112 East Sherman Street

Millvale, PA 15209

Phone Number: 412-266-4424

Email: jen@sprezzaturapgh.com

Website: www.sprezzaturapgh.com

Date Designated: 02/12/2019

Owner / Manager: Jen Saffron - Owner

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 proudly display our SPR designation on our website, menu, and 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 display our SPR decal in a visible place.

1 point

We have adopted a comprehensive sustainability policy

Restaurant's statement: We are a member of the Tri Borough Eco-District so we definitely have a sustainability policy.

3 points

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

Restaurant's statement: Our handbook includes sustainability information.

3 points

We include updates on our sustainable actions within staff meetings

Restaurant's statement: We communicate sustainable actions within our weekly staff meetings.

3 points
11 Points for General

Waste Reduction

Description Points

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

Restaurant's statement: We have regular trash audits for monitoring waste by weight.

4 points

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

Restaurant's statement: We will be recycling all of the listed materials, but we have not selected a recycling hauler just yet.

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 donate to Construction Junction regularly. We have a great relationship with them.

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 of our disposable materials are purchased in bulk.

2 points

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

Restaurant's statement: We have a no straw policy, but we have a limited number of straws on hand for those that need them.

2 points

We compost our food waste

Restaurant's statement: We compost with Worm Return.

5 points

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

Restaurant's statement: We always use the whole product for cooking.

3 points

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

Restaurant's statement: We do not print menu for daily specials.

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: We do not use plastic bags and we only use brown paper bags if we have to.

2 points

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

Restaurant's statement: We don't use any Styrofoam.

3 points

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

Restaurant's statement: All of our paper products are made from recycled content.

3 points

We purchase paper products and/or containers that are recyclable

Restaurant's statement: All of our paper products are recyclable or compostable.

2 points

We purchase plastic products/containers made from recycled content

Restaurant's statement: Yes, our plastic products are made from recycled content.

3 points

We purchase plastic products/containers that are recyclable

Restaurant's statement: Our plastic products are recyclable or compostable.

2 points

We do not serve water that is bottled in plastic

Restaurant's statement: We do not serve any bottled water.

2 points

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

Restaurant's statement: We set tables with one napkin per person.

2 points

We use a paperless system to process guest orders

Restaurant's statement: We use a paperless IPad system.

2 points

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

Restaurant's statement: We text or call for orders.

2 points

We use environmentally-friendly cleaning products

Restaurant's statement: We have an account with Eco Lab.

2 points

We use linen napkins vs. paper

Restaurant's statement: We use linen napkins for weddings and other formal events.

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 use washable dishware for most events.

3 points

We pay utility bills electronically (when given the option)

Restaurant's statement: We always pay 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 often encourage guests to use their own reusable containers and many actually do.

1 point
54 Points for Waste Reduction

Water Conservation

Description Points

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

Restaurant's statement: Yes, as part as our participation with the Eco-District we monitor water usage.

3 points

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

Restaurant's statement: Our sprayer is low flow.

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 practice all of the methods listed in the criteria for water-saving dishwashing.

2 points

We have addressed water conservation through the efficiency of our toilets

Restaurant's statement: Toilets are low-flow.

3 points

We have addressed water conservation through the efficiency of our urinals

Restaurant's statement: Urinals are low-flow.

3 points

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

Restaurant's statement: Sinks in restrooms are touch free.

3 points

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

Restaurant's statement: Frozen foods are thawed in the refrigerator.

1 point

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 any areas.

1 point

We regularly check for and repair leaks in our water system

Restaurant's statement: We have a brand new water system so we check it often.

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 do not do any exterior hosing.

2 points

We turn off all kitchen faucets when not in use

Restaurant's statement: Of course.

1 point
24 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: With participation in the Eco-District, we track out energy usage.

3 points

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

Restaurant's statement: We just had our HVAC inspected and we will be continuing to inspect on a regular basis.

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: Our thermostat is programmable and is set to the recommended temperatures in the criteria.

2 points

We have addressed energy efficiency through our windows and doors

Restaurant's statement: We have recently had new windows installed.

2 points

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

Restaurant's statement: We always prefer Energy Star equipment.

4 points

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

Restaurant's statement: All lighting throughout the entire space is energy efficient.

4 points

We use LED bulbs in lighting or emergency exits

Restaurant's statement: All of our lighting is LED.

5 points

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

Restaurant's statement: We always turn off indoor lights when we are closed.

2 points

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

Restaurant's statement: We have motion sensors installed in restrooms.

2 points

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

Restaurant's statement: We have solar panels on our roof.

4 points

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

Restaurant's statement: We clean evaporator and condenser coils regularly.

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 are required to maintain hot water heater at 140 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 equipment is turned off at the end of day.

1 point

We power down the kitchen equipment during slow, idle times

Restaurant's statement: We power down equipment when business is slow.

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 a foyer at the main entrance.

2 points

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

Restaurant's statement: Our new windows were selected to be able to open for this purpose.

1 point

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

Restaurant's statement: Yes, as part of our participation with the Eco-District, we adjust lighting based on natural lighting available.

3 points
42 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 provide food at cost for many arts organizations, we've donated food to The Incline, Pittsburgh in the Round, and the New Works Festival.

2 points

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

Restaurant's statement: We provide prepared meals to the Northside Common Ministries.

3 points

We provide employment opportunities for residents of the local community

Restaurant's statement: Our cleaning company resides in Millvale.

3 points

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

Restaurant's statement: We work with Community Kitchen Pittsburgh.

4 points

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

Restaurant's statement: We work with Gardens of Millvale.

4 points

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 offer cooking classes to the Boys and Girls Club of Shaler and also do cooking classes with the Girl Scouts to help them earn their cooking badges.

4 points

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

Restaurant's statement: We donate to Goodwill and Northside Common Ministries.

2 points

We help to provide access to healthy, fresh food to people in underserved communities

Restaurant's statement: We will be hosting an affordable community buffet once a month.

4 points

We help to provide children in underserved communities access to fresh, healthy food in order to supplement meals outside of regular school hours or during the standard school year

Restaurant's statement: We participate in the summer feeding program with the Millvale Community Library.

5 points

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

Restaurant's statement: There is a bike rack nearby.

2 points
33 Points for Community/Consumer Actions

Employee Actions

Description Points

Our employees participate in volunteer activities

Restaurant's statement: Our employees volunteer for an annual Christmas dinner.

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 well over the standard minimum wage.

5 points

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

Restaurant's statement: The owner lives in the Northside.

1 point

We offer our staff training to further enhance career development

Restaurant's statement: We send staff to farm to table conferences, provide educational opportunities by touring composting and waste facilities, knife safety trainings, and offer reading materials focused on food service and culinary skills.

3 points

We provide emergency rides for employees

Restaurant's statement: We provide rides for employees through Lyft.

1 point

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

Restaurant's statement: I try very hard to not overwork my employees.

3 points

We offer our FOH and BOH employees vacation time

Restaurant's statement: I feel very strongly that everyone should be able to take vacation time.

3 points

We offer internal promotions

Restaurant's statement: I prefer to promote from within.

3 points

We cross-train employees across different floor and kitchen positions

Restaurant's statement: Many positions are cross trained.

3 points

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

Restaurant's statement: Many employees wear multiple hats.

3 points

We give raises based on employee performance and responsibility

Restaurant's statement: I compensate employees accordingly.

3 points

We provide discounts for our employees at our restaurant

Restaurant's statement: Employees are given discounts.

1 point

We provide bonuses or incentives for employee performance

Restaurant's statement: I offer gift cards and meals for jobs well done.

2 points

We work hard to ensure a diverse and inclusive work environment

Restaurant's statement: Most certainly.

2 points
35 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: All tables have been repurposed from the Moose Lodge.

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 have purchased refurbished appliances from Restore in New Kensington.

3 points

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

Restaurant's statement: All tea is organic from Tupelo Honey Teas.

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: Tupelo Honey Teas, La Prima, Goat Rodeo, Penns Corner Farm Alliance, Weatherford Farms.

3 points

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

Restaurant's statement: We purchase from Penns Corner Farm Alliance.

3 points

We source products from a regionally-based third party supplier

Restaurant's statement: We use Penn Mac and Paragon.

2 points

We rotate menu items based on seasonality

Restaurant's statement: We rotate produce and meats seasonally.

3 points

We purchase items at the local Farmer's Market

Restaurant's statement: We purchase from the Northside Farmers Market.

4 points

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

Restaurant's statement: We work with Tupelo Honey Teas to purchase some things together.

3 points

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

Restaurant's statement: We post local farms and vendors on signage throughout events.

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 use Gardens of Millvale.

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: All dressings, sauces, soups, broths, and stocks are made in house.

3 points

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

Restaurant's statement: We make our own lemonade and teas.

3 points

We deliver food by foot/bicycle/electric vehicle

Restaurant's statement: We deliver food by bike and foot for the Business Association of Millvale.

4 points

We have adopted a form of a "Meatless Mondays" approach to dining (choose one day/wk to serve meatless specials)

Restaurant's statement: We offer vegetarian options every day.

2 points

When in season, we source 16-30% of produce locally (From within a 150 mile radius)

Restaurant's statement: Around 20% of produce is sourced locally.

4 points

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

Restaurant's statement: Around 40% of produce is sourced regionally.

5 points

We source 31-45% of meats locally (from within a 150 mile radius)

Restaurant's statement: Around 40% of meats are sourced locally.

6 points

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

Restaurant's statement: The majority of our meats are sourced regionally.

7 points

16-30% of products we use carry organic certification or are naturally grown

Restaurant's statement: About 20% of products are organic.

4 points
70 Points for Responsible Sourcing

Nutrition

Description Points

Our restaurant provides vegetarian/vegan fare

Restaurant's statement: We have vegetarian and vegan fare available every day.

2 points

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

Restaurant's statement: We have fruits and vegetables available at all times.

2 points

Our restaurant provides allergen-free options

Restaurant's statement: We offer allergen free catering menus.

2 points

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

Restaurant's statement: We provide organic and non-GMO ingredients.

3 points

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

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

2 points

Our restaurant provides low calorie salad dressings

Restaurant's statement: Our vinaigrettes are low calorie.

2 points

Our restaurant provides smaller sized soda options

Restaurant's statement: We only offer 12 ounce bottles of sodas from Natrona Bottling.

2 points

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

Restaurant's statement: Kids portions are available.

3 points

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

Restaurant's statement: Kids portions are available.

3 points

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

Restaurant's statement: Kids are offered lemonade, tea, and water.

3 points

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

Restaurant's statement: Yes, a lot of our proteins are lean and kids portions are available.

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: We use olive oil and canola oil.

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 requirements for the Live Well Allegheny status.

3 points
32 Points for Nutrition