The Vandal

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

We have adopted a comprehensive sustainability policy

Restaurant's statement: After meeting with Rebecca, we have pledged to strengthen and elaborate on our current sustainable practices.

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

Restaurant's statement: through interdepartmental communications we will expose employees to all information regarding improved sustainability

We include updates on our sustainable actions within staff meetings

Restaurant's statement: it will be added to the communications

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

Restaurant's statement: steel city soils takes all of our compostable waste via 4 full bins per week.

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

Restaurant's statement: we work with roadrunner on recycling

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: we have donated old equipment / building material to construction junction

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: the mentioned materials are recycled

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: condiments are bought in bulk

We sell or donate our used cooking oil

Restaurant's statement: buffalo oil picks up our oil bi monthly

We compost our food waste

Restaurant's statement: it all goes to steel city soils

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

Restaurant's statement: chef buys whole sides of meat and butchers them for use in center cuts, sausages, terrines, etc

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

Restaurant's statement: we verbal them

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

Restaurant's statement: we use biodegradable / recyclable to go containers

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

Restaurant's statement: they are readily available from restaurant depot

We purchase paper products and/or containers that are recyclable

Restaurant's statement: same as above

We purchase plastic products/containers made from recycled content

Restaurant's statement: cold cups

We purchase plastic products/containers that are recyclable

Restaurant's statement: cold cups

We do not serve water that is bottled in plastic

Restaurant's statement: water is filtered tap

If we offer our guests paper self-serve napkins, we use a single output dispenser

Restaurant's statement: we give guests one "heavy duty" napkin per customer for take out

We use a paperless system to process guest orders

Restaurant's statement: all guest recipes are emailed / texted vida square

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

Restaurant's statement: most are cc ran on wa weekly basis

We use linen napkins vs. paper

Restaurant's statement: we use linens from clean care

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 pseudo fine dining restaurant, of course we do

We pay utility bills electronically (when given the option)

Restaurant's statement: this way i don't forget! electric, gas and water

We encourage guests to bring in their own reusable bags, coffee mugs, or containers to package their unconsumed food

Restaurant's statement: 10% of for guest who bring their own cups

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

Restaurant's statement: data collection is done via water bills, we conserve on water whenever we can

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

Restaurant's statement: state chemicals

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: as a courtesy to our dishwasher, as well as to save water we scrape all items before they enter the dis hit

We have addressed water conservation through the efficiency of our toilets

Restaurant's statement: our toilets are water conservation friendly

We have addressed water conservation through the efficiency of our urinals

Restaurant's statement: same as above

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

Restaurant's statement: per the health departments guidelines we have a specific refrigerator for thawing

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

Restaurant's statement: we don't have the capabilities to spray the floor with water

We regularly check for and repair leaks in our water system

Restaurant's statement: because its a necessary both from a financial standpoint and guest experience standpoint to not have leaky faucets

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: via squeegee

We turn off all kitchen faucets when not in use

Restaurant's statement: we never walk away from a faucet

We track the amount of energy our restaurant consumes and our progress on energy efficiency

Restaurant's statement: via our monthly bill

We use automatic, energy efficient hand dryers in our restrooms

Restaurant's statement: they are super loud and annoying but we love them

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

Restaurant's statement: sauer brothers

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: this is the most efficient way to heat / cool a room and also is energy efficient

We have addressed energy efficiency through our windows and doors

Restaurant's statement: we are getting stick on decals for the windows to cool the place down

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

Restaurant's statement: we always buy energy star equipment when available

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

Restaurant's statement: all lights are led

We use LED bulbs in lighting or emergency exits

Restaurant's statement: 2 exits

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

Restaurant's statement: always turn the lights off when we leave

We turn off lights in unused spaces or have installed sensors/timers to automatically turn them off

Restaurant's statement: I yell at staff if they leave the lights on

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

Restaurant's statement: in our bi monthly cleaning we do this task

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 are very committed to this

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

Restaurant's statement: its part of the closing procedures

We power down the kitchen equipment during slow, idle times

Restaurant's statement: to save energy and money

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 are building a vestibule for the winter months

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

Restaurant's statement: we can't afford air conditioning

We have insulated all refrigeration cold suction lines

Restaurant's statement: our plumber did that to insure we didn't have condensation

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

Restaurant's statement: this is a must to keep light at the right amount

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

Restaurant's statement: always, this is paramount to our existence, best buddies, planned parenthood to name a few

We provide employment opportunities for residents of the local community

Restaurant's statement: 50% of our employees live in lvilli

We are involved with an urban farm or community garden that supplies a portion of our produce

Restaurant's statement: tiny seed farm, ymca rooftop garden, plus about a million others

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 od orari dinners with churchveiw farm, damsons orchards, frankferd farms, and volunteer with project lunch tray / food revolution cooking club

We donate used cookware, linens, equipment, electronics, furniture, curtains, etc. to charity

Restaurant's statement: we have donated old equipment to upstart restaurants with zero budget

We prioritize buying food grown from immigrant farmers, farmers of color, women farmers, youth or emerging farmers

Restaurant's statement: tiny seed farm, goodness grows, root and heart , etc

We donate food waste to farmers for animal feed

Restaurant's statement: via steel city soils

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

Restaurant's statement: we try but we can only do so much to educate

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: project lunch tray we taught kids the value of nutrition and variety in their diet

We encourage guests to take alternative transportation to get to our restaurant (bike, bus, walk, carpool)

Restaurant's statement: most walk here due to living n close proximity

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

Restaurant's statement: out back

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

Restaurant's statement: in the basement

Our employees participate in volunteer activities

Restaurant's statement: planned parenthood is a cause our chef, csilla works very close with

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 5/ hr for tipped employees ant 12-13/ hour for hourly

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

Restaurant's statement: i live in the south hills

We offer our staff training to further enhance career development

Restaurant's statement: i offer our cooks stages in other cities in which i pay them to learn in another kitchen

We provide emergency rides for employees

Restaurant's statement: i will pick up an employee or get them an uber if the bus isn't running

We provide some form of incentive for employee's use of alternative transportation for work (public transportation, walk, bicycle, carpooling)

Restaurant's statement: i pay for bus passes

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

Restaurant's statement: hourly employees do not "clopen"

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

Restaurant's statement: they always get time to decompress and nap/ relax if we need them to do that

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

Restaurant's statement: this is important so that we don't create miserable employees devoid of a work / life balance

Our full-time salaried employees work an average no more than of 35-45 hours/week

Restaurant's statement: i wouldn't allow it

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

Restaurant's statement: we don't cut people if were slow, we just find them other things to do

We offer our FOH and BOH employees vacation time

Restaurant's statement: 2 weeks for salaried

We offer internal promotions

Restaurant's statement: our line cooks have been promoted to sous chef

We cross-train employees across different floor and kitchen positions

Restaurant's statement: employees switch fora day to see how the other half lives

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

Restaurant's statement: we let employees switch for a day to see how the other half lives

We give raises based on employee performance and responsibility

Restaurant's statement: even six months we review

We provide discounts for our employees at our restaurant

Restaurant's statement: 50% or free

We provide bonuses or incentives for employee performance

Restaurant's statement: financial bonuses for high sales

We work hard to ensure a diverse and inclusive work environment

Restaurant's statement: by being aware of our privilege we seek out a variety of candidates to ensure our restaurant is approachable for everyone

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: our oven was bought second hand

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

Restaurant's statement: parlor coffee an spirt tea are both fair trade

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: goat rodeo cheese, commonplace coffee, draii laag beer

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: euclid fish sources sustainably raised seafood

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

Restaurant's statement: east end co op and east i berry farmers market

We source products from a regionally-based third party supplier

Restaurant's statement: monteverde produce

We rotate menu items based on seasonality

Restaurant's statement: summer- corn and tomato fall-beets and kale

We purchase items at the local Farmer's Market

Restaurant's statement: east liberty farmers market

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

Restaurant's statement: both, from heritage farms

We recognize local farms and/or vendors whose products we source online, on our menu, or through our marketing

Restaurant's statement: we always label "local" things

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

Restaurant's statement: we work with a bunch of local farmers who are in the zip code, or surrounding zip codes

We can, pickle, or preserve foods

Restaurant's statement: all things are made in house , including pickles jams, etc

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: everything is made in hose

We source animal products that are humanely raised and processed

Restaurant's statement: jamison farms, goodness grows, etc

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

Restaurant's statement: 60-75%

When in season, we source 16-30% of produce regionally (From within a 400 mile radius)

Restaurant's statement: 25-40%

We source 31-45% of meats locally (from within a 150 mile radius)

Restaurant's statement: all animal proteins are sourced locally

We source 51-75% of meats regionally (from within a 400 mile radius)

Restaurant's statement: all meats are from within less than 400 miles

31-45% of products we use carry organic certification or are naturally grown

Restaurant's statement: 50%

Our restaurant provides vegetarian/vegan fare

Restaurant's statement: we are vegetable forward with most dishes containing local veg and fruit as the base of the dish

Our restaurant provides allergen-free options

Restaurant's statement: we are able to make something allergen free always

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

Restaurant's statement: all of our nuts and dry ingredients come from anson mills and frankferd farm which is non goo

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

Restaurant's statement: spelt , barley, quinoa

Our restaurant provides low calorie salad dressings

Restaurant's statement: being homemade our salad dressings are lower in fat that store bought

Our restaurant provides smaller sized soda options

Restaurant's statement: 12 oz sodas are the max

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: coconut and olive oil