, idle times

Restaurant's statement: We power down during slow times.

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

Restaurant's statement: There is a revolving door at the entrance of the hotel. The restaurant is also located upstairs.

We have insulated all refrigeration cold suction lines

Restaurant's statement: Our refrigerator has insulated cold suction lines.

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

Restaurant's statement: We adjust lighting based on the natural light available.

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

Restaurant's statement: Chef is the chair for Committee of Caring with Hilton. We do monthly community events with various groups or organizations.

We provide employment opportunities for residents of the local community

Restaurant's statement: The majority of our employees are local - a lot of which walk to work.

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

Restaurant's statement: China has been donated.

We help to provide access to healthy, fresh food to people in underserved communities

Restaurant's statement: We will sometimes give food to the local homeless when we grill out on Thursdays.

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

Restaurant's statement: We encourage car pooling and other alternative transportation methods.

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

Restaurant's statement: There is a bike rack located on the property

Our employees participate in volunteer activities

Restaurant's statement: When chef does his monthly events in the community, the employees volunteer their time to help.

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 over the current minimum wage rate. We also study the trends in wage within the regional restaurant industry to ensure we are meeting the needs of our employees.

We offer health benefits to our employees

Restaurant's statement: Aetna

We offer our staff training to further enhance career development

Restaurant's statement: We have a manager in training program.

We provide emergency rides for employees

Restaurant's statement: We offer rides if needed.

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

Restaurant's statement: Employees are provided at least eleven non-working hours between shifts.

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

Restaurant's statement: Anyone who works double shifts gets a break time of at least two hours

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

Restaurant's statement: Employees receive at least one day off for every five days worked in a row.

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

Restaurant's statement: Full time minimum is 32 hours and part time minimum is 20 hours

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

Restaurant's statement: Employees receive sicks days annually.

We offer our FOH and BOH employees vacation time

Restaurant's statement: After one year, employees receive paid vacation based on the amount of hours worked the year before.

We offer internal promotions

Restaurant's statement: We always strive to promote internally. We have a manager in training program that also promotes that.

We cross-train employees across different floor and kitchen positions

Restaurant's statement: Housekeepers have joined the kitchen, front desk has also worked as a bartender.

We give raises based on employee performance and responsibility

Restaurant's statement: Employees receive annual raises.

We provide discounts for our employees at our restaurant

Restaurant's statement: Employees receive a discount on meals

We provide bonuses or incentives for employee performance

Restaurant's statement: If an employee's name is mentioned during reviews from Trip Advisor or the medallion system, they receive $20 for each mention.

We work hard to ensure a diverse and inclusive work environment

Restaurant's statement: We have a very diverse work environment and do not discriminate based on race, gender, religion, sexual orientation, 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 no ENERGY STAR is available, we purchase energy efficient 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: Breadworks

We source products from a regionally-based third party supplier

Restaurant's statement: Paragon and Curtze

We rotate menu items based on seasonality

Restaurant's statement: Summer menu runs from July-September with a new menu in October

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: salad dressings, soups, sauces, desserts

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

Restaurant's statement: We have fruit infused water that is available all day.

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

Restaurant's statement: 20%

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

Restaurant's statement: 40%

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

Restaurant's statement: 25%

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

Restaurant's statement: 50%

Our restaurant provides half portions of select menu items or small plates (tapas)

Restaurant's statement: Flatbread pizza and dumplings

Our restaurant provides vegetarian/vegan fare

Restaurant's statement: Gardenburger, salads

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

Restaurant's statement: Every night there is a vegetable of the day that is served with meals.

Our restaurant provides allergen-free options

Restaurant's statement: Chef can accommodate for allergic needs. There is a regular guest who has strict dietary needs and we meet and exceed his expectations.

Our restaurant provides low-sodium options

Restaurant's statement: Gardenburger, Chicken Marsala, Chicken PIccata

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

Restaurant's statement: Quinoa, farro, barley

Our restaurant provides low calorie salad dressings

Restaurant's statement: Raspberry Vinaigrette

Our restaurant provides smaller sized soda options

Restaurant's statement: 12 oz sodas

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

Restaurant's statement: Fruits are served with children's meals

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

Restaurant's statement: juices, milk

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: vegetable based oils

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 associated with earning Live Well Allegheny restaurant status.