4306 Butler St.

Pittsburgh, PA 15201

Phone Number: 412 251 0465

Email: joey@thevandalpgh.com

Website: www.thevandalpgh.com

Date Designated: 08/31/2017

Owner / Manager: Joseph Hilty

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.

General

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

1 point

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.

3 points

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

3 points

We include updates on our sustainable actions within staff meetings

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

3 points
11 Points for General

Waste Reduction

Description Points

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.

4 points

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

Restaurant's statement: we work with roadrunner on recycling

2 points

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

3 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: the mentioned materials are recycled

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: condiments are bought in bulk

2 points

We sell or donate our used cooking oil

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

3 points

We compost our food waste

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

5 points

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

3 points

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

Restaurant's statement: we verbal them

1 point

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

3 points

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

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

3 points

We purchase paper products and/or containers that are recyclable

Restaurant's statement: same as above

2 points

We purchase plastic products/containers made from recycled content

Restaurant's statement: cold cups

3 points

We purchase plastic products/containers that are recyclable

Restaurant's statement: cold cups

2 points

We do not serve water that is bottled in plastic

Restaurant's statement: water is filtered tap

2 points

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

2 points

We use a paperless system to process guest orders

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

2 points

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

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

2 points

We use linen napkins vs. paper

Restaurant's statement: we use linens from clean care

2 points

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

3 points

We pay utility bills electronically (when given the option)

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

1 point

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

1 point
54 Points for Waste Reduction

Water Conservation

Description Points

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

3 points

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

Restaurant's statement: state chemicals

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

2 points

We have addressed water conservation through the efficiency of our toilets

Restaurant's statement: our toilets are water conservation friendly

3 points

We have addressed water conservation through the efficiency of our urinals

Restaurant's statement: same as above

3 points

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

1 point

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

1 point

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

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: via squeegee

2 points

We turn off all kitchen faucets when not in use

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

1 point
21 Points for Water Conservation

Energy Efficiency

Description Points

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

Restaurant's statement: via our monthly bill

3 points

We use automatic, energy efficient hand dryers in our restrooms

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

3 points

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

Restaurant's statement: sauer brothers

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

2 points

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

2 points

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

4 points

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

Restaurant's statement: all lights are led

4 points

We use LED bulbs in lighting or emergency exits

Restaurant's statement: 2 exits

5 points

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

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

2 points

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

2 points

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

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

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: we are very committed to this

1 point

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

1 point

We power down the kitchen equipment during slow, idle times

Restaurant's statement: to save energy and money

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 are building a vestibule for the winter months

2 points

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

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

1 point

We have insulated all refrigeration cold suction lines

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

2 points

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

3 points
43 Points for Energy Efficiency

Community/Consumer Actions

Description Points

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

2 points

We provide employment opportunities for residents of the local community

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

3 points

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

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

4 points

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

2 points

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

3 points

We donate food waste to farmers for animal feed

Restaurant's statement: via steel city soils

3 points

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

4 points

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

5 points

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

2 points

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

Restaurant's statement: out back

2 points

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

Restaurant's statement: in the basement

1 point
35 Points for Community/Consumer Actions

Employee Actions

Description Points

Our employees participate in volunteer activities

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

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

5 points

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

Restaurant's statement: i live in the south hills

1 point

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

3 points

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

1 point

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

2 points

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

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

3 points

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

3 points

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

3 points

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

Restaurant's statement: i wouldn't allow it

3 points

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

3 points

We offer our FOH and BOH employees vacation time

Restaurant's statement: 2 weeks for salaried

3 points

We offer internal promotions

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

3 points

We cross-train employees across different floor and kitchen positions

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

3 points

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

3 points

We give raises based on employee performance and responsibility

Restaurant's statement: even six months we review

3 points

We provide discounts for our employees at our restaurant

Restaurant's statement: 50% or free

1 point

We provide bonuses or incentives for employee performance

Restaurant's statement: financial bonuses for high sales

2 points

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

2 points
49 Points for Employee Actions

Responsible Sourcing

Description 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: our oven was bought second hand

3 points

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

2 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: goat rodeo cheese, commonplace coffee, draii laag beer

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: euclid fish sources sustainably raised seafood

4 points

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

3 points

We source products from a regionally-based third party supplier

Restaurant's statement: monteverde produce

2 points

We rotate menu items based on seasonality

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

3 points

We purchase items at the local Farmer's Market

Restaurant's statement: east liberty farmers market

4 points

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

Restaurant's statement: both, from heritage farms

2 points

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

2 points

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

4 points

We can, pickle, or preserve foods

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

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: everything is made in hose

3 points

We source animal products that are humanely raised and processed

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

3 points

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

Restaurant's statement: 60-75%

8 points

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

Restaurant's statement: 25-40%

3 points

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

Restaurant's statement: all animal proteins are sourced locally

6 points

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

5 points

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

Restaurant's statement: 50%

6 points
69 Points for Responsible Sourcing

Nutrition

Description Points

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

2 points

Our restaurant provides allergen-free options

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

2 points

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

3 points

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

Restaurant's statement: spelt , barley, quinoa

2 points

Our restaurant provides low calorie salad dressings

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

2 points

Our restaurant provides smaller sized soda options

Restaurant's statement: 12 oz sodas are the max

2 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: coconut and olive oil

2 points
15 Points for Nutrition