Leona's LLC

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 our Sustainable Pittsburgh Resaturant designaton through our website, 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: We wll display our Sustainable Pittsburgh Restaurant designation through our websire, marketing materials, and program decal.

We have adopted a comprehensive sustainability policy

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

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

Restaurant's statement: All employees are trained on our sustainability actions--which items should be recycled or composted, our methods for conserving water and electricity, etc.

We include updates on our sustainable actions within staff meetings

Restaurant's statement: Staff are updated on our sustainable actions at monthly meetings.

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

Restaurant's statement: We recycle all of those materials through the City of Pittsburgh.

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 recycle light bulbs and batteries.

We compost our food waste

Restaurant's statement: We compost food waste in our kitchen garden.

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

Restaurant's statement: We process fresh fruit to flavor ice cream, and use the fruit to make jams and juice.

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

Restaurant's statement: When we sample or sell our ice cream and sandwiches off site, we use chalkboards instead of printing menus of our offerings.

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

Restaurant's statement: We use spun stone inserts for insulation when we ship ice cream rather than styrofoam.

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

Restaurant's statement: We box our ice cream sandwiches for delivery in boxes made from 100% recycled materials.

We purchase paper products and/or containers that are recyclable

Restaurant's statement: Our boxes and napkins used in the kitchen are recycleable.

We purchase plastic products/containers made from recycled content

Restaurant's statement: The containers we use for shipping are completely compostable.

We purchase plastic products/containers that are recyclable

Restaurant's statement: Containers used in the kitchen are recycleable. In addition, the containers we use for shipping are completely compostable.

We use a paperless system to process guest orders

Restaurant's statement: We use online ordering systems for customers to order our products.

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

Restaurant's statement: All of our receipts and invoices are electronic.

We use environmentally-friendly cleaning products

Restaurant's statement: We use Simple Green products to clean our kitchen

We pay utility bills electronically (when given the option)

Restaurant's statement: All bills are paid electronically.

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

Restaurant's statement: We track our water usage monthly and have identified seasonal water use fluctuations which have helped us identify ways to conserve water during high-use times.

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 our baking equipment before washing and use basin style washing.

We have addressed water conservation through the efficiency of our toilets

Restaurant's statement: We have a low flow toilet installed in our restroom.

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

Restaurant's statement: We that frozen foods in the refrigerator.

We capture rainwater

Restaurant's statement: We capture water used to cool our ice cream machine. The water is then used to water our garden.

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

Restaurant's statement: We do not hose indoor or outdoor areas. We sweep and then mop our bakery.

We regularly check for and repair leaks in our water system

Restaurant's statement: We check for leaks in our water system regularly.

We turn off all kitchen faucets when not in use

Restaurant's statement: We turn off all kitchen faucets when they are not in use.

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

Restaurant's statement: We track our energy use on a monthly basis. Our findings have informed much of our energy policy--always buy Energy Star when possible,

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

Restaurant's statement: It is our policy to purchase only Energy Star appliances whenever possible.

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

Restaurant's statement: We turn off all lights during non-operating hours.

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

Restaurant's statement: We only turn on lights in spaces that we are using.

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

Restaurant's statement: We regularly clean our refrigerator coils.

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 our hot water temperature at the lowest temperature required for our sanitizing system.

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 when it is not in use.

We power down the kitchen equipment during slow, idle times

Restaurant's statement: We power down kitchen equipment when it is not in use.

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 use double doors between the entrance to the kitchen and the building entrance.

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

Restaurant's statement: Our building does not have a cooling system.

We have insulated all refrigeration cold suction lines

Restaurant's statement: All of our refrigeration cold suction lines were insulated upon installation.

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

Restaurant's statement: We adjust lighting in our kitchen based on natural sunlight available. When it is bright in the bakery, we don't turn on the lights!

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

Restaurant's statement: We regularly donate to community organizations--Proud Haven, Mercy Behavioral Health, Wilkinsburg Pride, among others.

We provide employment opportunities for residents of the local community

Restaurant's statement: 100%

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

Restaurant's statement: We maintain a kitchen garden that supplies produce we use in our ice cream.

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 have worked with Girl Scouts of America on young women's empowerment and entrepreneurship focused on women of color.

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

Restaurant's statement: We have donated old bakery smallwares to Jubilee Kitchen Food Pantry and Meal Preparation.

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

Restaurant's statement: We buy food from Winter Jack Farms, Tuscarora Organic Growers.

Our employees participate in volunteer activities

Restaurant's statement: Our employees volunteer in various capacities.

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 above the current minmum wage rate.

We offer health benefits to our employees

Restaurant's statement: We offer vision and dental to our employees.

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

Restaurant's statement: Our owners live in Pittsburgh.

We provide emergency rides for employees

Restaurant's statement: We provide emergency rides for employees.

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

Restaurant's statement: Employees are provided with a minimum of 11 hours non-working time between shifts.

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

Restaurant's statement: Employees receive at least one day off for ever five days worked.

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

Restaurant's statement: Yes, hourly employees are guaranteed a minimum amount of working hours.

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

Restaurant's statement: Employees receive 3 days of paid sick leave. Also, if employees use more than three days of paid leave, we are flexible with scheduling and employees can make up lost days elsewhere in the schedule. We prefer sick employees take care of their health before coming back to work.

We offer our FOH and BOH employees vacation time

Restaurant's statement: Employees get paid vacation time.

We cross-train employees across different floor and kitchen positions

Restaurant's statement: Employees are trained in all kitchen positions.

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

Restaurant's statement: Employees work in the kitchen, office, and in our garden.

We give raises based on employee performance and responsibility

Restaurant's statement: Employees receive raises based on performance and responsibility.

We provide discounts for our employees at our restaurant

Restaurant's statement: Employees are welcome to our products for personal consumption or events.

We work hard to ensure a diverse and inclusive work environment

Restaurant's statement: We work hard to ensure a diverse and enclusive work environment in our hiring and retenton.

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

Restaurant's statement: Much of furniture is previously used.

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 walk-in freezer is refurbished.

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

Restaurant's statement: We use Zeke's Coffee, which is 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: We use Zeke's Coffee, and our dairy comes from Trickling Springs Creamery, which is in Chambersburg.

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

Restaurant's statement: We purchase from Olive & Marlowe, Trickling Springs Creamery, the East End Food Coop, Triple B, among others.

We source products from a regionally-based third party supplier

Restaurant's statement: We purchase chocolate from Mon Aimee Chocolate and flour and sugar from Enrico Biscotti Company.

We rotate menu items based on seasonality

Restaurant's statement: We have seasonal specialty ice creams that we make based on what is available. Strawberry ice cream in early summer, ground cherry and huckleberry ice cream in late summer/early fall.

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

Restaurant's statement: The eggs we use are local.

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

Restaurant's statement: We participate in cooperative purchasing with Enrco Biscotti for flour and sugar.

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

Restaurant's statement: We recognize local farms and vendors online and in our social media.

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

Restaurant's statement: We maintain a kitchen garden that provides huckleberries, ground cherries, and mint, and will provide more of our ingredients in the future.

We can, pickle, or preserve foods

Restaurant's statement: We preserve our own fruit juices and jams to use in our ice cream.

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 our own juice and jams in-house.

We source animal products that are humanely raised and processed

Restaurant's statement: Our dairy comes from Trickling Springs Creamery, a co-op in Chambersburg that maintains strict standards about animal welfare.

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

Restaurant's statement: In season, we souce about 90% of produce from within a 150 mile radius.

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

Restaurant's statement: In season, we source about 90% of produce within a 400 mile radius.

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

Restaurant's statement: We do not source meats.

We source 76-100% of meats regionally (from within a 400 mile radius) OR you do not source meats

Restaurant's statement: We do not source meats.

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

Restaurant's statement: 100% of our berries, peaches, apples, grapes are naturally grown.

Our restaurant provides vegetarian/vegan fare

Restaurant's statement: All of our products are vegetarian.

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

Restaurant's statement: Our flour and dairy are non-GMO.

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 expeller-pressed canola oil in our baking.