500 E North Ave
Pittsburgh, PA 15212
Phone Number: 412-321-8000
Email: legendsnorthshore@gmail.com
Website: https://legendseatery.us/
Date Designated: 03/29/2017
Owner / Manager: Daniel J Bartow
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 |
We have adopted a comprehensive sustainability policy Restaurant's statement: we have vegetarian and vegan on the menu |
3 points |
We provide sustainability-related training and information to all new and existing employees Restaurant's statement: We have sustainability-related training and information to all new and existing employees |
3 points |
We include updates on our sustainable actions within staff meetings Restaurant's statement: We have updates on our sustainable actions within staff meetings (3 points) |
3 points |
11 Points for General |
Description | Points |
---|---|
We track the amount of waste our restaurant produces and disposes and our progress on waste reduction Restaurant's statement: We track the amount of waste our restaurant produces and disposes and our progress on waste reduction |
4 points |
We have conducted a professionally done, comprehensive waste audit within the past 5 years Restaurant's statement: We have conducted a professionally done, comprehensive waste audit within the past 5 year |
4 points |
We recycle all of the following materials: paper, glass, plastic, cardboard, and aluminum Restaurant's statement: e recycle all of the following materials: paper, glass, plastic, cardboard, 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: e recycle/donate for reuse some of the following large materials/items: appliances, building materials, cabinets, countertops, windows, doors, flooring, mirrors, furniture, toilets, sinks |
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: e 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 |
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 buy following products in bulk - no individually wrapped/portioned items: straws, to-go cutlery, or condiments used for in-house orders |
2 points |
We have eliminated straws from guest use or instilled an "offer first" approach with straws Restaurant's statement: We have eliminated straws from guest use or instilled an "offer first" approach with straws |
2 points |
We sell or donate our used cooking oil Restaurant's statement: We sell or donate our used cooking oil |
3 points |
We compost our food waste Restaurant's statement: We compost our food waste |
5 points |
We practice "root-to-stem" or "nose-to-tail" cooking Restaurant's statement: We practice "root-to-stem" or "nose-to-tail" cooking |
3 points |
We post our daily specials or menu on a chalkboard/whiteboard as opposed to printing Restaurant's statement: We post our daily specials or menu on a chalkboard/whiteboard as opposed to printing |
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 plastic bags to bag take-out items or have instilled an "offer first" approach to bagging take-out items in plastic (2 |
2 points |
We have eliminated the use of polystyrene foam or Styrofoam containers (boxes and cups) for take-out use Restaurant's statement: : We have eliminated the use of polystyrene foam or Styrofoam containers (boxes and cups) for take-out use |
3 points |
We purchase paper products and/or containers made from recycled content Restaurant's statement: We purchase paper products and/or containers made from recycled content |
3 points |
We purchase paper products and/or containers that are recyclable Restaurant's statement: We purchase paper products and/or containers that are recyclable |
2 points |
We purchase plastic products/containers that are recyclable Restaurant's statement: We purchase plastic products/containers that are recyclable |
2 points |
We do not serve water that is bottled in plastic Restaurant's statement: We do not serve water that is bottled in plastic |
2 points |
If we offer our guests paper self-serve napkins, we use a single output dispenser Restaurant's statement: If we offer our guests paper self-serve napkins, we use a single output dispense |
2 points |
We use a paperless system to process guest orders Restaurant's statement: We use a paperless system to process guest orders |
2 points |
We use a paperless ordering and billing for vendors where it is available Restaurant's statement: We use a paperless ordering and billing for vendors where it is available |
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 vs. paper |
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 dine-in food and beverages with multi-use rather than disposable dishware (plates, cups, utensils, ramekins, |
3 points |
We have adopted Lean Path: Food Waste Prevention System Restaurant's statement: We have adopted Lean Path: Food Waste Prevention System |
4 points |
We pay utility bills electronically (when given the option) Restaurant's statement: We pay utility bills electronically |
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 to bring in their own reusable bags, coffee mugs, or containers to package their unconsumed food |
1 point |
65 Points for Waste Reduction |
Description | Points |
---|---|
We track the amount of water our restaurant uses and our progress on water conservation Restaurant's statement: We track our water usage by monitoring our monthly bill. |
3 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 our hand washing 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 practice all the water saving techniques outlined. |
2 points |
We have addressed water conservation through the efficiency of our toilets Restaurant's statement: We have low-flow toilets |
3 points |
We thaw frozen foods in the refrigerator (not with running water) Restaurant's statement: We thaw frozen foods by refrigeration. |
1 point |
We regularly check for and repair leaks in our water system Restaurant's statement: We check for leaks on a regular basis |
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 regularly check for leaks in water lines |
2 points |
We turn off all kitchen faucets when not in use Restaurant's statement: We turn off all faucets when not in use |
1 point |
20 Points for Water Conservation |
Description | Points |
---|---|
We track the amount of energy our restaurant consumes and our progress on energy efficiency Restaurant's statement: We track our energy use through our monthly bills |
3 points |
We have conducted a professionally done, comprehensive energy audit in the past 5 years Restaurant's statement: We had an energy audit in 2013 |
4 points |
We have our HVAC inspected annually to ensure it is in proper working condition and operating efficiently Restaurant's statement: We get our HVAC inspected an minimum on an annual basis |
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 have a thermostat set at the temperatures outlined in the criteria. |
2 points |
We have addressed energy efficiency through our windows and doors Restaurant's statement: We have double paned windows and blinds that we installed to cut out the heat from the sun. |
2 points |
We have a policy that we only purchase Energy Star equipment or appliances when available Restaurant's statement: We purchase Energy Star rated equipment |
4 points |
We have upgraded to energy efficient lighting (T8 or T5 flourescents, LED, CFL) Restaurant's statement: We have LED lighting installed |
4 points |
We use LED bulbs in lighting or emergency exits Restaurant's statement: We have LED lighting installed |
5 points |
We turn off non-emergency indoor lights during non-operating hours Restaurant's statement: We turn off all non-emergency lights when not in use. |
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 and have installed sensors. |
2 points |
We regularly clean evaporator and condenser coils on refrigerators (every 3 months) Restaurant's statement: We clean coils once per month |
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 the hot water heater set 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 turn off all electronic equipment at the end of the day. |
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 have ceiling fans in the dining room |
2 points |
We power down the kitchen equipment during slow, idle times Restaurant's statement: We power down the kitchen during slow times of business. |
2 points |
We have insulated all refrigeration cold suction lines Restaurant's statement: The suction lines are insulated. |
2 points |
40 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: We work with the American Heart Association, Childrens Hospital, the Cancer Society, MS Society. |
2 points |
We provide employment opportunities for residents of the local community Restaurant's statement: 80% |
3 points |
We participate with an organization's program designed to provide employment opportunities for vulnerable populations Restaurant's statement: Northside Community Development |
4 points |
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 host classes on making items like greens and beans. |
4 points |
We help to provide access to healthy, fresh food to people in underserved communities Restaurant's statement: We donate to the Salvation Army and 412 Food Rescue |
4 points |
We help to provide children in underserved communities access to fresh, healthy food in order to supplement meals outside of regular school hours or during the standard school year Restaurant's statement: We donate to 412 Food Rescue |
5 points |
We encourage guests to take alternative transportation to get to our restaurant (bike, bus, walk, carpool) Restaurant's statement: We encourage walking and biking with guests and place water bowls outside for their dogs so guests can sit outside. |
2 points |
There is a secure location to store bicycles at or near our restaurant Restaurant's statement: We have bike racks outside |
2 points |
26 Points for Community/Consumer Actions |
Description | Points |
---|---|
Our employees participate in volunteer activities Restaurant's statement: Staff has done street cleanups and we also participate with Earth Day activities. We have adopted our block of the Northside to keep things clean. |
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 exceed the industry standard for wages. |
5 points |
We offer health benefits to our employees Restaurant's statement: We offer health benefits |
4 points |
Our restaurant is owned by someone who lives within the local region Restaurant's statement: Owner lives in Bridgeville |
1 point |
We offer our staff training to further enhance career development Restaurant's statement: We have online programs for management training. |
3 points |
We provide emergency rides for employees Restaurant's statement: We provide emergency rides for employees |
1 point |
We provide employees with at least 11 hours of non-working time between shifts Restaurant's statement: Employees receive at least 11 hours of working time between shifts. |
3 points |
We provide employees working double shifts with a minimum break time of two hours Restaurant's statement: Occasionally employees work double shifts. If so, they get at least two hours in between shifts. |
3 points |
We provide our employees at least one day off for every five days worked consecutively Restaurant's statement: Employees receive at least on day off for every five days worked |
3 points |
For employees earning hourly wages, we guarantee a minimum amount of weekly working hours Restaurant's statement: All employees work a guaranteed amount of hours each week. |
3 points |
We offer our FOH and BOH employees vacation time Restaurant's statement: Employees can request for vacation time. |
3 points |
We offer internal promotions Restaurant's statement: Dishwasher to cook |
3 points |
We cross-train employees across different floor and kitchen positions Restaurant's statement: Employees are trained to work across different positions throughout the restaurant. |
3 points |
We provide employees with the ability to move between front and back of house positions Restaurant's statement: Several employees work in the kitchen and also wait tables. |
3 points |
We give raises based on employee performance and responsibility Restaurant's statement: We offer employees raises for good job performance. |
3 points |
We provide discounts for our employees at our restaurant Restaurant's statement: during work and outside |
1 point |
We provide bonuses or incentives for employee performance Restaurant's statement: holiday bonus |
2 points |
We work hard to ensure a diverse and inclusive work environment Restaurant's statement: We will hire anyone. We do not discriminate.. |
2 points |
48 Points for Employee Actions |
Description | Points |
---|---|
We serve certified organic, fair trade, and/or bird friendly coffee and/or tea Restaurant's statement: La Prima |
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: Breadworks, cheese, dairy products |
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: We consult the Monterey Bay Seafood Watch Guide for all seafood purchases. |
4 points |
We rotate menu items based on seasonality Restaurant's statement: We rotate specialty seasonal items. |
3 points |
We purchase items at the local Farmer's Market Restaurant's statement: Allegheny Commons |
4 points |
Our restaurant participates in product-sharing (cooperative purchasing) with other restaurants for supplies not needed in large quantities Restaurant's statement: We share purchasing between our restaurant and food truck. |
3 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 our own garden. |
4 points |
We can, pickle, or preserve foods Restaurant's statement: We preserve garlic cucumbers cherries, for example |
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 everything from scratch |
3 points |
We deliver food by foot/bicycle/electric vehicle Restaurant's statement: We deliver to AGH by foot |
4 points |
We source animal products that are humanely raised and processed Restaurant's statement: Trax Farm and farms in Clinton, PA |
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 46-100% of produce regionally (From within a 400 mile radius) Restaurant's statement: 75% |
7 points |
We source 1-25% of meats regionally (From within a 400 mile radius) Restaurant's statement: 10% |
1 point |
1-15% of products we use carry organic certification or are naturally grown Restaurant's statement: 20% |
2 points |
50 Points for Responsible Sourcing |
Description | Points |
---|---|
Our restaurant provides half portions of select menu items or small plates (tapas) Restaurant's statement: pasta, chicken, sandwiches |
2 points |
Our restaurant provides vegetarian/vegan fare Restaurant's statement: Greens & Beans, Brushetta, Spinach Ravioli |
2 points |
Our restaurant provides entrée items served with fruits and/or vegetables Restaurant's statement: All entrees are offered with salad |
2 points |
Our restaurant provides allergen-free options Restaurant's statement: gluten free pasta, whole wheat pasta, accommodate allergic needs |
2 points |
Our restaurant provides low-sodium options Restaurant's statement: Yes. |
2 points |
Our restaurant provides organic, non-GMO ingredients in beverages or raw baking materials used for food Restaurant's statement: honey |
3 points |
Our restaurant provides ancient grains (barley, farro, quinoa, polenta, amaranth, spelt, kamut, chia, sorghum, freekeh, teff, millet) Restaurant's statement: quinoa polenta farro |
2 points |
Our restaurant provides low calorie salad dressings Restaurant's statement: yes |
2 points |
Our restaurant provides smaller sized soda options Restaurant's statement: 12 oz |
2 points |
Our restaurant provides whole grain ingredients are used in children's meals Restaurant's statement: Whole grain pastas |
3 points |
Our restaurant provides fruits or vegetables are offered with children's meals Restaurant's statement: Entrees are offered with a vegetable side |
3 points |
Our restaurant provides alternatives to soft drinks for children's meals Restaurant's statement: milk, juices, water |
3 points |
Our restaurant provides lean proteins are used in children's meals Restaurant's statement: chicken |
3 points |
Our restaurant provides low-fat, low-calorie, low-sugar, or low-sodium options for children's meals Restaurant's statement: Chicken, |
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 oil, olive iiil, grape seed oil, pomos oil |
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 meet the requirements to earn Live Well Allegheny Restaurant status. |
3 points |
39 Points for Nutrition |