UPMC Presbyterian Cafeteria

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: The Dining Services of UPMC has adopted a comprehensive sustainability policy.

We include updates on our sustainable actions within staff meetings

Restaurant's statement: We include updates on sustainability actions during our daily huddles and staff meetings.

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

Restaurant's statement: We record all leftover and wasted food on production sheets and enter these items into our Computrition software.

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

Restaurant's statement: We have a comingled recycling program with Waste Management.

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: These items either get repurposed throughout the UPMC system or we recycle through Global Links.

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: Computer systems and batteries are recycled.

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 and sauces are purchased and dispensed in bulk.

We sell or donate our used cooking oil

Restaurant's statement: Profry recycles and dontates used cooking oil.

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

Restaurant's statement: We minimize trim in food productions and purchase pre prepped produce as much as possible.

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

Restaurant's statement: Menu is posted on our webmenu page.

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

Restaurant's statement: We have eliminated all Styrofoam cups in our cafeteria and are in the process of eliminating Styrofoam take out containers with plastic or paper options.

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

Restaurant's statement: Napkins and some bottled and bagged products are made from recycled material.

We purchase paper products and/or containers that are recyclable

Restaurant's statement: Some bagged products are made from recycled material.

We purchase plastic products/containers made from recycled content

Restaurant's statement: Some bottled products are made from recycled plastic.

We purchase plastic products/containers that are recyclable

Restaurant's statement: The plastic to go containers we purchase are recyclable.

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

Restaurant's statement: We use a single output dispenser

We use a paperless system to process guest orders

Restaurant's statement: Orders are given word of mouth.

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

Restaurant's statement: All orders are placed online through our supply chain.

We use environmentally-friendly cleaning products

Restaurant's statement: We use environmentailly-friendly cleaning products.

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

Restaurant's statement: We offer a reusable beverage container and program.

We pay utility bills electronically (when given the option)

Restaurant's statement: All bills are payed online or through blanket purchase orders.

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

Restaurant's statement: We offer a reusable beverage container and program.

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 and presoak pans and utensils and run dish machine when it is full.

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

Restaurant's statement: Faucets are touch free

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

Restaurant's statement: We thaw frozen product in a refrigerator

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

Restaurant's statement: We have a water efficient machine to clean our floors when possible.

We regularly check for and repair leaks in our water system

Restaurant's statement: Maintenance has this on a preventative maintenance plan.

We turn off all kitchen faucets when not in use

Restaurant's statement: All faucets are turned off when not in use.

We use automatic, energy efficient hand dryers in our restrooms

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

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

Restaurant's statement: Our hood system is inspected every 6 months.

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

Restaurant's statement: Our first choice is to purchase Energy Star/efficient equipment when available.

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

Restaurant's statement: Most of our ceiling lighting is LED.

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

Restaurant's statement: Our restrooms have sensors and automatically turn off when not in use.

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

Restaurant's statement: All equipment is turned off at the end of the day.

We power down the kitchen equipment during slow, idle times

Restaurant's statement: We turn off equipment when sections of the kitchen close or between meals.

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

Restaurant's statement: revolving doors.

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

Restaurant's statement: We partner with the Greater Pittsburgh Food Bank's Chef's Table program to donate leftover food to community organizations.

We participate in planned prepared budgeted meal programs to assist in food donations.

Restaurant's statement: Greater Pittsburgh Food Bank's Chef's Table

We provide employment opportunities for residents of the local community

Restaurant's statement: 100%

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

Restaurant's statement: WorkSource

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: We partner with Freedom Farms for weekly Farm Markets starting in March and participate in yearly food demonstrations and nutritional seminars such as Forward Food and National Nutrition Month.

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

Restaurant's statement: Global Links when available.

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

Restaurant's statement: Our hospital is in a urban inner city location as well as our food donations to the Greater Pittsburgh's Chef's Table program.

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

Restaurant's statement: Our hospital is in the inner city so majority of our staff and customers either bus, walk or bike.

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

Restaurant's statement: There are secure locations on the property to lock bikes.

Our employees participate in volunteer activities

Restaurant's statement: Greater Pittsburgh Food Bank programs or communicate walks to support local community events. We also partner with Junior Achievement.

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: There is an onsite gym, health and exercise classes, gym discounts and incentives to reduce health care deductibles through myhealth 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: UPMC has recently committed to pay all staff members a minimum of $15 hours by 2021

We offer health benefits to our employees

Restaurant's statement: All Full Time and Part Time staff members are offered UPMC Health Plan insurance.

We offer our staff training to further enhance career development

Restaurant's statement: We have a Career Development Coach meet with our staff monthly and offer on going coaching and education and well as an Employee Assistance Program and Tuition Assistance.

We provide emergency rides for employees

Restaurant's statement: This is provided by security when needed.

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

Restaurant's statement: Every staff member is provided a day off after working 5 consecutive days.

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

Restaurant's statement: Full Time staff members are scheduled 40 hours per week.

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

Restaurant's statement: Full Time - 40 Part Time and Casual - 20-24

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

Restaurant's statement: They can use their paid time off or short term disability.

We offer our FOH and BOH employees vacation time

Restaurant's statement: Full Time and Part Time staff are given paid time off hours every pay.

We offer internal promotions

Restaurant's statement: We have a career mapping program within Dining Services which allows staff to move up higher graded positions.

We cross-train employees across different floor and kitchen positions

Restaurant's statement: All staff members are trained in at least two different positions.

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

Restaurant's statement: Server positions are able to cross train to the back of the house positions if interested and vice versa.

We give raises based on employee performance and responsibility

Restaurant's statement: Staff our eligible for annual merit increase based on their ratings with their performance reviews.

We provide discounts for our employees at our restaurant

Restaurant's statement: Complimentary coffee and fountain beverages. UPMC staff are also provided Perks from local companies.

We provide bonuses or incentives for employee performance

Restaurant's statement: Merit increases and performance awards.

We work hard to ensure a diverse and inclusive work environment

Restaurant's statement: We have a department that focuses on Diversity and Inclusion and managers and staff are offered training classes and professional development.

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

Restaurant's statement: Some items in our offices or kitchens are reused or repurposed.

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

Restaurant's statement: Fair Trade Coffee through our Starbucks partners.

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: Most diary products are produced locally and some produce and baked goods are produced locally.

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: We purchases from GFS which is certified by Marine Stewardship Council.

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

Restaurant's statement: We partner with multiple local food purveyors and vendors: Paragon Turner Dairy Freedom Farms Potomac Bakery Schwebels Enrico Biscotti Beadworks

We rotate menu items based on seasonality

Restaurant's statement: We offer recipes with a higher content of locally sources fruits and vegetables in the spring, summer and fall months and may focus on recipes that include more grains, and beans in the winter months. We also utilize a Guest Chef program to offer season recipe items at our serving stations.

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

Restaurant's statement: local

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

Restaurant's statement: Farmers are highlighted at our local farm markets or throughout our cafeteria.

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, broths, soups, salsas.

We deliver food by foot/bicycle/electric vehicle

Restaurant's statement: We deliver food by foot or carts/cambros to our satellite cafeteria and kiosk locations.

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

Restaurant's statement: We offer meatless entrees and soups on Mondays in our cafeteria and will be transitioning to a higher percentage of plant based diet recipes within our cafeterias in March and April.

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: 35%

We source 1-25% of meats regionally (From within a 400 mile radius)

Restaurant's statement: 5%

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

Restaurant's statement: 5%

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

Restaurant's statement: sandwiches and salads and side offerings.

Our restaurant provides vegetarian/vegan fare

Restaurant's statement: We provide vegetarian and vegan options such as vegetable lasagna and vegan chili.

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

Restaurant's statement: Dining Services follows a Dining Smart program where we offer at least one Dining Smart entrée, soup and grab n go item every day as well as snacks and beverages.

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

Restaurant's statement: There are vegetables served every day at our Main Fare station as well as Fruits offered at our breakfast and salad bar.

Our restaurant provides allergen-free options

Restaurant's statement: We have an allergen free section such as GF and peanut free foods,

Our restaurant provides calorie counts

Restaurant's statement: All nutritional info is either provided on the product on our Dining Services Web Menus website.

Our restaurant provides low-sodium options

Restaurant's statement: Dining Smart follows a sodium restriction guideline.

Our restaurant provides organic, non-GMO ingredients in beverages or raw baking materials used for food

Restaurant's statement: Most impulse items are moving to non-gmo ingredients we offer in our cafeteria.

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

Restaurant's statement: Mexican Chicken and Quinoa, Ancient Grain Bowl, Beef Barley Soup

Our restaurant provides low calorie salad dressings

Restaurant's statement: All dressings we offer are offered in a low calorie or fat free option.

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 cook with no trans fat 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 are a certified Live Well Allegheny restaurant.