Driftwood Oven

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 have adopted a comprehensive sustainability policy

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

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 employees.

We include updates on our sustainable actions within staff meetings

Restaurant's statement: We include updates about our sustainable actions during staff meetings.

We track the amount of waste our restaurant produces and disposes and our progress on waste reduction

Restaurant's statement: We make evening entries into a log book that documents the amount of waste and recycling that is collected.

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

Restaurant's statement: We contract Road Runner Recycling to dispose of paper, glass, plastic, cardboard and aluminum.

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 donated several items to Goodwill of Pennsylvania upon moving into the property. While we had no use for several items we were able to collect and ensure that they were not throw away.

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 have recycled two of the listed examples: ink/toner cartridges and paint.

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: The only straws that we provide are for children's cups, and those are purchased in bulk. We also purchase disposable cutlery (biodegradable, made from corn) in bulk. We do not supply single use condiments.

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

Restaurant's statement: We do not stock, nor offer, plastic straws to guests.

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

Restaurant's statement: We incorporate everything that we can into our dishes. When possible, we use additional food scraps for stocks.

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: We provided paper bags for to-go orders and do not offer plastic bags.

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

Restaurant's statement: We only stock/provide cardboard to-go boxes.

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

Restaurant's statement: Most of our products are Eco-friendly. Our paper towels, our take out containers, napkins. We source consciously whenever possible.

We purchase paper products and/or containers that are recyclable

Restaurant's statement: When possible, we always purchase paper products used from recyclable materials.

We purchase plastic products/containers that are recyclable

Restaurant's statement: We make sure that when we purchase plastic that it is recyclable. This is limited to our plastic quart and half quart containers used for our food prep and storage.

We do not serve water that is bottled in plastic

Restaurant's statement: We serve tap water served in glass bottles.

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

Restaurant's statement: We have paper napkins available upon request. Our guests are given a cloth napkin at the beginning of their meal.

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

Restaurant's statement: Our ordering and invoices are tracked online through email for the majority of our orders.

We use environmentally-friendly cleaning products

Restaurant's statement: We use Simple Green products as well as a house-made vinegar water solution for most of our cleaning products.

We use linen napkins vs. paper

Restaurant's statement: We have a contract with CleanCare, which provides use with a weekly supply of linen napkins.

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

Restaurant's statement: We do not use disposable dishware, silverware, or containers. Everything is multi-use.

We pay utility bills electronically (when given the option)

Restaurant's statement: We are currently enrolled in auto-pay with our utility providers.

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

Restaurant's statement: We monitor our monthly water consumption by closely tracking our montly utility usage statement.

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 practice everything listed in the question. Pre-soaking, hand scrubbing and only running the dishwasher when the rack is full.

We have addressed water conservation through the efficiency of our toilets

Restaurant's statement: Our toilets are standard installed units, but we monitor them to ensure that they are running properly and efficiently.

We have addressed water conservation through the efficiency of our urinals

Restaurant's statement: Our urinal is a standard installed urinal, but we monitor it to ensure that it is running properly and efficiently.

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

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

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

Restaurant's statement: We do not use a hose either indoors or outdoors.

We regularly check for and repair leaks in our water system

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

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: Any exterior cleaning down is done safely and contained to avoid cross-contamination with storm drains.

We turn off all kitchen faucets when not in use

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

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

Restaurant's statement: We monitor our energy with monthly utility readings and statements.

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: Our system is set to the desired settings during service hours, and shut down when we depart at night. The digital thermostat ensures an accurate setting to maximize efficiency.

We have addressed energy efficiency through our windows and doors

Restaurant's statement: We have identified breaks in the caulking and sealant and have taken measures to ensure that our doors and windows are sealed to provide maximum efficiency.

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

Restaurant's statement: Upon moving into our space, we replaced several appliances with Energy Star rated equipment including two Kelvinator commercial deep freeze units.

We have installed plastic strip curtains at walk-in cooler and freezer doors

Restaurant's statement: We have installed plastic strip curtains in our walk-in cooler.

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

Restaurant's statement: We turn off non-emergency indoor 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 turn off lights in unused spaces, but do not have timers/sensors installed.

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

Restaurant's statement: Upon moving into the space, we did a deep clean of all of our appliances. This practice has continued to address condenser coils in our refrigeration units.

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: Our hot water heater is regularly monitored and maintained.

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

Restaurant's statement: Anything that can be turned off without effecting refrigeration is turned off or placed in energy saving mode.

We power down the kitchen equipment during slow, idle times

Restaurant's statement: Our equipment is idle when not in use. When our kitchen is operational (W-F, 5-10 / Sat, 4-10 / Sun, 1-7), we maintain practices to marginalize energy waste.

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

Restaurant's statement: Whenever it is appropriate, our front accordion doors are wide open, as are the windows in our kitchen.

We have insulated all refrigeration cold suction lines

Restaurant's statement: We have insulated all refrigeration cold suction lines.

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

Restaurant's statement: Our indoor lighting is off during the day due to our large, floor to ceiling windows at the front of the restaurant.

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

Restaurant's statement: We have donated food and gift certificates to numerous organizations, including Dr. Bill Neeches Heart Camp for Kids, Girls Rock!, and Planned Parenthood.

We provide employment opportunities for residents of the local community

Restaurant's statement: 40% of our employees live in Lawrenceville.

We participate with an organization's program designed to provide employment opportunities for vulnerable populations

Restaurant's statement: We have opened a dialogue with Community Kitchen in Hazelwood and intend to work with the organization once we feel our business' foundation in Year One is sound.

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

Restaurant's statement: We work with a number of local/urban farms. Some that we have worked with in the past and presently are Who Cooks For You, Be Wilder, Tiny Seed, Goodness Grows and Goat Rodeo Creamery, to name a few.

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 participated in a pizza making classes with a local school and famer dinners in the past. Our intention is to continue our outreach so that we can promote healthy eating a lifestyle habits.

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

Restaurant's statement: We have donated items such as cookware and equipment to Goodwill of Pennsylvania.

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

Restaurant's statement: We regularly support local farms who display great ethics and who are environmentally consciousness. We are proud to serve food grown by Who Cooks for You, Be Wilder, and Tiny Seed Farm.

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

Restaurant's statement: We are located in a densely populated neighborhood, growing neighborhood, which allows for great pedestrian traffic. We are located on the 91 bus line, which has a stop very close to our restaurant. We encourage guests to use it as well as rideshares.

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

Restaurant's statement: There are 4 bike parking spots on our block.

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 employees begin well above minimum wage. Furthermore, we have installed a tip-sharing policy where the FOH and BOH are both included in our tip pool. This policy has created great unity among our staff and a sense of great pride and team work.

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

Restaurant's statement: One of our owners, Justin Vetter, lives in Stanton Heights.

We offer our staff training to further enhance career development

Restaurant's statement: Our chefs are trained in sourdough cultivation, preparation and maintenance. Along with baking skills, this training can be used to further one's career development in operating a kitchen/staff of their own.

We provide emergency rides for employees

Restaurant's statement: We are equipped and willing to provide any of our employees a ride in the event of an emergency.

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

Restaurant's statement: We provide employees with at least 11 hours of non-working time between shifts.

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

Restaurant's statement: We provide our employees at least one day off for every five days worked consecutively.

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

Restaurant's statement: Our full-time salaried employees work no more that 35-45 hours/week.

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

Restaurant's statement: We discuss and listen to our employees needs. We strive to fulfill the hourly wages and guaranteed shifts within our staff.

We cross-train employees across different floor and kitchen positions

Restaurant's statement: With our alternative approach to payment, it is imperative that many of our staff members are cross-trained. This creates a further sense of staff unity and ownership of numerous roles.

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

Restaurant's statement: Our Expo role is a prime example of working in the BOH one day and floating to the FOH the next. Servers are scheduled for a shift in the back once a week so that they can get a feel for all areas. BOH staff members also run food, which offers them an opportunity to interact with guests.

We give raises based on employee performance and responsibility

Restaurant's statement: We give raises based on employee performance and responsibility.

We provide discounts for our employees at our restaurant

Restaurant's statement: Staff members are entitled to meals at 50% off, excluding alcohol.

We work hard to ensure a diverse and inclusive work environment

Restaurant's statement: Driftwood Oven is an Equal Employment Opportunity employer. We do not discriminate based upon race, religion, color, national origin, gender (including pregnancy, childbirth, or related medical conditions), sexual orientation, gender identity, gender expression, age, or status as an individual with a disability. We strive to create strong, diverse and inclusive work environment on a daily basis.

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

Restaurant's statement: Our host stand has been upcycled from Construction Junction.

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: The equipment that we replaced is energy star, while some of the smaller appliances were recycled products.

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: You can always find locally sourced items on our menu. From the produce on our food menu, the curd made from Caputo Brothers creamery, and all of the locally brewed beer. Sourcing locally is one of the cornerstones of our business model.

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

Restaurant's statement: We have sourced from the East End Food Coop and many local farms throughout our history.

We source products from a regionally-based third party supplier

Restaurant's statement: We regularly work with the Pennsylvania Macaroni company in the Strip District. They supply us with organic extra virgin olive oil and many other imported products.

We rotate menu items based on seasonality

Restaurant's statement: Our menu reflects the seasons. We use a plethora of produce during the summer and fall, all of which can be found on our ever changing menu. We celebrate the food of our region and are proud to display the changing of the seasons on our menu.

We purchase items at the local Farmer's Market

Restaurant's statement: We regularly shop at the Bloomfield Farmer's Market on Saturdays and the Squirrel Hill market on Sundays.

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

Restaurant's statement: We source our eggs from Goodness Grows farm in Saxonburg, PA.

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

Restaurant's statement: We always recognize the people who grow our food. Whether it is in house on the menu, or on social media.

We can, pickle, or preserve foods

Restaurant's statement: We pickle in house.

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 all of our stocks, soups, dressings, oils and other food all in house.

We source animal products that are humanely raised and processed

Restaurant's statement: We source our meat from two places: Goodness Grows Farm, Saxonburg, PA & Salumeria Biellese in New Jersey. Both raise and process pastured pork.

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

Restaurant's statement: 50%

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

Restaurant's statement: 50%

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

Restaurant's statement: 75%

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

Restaurant's statement: 90%

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

Restaurant's statement: 70%

Our restaurant provides vegetarian/vegan fare

Restaurant's statement: We regularly feature vegetarian items, along with rotating vegan pizzas.

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

Restaurant's statement: We feature soups, salads, and individual slices which offer a lower calorie option that an entire pizza.

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

Restaurant's statement: Our pizzas are regularly topped with fresh vegetables, and our salad is always vegetarian with locally sourced, fresh produce.

Our restaurant provides allergen-free options

Restaurant's statement: We strive to feature items for everyone. While it isn't always possible, we do provide guests with a diverse menu for everyone's dietary needs.

Our restaurant provides low-sodium options

Restaurant's statement: We do not use excessive sodium in any of our dishes.

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

Restaurant's statement: We source our flour for our pizza dough from Central Milling in Utah, a certified organic purveyor. We also source from numerous local farms that practice organic farmer methods.

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

Restaurant's statement: We have used ancient grains such as kamut in the past.

Our restaurant provides low calorie salad dressings

Restaurant's statement: Our house vinaigrette is a low calorie dressing.

Our restaurant provides smaller sized soda options

Restaurant's statement: Our sodas are made from real cane sugar and are single serving. We do not offer fountain drinks.

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

Restaurant's statement: All of our flour is whole grain.

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

Restaurant's statement: Our children's options are all low-fat, low-calorie, low-sugar and low sodium.

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 sunflower oil and organic extra virgin olive oil for our cooking needs.