3454 Forbes Ave
Pittsburgh, PA 15213
Phone Number: 412-683-2040
Email: andrew.thompson3@hilton.com
Website: www.pittsburghuniversityplace.hgi.com
Date Designated: 07/29/2016
Owner / Manager: Andrew Thompson
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 |
2 Points for General |
Description | 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: Cabinets, doors, and countertops |
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: ink and toner cartridges |
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: straws, to-go cutlery, cups, take-out containers, condiments |
2 points |
We have eliminated straws from guest use or instilled an "offer first" approach with straws Restaurant's statement: We offer straws first. |
2 points |
We sell or donate our used cooking oil Restaurant's statement: We donate Dialing. |
3 points |
We practice "root-to-stem" or "nose-to-tail" cooking Restaurant's statement: We use vegetable trimmings for stock. |
3 points |
We post our daily specials or menu on a chalkboard/whiteboard as opposed to printing Restaurant's statement: We post specials on a chalkboard. |
1 point |
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. |
3 points |
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 |
1 point |
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. |
3 points |
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. |
2 points |
We purchase plastic products/containers that are recyclable Restaurant's statement: Plastic take-out containers are recyclable. |
2 points |
We use a paperless ordering and billing for vendors where it is available Restaurant's statement: We do all ordering online. |
2 points |
We use environmentally-friendly cleaning products Restaurant's statement: We use environmentally friendly cleaning products. |
2 points |
We use linen napkins vs. paper Restaurant's statement: We use linen napkins. |
2 points |
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. |
3 points |
We pay utility bills electronically (when given the option) Restaurant's statement: Utility bills are paid online. |
1 point |
38 Points for Waste Reduction |
Description | Points |
---|---|
We have installed a low-flow pre-rinse sprayer for dishwashing Restaurant's statement: We have a low-flow pre-rinse sprayer. |
3 points |
We have addressed water conservation by reducing the flow rate of our sinks Restaurant's statement: We have aerators in the restroom sinks. |
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 plates, pots, and pans before washing, presoak pans/utensils, only run the dishwasher when it is full, and/or use basin style washing |
2 points |
We have addressed water conservation through the efficiency of our toilets Restaurant's statement: Toilets are low-flow |
3 points |
We have addressed water conservation through the efficiency of our urinals Restaurant's statement: Urinals are low-flow |
3 points |
We use touch-free faucets/motion sensor sinks in restrooms Restaurant's statement: We have touch-free sinks in the restrooms |
3 points |
We thaw frozen foods in the refrigerator (not with running water) Restaurant's statement: We thaw foods by refrigeration |
1 point |
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. |
1 point |
We regularly check for and repair leaks in our water system Restaurant's statement: Engineering department keeps up repairing leaks. |
2 points |
We turn off all kitchen faucets when not in use Restaurant's statement: We turn off faucets when not in use. |
1 point |
22 Points for Water Conservation |
Description | Points |
---|---|
We use automatic, energy efficient hand dryers in our restrooms Restaurant's statement: We have hand dryers in the restroom |
3 points |
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 |
2 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 kept at temperatures outlined in the criteria. |
2 points |
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 |
2 points |
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. |
4 points |
We have upgraded to energy efficient lighting (T8 or T5 flourescents, LED, CFL) Restaurant's statement: CFL throughout, LEDs in entrance of lower lobby |
4 points |
We use LED bulbs in lighting or emergency exits Restaurant's statement: LEDs in lower entrance of lobby |
5 points |
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 |
2 points |
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 |
2 points |
We regularly clean evaporator and condenser coils on refrigerators (every 3 months) Restaurant's statement: Our refrigeration coils are regularly cleaned |
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: Our hot water heater is set at the lowest recommended setting for our sanitizing system. |
1 point |
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. |
1 point |
We power down the kitchen equipment during slow, idle times Restaurant's statement: We power down during slow times. |
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: There is a revolving door at the entrance of the hotel. The restaurant is also located upstairs. |
2 points |
We have insulated all refrigeration cold suction lines Restaurant's statement: Our refrigerator has insulated cold suction lines. |
2 points |
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. |
3 points |
39 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: Chef is the chair for Committee of Caring with Hilton. We do monthly community events with various groups or organizations. |
2 points |
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. |
3 points |
We donate used cookware, linens, equipment, electronics, furniture, curtains, etc. to charity Restaurant's statement: China has been donated. |
2 points |
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. |
4 points |
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. |
2 points |
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 |
2 points |
15 Points for Community/Consumer Actions |
Description | Points |
---|---|
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. |
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: 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. |
5 points |
We offer health benefits to our employees Restaurant's statement: Aetna |
4 points |
We offer our staff training to further enhance career development Restaurant's statement: We have a manager in training program. |
3 points |
We provide emergency rides for employees Restaurant's statement: We offer rides if needed. |
1 point |
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. |
3 points |
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 |
3 points |
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. |
3 points |
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 |
3 points |
We provide FOH and BOH employees with some form of compensation during sick leave Restaurant's statement: Employees receive sicks days annually. |
3 points |
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. |
3 points |
We offer internal promotions Restaurant's statement: We always strive to promote internally. We have a manager in training program that also promotes that. |
3 points |
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. |
3 points |
We give raises based on employee performance and responsibility Restaurant's statement: Employees receive annual raises. |
3 points |
We provide discounts for our employees at our restaurant Restaurant's statement: Employees receive a discount on meals |
1 point |
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. |
2 points |
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. |
2 points |
47 Points for Employee Actions |
Description | 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: If no ENERGY STAR is available, we purchase energy efficient equipment. |
3 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: Breadworks |
3 points |
We source products from a regionally-based third party supplier Restaurant's statement: Paragon and Curtze |
2 points |
We rotate menu items based on seasonality Restaurant's statement: Summer menu runs from July-September with a new menu in October |
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: salad dressings, soups, sauces, desserts |
3 points |
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. |
3 points |
When in season, we source 16-30% of produce locally (From within a 150 mile radius) Restaurant's statement: 20% |
4 points |
When in season, we source 31-45% of produce regionally (From within a 400 mile radius) Restaurant's statement: 40% |
5 points |
We source 16-30% of meats locally (From within a 150 mile radius) Restaurant's statement: 25% |
4 points |
We source 26-50% of meats regionally (From within a 400 mile radius) Restaurant's statement: 50% |
3 points |
33 Points for Responsible Sourcing |
Description | Points |
---|---|
Our restaurant provides half portions of select menu items or small plates (tapas) Restaurant's statement: Flatbread pizza and dumplings |
2 points |
Our restaurant provides vegetarian/vegan fare Restaurant's statement: Gardenburger, salads |
2 points |
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. |
2 points |
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. |
2 points |
Our restaurant provides low-sodium options Restaurant's statement: Gardenburger, Chicken Marsala, Chicken PIccata |
2 points |
Our restaurant provides ancient grains (barley, farro, quinoa, polenta, amaranth, spelt, kamut, chia, sorghum, freekeh, teff, millet) Restaurant's statement: Quinoa, farro, barley |
2 points |
Our restaurant provides low calorie salad dressings Restaurant's statement: Raspberry Vinaigrette |
2 points |
Our restaurant provides smaller sized soda options Restaurant's statement: 12 oz sodas |
2 points |
Our restaurant provides fruits or vegetables are offered with children's meals Restaurant's statement: Fruits are served with children's meals |
3 points |
Our restaurant provides alternatives to soft drinks for children's meals Restaurant's statement: juices, 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: vegetable based oils |
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 have satisfied the requirements associated with earning Live Well Allegheny restaurant status. |
3 points |
27 Points for Nutrition |