739 Bellefonte

Pittsburgh, PA 15232

Phone Number: 4126211000

Email: rrat1075@aol.om

Website: www.wmpenntavern.com

Date Designated: 11/11/2016

Owner / Manager: Richard Rattner Owner

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.

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: we will/we pledge to display our sustainable Pittsburgh restaurant designation on our website,menu,and/or marketing materials

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 web site, menu, and/or marketing materials, and program decal

1 point

We have adopted a comprehensive sustainability policy

Restaurant's statement: My staff and my patrons make a dedicated effort to lower our waste output on a daily basis

3 points

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

Restaurant's statement: All new and existing employees are continuously are reminded daily of new and improved sustainability information

3 points

We include updates on our sustainable actions within staff meetings

Restaurant's statement: Every paycheck stub gives bi weekly updates

3 points
11 Points for General

Waste Reduction

Description Points

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

Restaurant's statement: track fryer oil

4 points

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

Restaurant's statement: Waste management Buffalo Bio Diesel

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: goodwill

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: twice a year

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: condiments

2 points

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

Restaurant's statement: offer

2 points

We sell or donate our used cooking oil

Restaurant's statement: buffalo bio diesel

3 points

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

Restaurant's statement: both

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: offer first

2 points

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

Restaurant's statement: 9x9

1 point

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

Restaurant's statement: toilet paper roll towel

3 points

We purchase paper products and/or containers that are recyclable

Restaurant's statement: napkins cups

2 points

We purchase plastic products/containers made from recycled content

Restaurant's statement: cups

3 points

We purchase plastic products/containers that are recyclable

Restaurant's statement: containers

2 points

We do not serve water that is bottled in plastic

Restaurant's statement: tap water

2 points

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

Restaurant's statement: we dispense

2 points

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

Restaurant's statement: on line

2 points

We use environmentally-friendly cleaning products

Restaurant's statement: floor soap

2 points

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

Restaurant's statement: plastic baskets

3 points

We pay utility bills electronically (when given the option)

Restaurant's statement: dlc

1 point
45 Points for Waste Reduction

Water Conservation

Description Points

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

Restaurant's statement: monthy bill

3 points

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

Restaurant's statement: siegle plumbing

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: scrape wash rinse sanitize

2 points

We have addressed water conservation through the efficiency of our toilets

Restaurant's statement: low flow

3 points

We have addressed water conservation through the efficiency of our urinals

Restaurant's statement: low flow eljer

3 points

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

Restaurant's statement: refride

1 point

We regularly check for and repair leaks in our water system

Restaurant's statement: daily

2 points

We turn off all kitchen faucets when not in use

Restaurant's statement: not a drip

1 point
18 Points for Water Conservation

Energy Efficiency

Description Points

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

Restaurant's statement: dlc monthly

3 points

We have conducted a professionally done, comprehensive energy audit in the past 5 years

Restaurant's statement: 1/7/2016

4 points

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

Restaurant's statement: doyle

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: 68/74

2 points

We have addressed energy efficiency through our windows and doors

Restaurant's statement: all high energy double paned

2 points

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

Restaurant's statement: all equipment is energy star

4 points

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

Restaurant's statement: allefficient lighting

4 points

We use LED bulbs in lighting or emergency exits

Restaurant's statement: allleds

5 points

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

Restaurant's statement: lights out

2 points

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

Restaurant's statement: sensors

2 points

We regularly clean evaporator and condenser coils on refrigerators (every 3 months)

Restaurant's statement: every 2 months

2 points

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

Restaurant's statement: pos

1 point

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

Restaurant's statement: ceiling fan

2 points

We power down the kitchen equipment during slow, idle times

Restaurant's statement: ansul relay

2 points

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

Restaurant's statement: open door

1 point

We have insulated all refrigeration cold suction lines

Restaurant's statement: doyle

2 points

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

Restaurant's statement: We adjust our lighting

3 points
43 Points for Energy Efficiency

Community/Consumer Actions

Description Points

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

Restaurant's statement: boys girls club shady side chamber

2 points

We provide employment opportunities for residents of the local community

Restaurant's statement: all local staff

3 points

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

Restaurant's statement: off the street

4 points

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

Restaurant's statement: veterens

2 points

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

Restaurant's statement: eeco

4 points

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

Restaurant's statement: installed bike racks

2 points

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

Restaurant's statement: rear

2 points
19 Points for Community/Consumer Actions

Employee Actions

Description Points

Our employees participate in volunteer activities

Restaurant's statement: boys girls club

2 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: gym memberships

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: every employee over min wage

5 points

We offer health benefits to our employees

Restaurant's statement: upmc

4 points

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

Restaurant's statement: shadyside

1 point

We offer our staff training to further enhance career development

Restaurant's statement: safe serv ramp

3 points

We provide emergency rides for employees

Restaurant's statement: pay for

1 point

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

Restaurant's statement: bus

2 points

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

Restaurant's statement: 12

3 points

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

Restaurant's statement: 3

3 points

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

Restaurant's statement: yes

3 points

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

Restaurant's statement: 35

3 points

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

Restaurant's statement: 35

3 points

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

Restaurant's statement: 1 week /year

3 points

We offer internal promotions

Restaurant's statement: cooks become bartenders

3 points

We cross-train employees across different floor and kitchen positions

Restaurant's statement: of course

3 points

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

Restaurant's statement: yes

3 points

We give raises based on employee performance and responsibility

Restaurant's statement: based on performance

3 points

We provide discounts for our employees at our restaurant

Restaurant's statement: free meals

1 point

We work hard to ensure a diverse and inclusive work environment

Restaurant's statement: very diverse

2 points
53 Points for Employee Actions

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: benches stools tables

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: freezer

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: beer wine milk

3 points

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

Restaurant's statement: green grocer

3 points

We source products from a regionally-based third party supplier

Restaurant's statement: sysco

2 points

We rotate menu items based on seasonality

Restaurant's statement: vegetables

3 points

We purchase items at the local Farmer's Market

Restaurant's statement: shadyside

4 points

We can, pickle, or preserve foods

Restaurant's statement: sauces

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: sauces dressings

3 points

We source animal products that are humanely raised and processed

Restaurant's statement: koch

3 points

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

Restaurant's statement: 25

4 points

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

Restaurant's statement: 15

1 point

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

Restaurant's statement: curtze erie

3 points
38 Points for Responsible Sourcing

Nutrition

Description Points

Our restaurant provides vegetarian/vegan fare

Restaurant's statement: veggie hoagie

2 points

Our restaurant provides low calorie salad dressings

Restaurant's statement: italian

2 points

Our restaurant provides smaller sized soda options

Restaurant's statement: 12oz

2 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: nontransfat

2 points
8 Points for Nutrition