963 Liberty Ave
Pittsburgh, PA 15222
Phone Number: (412) 577-7300
Email: info@pizzaparma.us
Website: www.pizzaparma.us
Date Designated: 05/02/2017
Owner / Manager: Baris Budack
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: We will display our Sustainable Pittsburgh Restaurant designation on our website, menu, and/or marketing materials |
1 point |
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 |
1 point |
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. |
3 points |
We include updates on our sustainable actions within staff meetings Restaurant's statement: We regularly update this in staff meetings. |
3 points |
8 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: The owner arrives early in the morning to track, measure, and manage waste. |
4 points |
We recycle all of the following materials: paper, glass, plastic, cardboard, and aluminum Restaurant's statement: We recycle all materials. |
2 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 recycle print cartridges and other hard to recycle items. |
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 purchase some salad dressings, base for pizza sauce and other salad dressings. |
2 points |
We have eliminated straws from guest use or instilled an "offer first" approach with straws Restaurant's statement: People can request straws. |
2 points |
We sell or donate our used cooking oil Restaurant's statement: We sell our oil to Buffalo Biodiesel |
3 points |
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 |
1 point |
We purchase paper products and/or containers made from recycled content Restaurant's statement: Pizza boxes |
3 points |
We purchase paper products and/or containers that are recyclable Restaurant's statement: Pizza boxes and all paper products are recycled. |
2 points |
We purchase plastic products/containers that are recyclable Restaurant's statement: Portion cups are recyclable |
2 points |
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. |
2 points |
We use a paperless system to process guest orders Restaurant's statement: We use a paperless ordering system (POS) |
2 points |
We use a paperless ordering and billing for vendors where it is available Restaurant's statement: All done online |
2 points |
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. |
3 points |
We pay utility bills electronically (when given the option) Restaurant's statement: We pay bills online |
1 point |
34 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 have tracked through our water bill and addressed where our water use was in excess. |
3 points |
We have addressed water conservation by reducing the flow rate of our sinks Restaurant's statement: We have aerators in 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 hand scrape, pre-soak, and use basin style washing. |
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 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. |
1 point |
We regularly check for and repair leaks in our water system Restaurant's statement: We check for leaks regularly |
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 only use water in outside cleaning |
2 points |
We turn off all kitchen faucets when not in use Restaurant's statement: We turn off faucets when not in use. |
1 point |
18 Points for Water Conservation |
Description | 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 every few months |
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 programmable thermostat set to a timer. We also don't use the heat in the winter - the pizza ovens heat the inside. |
2 points |
We have addressed energy efficiency through our windows and doors Restaurant's statement: We have double paned windows |
2 points |
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 |
4 points |
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 |
2 points |
We turn off non-emergency indoor lights during non-operating hours Restaurant's statement: We turn off non-emergency 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 in unused spaces and also have light sensors in pop coolers |
2 points |
We regularly clean evaporator and condenser coils on refrigerators (every 3 months) Restaurant's statement: We clean coils monthly |
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: Our hot water heater is set to 140 degrees |
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 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 ovens and fryers during slow times of business |
2 points |
We use natural cooling in place of air conditioning, when acceptable Restaurant's statement: We open the front and back doors for natural cooling. |
1 point |
We have insulated all refrigeration cold suction lines Restaurant's statement: All lines are insulated |
2 points |
27 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 participate in fundraising activities and donations with local churches and schools. |
2 points |
We provide employment opportunities for residents of the local community Restaurant's statement: All employees live locally |
3 points |
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 |
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 do pizza making classes in schools |
4 points |
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. |
4 points |
There is a secure location to store bicycles at or near our restaurant Restaurant's statement: Bike racks are located outside |
2 points |
19 Points for Community/Consumer Actions |
Description | Points |
---|---|
Our employees participate in volunteer activities Restaurant's statement: Some employees volunteer |
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 pay above the current minimum wage rate |
5 points |
Our restaurant is owned by someone who lives within the local region Restaurant's statement: Owner lives in Pittsburgh |
1 point |
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 |
3 points |
We provide emergency rides for employees Restaurant's statement: We give rides regularly to 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 off time between shifts |
3 points |
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 |
3 points |
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 |
3 points |
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 |
3 points |
We offer our FOH and BOH employees vacation time Restaurant's statement: Employees receive vacation time |
3 points |
We offer internal promotions Restaurant's statement: Cooks can become managers |
3 points |
We cross-train employees across different floor and kitchen positions Restaurant's statement: Employees are cross trained with all positions. |
3 points |
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. |
3 points |
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 |
3 points |
We provide discounts for our employees at our restaurant Restaurant's statement: Employees get 50% discount |
1 point |
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. |
2 points |
42 Points for Employee Actions |
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 repurposed from Taco Bell. |
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 buy refurbished or scratch and and dent equipment if energy efficient or Energy Star products are not available. |
3 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: Milk from Turner Dairy |
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 serve shrimp from a supplier committed to farm raised practices that do not harm sea turtles or other marine life |
4 points |
We source products from a regionally-based third party supplier Restaurant's statement: Vicari Brothers Produce |
2 points |
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. |
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: Produce from the Strip District |
4 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: Pizza sauce, salad dressings, soups, broths |
3 points |
We deliver food by foot/bicycle/electric vehicle Restaurant's statement: We deliver by foot and bike whenever possible. |
4 points |
When in season, we source 1-15% of produce locally (From within a 150 mile radius) Restaurant's statement: 20% |
2 points |
When in season, we source 1-15% of produce regionally (From within a 400 mile radius) Restaurant's statement: 20% |
1 point |
We source 26-50% of meats regionally (From within a 400 mile radius) Restaurant's statement: 50% |
3 points |
35 Points for Responsible Sourcing |
Description | Points |
---|---|
Our restaurant provides half portions of select menu items or small plates (tapas) Restaurant's statement: We offer half sandwiches |
2 points |
Our restaurant provides vegetarian/vegan fare Restaurant's statement: Vegetarian - pizza, sandwiches, wraps, salads |
2 points |
Our restaurant provides entrée items served with fruits and/or vegetables Restaurant's statement: Pasta dishes come with vegetables, platters come with a salad |
2 points |
Our restaurant provides low-sodium options Restaurant's statement: Salads |
2 points |
Our restaurant provides low calorie salad dressings Restaurant's statement: Italian and ranch |
2 points |
Our restaurant provides whole grain ingredients are used in children's meals Restaurant's statement: For downtown schools, we provide whole grain crusts. |
3 points |
Our restaurant provides fruits or vegetables are offered with children's meals Restaurant's statement: Children can be provided fruits and vegetables as sides. |
3 points |
Our restaurant provides alternatives to soft drinks for children's meals Restaurant's statement: Lemonade and iced tea |
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: Salads and wraps |
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 |
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 Live Well Allegheny requirements |
3 points |
30 Points for Nutrition |