Fallingwater Cafe

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.

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.

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

Restaurant's statement: Training and information on our sustainable practices is provided to all employees.

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

Restaurant's statement: Advanced Disposal

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: Larger items are submitted for sale via silent auction or donated to local businesses like Touchstone Center for Crafts. Materials are often re-purposed on-site

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: No polystyrene, batteries collected and recycled by Security, computers adn computer-related gear are recycled via IT

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

Restaurant's statement: Straws are self-serve after ordering and paying, so they aren't an automatic addition. Also, we use paper straws

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

Restaurant's statement: We get chickens in locally from Footprints farms, we break down the carcasses, using the bones and scrap for stock, wings for apps or staff, legs and breast for entree items.

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

Restaurant's statement: Menu and specials done on blackboards, no printed menus.

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: Paper bags only.

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

Restaurant's statement: No styrofoam on site

We purchase plastic products/containers that are recyclable

Restaurant's statement: Pack n wood to go boxes, 'Boxed water'

If we offer our guests paper self-serve napkins, we use a single output dispenser

Restaurant's statement: Old school 'diner' single serve dispenser at Cafe

We use a paperless system to process guest orders

Restaurant's statement: Accesso POS software and we only offer a receipt if requested.

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

Restaurant's statement: All ordering is done online or by phone. Our financial department still requires a 'hard' copy of receipts for accounting.

We use environmentally-friendly cleaning products

Restaurant's statement: Use all Keystone/EcoLab environmentally friendly products

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

Restaurant's statement: We use dishware for the Cafe operation: glasses, mugs, plates, silverware is all ceramic/metal re-usable.

We pay utility bills electronically (when given the option)

Restaurant's statement: Where applicable, we pay electronially

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

Restaurant's statement: We use Krowne sprayers at 1.2G/minute at 60psi

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: Pots and pans are scrubbed prior to machine washing, we use a Keystone environmentally friendly pre-soak for silverware and utensils, staff is reminded to run dishwasher with full racks at all times

We have addressed water conservation through the efficiency of our toilets

Restaurant's statement: Bathroom facilities provided on site by Fallingwater, all are low or restricted flow I'm not sure where exactly to mention this, but Fallingwater has it's own waste water treatment plant and has fields for grey water disposal. I think I am 'terming' this correctly, but can provide more details as required.

We have addressed water conservation through the efficiency of our urinals

Restaurant's statement: Low flow urinals at the Visitor Center

We use touch-free faucets/motion sensor sinks in restrooms

Restaurant's statement: Restrooms at the Visitor Center are touch free/motion sensored.

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

Restaurant's statement: We plan ahead and thaw frozen items by moving from freezer to cooler ahead of time.

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

Restaurant's statement: We uses hoses for no parts of the Cafe. We sweep, scrub and mop Cafe and Kitchen floors

We regularly check for and repair leaks in our water system

Restaurant's statement: Leaks are quickly identified and fixed by Fallingwater Maintenance department

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 do not use the outdoors for any cleaning.

We turn off all kitchen faucets when not in use

Restaurant's statement: We leave no water running

We use automatic, energy efficient hand dryers in our restrooms

Restaurant's statement: Visitor Center bathrooms use efficient hand dryers, no paper towels available to guests

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

Restaurant's statement: HVAC is maintained internally by Maintenance department.

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 programmable thermostats at both Kitchen and Cafe within those parameters

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

Restaurant's statement: There is not a written policy, but we do only purchase Energy Star appliances when appliances are replaced.

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

Restaurant's statement: We use only flourescents and LED at the Cafe and Kitchen

We use LED bulbs in lighting or emergency exits

Restaurant's statement: There is a mixture of LED and flourescent throughout the Cafe, the site as a whole is switching out older lighting for LED as time goes on.

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

Restaurant's statement: All lights are off after-hours

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

Restaurant's statement: Lights are manually turned off by staff when they leave an area at both locations, We also have motion sensors for outdoor lighting

We use renewable energy to supply all or a portion of our energy needs

Restaurant's statement: You can take this as a qualified no, but Fallingwater is looking to put in a solar array with the goal of becoming energy self-sufficient.

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

Restaurant's statement: Cleaning evaporators/coils is part of monthly maintenance

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: Water heaters are set for lowest needed for sanitizing with our dish machines.

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

Restaurant's statement: Computers are turned off at the end of day, only refrigeration/freezers stay running.

We use ceiling fans to promote air circulation (high edge forward in winter, forcing air down; reverse in summer)

Restaurant's statement: Cafe utilizes ceiling fans for proper air circulation

We power down the kitchen equipment during slow, idle times

Restaurant's statement: Unused equipment is always off when not in use.

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

Restaurant's statement: Natural cooling when temperatures are within 'specs' of area programmed thermomstats.

We have insulated all refrigeration cold suction lines

Restaurant's statement: Hollow foam insulation 'snakes' around cold suction lines.

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

Restaurant's statement: We donate prepared desserts to local Ohiopyle benefit dinners, like the Buckwheat dinner and the community center as requested, usually 4-6 times yearly.

We participate in planned prepared budgeted meal programs to assist in food donations.

Restaurant's statement: We have been working with SYSCO and Paragon to distribute food on property on a monthly basis.

We provide employment opportunities for residents of the local community

Restaurant's statement: We are rurally located and not in a town or urban setting. That being said, I currently have a staff of 7. 3 of my staff are within two miles away, 2 more within twelve miles and 2 are from within 23 miles away

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

Restaurant's statement: Stoves, older refrigeration equipment, old grills etc. have been donated to Touchstone Center for Crafts

We encourage guests to take alternative transportation to get to our restaurant (bike, bus, walk, carpool)

Restaurant's statement: It is encouraged and we do large numbers of guests by motor coach and school buses, but public transportation is limited here.

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

Restaurant's statement: We have bike racks for about ten bikes available.

Our employees participate in volunteer activities

Restaurant's statement: We do quarterly highway clean ups for our several miles of 857 and have had some volunteer hours for distributing food on-site

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: Through the WPC (our parent company) we have a number of wellness programs: gym membership discounts, help with smoking/nicotine cessation, EAP, likely more that I'm not currently thinking of.

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: Starting salary is well above Federal and state minimum wage

We offer health benefits to our employees

Restaurant's statement: We provide very solid and well-subsidized insurance through UPMC.

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

Restaurant's statement: The restaurant and Fallingwater itself is a property of the Western Pennsylvania Conservancy, with multiple regional offices and headquarters in Pittsburgh.

We provide emergency rides for employees

Restaurant's statement: Not officially, but, as our staff is mainly local, we will/have picked up staff members with transportation issues

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

Restaurant's statement: Hourly,non-management employees almost never work without at least a 13 hour 'break' between shifts.

We provide employees working double shifts with a minimum break time of two hours

Restaurant's statement: I will say yes, as we never require 'doubles' from hourly staff.

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

Restaurant's statement: Yes, all hourly employees have at least one day off after five and 99.9% of the time have two days off per week.

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

Restaurant's statement: Yes. I am the only salaried employee and the cast majority of my weeks are within those paramenters.

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

Restaurant's statement: We offer paid sick time to be used at the employee's discretion, unused time rolls over year to year.

We offer our FOH and BOH employees vacation time

Restaurant's statement: Full time employees receive vacation time based on length of employment, personal time, bereavement time and sick time. Part time employees do get sick time.

We offer internal promotions

Restaurant's statement: We allow promotions internally, especially aptitude-based, team members who show greater talent and aptitude can move into positions where they can best shine, better leaders get raises and 'team leader' promotions, etc.

We cross-train employees across different floor and kitchen positions

Restaurant's statement: We have always made it a point to cross-train all positions. Each employee is able to work any station at the Cafe, whether that is preparing food, running the POS/counter, the register or working as steward/dishwasher.

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

Restaurant's statement: Please see above: we don't have a traditional FOH/BOH, but each employee is trained for food-focused, customer service-focused, and stewarding-focused roles.

We give raises based on employee performance and responsibility

Restaurant's statement: We have standard yearly raises, but we also extend raises to those who excel and provide superior leadership and skills

We provide discounts for our employees at our restaurant

Restaurant's statement: Cafe employees eat their lunches for free, within reason. Anything is available short of pre-packaged retail type items with free coffee & soda during each shift.

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

Restaurant's statement: We've had the same furniture at the Cafe for 10 years and will continue to use this furniture even as we have the Cafe redesigned in the next couple of years. The furniture was all made locally and continually is re-welded, fixed and re-painted to keep in service.

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: Currently we are using all efficient, purchased-new items, but have in the past purchased ovens and ice makers that were used and/or refurbished

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

Restaurant's statement: Equal exchange coffee and teas, nuts, dried fruits, and chocolates

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 and Firefly cheeses, hams, eggs and some produce from Footprints Farm, some locally produced products like Bumbleberry Farm Honey and Backyard gardens mustard, I also try to source locally through Paragon as much as possible though I don't always make note of the producers. Some coffee comes from La Prima in Pittsburgh.

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: For any number of reasons, we serve little seafood at Fallingwater, that which we do is usually farm-raised salmon.

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

Restaurant's statement: I use Paragon quite a bit because they source as much as they can from the region as well as working directly from different farmer/operators like Footprints Farm.

We source products from a regionally-based third party supplier

Restaurant's statement: I use Paragon for all produce needs.

We rotate menu items based on seasonality

Restaurant's statement: We offer a range of seasonally based dishes: hearty greens and winter type veg in the late winter and spring, much more local produce like tomatoes, cucumbers, summer greens in the summer. Squashes, pumpkins, apple, mushrooms in the fall. We try to keep fruit seasonal on our pastry menu.

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

Restaurant's statement: local, cage-free, organic eggs from Footprints Farm

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

Restaurant's statement: One of the signs at our Cafe name drops particular producers/farmers we are utilizing on the current menu, I change it out with each new menu.

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

Restaurant's statement: We do grow some herbs on site and I forage the 5K+ acres here at the Bear Run Nature Preserve.

We can, pickle, or preserve foods

Restaurant's statement: We do all sorts of preservation: making our own pickled veggies and pickle spears, preserving lemons, making kimchi, we have made jams/jellies for internal use, dry mushrooms, pickle ramps.

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: all salad dressings, sauces, soups broths and stocks, all desserts. About the only thing we buy ready to use are our breads. When natural bounty is there, we make jams and jellies from on site blackberries, black raspberries and elderberries

We make our own non-alcoholic beverages, beer, wine, or spirits (including mixers)

Restaurant's statement: We make our own lemonades in the summer, mulled cider in the fall.

We source animal products that are humanely raised and processed

Restaurant's statement: Jubilee Hilltop Ranch, Footprints Farm, Jamison Lamb

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

Restaurant's statement: 40%

When in season, we source 31-45% of produce regionally (From within a 400 mile radius)

Restaurant's statement: 40%

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

Restaurant's statement: 60%

We source 51-75% of meats regionally (from within a 400 mile radius)

Restaurant's statement: 75%

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

Restaurant's statement: 10%

Our restaurant provides vegetarian/vegan fare

Restaurant's statement: On our fairly limited menu we always offer at least one vegetarian and/or vegan entree, salads, and of our four sandwiches to start the year three were vegetarian and our sides are always vegetarian if not vegan

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

Restaurant's statement: Our menu us geared to be healthier than most to begin with, nothing deep-fried or pre-made. This year we started with a buckwheat-arugula salad, a lentil and bell pepper salad and a fingerling potato salad.

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

Restaurant's statement: vegetarian: braised greens and chick pea tartine chicken sandwich had hummus and local spinach escarole-spinach salad with fingerling potatoes

Our restaurant provides allergen-free options

Restaurant's statement: I'm not sure exactly how to answer this.... I imagine allergen-free could be found on the menu depending on what you order and your allergy?

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

Restaurant's statement: we use King Arthur non-GMO flour for all pastry/dessert items

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

Restaurant's statement: we have utilized barley, buckwheat, quinoa and others at various points

Our restaurant provides smaller sized soda options

Restaurant's statement: We offer one size of 16 oz. using an actual glass

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

Restaurant's statement: We use whole grains across the menu and have no children's menu, so all meals are essentially the same

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

Restaurant's statement: We sell fresh fruit daily, available to anyone who orders at the Cafe.

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

Restaurant's statement: We have a range of beverages available, including fruit drinks, non-sugar sodas and milk

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

Restaurant's statement: All our entree options are built as vegetarian or 'optional' vegetarian, our only entree with meat was based on braised chicken breast

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

Restaurant's statement: No specific children's menu, but our options are healthy, often vegetarian, less processed, low in sugar, less sodium than processed or fried, etc.

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 'El Koura' Extra Virgin Olive oils for most cooking and dressing and butter for our pastry needs

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: Though Fallingwater Cafe is not located in Allegheny County, we do meet the requirements associated with earning Live Well Allegheny Restaurant status.