1022 Chestnut Street Front

Pittsburgh, PA 15212

Phone Number: 412-251-0366

Email: kaffeehausdeutschtown@gmail.com

Website: https://www.facebook.com/pg/KaffeehausDeutschtown/

Date Designated: 12/08/2017

Owner / Manager: Tammy and Kyle Waraks

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: Our restaurant will display our Sustainable Pittsburgh Restaurant designation through our website, menu, and/or marketing materials, and program decal.

1 point

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.

1 point

We include updates on our sustainable actions within staff meetings

Restaurant's statement: Genreral day to day updates

3 points
5 Points for General

Waste Reduction

Description Points

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

Restaurant's statement: City of Pgh

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 these 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: We repurpose as many of these items as we can.

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: All straws, paper towels, napkins, cups, take out containers - most products are in bulk

2 points

We have eliminated straws from guest use or instilled an "offer first" approach with straws

Restaurant's statement: We do not automatically give straws - they are self serve

2 points

We compost our food waste

Restaurant's statement: We compost waste in a garden.

5 points

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

Restaurant's statement: We use as much of the product as possible.

3 points

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

Restaurant's statement: menu on chalkboard

1 point

We do not use plastic bags to bag take-out items or have instilled an "offer first" approach to bagging take-out items in plastic

Restaurant's statement: recycled paper bags

2 points

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

Restaurant's statement: We wrap sandwiches and use cardboard pastry boxes.

3 points

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

Restaurant's statement: paper bags

3 points

We purchase paper products and/or containers that are recyclable

Restaurant's statement: cardboard take out boxes, paper bags

2 points

We purchase plastic products/containers that are recyclable

Restaurant's statement: soup containers

2 points

We use a paperless system to process guest orders

Restaurant's statement: Orders shown on screen

2 points

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

Restaurant's statement: online

2 points

We use environmentally-friendly cleaning products

Restaurant's statement: Vinegar and water as much as possible. Ecolab cleaners.

2 points

We serve dine-in food and beverages with multi-use rather than disposable dishware (plates, cups, utensils, ramekins, etc.)

Restaurant's statement: coffee mugs, bowls, sandwich baskets

3 points

We pay utility bills electronically (when given the option)

Restaurant's statement: we pay all bills online

1 point

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

Restaurant's statement: We encourage patrons to bring mugs

1 point
44 Points for Waste Reduction

Water Conservation

Description Points

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

Restaurant's statement: Low flow sprayer

3 points

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

Restaurant's statement: aerators in handwashing sinks

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: we do all these

2 points

We have addressed water conservation through the efficiency of our toilets

Restaurant's statement: dual flusher

3 points

We have addressed water conservation through the efficiency of our urinals

Restaurant's statement: low flow

3 points

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

Restaurant's statement: we thaw by refrigeration

1 point

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

Restaurant's statement: we avoid hosing

1 point

We regularly check for and repair leaks in our water system

Restaurant's statement: we regularly check for leaks

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: We ensure that no contaminants enter the storm drains during any outdoor cleaning.

2 points

We turn off all kitchen faucets when not in use

Restaurant's statement: we turn off faucets not in use

1 point
21 Points for Water Conservation

Energy Efficiency

Description Points

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

Restaurant's statement: we inspect HVAC regularly

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: programmable thermostat

2 points

We have addressed energy efficiency through our windows and doors

Restaurant's statement: new windows and doors

2 points

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

Restaurant's statement: when available, we purchase energy star

4 points

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

Restaurant's statement: LEDs in most everywhere

4 points

We use LED bulbs in lighting or emergency exits

Restaurant's statement: LEDs in most everywhere

5 points

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

Restaurant's statement: we turn off all non-emergyency lights when not open

2 points

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

Restaurant's statement: we turn off lights when not in use.

2 points

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

Restaurant's statement: we regularly clean coils on refrigeration

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: hot water heater is set at lowest recommended temperature

1 point

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

Restaurant's statement: energy saving mode or off

1 point

We power down the kitchen equipment during slow, idle times

Restaurant's statement: only running when baking or during a food order

2 points

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

Restaurant's statement: open windows and use fan to circulate

1 point

We have insulated all refrigeration cold suction lines

Restaurant's statement: all new equipment

2 points

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

Restaurant's statement: we adjust lighting

3 points
35 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: Steel City Boxing, Construction Junction, Spring Hill Civic League, Casged Community Lodge

2 points

We provide employment opportunities for residents of the local community

Restaurant's statement: 100%

3 points

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

Restaurant's statement: Heinz House

4 points

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

Restaurant's statement: Guests can chain bikes to the fence.

2 points
11 Points for Community/Consumer Actions

Employee Actions

Description Points

Our employees participate in volunteer activities

Restaurant's statement: All employees volunteer.

2 points

We positively contribute to employee health and wellness through incentives or programs offered (i.e. gym membership discounts, yoga classes, sports league, etc.)

Restaurant's statement: Steel City Boxing - use of gym

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 over the minimum wage rate

5 points

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

Restaurant's statement: Spring Hill

1 point

We offer our staff training to further enhance career development

Restaurant's statement: Barista Training

3 points

We provide emergency rides for employees

Restaurant's statement: we give emergency rides

1 point

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

Restaurant's statement: at least 11 hours between

3 points

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

Restaurant's statement: at least one day off for every five worked.

3 points

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

Restaurant's statement: We meet employees needs for their weekly amount of requested working hours.

3 points

We offer our FOH and BOH employees vacation time

Restaurant's statement: employees may request vacation

3 points

We offer internal promotions

Restaurant's statement: Top barista and management positions

3 points

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

Restaurant's statement: Baristas can also make sandwiches

3 points

We give raises based on employee performance and responsibility

Restaurant's statement: we offer raises for job performance and with increased responsibility

3 points

We provide discounts for our employees at our restaurant

Restaurant's statement: Employees eat for free

1 point

We work hard to ensure a diverse and inclusive work environment

Restaurant's statement: We are diverse and inclusive within the way we operate - whether working with guests or employees

2 points
38 Points for Employee Actions

Responsible Sourcing

Description Points

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

Restaurant's statement: Almost all furniture was refurbished.

3 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: We buy refurbished equipment if energy efficient is not available

3 points

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

Restaurant's statement: We use coffee from Commonplace Coffee, much of which is organic and 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: coffee, turners products, cellone's bread

3 points

We source products from a regionally-based third party supplier

Restaurant's statement: Penn Mac

2 points

We rotate menu items based on seasonality

Restaurant's statement: Berries in the summertime.

3 points

We purchase items at the local Farmer's Market

Restaurant's statement: Allegheny Commons

4 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: soups, salsa, salad dressing

3 points

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

Restaurant's statement: 100% in season - purchased from farmers market

8 points

46-100% of products we use carry organic certification or are naturally grown

Restaurant's statement: 90%

8 points
39 Points for Responsible Sourcing

Nutrition

Description Points

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

Restaurant's statement: half sandwiches

2 points

Our restaurant provides vegetarian/vegan fare

Restaurant's statement: some baked items are vegetarian, some wraps

2 points

Our restaurant provides menu items or side dishes marketed as healthier, lower calorie options than our traditional menu choices

Restaurant's statement: oats, yogurt parfaits

2 points

Our restaurant provides allergen-free options

Restaurant's statement: gluten free bread

2 points

Our restaurant provides low-sodium options

Restaurant's statement: yogurt parfait, low sodium lunchmeat

2 points

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

Restaurant's statement: Most everything we buy is organic

3 points

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

Restaurant's statement: We use a variety of ancient grains

2 points

Our restaurant provides low calorie salad dressings

Restaurant's statement: White balsamic

2 points

Our restaurant provides smaller sized soda options

Restaurant's statement: 12 oz bottled cane sugar sodas

2 points

Our restaurant provides whole grain ingredients are used in children's meals

Restaurant's statement: wheat bread

3 points

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

Restaurant's statement: fruits available for purchase

3 points

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

Restaurant's statement: water, milk, juice

3 points

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

Restaurant's statement: turkey or chicken

3 points

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

Restaurant's statement: chicken sandwich

3 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: olive and canola

2 points

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

3 points
39 Points for Nutrition