Banh Mi and Ti

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

Restaurant's statement: We train employees on our sustainable practices, such as recycling and other waste reduction strategies.

We include updates on our sustainable actions within staff meetings

Restaurant's statement: We regularly update our employees on our sustainable actions.

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

Restaurant's statement: We recycle with Republic Services

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: During renovations, we donated many items. clothing racks, sinks, toilets just to name a few.

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 no individually wrapped items except for the black wrapped straws.

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

Restaurant's statement: We use root to stem cooking practices as much as possible.

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

Restaurant's statement: We post our menu on the wall.

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

Restaurant's statement: We do not use any styrofoam products.

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

Restaurant's statement: We use trays that are made from post-consumer products. We also use soup bowls made from sugar cane for special occasions.

We purchase paper products and/or containers that are recyclable

Restaurant's statement: Our paper trays are biodegradable and compostable.

We purchase plastic products/containers that are recyclable

Restaurant's statement: Our cups for bubble tea are recyclable.

We use a paperless system to process guest orders

Restaurant's statement: We can adjust our system to print or not print tickets. Typically we do not print tickets and guests can opt out of receiving receipts.

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

Restaurant's statement: We order by phone and online

We use environmentally-friendly cleaning products

Restaurant's statement: We purchase these from Colker.

We pay utility bills electronically (when given the option)

Restaurant's statement: We pay all bills online.

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 their own mugs for coffee and tea. We also use light bulb shaped plastic reusable cups that customers can bring back for future bubble tea purchases.

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

Restaurant's statement: We track our water use through monitoring the meter.

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

Restaurant's statement: We have a low-flow pre-rinse sprayer.

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

Restaurant's statement: Handwashing sinks have aerators installed.

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 before washing.

We have addressed water conservation through the efficiency of our toilets

Restaurant's statement: We have low flow toilets. We can also adjust the flush rate to use less water.

We have addressed water conservation through the efficiency of our urinals

Restaurant's statement: We have low-flow urinals.

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

Restaurant's statement: We rarely hose. We sweep and use a damp mop.

We regularly check for and repair leaks in our water system

Restaurant's statement: We regularly check for water line leaks.

We turn off all kitchen faucets when not in use

Restaurant's statement: We turn off all 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: Our HVAC is inspected regularly.

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 use a programmable thermostat to set temperatures with the guidelines.

We have addressed energy efficiency through our windows and doors

Restaurant's statement: Our windows are sealed and doubled paned.

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

Restaurant's statement: We purchase only Energy Star equipment.

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

Restaurant's statement: We have LED lights installed.

We use LED bulbs in lighting or emergency exits

Restaurant's statement: We have LED lights installed.

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

Restaurant's statement: We turn off all lights at closing.

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.

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

Restaurant's statement: We clean condenser coils every 2-3 months.

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 our hot water heater set at the lowest recommended temperature.

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.

We power down the kitchen equipment during slow, idle times

Restaurant's statement: Our kitchen primarily operates only in the morning.

We have insulated all refrigeration cold suction lines

Restaurant's statement: Cold suction lines are insulated.

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

Restaurant's statement: We adjust our lighting based on the natural light coming in from outside.

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

Restaurant's statement: We donate to Lawrenceville United, for charity auctions, and to Children's Hospital. Also to the local fire and police department.

We provide employment opportunities for residents of the local community

Restaurant's statement: All within walking distance.

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

Restaurant's statement: Many bike racks are located out front.

Our employees participate in volunteer activities

Restaurant's statement: We have an employee who volunteers at Duquesne University to introduce international students and get them acquainted with Pittsburgh.

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 minimum wage rate.

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

Restaurant's statement: We live in Pittsburgh.

We offer our staff training to further enhance career development

Restaurant's statement: A fair amount of our employees are college students. They utilize their education to help support the business. For example, a marketing student manages our social media.

We provide emergency rides for employees

Restaurant's statement: We offer emergency rides and even take them home.

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

Restaurant's statement: Employees receive at least 11 hours between shifts.

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

Restaurant's statement: Our employees get at least one day off for every five worked in a row.

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

Restaurant's statement: We promise weekly working hours to our employees.

We offer our FOH and BOH employees vacation time

Restaurant's statement: Employees can request vacation time.

We cross-train employees across different floor and kitchen positions

Restaurant's statement: Employees are cross trained in all positions at Banh Mi & Ti.

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

Restaurant's statement: Employees prepare the food and also work the counter/run the register.

We provide discounts for our employees at our restaurant

Restaurant's statement: half off discounts also for friends and family of employees

We provide bonuses or incentives for employee performance

Restaurant's statement: We reward employees to dinner for their job performance.

We work hard to ensure a diverse and inclusive work environment

Restaurant's statement: We strive to create a diverse, inclusive, accepting environment in our restaurant - not just for guests, but also for employees. We do not discriminate in our hiring practices or in the operation of our business.

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

Restaurant's statement: Some cabinets and wood was repurposed in our open.

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 have purchased refurbished appliances.

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

Restaurant's statement: all tea is organic

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: Bread from Breadworks, meats from Strip District meats, cleaning products

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: Our shrimp is sustainably harvested.

We source products from a regionally-based third party supplier

Restaurant's statement: Paragon

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

Restaurant's statement: eggs are local

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: All sauces are made in house.

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

Restaurant's statement: bubble tea

We source animal products that are humanely raised and processed

Restaurant's statement: We source humanely raised products.

When in season, we source 16-30% of produce locally (From within a 150 mile radius)

Restaurant's statement: 30%

When in season, we source 46-100% of produce regionally (From within a 400 mile radius)

Restaurant's statement: 50%

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

Restaurant's statement: 50-60%

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

Restaurant's statement: up to 10%

16-30% of products we use carry organic certification or are naturally grown

Restaurant's statement: 25%

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

Restaurant's statement: We can accommodate any needs for our customers.

Our restaurant provides vegetarian/vegan fare

Restaurant's statement: We offer tofu on many menu items.

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

Restaurant's statement: Rice bowls are served with vegetables. All dishes come with vegetables.

Our restaurant provides allergen-free options

Restaurant's statement: Veggie options are gluten free.

Our restaurant provides low-sodium options

Restaurant's statement: All sauces are low sodium. We do not salt our meats, so much of our menu is low sodium.

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

Restaurant's statement: organic teas

Our restaurant provides low calorie salad dressings

Restaurant's statement: The dressing on the caggage salad is low calorie.

Our restaurant provides smaller sized soda options

Restaurant's statement: 12 oz

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

Restaurant's statement: every meal comes with vegetables

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

Restaurant's statement: homemade fruity soda with no caffeine, milk

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

Restaurant's statement: chicken, pork, tofu, and shrimp

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

Restaurant's statement: Most menu items are healthy.

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 and canola 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 the criteria for Live Well Allegheny Restaurant status.