Kimberley Ashlee Catering

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 have adopted a comprehensive sustainability policy

Restaurant's statement: We have adopted a very progressive sustainability policy since we first started operating that exceeds the norm of most businesses.

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

Restaurant's statement: Always, it's part of our philosophy and handbook.

We include updates on our sustainable actions within staff meetings

Restaurant's statement: Always, it's discussed with staff before they even work for us.

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

Restaurant's statement: Waste is tracked on the bottom of our recipe cards on how much product was wasted by the lbs. Recipe cards are also used to order product, so when we order for the next week, we modify our order to take away the waste, therefore reducing waste.

We have conducted a professionally done, comprehensive waste audit within the past 5 years

Restaurant's statement: Virginia Green, done in 2013 of our operations. We were Certified VA Green!

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

Restaurant's statement: Waste Management -yes, we recycle and have three different trash cans and can provide pictures of such.

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: Compostable plates, cups, forks, knives, spoons, napkins. We buy all compostable recycled product. We never buy styro or any of that crap products!

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

Restaurant's statement: We never buy straws, no need for us.

We sell or donate our used cooking oil

Restaurant's statement: Steel City is who recycles our grease.

We compost our food waste

Restaurant's statement: Lawrenceville United. We compost via their gardens.

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

Restaurant's statement: Always, better for food cost. We rotate dishes all the time utilizing 'less-popular' cuts, such as ox-tail soup, pig feet, and skate fish, invasive to Chesapeake bay, and use all trimmings from all vegetables to make stocks, same goes with all meat trimmings. Nothing goes to waste, it would not be good business sense.

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

Restaurant's statement: Yes, when we operate the food truck, the menu is 'writeable' on the sidewalk sign as is the framed sign on the truck.

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 offer bags, we re-use cardboard boxes that our food deliveries come in.

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

Restaurant's statement: Never, we only use compostable products.

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

Restaurant's statement: Cups, plates, flatware, napkins.

We purchase paper products and/or containers that are recyclable

Restaurant's statement: they can either recycle or compost.

We purchase plastic products/containers made from recycled content

Restaurant's statement: Quart conatiners, to-go container, cups, napkins, plates, flatware.

We purchase plastic products/containers that are recyclable

Restaurant's statement: You can either recycle or compost all of our containers.

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

Restaurant's statement: Yes, as it saves us money as well to issue one napkin at a time. Would be stupid not to.

We use a paperless system to process guest orders

Restaurant's statement: Electronic POS system.

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

Restaurant's statement: Always, we use QuickBooks and Paypal for ALL invoices.

We use environmentally-friendly cleaning products

Restaurant's statement: Always, we purchase a line of them from restaurant depot.

We use linen napkins vs. paper

Restaurant's statement: When at all possible. we use linen napkins and own our own for all catering events. For other operations, we use recycled compostable products.

We pay utility bills electronically (when given the option)

Restaurant's statement: Always and set-up with auto payments. nothing is paper.

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

Restaurant's statement: Yes, always at our main base which is Facebook,they require these standards.

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

Restaurant's statement: This is tracked via our water supply bill in addition to water filling tank on the mobile kitchen. Conversation is required as we limit our supplies to 50 gal. per fill.

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

Restaurant's statement: Jetspray, low flow, pre rinse sprayer on our dish sink

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

Restaurant's statement: aerators on faucets and low-flow sprayers.

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: Everything hand-scraped into trash or separate bin for compost, everything pre-soaked, dish machine maintains water until dirty and needs replaced.

We have addressed water conservation through the efficiency of our toilets

Restaurant's statement: Low-flow toilets in our main operational building, Schenley Place.

We have addressed water conservation through the efficiency of our urinals

Restaurant's statement: Low-flow urinals in our main operational building, schenley place

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

Restaurant's statement: Yes, all of them. Touch free sinks and soak dispensers.

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

Restaurant's statement: Always, we always plan 1-2 days ahead and thaw everything in Fridge, Running water is a waste of money and poor pre-planning.

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

Restaurant's statement: Only do kitchen mats every two weeks with a pressure washer. Floors are done with wet mop, once daily,no spraying down.

We regularly check for and repair leaks in our water system

Restaurant's statement: We operate in a brand new building and a brand new mobile kitchen. No leaks visible.

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: Always, it enters only through ACHD drainage sources

We turn off all kitchen faucets when not in use

Restaurant's statement: Always.

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

Restaurant's statement: We do this via revenue versus energy bills to get a percentage calculation.

We use automatic, energy efficient hand dryers in our restrooms

Restaurant's statement: Yes, existing on premise

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

Restaurant's statement: Twice annually by building management.

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: Yes, all of our thermostats are programmable and we do not have heat or AC options in our mobile kitchen.

We have addressed energy efficiency through our windows and doors

Restaurant's statement: Yes, automatic louvers in ceiling vents and window.

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

Restaurant's statement: Yes, we did for all mobile truck equipment as all brand new and required as our energy sources are limited on a mobile operation.

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

Restaurant's statement: Yes, as installed in mobile operation and main kitchen.

We use LED bulbs in lighting or emergency exits

Restaurant's statement: Yes, in our main kitchen. Does not exist in mobile kitchen.

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

Restaurant's statement: Yes, this is standard procedure for our main building and automatic for our mobile kitchen.

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

Restaurant's statement: Yes, everything is motion-sensor in our main kitchen.

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

Restaurant's statement: We do, we buy from Green Mountain who gets most of their energy via water flow renewable in VT and NY

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

Restaurant's statement: This is done automatically via our service contracts to maintain warranties.

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: Yes, this is actutally required by ACHD for hand sinks in public bathrooms and we operate under the same water source.

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

Restaurant's statement: Breakers on panel are actually shut off to do this!

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

Restaurant's statement: Yes, we have a master control exhaust fan that we can manually turn off or on.

We power down the kitchen equipment during slow, idle times

Restaurant's statement: We only turn on equipment when needed as we use induction which does not work without pans in connection and our oven operates on timing controls only.

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

Restaurant's statement: Yes, customized doors on truck.

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

Restaurant's statement: We have an air-exchanger on the main HVAC of our building, which allows for this.

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

Restaurant's statement: Yes, we also have auto window shades to reduce heat/light admission into the space which can result in increased HVAC expenses.

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

Restaurant's statement: Pittsburgh Botanic Gardens, Lawerencville United and Gardens, Union Project

We provide employment opportunities for residents of the local community

Restaurant's statement: Always, we hire local. Better for on-time shift management and engagement.

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

Restaurant's statement: Yes, we support Veteran organizations, true Americans, needing help.

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

Restaurant's statement: Yes, when possible via Lawrenceville gardens.

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: Yes, via East Liberty Chamber of Commerce who we are members of.

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

Restaurant's statement: Always, we deliver everything to Goodwill Lawerenceville

We prioritize buying food grown from immigrant farmers, farmers of color, women farmers, youth or emerging farmers

Restaurant's statement: Yes, via Paragon and Emerald Valley Artisans

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

Restaurant's statement: Yes, VIA 412 Food rescue

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

Restaurant's statement: In garage and it is free

Our employees participate in volunteer activities

Restaurant's statement: 412 Food Rescue

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: Yes, JCC membership discounts

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: Yes, we pay a minimum of $13/hr.

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

Restaurant's statement: Squirrel hill, PGH

We offer our staff training to further enhance career development

Restaurant's statement: daily, weekly, and monthly via meetings, sessions, and off-property events.

We provide emergency rides for employees

Restaurant's statement: Via Uber

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

Restaurant's statement: Always, our operating hours are 730am-330pm, giving them this benefit automatically.

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

Restaurant's statement: Always, this is standard

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

Restaurant's statement: Ours get two days off after five days on.

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

Restaurant's statement: Never, our average is 32 hours per week,

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

Restaurant's statement: always between 32-40

We offer our FOH and BOH employees vacation time

Restaurant's statement: minimum of two weeks after 6-months

We offer internal promotions

Restaurant's statement: always. cook to sous chef, sous chef to executive chef, etc.

We cross-train employees across different floor and kitchen positions

Restaurant's statement: We have a small operation, they are trained in all aspects.

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

Restaurant's statement: Always, based on their annual performance reviews.

We give raises based on employee performance and responsibility

Restaurant's statement: Always, via reviews and job duties, broken down by day,

We provide discounts for our employees at our restaurant

Restaurant's statement: Yes, they get FREE Meals.

We provide employee ownership in the company

Restaurant's statement: It is an option for 1-year plus employees.

We provide bonuses or incentives for employee performance

Restaurant's statement: Yes,profit-sharing for 1-year plus employees

We work hard to ensure a diverse and inclusive work environment

Restaurant's statement: Always, this is a woman-owned minority business, of course!

We use furniture that has been refurbished, remanufactured, is previously used or has been constructed from repurposed materials

Restaurant's statement: Fridge, Freezer

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: Always via Sysco or Web Restaurant Store

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

Restaurant's statement: Always buy Fair Trade goods

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: Paragon local farm program, Penn Alliance, and Emerlad Valley Artisan are our suppliers.

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: Always as our fish distributor, Euclid, advises us of such.

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

Restaurant's statement: Always, Penn Alliance, Paragon Local Program, Euclid, and Emerald Valley who all source locally.

We source products from a regionally-based third party supplier

Restaurant's statement: Paragon

We rotate menu items based on seasonality

Restaurant's statement: We rotate monthly if not weekly based on seasonality.

We purchase items at the local Farmer's Market

Restaurant's statement: A519 Chocolates, Emerald Valley

We purchase eggs that have at least one of the following characteristics: local, cage-free, organic

Restaurant's statement: Local, Cage Free and Organic

We recognize local farms and/or vendors whose products we source online, on our menu, or through our marketing

Restaurant's statement: See our Facebook page for proof!

We can, pickle, or preserve foods

Restaurant's statement: Pickles and beans primarily.

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: all of our salad dressings!

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

Restaurant's statement: sometimes, we do composed drinks as specials for our clients

We source animal products that are humanely raised and processed

Restaurant's statement: Jubilee Ranch (Western PA)

When in season, we source 46-100% of produce locally (From within a 150 mile radius)

Restaurant's statement: I deal solely with Penn Alliance, Emerald Valley, and Paragon Foods and source all of their local farmer products from Western PA whenever in season. For in-season products, we average around 80%.

When in season, we source 46-100% of produce regionally (From within a 400 mile radius)

Restaurant's statement: We source all meats from Penn Alliance and Paragon Foods who source their produce from Western PA.

We source 46-100% of meats locally (from within a 150 mile radius) OR we do not source meats

Restaurant's statement: We source our meats from Penn Alliance and Paragon who source from Western PA farms.

We source 76-100% of meats regionally (from within a 400 mile radius) OR you do not source meats

Restaurant's statement: Yes, we source about 80% of our meets from local providers Penn Alliance and Paragon sourcing from farms such as Jubilee Hilltop and Gerbers

16-30% of products we use carry organic certification or are naturally grown

Restaurant's statement: We average around 25% that certify as Organic.

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

Restaurant's statement: 12 out of 15

Our restaurant provides vegetarian/vegan fare

Restaurant's statement: Yes, very mush so as our concept is Salad Shop and about 85% of our menu is vegetarian/vegan

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

Restaurant's statement: Yes, we have an all salad concept!

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

Restaurant's statement: As our concept is a Salad Shop, 85% of our menu items are fruits and vegetable.

Our restaurant provides allergen-free options

Restaurant's statement: Always, we are aware of special needs.

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

Restaurant's statement: Yes, we do Farro and Barley.

Our restaurant provides low calorie salad dressings

Restaurant's statement: Yes, house made vinaigrettes

Our restaurant provides smaller sized soda options

Restaurant's statement: We only provide 12oz. soda options.

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

Restaurant's statement: Only wheat based breads etc.

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

Restaurant's statement: white chicken meat only.

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: Always, we only use vegetable oils.