Pizza Parma - Downtown

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 display our Sustainable Pittsburgh Restaurant designation on our website, menu, and/or marketing materials

Mandatory: We will/we pledge to post the Sustainable Pittsburgh Restaurant decal in a place visible to restaurant guests

Restaurant's statement: We will post the Sustainable Pittsburgh Restaurant decal in a place visible to restaurant guests

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

Restaurant's statement: We train our employees on recycling practices and food waste management.

We include updates on our sustainable actions within staff meetings

Restaurant's statement: We regularly update this in staff meetings.

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

Restaurant's statement: The owner arrives early in the morning to track, measure, and manage waste.

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

Restaurant's statement: We recycle all materials.

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 recycle print cartridges and other hard to recycle items.

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 purchase some salad dressings, base for pizza sauce and other salad dressings.

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

Restaurant's statement: People can request straws.

We sell or donate our used cooking oil

Restaurant's statement: We sell our oil to Buffalo Biodiesel

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

Restaurant's statement: We post specials outside on a stand and on the windows

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

Restaurant's statement: Pizza boxes

We purchase paper products and/or containers that are recyclable

Restaurant's statement: Pizza boxes and all paper products are recycled.

We purchase plastic products/containers that are recyclable

Restaurant's statement: Portion cups 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 for napkins.

We use a paperless system to process guest orders

Restaurant's statement: We use a paperless ordering system (POS)

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

Restaurant's statement: All done online

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

Restaurant's statement: In house pizza orders are served on trays.

We pay utility bills electronically (when given the option)

Restaurant's statement: We pay bills online

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

Restaurant's statement: We have tracked through our water bill and addressed where our water use was in excess.

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

Restaurant's statement: We have aerators in hand washing sinks

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, pre-soak, and use basin style washing.

We have addressed water conservation through the efficiency of our toilets

Restaurant's statement: We have low-flow toilets

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

Restaurant's statement: We thaw frozen foods by refrigeration

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

Restaurant's statement: We use damp mopping to clean and only hose outside every once in a while when there may be a spill.

We regularly check for and repair leaks in our water system

Restaurant's statement: We check for leaks regularly

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 only use water in outside cleaning

We turn off all kitchen faucets when not in use

Restaurant's statement: We turn off faucets when not in use.

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 every few months

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 programmable thermostat set to a timer. We also don't use the heat in the winter - the pizza ovens heat the inside.

We have addressed energy efficiency through our windows and doors

Restaurant's statement: We have double paned windows

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

Restaurant's statement: As our equipment needs replaced, we replace with Energy Star

We have installed plastic strip curtains at walk-in cooler and freezer doors

Restaurant's statement: We have strip curtains installed in cooler and freezer

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

Restaurant's statement: We turn off non-emergency lights during non-operating hours

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 also have light sensors in pop coolers

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

Restaurant's statement: We clean coils monthly

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: Our hot water heater is set to 140 degrees

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 electronic equipment at the end of the day.

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

We power down the kitchen equipment during slow, idle times

Restaurant's statement: We power down ovens and fryers during slow times of business

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

Restaurant's statement: We open the front and back doors for natural cooling.

We have insulated all refrigeration cold suction lines

Restaurant's statement: All lines are insulated

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

Restaurant's statement: We participate in fundraising activities and donations with local churches and schools.

We provide employment opportunities for residents of the local community

Restaurant's statement: All employees live locally

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

Restaurant's statement: We work with a halfway house for employment

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 do pizza making classes in schools

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

Restaurant's statement: We provide food to Catholic Charities for those in needs.

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

Restaurant's statement: Bike racks are located outside

Our employees participate in volunteer activities

Restaurant's statement: Some employees volunteer

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 pay above the current minimum wage rate

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

Restaurant's statement: Owner lives in Pittsburgh

We offer our staff training to further enhance career development

Restaurant's statement: We pay for staff to get ServSafe certification and offer them a raise upon completion

We provide emergency rides for employees

Restaurant's statement: We give rides regularly to employees.

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

Restaurant's statement: Employees receive at least 11 hours of off time between shifts

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

Restaurant's statement: Employees working double shifts are provided ample breaks

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

Restaurant's statement: Everyone gets at least one day off for all five days worked in a row

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

Restaurant's statement: We guarantee a minimum amount of weekly working hours

We offer our FOH and BOH employees vacation time

Restaurant's statement: Employees receive vacation time

We offer internal promotions

Restaurant's statement: Cooks can become managers

We cross-train employees across different floor and kitchen positions

Restaurant's statement: Employees are cross trained with all positions.

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

Restaurant's statement: Front of the house and back of the house are flexible and can rotate.

We give raises based on employee performance and responsibility

Restaurant's statement: We give raises for receiving ServSafe certification and offer raises for employees learning new skills

We provide discounts for our employees at our restaurant

Restaurant's statement: Employees get 50% discount

We work hard to ensure a diverse and inclusive work environment

Restaurant's statement: We are a very diverse staff and do not discriminate against anyone.

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

Restaurant's statement: Our tables are repurposed from Taco Bell.

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 buy refurbished or scratch and and dent equipment if energy efficient or Energy Star products are not available.

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: Milk from Turner Dairy

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 serve shrimp from a supplier committed to farm raised practices that do not harm sea turtles or other marine life

We source products from a regionally-based third party supplier

Restaurant's statement: Vicari Brothers Produce

Our restaurant participates in product-sharing (cooperative purchasing) with other restaurants for supplies not needed in large quantities

Restaurant's statement: We use product sharing with our other restaurants.

We participate in hyperlocal sourcing (restaurant gardens, apiary on-site, or sourcing products from within the local community/zip code)

Restaurant's statement: Produce from the Strip District

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: Pizza sauce, salad dressings, soups, broths

We deliver food by foot/bicycle/electric vehicle

Restaurant's statement: We deliver by foot and bike whenever possible.

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

Restaurant's statement: 20%

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

Restaurant's statement: 20%

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

Restaurant's statement: 50%

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

Restaurant's statement: We offer half sandwiches

Our restaurant provides vegetarian/vegan fare

Restaurant's statement: Vegetarian - pizza, sandwiches, wraps, salads

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

Restaurant's statement: Pasta dishes come with vegetables, platters come with a salad

Our restaurant provides low-sodium options

Restaurant's statement: Salads

Our restaurant provides low calorie salad dressings

Restaurant's statement: Italian and ranch

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

Restaurant's statement: For downtown schools, we provide whole grain crusts.

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

Restaurant's statement: Children can be provided fruits and vegetables as sides.

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

Restaurant's statement: Lemonade and iced tea

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

Restaurant's statement: Chicken

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

Restaurant's statement: Salads and wraps

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

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 Live Well Allegheny requirements