850 Cranberry Woods Drive

Cranberry Township, PA 16066

Phone Number: 724-741-1000

Email: tawnya@therla.org

Website: www.therla.org

Date Designated: 05/29/2018

Owner / Manager: Dr. Justin C. Griffith, CEO

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 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 pledge to post Sustainable Pittsburgh Restaurant decal in a place visible to restaurant guests.

1 point

We have adopted a comprehensive sustainability policy

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

3 points

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

Restaurant's statement: We provide sustainability-related training and information to all new and existing emloyees.

3 points

We include updates on our sustainable actions within staff meetings

Restaurant's statement: We include updates on our sustainable actions within staff meetings.

3 points
11 Points for General

Waste Reduction

Description Points

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

Restaurant's statement: Vogel Disposal is the name of the Waste Management company that handles the 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 chairs, classroom tables, computers, and IT equipment to schools/churches.

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: When we purchase new batteries for equipment we return the obsolete ones to our vendor for recycling..

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: Our cups and cutlery are purchased through a local company located in Pittsburgh and are certified compostable.

2 points

We sell or donate our used cooking oil

Restaurant's statement: Our cooking oil is picked up by Darling International to be recycled.

3 points

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

Restaurant's statement: Our daily dining room menu is displayed on a tv monitor through a computer software located on our laptop.

1 point

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

Restaurant's statement: Only our internal staff are able to purchase lunches through our dining room as takeout We provide compostable cutlery and containers for this purpose.

3 points

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

Restaurant's statement: Our plastic cups are made from corn, our coffee cups are made from plants, and our plates and bowls on our break stations are made from recycled paper which is certified compostable purchased through Wold Centric.

3 points

We purchase paper products and/or containers that are recyclable

Restaurant's statement: Our plastic cups are made from corn, our coffee cups are made from plants, and our plates and bowls on our break stations are made from recycled paper which is certified compostable purchased through Wold Centric.

2 points

We purchase plastic products/containers made from recycled content

Restaurant's statement: Our plastic cups are made from corn, our coffee cups are made from plants, and our plates and bowls on our break stations are made from recycled paper which is certified compostable purchased through Wold Centric.

3 points

We purchase plastic products/containers that are recyclable

Restaurant's statement: Our plastic cups are made from corn, our coffee cups are made from plants, and our plates and bowls on our break stations are made from recycled paper which is certified compostable purchased through Wold Centric.

2 points

We use a paperless system to process guest orders

Restaurant's statement: Our Event Management Software - EMS is used for all bookings of events/classes and meetings.

2 points

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

Restaurant's statement: All invoices and requests for supplies are sent via email to our vendors to save on paper usage.

2 points

We use environmentally-friendly cleaning products

Restaurant's statement: The RLA uses Eco Lab - green certified, environmentally friendly cleaning products.

2 points

We use linen napkins vs. paper

Restaurant's statement: We use linen napkins on our buffets and for all meals served in our Great Room and MSA Auditorium.

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 currently use ECOLAB sustainable products.

3 points

We pay utility bills electronically (when given the option)

Restaurant's statement: We pay our electric and gas invoices with our credit card over the phone.

1 point
39 Points for Waste Reduction

Water Conservation

Description Points

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

Restaurant's statement: T&S Brass is the manufacturer used for the low flow pre-rinse sprayer.

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 pre-soak, pots and pans, hand scrape plates, and have a conveyor style dish machine that stops automatically after use.

2 points

We have addressed water conservation through the efficiency of our toilets

Restaurant's statement: We have whole flush and half flush toilets in all restrooms in the facility.

3 points

We have addressed water conservation through the efficiency of our urinals

Restaurant's statement: We have water-less urinals in all restrooms in the facility.

3 points

We regularly check for and repair leaks in our water system

Restaurant's statement: We check for repair leaks monthly.

2 points

We turn off all kitchen faucets when not in use

Restaurant's statement: We are committed to not having all faucets on in the kitchen while not in use.

1 point
14 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: We use our power bills, and compare to the the previous year on how much energy we have used.

3 points

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

Restaurant's statement: TUDI Mechanical is our service provider for these issues.

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: We use a digital building control system to shut off Heating and Cooling during non-operating hours.

2 points

We have addressed energy efficiency through our windows and doors

Restaurant's statement: Proper maintenance is completed twice a year making sure everything is sealed.

2 points

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

Restaurant's statement: When the opportunity arises to replace equipment, we purchase Energy Star equipment for our facility.

4 points

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

Restaurant's statement: We currently use all five energy efficient lighting that includes - T8, T5, Fluorescents, LED and DFL light fixtures in our facility.

4 points

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

Restaurant's statement: We have automatic sensors in every room of the facility that automatically turns our lights both on and off.

2 points

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

Restaurant's statement: These are done annually at our facility.

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 currently heat our hot water at the RLA to 130 degrees.

1 point

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

Restaurant's statement: All electric equipment is shut down nightly manually or is automatically times to turn off.

1 point

We power down the kitchen equipment during slow, idle times

Restaurant's statement: If a piece of kitchen equipment is not needed for the day we do not turn it on, or is only turned on when needed, (ex. fryer, grill, tilt skillet) Most kitchen equipment is on from 6a - 2p.

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 have double doors installed at all three of our main entrances that creates an air barrier when walking into the RLA.

2 points

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

Restaurant's statement: When the temperature is cool outside, we turn off the air conditioning units and run off the cool air in our building.

1 point

We have insulated all refrigeration cold suction lines

Restaurant's statement: All of our refrigerators have cold suction lines that insulates our refrigeration.

2 points

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

Restaurant's statement: We have daylight harvesters in our dining room that provide natural sunlight.

3 points
33 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: We do yearly fundraisers with HeartPrints (Early childhood education center and KSMT (Performance Center).

2 points

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

Restaurant's statement: We purchase from the following: Brenkles Farms, Mars farmers markets, Butler farmers market, Breadworks, Schneider's Dairy, and Soregels.

4 points

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

Restaurant's statement: We have one bike rack located in front of the main entrance of the building.

2 points

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

Restaurant's statement: Our air pump and flat tire kit are in the maintenance garage area.

1 point
9 Points for Community/Consumer Actions

Employee Actions

Description Points

Our employees participate in volunteer activities

Restaurant's statement: Every year we participate in a night to remember event with Discovery Christian Church.

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: All of our restaurant staff earn above minimum wage rate.

5 points

We offer health benefits to our employees

Restaurant's statement: Aetna insurance is available to full-time employees.

4 points

We offer our staff training to further enhance career development

Restaurant's statement: Customer Service training, sustainability training, allergen and food sensitivity training are provided to our food service staff.

3 points

We provide emergency rides for employees

Restaurant's statement: Staff will assist employees in an emergency, if no staff is available, a taxi or ride share service (Uber or Lyft) would be called for them.

1 point

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

Restaurant's statement: Typically all staff is out of the facility by 4:30 PM. Staff do not start the following day until 7:00AM.

3 points

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

Restaurant's statement: Typically our facility is Monday-Friday with the occasional Saturday. Employees will get 2 days off per week, regardless if there is a Saturday event or not.

3 points

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

Restaurant's statement: Typically 40 hours a week, if we go over the 40 hours, we get to use that as comp time.

3 points

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

Restaurant's statement: Sick days are provided.

3 points

We offer our FOH and BOH employees vacation time

Restaurant's statement: After 1 year of employment 1 week is offered, after 2 years, 2 weeks vacation are offered, after 10 years 3 weeks are offered.

3 points

We offer internal promotions

Restaurant's statement: Break Station attendant was promoted to the Catering Manager after 1 year of employment.

3 points

We cross-train employees across different floor and kitchen positions

Restaurant's statement: All employees assist in all aspects of daily operations, from dish, to buffet service, to prep and cooking.

3 points

We provide discounts for our employees at our restaurant

Restaurant's statement: Free lunch.

1 point

We work hard to ensure a diverse and inclusive work environment

Restaurant's statement: We hire based on experience and talent, no matter the background, beliefs or culture. Constant training and development are in place daily to ensure the growth of our business and staff.

2 points
39 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: Our chairs were recovered in the dining room locally using LEED-certified material rather than purchasing new.

3 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: Produce, spirits, beer, spices, flour, and meats.

3 points

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

Restaurant's statement: We purchase from the following: Brenkles Farms, Mars farmers markets, Butler farmers market, Breadworks, Schneider's Dairy, and Soergel Orchards.

3 points

We source products from a regionally-based third party supplier

Restaurant's statement: Our third party produce vendor is Sirna and Sons (produce).

2 points

We rotate menu items based on seasonality

Restaurant's statement: Summer options below Strawberry Ale Grilled Chicken: Chicken breast, marinated in local strawberry ale, then grilled and topped with ale reduction, fresh strawberries, and baby arugula. Smoked Peach Cobbler Chicken: Boneless Chicken, floured and seared, then topped with a smoked peach compote and a sweet and savory herb crumble topping. Grilled Flank Steak w/ Summer Corn Relish: 3 day marinated flank steak, grilled and sliced, then topped with fresh local sweet corn, poblano peppers, roma tomatoes, and lime. Argentine Summer Pasta: Cavatelli Pasta, cooked al dente then tossed in an Argentine chimichurri sauce, w/ Manchego cheese and blistered grape tomatoes.

3 points

We purchase items at the local Farmer's Market

Restaurant's statement: We purchase local items from the following: Mars farmers market, Butler farmers market, and Soergel Orchards.

4 points

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

Restaurant's statement: We share products with other local accounts such as Slippery Rock University, Fed Ex Ground, and MSA Safety. Produce, bread, pastries etc.

3 points

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

Restaurant's statement: The RLA is proud to use local vendors. Over 50% of produce, meat and fish used at the RLA is from local farms and markets. ​ The RLA is proud to patronize the following local businesses: Arrowhead Wine Cellars Brenckle’s Organic Butler Farm Market BreadWorks Con Yeager Spice Company Marburger Farm Dairy MrTakeOutBags.com North Country Brewing Company Schneider’s Dairy Shenot Farm and Market ShuBrew Brewery Soergels Orchards Thoma’s Meat Market Weatherbury Farm Wigle Whiskey ​

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 grow our own herbs and produce yearly. Brenkles farms is a 10 minute drive.

4 points

We can, pickle, or preserve foods

Restaurant's statement: Onions, jalapenos, peppers, cucumbers, and fruits for Compote.

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: Homemade apple butter, fruit Compote, salad dressings, various salsas, soups, BBQ sauces and glazes.

3 points

When in season, we source 31-45% of produce locally (From within a 150 mile radius)

Restaurant's statement: 40%

6 points

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

Restaurant's statement: 55%

7 points

We source 1-15% of meats locally (From within a 150 mile radius)

Restaurant's statement: 10%

2 points

We source 1-25% of meats regionally (From within a 400 mile radius)

Restaurant's statement: 20%

1 point

1-15% of products we use carry organic certification or are naturally grown

Restaurant's statement: 12%

2 points
51 Points for Responsible Sourcing

Nutrition

Description Points

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

Restaurant's statement: We have available on our buffest the use of a dinner or salad plate which is up to the guests to select.

2 points

Our restaurant provides vegetarian/vegan fare

Restaurant's statement: On all of our menu buffet options, we provide a starch, vegetable and a salad with a variety of options that are both vegetarian/vegan. If we have in attendance a guest that is a vegetarian or vegan or gluten-free guest, our chef will create a special lunch/dinner option just for them.

2 points

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

Restaurant's statement: All of our food items have a designation if they vegetarian; gluten-free or vegan.

2 points

Our restaurant provides entrée items served with fruits and/or vegetables

Restaurant's statement: The Chef does provide added fruits/vegetables to all of our entrees whether they are part of the meal or used as edible garnishes.

2 points

Our restaurant provides allergen-free options

Restaurant's statement: We are able to provide various allergen-free items such as gluten, dairy & peanut free items.

2 points

Our restaurant provides low-sodium options

Restaurant's statement: If a guest would request a low-sodium option, we would create a lunch/dinner for that individual.

2 points

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

Restaurant's statement: We use barley, quinoa, kamut, chia and polenta.

2 points

Our restaurant provides low calorie salad dressings

Restaurant's statement: We provide a list balsamic, light ranch and oil and vinegar as low-calorie salad options.

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: We use plant-based oils for cooking and baking.

2 points
18 Points for Nutrition