Spirits & Tales

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 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: We 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 sustainability guidelines built into our operations.

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

Restaurant's statement: We train employees on our sustainable practices.

We include updates on our sustainable actions within staff meetings

Restaurant's statement: We regularly provide updates in meetings.

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

Restaurant's statement: We recycle everything we can.

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: Condiments, bar snacks, and take-out packaging.

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

Restaurant's statement: We use paper straws.

We sell or donate our used cooking oil

Restaurant's statement: We work with Dar Pro for oil recycling.

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

Restaurant's statement: We use these techniques as much as we can.

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

Restaurant's statement: We verbally state specials.

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 use paper bags for take out.

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

Restaurant's statement: We do not use styrofoam products.

We purchase paper products and/or containers that are recyclable

Restaurant's statement: Coffee cups, paper bags.take-out packaging is compostable.

We purchase plastic products/containers that are recyclable

Restaurant's statement: Quart and pint containers.

We do not serve water that is bottled in plastic

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

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

Restaurant's statement: We do online ordering.

We use environmentally-friendly cleaning products

Restaurant's statement: We use some eco-friendly products.

We use linen napkins vs. paper

Restaurant's statement: We use linen napkins.

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

Restaurant's statement: All foods are served on dishware.

We pay utility bills electronically (when given the option)

Restaurant's statement: We pay bills online.

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

Restaurant's statement: We track our water usage.

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

Restaurant's statement: We have a low-flow pre-rinse sprayer.

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

Restaurant's statement: Our sinks are new with aerators installed.

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 these techniques.

We have addressed water conservation through the efficiency of our toilets

Restaurant's statement: Toilets are low-flow.

We have addressed water conservation through the efficiency of our urinals

Restaurant's statement: Urinals are low-flow

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

Restaurant's statement: We thaw frozen foods by refrigeration.

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

Restaurant's statement: We dry sweep and mop.

We regularly check for and repair leaks in our water system

Restaurant's statement: We regularly check for leaks in lines.

We turn off all kitchen faucets when not in use

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

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

Restaurant's statement: We track our energy usage.

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

Restaurant's statement: Our HVAC is inspected regularly.

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 programmable thermostat.

We have addressed energy efficiency through our windows and doors

Restaurant's statement: Our windows are energy efficient.

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

Restaurant's statement: We purchase Energy Star equipment.

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

Restaurant's statement: LED lighting has been installed throughout the dining area.

We use LED bulbs in lighting or emergency exits

Restaurant's statement: LED lighting has been installed throughout the dining area.

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

Restaurant's statement: We turn off non-emergency lighting when we are not open.

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

Restaurant's statement: Sensors are installed in various places through the restaurant.

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

Restaurant's statement: We clean coils regularly.

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 dish machine brings in cold water and heats by steam, reducing energy and water usage.

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

Restaurant's statement: We turn off electronic equipment at the end of the day.

We have installed a barrier between the outside air and main entrance (air curtain, foyer, double doors, indoor curtain, revolving door)

Restaurant's statement: Our restaurant is located on the top floor of the hotel, so there are many barriers to the main entrance.

We have insulated all refrigeration cold suction lines

Restaurant's statement: All equipment is new, so cold suction lines are all insulated.

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

Restaurant's statement: We adjust our lighting based on the natural light available.

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

Restaurant's statement: We partner with Tree Pittsburgh.

We provide employment opportunities for residents of the local community

Restaurant's statement: We employ from the local community.

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

Restaurant's statement: We work with a refugee group for employment.

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

Restaurant's statement: Tiny Seed Farm

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: Chef Jessica is working with Pitt to develop healthy meal plans for athletes.

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

Restaurant's statement: We work with a lot of new emerging farms and immigrant farmers.

We donate food waste to farmers for animal feed

Restaurant's statement: We recycle oyster shell through the Oyster Recovery Partnership and a portion of this shell goes to farmers for chicken feed.

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

Restaurant's statement: We encourage guests to use alternative transportation.

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

Restaurant's statement: We have bike racks outside the hotel.

Our employees participate in volunteer activities

Restaurant's statement: We volunteer with Tree Pittsburgh planting trees.

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 employees above minimum wage.

We offer health benefits to our employees

Restaurant's statement: Employees receive health benefits.

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

Restaurant's statement: Investor lives in Pittsburgh.

We offer our staff training to further enhance career development

Restaurant's statement: We train all staff to help advance their careers.

We provide emergency rides for employees

Restaurant's statement: We provide emergency rides.

We provide some form of incentive for employee's use of alternative transportation for work (public transportation, walk, bicycle, carpooling)

Restaurant's statement: We are incorporating an incentive program for employees to take the bus to get to work.

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

Restaurant's statement: Employees receive at least 11 hours between shifts.

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

Restaurant's statement: If employees work a double shift they are provided a break of at least two hours.

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

Restaurant's statement: Employees receive at least one day off for every five work in a row.

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

Restaurant's statement: We guarantee a minimum amount of working hours for hourly employees.

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

Restaurant's statement: Employees receive PTO and can choose to use it as they like.

We offer our FOH and BOH employees vacation time

Restaurant's statement: Employees receive PTO and can choose to use it as they like.

We offer internal promotions

Restaurant's statement: We promote internally.

We cross-train employees across different floor and kitchen positions

Restaurant's statement: We train employees across multiple positions.

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

Restaurant's statement: We provide flexibility between back and front of the house rotation.

We give raises based on employee performance and responsibility

Restaurant's statement: Employees are eligible for raises.

We provide discounts for our employees at our restaurant

Restaurant's statement: Employees receive both Marriott and Concord discounts.

We provide bonuses or incentives for employee performance

Restaurant's statement: We provide bonuses and incentivize performance. We have an employee of the month program.

We work hard to ensure a diverse and inclusive work environment

Restaurant's statement: We work very hard to ensure that our work environment is diverse, accepting, and inclusive.

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

Restaurant's statement: Our coffee is Kelvin. Our tea served is Rishi brand. Both are responsibly sourced.

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: Cheese, milk, bread, meat, produce are all purchased locally.

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: We source all seafood sustainably.

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

Restaurant's statement: We source from Penns Corner.

We source products from a regionally-based third party supplier

Restaurant's statement: We purchase from Paragon.

We rotate menu items based on seasonality

Restaurant's statement: We rotate our menu based on what is in season.

We purchase items at the local Farmer's Market

Restaurant's statement: We purchase from the local farmers market.

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

Restaurant's statement: Eggs are cage free.

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

Restaurant's statement: We recognize local farms on our menu and servers state them verbally to guests.

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

Restaurant's statement: Goat Rodeo, Tiny Seed Farm.

We can, pickle, or preserve foods

Restaurant's statement: We pickle and preserve foods.

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 everything in house - jams, dressings, stocks

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

Restaurant's statement: We make our own orange juice and syrups.

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

Restaurant's statement: We always have vegan and vegetarian options. Our soup of the day is always vegan or vegetarian.

We source animal products that are humanely raised and processed

Restaurant's statement: We source from Jubilee Hilltop Ranch for all beef and pork and also Goat Rodeo Farm.

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

Restaurant's statement: In season, we source 50% of our produce locally.

When in season, we source 16-30% of produce regionally (From within a 400 mile radius)

Restaurant's statement: 20% of our in-season produce is regionally sourced.

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

Restaurant's statement: 90% of our meat is sourced locally.

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

Restaurant's statement: 10% of our meat is sourced regionally.

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

Restaurant's statement: We try to source organically as much as possible.

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

Restaurant's statement: We have a menu section devoted to small plates.

Our restaurant provides vegetarian/vegan fare

Restaurant's statement: We offer vegan and vegetarian menu options, specials, and soups.

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

Restaurant's statement: There are a wide variety of options that are healthier. The style of Chef Jessica's cooking is healthy by nature.

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

Restaurant's statement: Entrees are served with fruit or vegetables.

Our restaurant provides allergen-free options

Restaurant's statement: Gluten-free, vegan, and vegetarian options are provided. A large number of options are focused on vegetables.

Our restaurant provides low-sodium options

Restaurant's statement: Menu options are low-sodium - we focus on healthy cooking.

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

Restaurant's statement: We use organic products as much as possible.

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

Restaurant's statement: We use quinoa, millet, chia, barley, and buckwheat.

Our restaurant provides low calorie salad dressings

Restaurant's statement: We offer low-calorie salad dressings.

Our restaurant provides smaller sized soda options

Restaurant's statement: We offer smaller size soda options.

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

Restaurant's statement: We use whole grains for children's meals.

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

Restaurant's statement: We provide seasonal vegetables for children.

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

Restaurant's statement: We provide milk and juice in substitute of soft drinks.

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

Restaurant's statement: We offer chicken for kids meals. Beef is also non-GMO and grass-fed.

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

Restaurant's statement: All foods are natural and simple, no additives.

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: Canola, olive, coconut, and grapeseed oil.

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 requirement to earn Live Well Allegheny status.