500 Squaw Run Road E.

Pittsburgh, PA 15238

Phone Number: 412-968-3111

Email: cwise@shadysideacademy.org

Website: shadysideacademy.org

Date Designated: 07/02/2019

Owner / Manager: Cindy Wise - General Manager

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

1 point

We have adopted a comprehensive sustainability policy

Restaurant's statement: Metz Culinary has a sustainability policy and so does Shady Side Academy.

3 points

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

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

3 points

We include updates on our sustainable actions within staff meetings

Restaurant's statement: We have daily shift 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 conduct semi-regular internal waste audits and also maintain a daily waste log.

4 points

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

Restaurant's statement: We recycle all of the materials listed and we use Republic Services.

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 to Construction Junction.

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: We recycle ink and toner cartridges.

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: We purchase as much as we can in bulk.

2 points

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

Restaurant's statement: We are using an offer first approach with our remaining plastic straws and are moving to paper straws in the near future.

2 points

We sell or donate our used cooking oil

Restaurant's statement: We sell our spent fryer oil to Valley Protiens

3 points

We compost our food waste

Restaurant's statement: We use AgRecycle.

5 points

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 bag to-go orders.

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: Our napkins and paper plates, as well as paper straws are made from recycled content

3 points

We purchase paper products and/or containers that are recyclable

Restaurant's statement: Napkins and coffee cups are made from recycled materials

2 points

We purchase plastic products/containers made from recycled content

Restaurant's statement: Utensils are made from recycled plastics and some of our disposable plastic plates are made from recycled content.

3 points

We purchase plastic products/containers that are recyclable

Restaurant's statement: All of our plastic products are recyclable.

2 points

We do not serve water that is bottled in plastic

Restaurant's statement: We do not serve plastic bottled water

2 points

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

Restaurant's statement: We use a single output dispenser

2 points

We use a paperless system to process guest orders

Restaurant's statement: We use Horizon as our Electronic POS

2 points

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

Restaurant's statement: We use phone and online ordering.

2 points

We use environmentally-friendly cleaning products

Restaurant's statement: We use monogram and eco lab environmentally friendly cleaning products.

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 ceramic and reusable plastic dishware.

3 points

We encourage guests to bring in their own reusable bags, coffee mugs, or containers to package their unconsumed food

Restaurant's statement: Staff know to bring their own coffee mugs so they don't use the disposable ones.

1 point
53 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: We track water usage by the utility bill.

3 points

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

Restaurant's statement: We have a low flow sprayer manufactured by T&S.

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: Yes to all.

2 points

We have addressed water conservation through the efficiency of our toilets

Restaurant's statement: Toilets have been updated to low flow.

3 points

We have addressed water conservation through the efficiency of our urinals

Restaurant's statement: Urinals have been updated to low flow.

3 points

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

Restaurant's statement: We use touch free faucets.

3 points

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

Restaurant's statement: We sweep and mop.

1 point

We regularly check for and repair leaks in our water system

Restaurant's statement: All the time.

2 points

We turn off all kitchen faucets when not in use

Restaurant's statement: Always.

1 point
21 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 the utility bill and check the meters.

3 points

We have conducted a professionally done, comprehensive energy audit in the past 5 years

Restaurant's statement: We do a yearly energy audit.

4 points

We use automatic, energy efficient hand dryers in our restrooms

Restaurant's statement: We use automatic energy efficient hand dryers.

3 points

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

Restaurant's statement: We have our HVAC inspected annually by Quality Assurance.

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 have a programmable thermostat and temperatures are set to recommended guidelines.

2 points

We have addressed energy efficiency through our windows and doors

Restaurant's statement: We are in the process of updating doors and windows.

2 points

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

Restaurant's statement: We prefer to purchase energy star rated equipment.

4 points

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

Restaurant's statement: We use energy efficient lighting and the majority use LED bulbs

4 points

We use LED bulbs in lighting or emergency exits

Restaurant's statement: DIning Room, Kitchen and DIsh area, as well as all of the entrances contain LED bulbs

5 points

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

Restaurant's statement: We turn off lights when we are not open for business.

2 points

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

Restaurant's statement: In some spaces we have sensors for lighting.

2 points

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

Restaurant's statement: We turn off equipment.

1 point

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

Restaurant's statement: We use mounted fans.

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: There is a foyer at the front entrance.

2 points

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

Restaurant's statement: All the time.

1 point
39 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: Yes we donate to 412 Food Rescue and local food banks. We also do a fundraiser for Greater Pittsburgh Community Food Bank

2 points

We provide employment opportunities for residents of the local community

Restaurant's statement: 100%

3 points

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

Restaurant's statement: We work with people who have recently immigrated and are learning English as a second language. ESI is the name of the organization which we work with.

4 points

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

Restaurant's statement: Shady Side Academy farm supplies a portion of our produce.

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 do cooking demos at the Fox Chapel Farmers Market and educate the public about food.

4 points

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

Restaurant's statement: MLK Day we have donated cookware to the Ronald Mcdonald House

2 points

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

Restaurant's statement: We donate to 412 Food Rescue whenever we can.

4 points

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

Restaurant's statement: We have a bike rack.

2 points
25 Points for Community/Consumer Actions

Employee Actions

Description Points

Our employees participate in volunteer activities

Restaurant's statement: Our employees participate in various volunteer activities throughout the year. they cook for food drives and volunteer their time. We have volunteered time at the Penn Hills Community Center

2 points

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: We offer gym membership discounts through WorkPerks and we offer other wellness incentives.

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: Yes we do.

5 points

We offer health benefits to our employees

Restaurant's statement: We offer Highmark health benefits.

4 points

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

Restaurant's statement: Owner lives in Pennsylvania.

1 point

We offer our staff training to further enhance career development

Restaurant's statement: We offer Metz University which provides educational and training opportunities for a wide range of hourly employees.

3 points

We provide emergency rides for employees

Restaurant's statement: When necessary.

1 point

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

Restaurant's statement: Employees get sufficient time between shifts.

3 points

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

Restaurant's statement: Employees are given atleast one day off for every five.

3 points

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

Restaurant's statement: Our employees are guaranteed a minimum amount of 30 hrs if they are a full-time employee

3 points

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

Restaurant's statement: Employees are given wellness days that are accumulated.

3 points

We offer our FOH and BOH employees vacation time

Restaurant's statement: Employees earn 5 vacation days after a year, then after two years they earn 10 days of vacation time.

3 points

We offer internal promotions

Restaurant's statement: We love to promote from within. We had a server get promoted to supervisor.

3 points

We cross-train employees across different floor and kitchen positions

Restaurant's statement: Yes some of our employees are cross trained and work several positions.

3 points

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

Restaurant's statement: Yes we provide the opportunity for employees to move between FOH and BOH.

3 points

We give raises based on employee performance and responsibility

Restaurant's statement: Yes we do a yearly employee evaluation and give raises.

3 points

We provide discounts for our employees at our restaurant

Restaurant's statement: Employees eat for free.

1 point

We provide bonuses or incentives for employee performance

Restaurant's statement: We give "on the spot" bonuses if we see an employee going above and beyond.

2 points

We work hard to ensure a diverse and inclusive work environment

Restaurant's statement: Hiring managers are very inclusive and practice non-discriminatory hiring.

2 points
50 Points for Employee Actions

Responsible Sourcing

Description 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: Yes we will buy refurbished as long as it is in good working order.

3 points

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

Restaurant's statement: We use Peet's Coffee which is fair trade and our tea is mighty leaf, it contains organic leaves and is fair trade

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: We use Schneider's Dairy, and BreadWork's bread.

3 points

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 use sustainably sourced tilapia and tuna.

4 points

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

Restaurant's statement: Yes we use BreadWorks.

3 points

We source products from a regionally-based third party supplier

Restaurant's statement: We use Paragon.

2 points

We rotate menu items based on seasonality

Restaurant's statement: We use acorn squash in the fall/winter and strawberries in the spring/summer.

3 points

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

Restaurant's statement: Our eggs are cage free.

2 points

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

Restaurant's statement: We are a part of Premier Purchasing Group.

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 use a map from Paragon and we post what farms our food is coming from.

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: Shady Side Academy Farm grows some of our produce.

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: We make dressings, salsas, soups, broths, etc.

3 points

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

Restaurant's statement: We make shrubs and spa waters.

3 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 do a meatless day regularly where we have a vegetarian hot line, we also provide a vegetarian options daily.

2 points

We source animal products that are humanely raised and processed

Restaurant's statement: Metz has a policy for sourcing humanely raised and processed animal products. We source Gerber Farms chicken.

3 points

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

Restaurant's statement: In season it is close 75% with Paragon.

8 points

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

Restaurant's statement: When in season the vast majority of our produce is still sourced locally. approximately 80%

7 points

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

Restaurant's statement: Around 40%-chicken and pork

6 points

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

Restaurant's statement: Around 10% is organic of naturally grown .

2 points
65 Points for Responsible Sourcing

Nutrition

Description Points

Our restaurant provides vegetarian/vegan fare

Restaurant's statement: Everyday.

2 points

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

Restaurant's statement: Everyday we offer a healthier choice.

2 points

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

Restaurant's statement: Every meal is served with fruits and vegetables.

2 points

Our restaurant provides allergen-free options

Restaurant's statement: Gluten free, peanut free, we are very conscious of allergies and do everything we can to accommodate to needs.

2 points

Our restaurant provides calorie counts

Restaurant's statement: Yes. On the Shady Side Academy website we provide calorie counts that correspond to menu items.

2 points

Our restaurant provides low-sodium options

Restaurant's statement: Yes, Fresh made salads, and our hot line is filled with fresh, scratch made items that are low in sodium.

2 points

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

Restaurant's statement: Yes we use barley and quinoa regularly.

2 points

Our restaurant provides low calorie salad dressings

Restaurant's statement: Yes we make our own Italian and Balsamic vinaigrette.

2 points

Our restaurant provides smaller sized soda options

Restaurant's statement: We don't offer sodas.

2 points

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

Restaurant's statement: Lots of whole grains.

3 points

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

Restaurant's statement: We always offer fruits and vegetables.

3 points

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

Restaurant's statement: We offer water, milk, juice.

3 points

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

Restaurant's statement: We offer chicken, fish. pork and a turkey burger.

3 points

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

Restaurant's statement: Yes to all.

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 utilize soybean, pomace and olive oil for our food preparation.

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.

3 points
38 Points for Nutrition