Pittsburgh Zoo, 1 Wild Place

Pittsburgh, PA 15206

Phone Number: 412-365-6016

Email: food@pittsburghzoo.org

Website: www.pittsburghzoo.org

Date Designated: 12/11/2016

Owner / Manager: Steve Schurr General Manager

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: 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

We have adopted a comprehensive sustainability policy

Restaurant's statement: We strive to apply as many sustainable practices as possible to our operations. We buy local produce when possible, compost, grow our own herbs, and use all sustainable serve ware.

3 points

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

Restaurant's statement: We provide sustainability training to our employees with help from the Green Restaurant Association, of which we are also certified.

3 points

We include updates on our sustainable actions within staff meetings

Restaurant's statement: We provide updates to our staff whenever they come up.

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: We log all of our waste every day and adjust accordingly for our attendance.

4 points

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

Restaurant's statement: We use Royal Oaks paper recycling, Gateway cardboard recycling, and City of Pittsburgh for glass, plastic and aluminum.

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: We recycle or donate all broken or unused equipment and furniture.

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: We take all of these items in for recycling.

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: We do not use straws, but we buy all of our cutlery and condiments in bulk.

2 points

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

Restaurant's statement: We do not use straws.

2 points

We sell or donate our used cooking oil

Restaurant's statement: We use RTI for our oil which utilizes a bulk oil storage tank which is refilled by truck so we have eliminated the oil packaging. Also we filter the oil daily. Unusable oil is picked up by RTI and recycled.

3 points

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

Restaurant's statement: We use a chalkboard for daily specials.

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: We do not use bags in our restaurant. We do have compostable take on containers on hand if a guest asks for one.

2 points

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

Restaurant's statement: We do not use any styrofoam products.

3 points

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

Restaurant's statement: Our plates, take out boxes, napkins, paper towels, and cups are all made from recycled content.

3 points

We purchase paper products and/or containers that are recyclable

Restaurant's statement: All of our paper products are recyclable or compostable.

2 points

We purchase plastic products/containers made from recycled content

Restaurant's statement: All of our plastic containers- portion cups and parfait cups are made from recycled content.

3 points

We purchase plastic products/containers that are recyclable

Restaurant's statement: All of our plastic containers are recyclable or compostable.

2 points

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

Restaurant's statement: We use single output napkin dispensers with eco- friendly napkins.

2 points

We use a paperless system to process guest orders

Restaurant's statement: We use a paperless system but can print guests receipts if requested.

2 points

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

Restaurant's statement: Most of our ordering and billing is paperless.

2 points

We use environmentally-friendly cleaning products

Restaurant's statement: We use all eco friendly cleaning products in the Jambo Grill.

2 points

We pay utility bills electronically (when given the option)

Restaurant's statement: We pay utilities electronically when applicable.

1 point

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

Restaurant's statement: We encourage guests and staff to do this.

1 point
45 Points for Waste Reduction

Water Conservation

Description Points

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

Restaurant's statement: We use T&S Brass B-0107-J spray valves on our pre-rinse sprayers.

3 points

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

Restaurant's statement: We use aerators on all of our hand sinks and prep 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 scrape all of our dishes and presoak when needed. We do a lot of basin style washing and only run the dishwasher when it is full.

2 points

We have addressed water conservation through the efficiency of our toilets

Restaurant's statement: We use 1.28gpf toilets.

3 points

We have addressed water conservation through the efficiency of our urinals

Restaurant's statement: We use waterless urinals.

3 points

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

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

3 points

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

Restaurant's statement: We always thaw foods in the refrigerator.

1 point

We capture rainwater

Restaurant's statement: We capture rainwater via a bioswale.

3 points

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

Restaurant's statement: We conserve water via avoiding hosing and using dry cleaning methods whenever possible.

1 point

We regularly check for and repair leaks in our water system

Restaurant's statement: We check for leaks every day.

2 points

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 this type of cleaning in a safe locations to avoid storm drain contamination.

2 points

We turn off all kitchen faucets when not in use

Restaurant's statement: We never leave faucets running.

1 point
27 Points for Water Conservation

Energy Efficiency

Description Points

We use automatic, energy efficient hand dryers in our restrooms

Restaurant's statement: We use automatic, energy efficient hand dryers in our restrooms.

3 points

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

Restaurant's statement: We have HVAC staff on hand at the zoo to inspect our equipment annually.

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 and keep the temperatures between 68-74 degrees during operating hours.

2 points

We have addressed energy efficiency through our windows and doors

Restaurant's statement: We have a barrier between outside air and the main entrance and use sliding glass doors with photocell sensors.

2 points

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

Restaurant's statement: We are committed to purchasing Energy Star equipment and appliances.

4 points

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

Restaurant's statement: 65.87% of all lighting is LED and we utilize T8 lights in our merchandisers.

4 points

We use LED bulbs in lighting or emergency exits

Restaurant's statement: 65.87% of all lighting in the Jambo Grill is LED.

5 points

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

Restaurant's statement: We always turn off the lights during non operating hours.

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 when we leave the building and we have sensors installed in the bathrooms and walk in refrigeration,

2 points

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

Restaurant's statement: The Zoo's solar panels provide about 20% of the Zoo's total power usage.

4 points

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

Restaurant's statement: We are committed to regularly cleaning our refrigerator coils.

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: We keep our water heater at the lowest recommended temperature.

1 point

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

Restaurant's statement: We power down all of our equipment every night.

1 point

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

Restaurant's statement: We use huge ceiling fans to promote air circulation.

2 points

We power down the kitchen equipment during slow, idle times

Restaurant's statement: We power down equipment when possible.

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: We have double doors with an entryway into our restaurant.

2 points

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

Restaurant's statement: Our vestibule doors are left open to provide air flow as opposed to using air conditioning when acceptable. We also turn off our AC when acceptable.

1 point

We have insulated all refrigeration cold suction lines

Restaurant's statement: We have insulated all of the Jambo restaurants cold suction lines.

2 points

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

Restaurant's statement: We have dimmer switches on all of our main facility lighting to change as the natural sunlight to the dining room does.

3 points
46 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: We have worked with Children's Hospital to donate stuffed animals from our gift shops, planted urban gardens, worked with Allegheny Cleanways to do river clean ups, and volunteered with the Western PA Humane Society.

2 points

We provide employment opportunities for residents of the local community

Restaurant's statement: 85% of our employees are from the local community.

3 points

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

Restaurant's statement: We work with Jobcorp to hire some of their culinary students.

4 points

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

Restaurant's statement: We helped garden at a local urban farm this past fall, but also purchase our produce from Paragon Foods which provides us with local produce from urban farms when possible.

4 points

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

Restaurant's statement: We donated some plush animals to Children's Hospital and the Women's Shelter.

2 points

We donate food waste to farmers for animal feed

Restaurant's statement: We donate some of our food waste to the animals at the zoo.

3 points

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

Restaurant's statement: The zoo encourages this via social media and with its messages of conservation.

2 points

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

Restaurant's statement: We have a bike rack at the zoo main entrance.

2 points

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

Restaurant's statement: We have an air pump and flat tire repair kit in the Zoo's maintenance shop.

1 point
23 Points for Community/Consumer Actions

Employee Actions

Description Points

Our employees participate in volunteer activities

Restaurant's statement: We volunteer somewhere once a month- past places have been Adopt a Highway cleanup, Animal Friends, or Shiloh Farms.

2 points

We offer health benefits to our employees

Restaurant's statement: Anthem Blue Cross/Blue Shield

4 points

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

Restaurant's statement: The Jambo Grill is owned by the Zoological Society of Pittsburgh

1 point

We offer our staff training to further enhance career development

Restaurant's statement: We offer food safety training to our staff.

3 points

We provide emergency rides for employees

Restaurant's statement: We are more than willing to give an employee a ride to any need they have and openly discuss it during orientations.

1 point

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

Restaurant's statement: We schedule our staff with at least 11 hours off between shifts.

3 points

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

Restaurant's statement: We provide our employees with at least one day off for every five.

3 points

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

Restaurant's statement: On average our salaried managers work 40-45 hours per week.

3 points

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

Restaurant's statement: During our peak season, we offer at least 32 hours.

3 points

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

Restaurant's statement: Full time employees can use vacation days for sick time.

3 points

We offer our FOH and BOH employees vacation time

Restaurant's statement: We offer all full time staff vacation time.

3 points

We offer internal promotions

Restaurant's statement: We pride ourselves on promoting our best employees.

3 points

We cross-train employees across different floor and kitchen positions

Restaurant's statement: Many of our employees are cross trained for FOH and BOH.

3 points

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

Restaurant's statement: Expo, Server, Pizza Cook, Prep Cook, Pantry, Drinks

3 points

We give raises based on employee performance and responsibility

Restaurant's statement: We provide raises to employees that excel in job performance.

3 points

We provide discounts for our employees at our restaurant

Restaurant's statement: We provide employee meals at a discounted price of $4.00

1 point

We provide bonuses or incentives for employee performance

Restaurant's statement: We give prize incentives like gift cards and paid days off for good performance.

2 points

We work hard to ensure a diverse and inclusive work environment

Restaurant's statement: We are located in the inner city and most of our staff is comprised of inner city high school-college age individuals who we endeavor to teach essential work skills.

2 points
46 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: Our tables are made from recycled materials.

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: We have energy efficient hoods, pizza oven, reach in cooler, walk in cooler and water heater.

3 points

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

Restaurant's statement: We use organic fair trade coffee at the Jambo Grill.

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: We use La Prima coffee, Naturi yogurt, local honey, herbs from our on site herb garden, and buy produce from local farms whenever possible.

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: Our restaurant does not have fish on the menu but we do run fish specials on many Fridays. Some examples of fish we use are Arctic Char, Striped Bass, Catfish, Mahi Mahi (pole caught), Rainbow Trout, and Albacore Tuna (wild, pole caught) . We are committed to the Monterey Bay Sustainable Seafood program and will not buy something if it has not been sourced sustainably.

4 points

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

Restaurant's statement: We buy some local foods from Paragon Foods.

3 points

We source products from a regionally-based third party supplier

Restaurant's statement: We buy products from Paragon (many of our local products come from them) and US Foods.

2 points

We rotate menu items based on seasonality

Restaurant's statement: We rotate our salads and cold sandwich selection based on the season. For example, we have a strawberry salad in the summer, and lemon pesto chicken salad that we make the pesto with herbs from our garden.

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 show this via or menu or by word of mouth with our staff.

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 have a garden and apiary on site.

4 points

We can, pickle, or preserve foods

Restaurant's statement: Tomatoes, Elderberries, Cucumbers, Strawberries

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: We make salad dressings and signature sauces on site.

3 points

We have adopted a form of a "Meatless Mondays" approach to dining (choose one day/wk to serve meatless specials)

Restaurant's statement: We always have Meatless Monday specials.

2 points

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

Restaurant's statement: We source at least 1-15% of produce locally.

2 points

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

Restaurant's statement: We source at least 10% of produce regionally

1 point

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

Restaurant's statement: At least 10% of products are organic

2 points
42 Points for Responsible Sourcing

Nutrition

Description Points

Our restaurant provides vegetarian/vegan fare

Restaurant's statement: We provide vegetarian salads, pizza, and vegan sandwiches.

2 points

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

Restaurant's statement: Our salad options are marketed as healthier options.

2 points

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

Restaurant's statement: We have entree salads with fruits and vegetables.

2 points

Our restaurant provides allergen-free options

Restaurant's statement: We have gluten free, vegan, and nut free options.

2 points

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

Restaurant's statement: We do ancient grain salads in the spring and summer, last year we used Farro and Quinoa.

2 points

Our restaurant provides low calorie salad dressings

Restaurant's statement: We make low calorie lemon vinaigrette.

2 points

Our restaurant provides smaller sized soda options

Restaurant's statement: 16 oz, 20 oz, 32 oz

2 points

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

Restaurant's statement: We use whole grain bread and wraps for the children's meals.

3 points

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

Restaurant's statement: Our children's meals include fresh grapes and no sugar added applesauce.

3 points

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

Restaurant's statement: We have milk, water, and juice options

3 points

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

Restaurant's statement: We offer a lowfat turkey wrap in the kids meals.

3 points

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

Restaurant's statement: No sugar added applesauce

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 soybean oil.

2 points
31 Points for Nutrition