463 Blvd. of the Allies

Pittsburgh, PA 15219

Phone Number: 412-632-0002

Email: contact@distriktrestaurantspgh.com

Website: https://www.orthewhalepgh.com

Date Designated: 05/26/2017

Owner / Manager: Bill Shannon - General Manager

or, The Whale is harbored next to the Distrikt Hotel in the historic Salvation Army building with it's deep-seated iron city roots and ornate 1940's character shining from deep within. The newly invigorated gymnasium is the home to or, The Whale, where you'll find a refurbished second level loft track for catwalk seating and an upstairs bar.

Sustainability Practices

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.

Responsible Sourcing

Description 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 use Verlasso salmon and other sustainable seafoods.

4 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: We provide an all Pennsylvania beer list, as well as local wine, spirits, coffee. Our bread is also sourced locally. Hitchhiker, ShuBrew, Boyd and Blair, Wigle Whiskey and others.

3 points

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

Restaurant's statement: We provide commonplace coffee which has these values.

2 points

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

Restaurant's statement: Our bar top is made out of repurposed materials.

3 points

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

Restaurant's statement: We buy from local food purveyors, Euclid, Allegro Hearth Bakery.

3 points

We source products from a regionally-based third party supplier

Restaurant's statement: We use Monteverde and Paragon.

2 points

We rotate menu items based on seasonality

Restaurant's statement: We change our menu seasonally.

3 points

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

Restaurant's statement: Our eggs are local and cage-free.

2 points

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

Restaurant's statement: We share product with the Boulevard Lounge.

3 points

We can, pickle, or preserve foods

Restaurant's statement: We pickle our own bread and butter pickles.

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 all condiments and soups in house.

3 points

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

Restaurant's statement: We make our own mixers, Bloody Mary mix, and tinctures for cocktails.

3 points

We source animal products that are humanely raised and processed

Restaurant's statement: We source animal products that are ethically raised.

3 points

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

Restaurant's statement: About 80% of produce is sourced locally when in season.

8 points

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

Restaurant's statement: About 80% of our meats are sourced locally.

8 points

46-100% of products we use carry organic certification or are naturally grown

Restaurant's statement: About 50% of our products are organic or naturally grown.

8 points
61 Points for Responsible Sourcing

Employee Actions

Description Points

We work hard to ensure a diverse and inclusive work environment

Restaurant's statement: We are inclusive in all practices across the board.

2 points

We provide bonuses or incentives for employee performance

Restaurant's statement: We do sales competitions for various forms of compensation.

2 points

We provide discounts for our employees at our restaurant

Restaurant's statement: We provide employees 50% discount both on and off the clock.

1 point

We give raises based on employee performance and responsibility

Restaurant's statement: We give raises based on performance.

3 points

We cross-train employees across different floor and kitchen positions

Restaurant's statement: We cross train from BOH to FOH and also within the department in different roles.

3 points

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

Restaurant's statement: We provide employees an opportunity to move between FOH and BOH.

3 points

We offer internal promotions

Restaurant's statement: We offer internal promotions.

3 points

We offer our FOH and BOH employees vacation time

Restaurant's statement: We provide vacation time to salary employees, and the rest of staff can request off.

3 points

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

Restaurant's statement: We provide compensation during sick time for managers, and staff can make up time lost.

3 points

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

Restaurant's statement: We guarantee a certain number of hours for full-time and part time employees based on availability.

3 points

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

Restaurant's statement: We provide employees with one day off when working 5 days consecutively

3 points

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

Restaurant's statement: We allow employees to break between shifts.

3 points

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

Restaurant's statement: Staff is scheduled to have at least 11 hours between shifts.

3 points

We provide emergency rides for employees

Restaurant's statement: Our management team is able to provide employees with a ride if needed in emergencies.

1 point

We offer our staff training to further enhance career development

Restaurant's statement: We have extensive training on staff, wine training, tasting food everyday, tasting beverages daily for pre-shift.

3 points

We offer health benefits to our employees

Restaurant's statement: We currently offer health benefits from United Health Care.

4 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 employees over the minimum wage and regularly give raises.

5 points
48 Points for Employee Actions

Community/Consumer Actions

Description Points

We have a bicycle air pump and flat tire repair kit on premises

Restaurant's statement: Yes we have access to a bike pump.

1 point

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

Restaurant's statement: We can store bikes for guests and staff.

2 points

We provide employment opportunities for residents of the local community

Restaurant's statement: We hire from all communities including the downtown community we are in.

3 points

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

Restaurant's statement: We donate to many community based charities.

2 points
8 Points for Community/Consumer Actions

Energy Efficiency

Description Points

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

Restaurant's statement: We dim lights based on natural sunlight.

3 points

We have insulated all refrigeration cold suction lines

Restaurant's statement: We have insulated cold suction lines on the refrigeration unit.

2 points

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

Restaurant's statement: We have a revolving door.

2 points

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

Restaurant's statement: Yes we power down all equipment when we can and at the end of the night.

1 point

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 maintain the temperature for our hot water heater at 140 degrees.

1 point

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

Restaurant's statement: Yes we clean them every three months and get refrigeration serviced once a year.

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 space.

2 points

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

Restaurant's statement: We turn off all lights after operating hours.

2 points

We use LED bulbs in lighting or emergency exits

Restaurant's statement: Yes we use LED bulbs in lighting or emergency exits.

5 points

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

Restaurant's statement: We have LED lighting.

4 points

We have addressed energy efficiency through our windows and doors

Restaurant's statement: We do not have any open windows, it is a newly renovated facility and we have a revolving door.

2 points

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

Restaurant's statement: We use Elk & Trimark.

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 programmed thermostat to maintain our temperatures.

2 points
30 Points for Energy Efficiency

Water Conservation

Description Points

We turn off all kitchen faucets when not in use

Restaurant's statement: We make sure faucets are running on low and off when not in use.

1 point

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 don't do any exterior hosing..

2 points

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

Restaurant's statement: We damp mop.

1 point

We regularly check for and repair leaks in our water system

Restaurant's statement: We are checking and maintaining - we are newly renovated so repairs are minimal right now.

2 points

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

Restaurant's statement: Motion sensor sinks in restrooms.

3 points

We have addressed water conservation through the efficiency of our urinals

Restaurant's statement: Urinals are low flow.

3 points

We have addressed water conservation through the efficiency of our toilets

Restaurant's statement: Toilets are low flow.

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 presoaking pans and utensils, and only wash when the rack is full.

2 points

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

Restaurant's statement: We use a low flow sprayer.

3 points
20 Points for Water Conservation

Waste Reduction

Description Points

We pay utility bills electronically (when given the option)

Restaurant's statement: We pay online.

1 point

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

Restaurant's statement: We are a dine-in food and beverage facility.

3 points

We use linen napkins vs. paper

Restaurant's statement: We use Balfurd linens.

2 points

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

Restaurant's statement: We use online billing whenever possible.

2 points

We do not serve water that is bottled in plastic

Restaurant's statement: We do not serve plastic bottles. We buy and serve out of glass which we then recycle. Bottled water for purchase is also in glass.

2 points

We purchase plastic products/containers that are recyclable

Restaurant's statement: We purchase plastic product that are recyclable.

2 points

We purchase plastic products/containers made from recycled content

Restaurant's statement: We purchase plastic products that are made from recycled content.

3 points

We purchase paper products and/or containers that are recyclable

Restaurant's statement: Our take-out boxes, cups, paper bags, napkins are recyclable.

2 points

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

Restaurant's statement: We use take-out boxes, cups, paperboys, napkins made from recycled paper products.

3 points

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

Restaurant's statement: We use paper products, paper to go bags, paper boxes and compostable silverware.

3 points

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. We use a brown paper bag.

2 points

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

Restaurant's statement: We verbally communicate our specials as our servers speak to our guests, and we use a digital menu for room service orders.

1 point

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

Restaurant's statement: We use all vegetable parts, skins and ends go into stock. We use whole cuts of meat, break down for selling cuts and the scrap is used in stock.

3 points

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

Restaurant's statement: We only use paper or metal straws which eliminates plastic.

2 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 straws, to go cutlery, and condiments in bulk.

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 use recyclable ink and toner cartridges and our batteries are rechargeable.

3 points

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

Restaurant's statement: We use Waste Management to Recycle.

2 points

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

Restaurant's statement: We use a culinary waste log.

4 points
42 Points for Waste Reduction

General

Description Points

We include updates on our sustainable actions within staff meetings

Restaurant's statement: We inform staff of all sustainable updates.

3 points

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

Restaurant's statement: We have on boarding and ongoing training that provides information about sustainability to all new and existing employees.

3 points

We have adopted a comprehensive sustainability policy

Restaurant's statement: We have adopted a comprehensive sustainability policy.

3 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 on our website, and select promotional 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: Our restaurant will display our Sustainable Pittsburgh Restaurant designation through our website, menu, and/or marketing materials, and program decal.

1 point
11 Points for General

Nutrition

Description Points

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

Restaurant's statement: We offer some small plates.

2 points

Our restaurant provides vegetarian/vegan fare

Restaurant's statement: We provide vegetarian options.

2 points

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

Restaurant's statement: We have local seasonal vegetables available.

2 points

Our restaurant provides allergen-free options

Restaurant's statement: We have options free of allergens on our menu.

2 points

Our restaurant provides low-sodium options

Restaurant's statement: We provide options with little to no salt upon requested.

2 points

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

Restaurant's statement: We source NON GMO baking products.

3 points

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

Restaurant's statement: We have quinoa, chia and polenta and farro.

2 points

Our restaurant provides low calorie salad dressings

Restaurant's statement: We offer oil and vinegar and our vinaigrettes are low calorie.

2 points

Our restaurant provides smaller sized soda options

Restaurant's statement: We only provide bottled small portions of soda.

2 points

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

Restaurant's statement: We can accommodate children's requests.

3 points

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

Restaurant's statement: We provide vegetables and fruit on the kids menu.

3 points

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

Restaurant's statement: We provide juice and milk for kids.

3 points

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

Restaurant's statement: We provide lean proteins like chicken for kids.

3 points

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

Restaurant's statement: We provide low sodium and low sugar options for kids.

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: We use plant based 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 are non smoking, and have healthy salad dressings, healthy food and beverage options and use trans-fat free oils.

3 points
39 Points for Nutrition