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
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/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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |