2100 E Carson St

Pittsburgh, PA 15203

Phone Number: 4124813473

Email: info@bonfire-pgh.com

Website: bonfire-pgh.com

Date Designated: 08/03/2019

Owner / Manager: Chris Bonfili, Executive Chef/Owner

We are extremely pleased with our Gold result. We all strive to create a better community for ourselves and those around us. Much like our establishment, our dedication to sustainability is in its infancy, with room to do better and be better every day. We will continue to adhere to the highest standards possible and serve a quality experience the best way we know how, with a smile.

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: Our restaurant will display our Sustainable Pittsburgh Restaurant designation through our website, menu, and/or marketing materials, and program decal.

1 point

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.

1 point

We have adopted a comprehensive sustainability policy

Restaurant's statement: Our establishment has a comprehensive sustainability policy in place that is essential to training when first hired.

3 points

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

Restaurant's statement: We update our staff with any news including sustainability actions during a pre-shift meeting every day.

3 points

We include updates on our sustainable actions within staff meetings

Restaurant's statement: We update our staff with any news including sustainability actions during a pre-shift meeting every day.

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 track waste through daily logs, and analyzing variance in ordering, sales, comps, and inventory on hand.

4 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: Any equipment capable of being reused is recycled.

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 have donated and recycled different small electronic equipment.

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 straws are purchased in bulk.

2 points

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

Restaurant's statement: Straws are available upon request only

2 points

We sell or donate our used cooking oil

Restaurant's statement: We donate used cooking oil to Fossil Free Fuel

3 points

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

Restaurant's statement: Chef Chris is adamant about using every last bit of ingredients purchased and constantly training his staff ways to be the most efficient.

3 points

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

Restaurant's statement: Our Daily Specials are located on our sign outside and on the back of our menus, which are printed every few months.

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 offer paper bags by request only

2 points

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 polystyrene or styrofoam in any capacity.

3 points

We purchase polystyrene foam or Sytrofoam containers (boxes and cups) that are made with post consumer recycled polystyrene

Restaurant's statement: We do not use polystyrene or styrofoam in any capacity.

1 point

We purchase paper products and/or containers that are recyclable

Restaurant's statement: All boxes, bags, and napkins are recyclable. We do not offer to go cups.

2 points

We purchase plastic products/containers made from recycled content

Restaurant's statement: Our heavily used quart containers are made out of recycled product.

3 points

We purchase plastic products/containers that are recyclable

Restaurant's statement: Our plastic containers used in house are used and reused until no longer viable.

2 points

We do not serve water that is bottled in plastic

Restaurant's statement: We do not offer plastic bottled water.

2 points

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

Restaurant's statement: We do not offer paper napkins

2 points

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

Restaurant's statement: We pay all bills online or automatically when applicable

2 points

We use environmentally-friendly cleaning products

Restaurant's statement: We are committed to purchasing cleaning products such as Mrs. Meyers.

2 points

We use linen napkins vs. paper

Restaurant's statement: We do not offer paper napkins

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 ONLY use multi-serve dishware

3 points

We pay utility bills electronically (when given the option)

Restaurant's statement: We pay Electric, Cable/wifi, gas, and water electronically

1 point

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

Restaurant's statement: Guests are always welcome to use their own containers When taking food to go.

1 point
49 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 analyze our usage monthly and compare usage to previous months, always trying to lower our consumption

3 points

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

Restaurant's statement: We use Zurn low flow high pressure sprayer

3 points

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

Restaurant's statement: We use low flow faucets in all applicable sinks

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: All employees are trained to only wash full racks of dishes/glassware, and we always pre-soak cooking utensils, plates, silverware, and pots and pans.

2 points

We have addressed water conservation through the efficiency of our toilets

Restaurant's statement: All toilets are low flow, American Standard

3 points

We have addressed water conservation through the efficiency of our urinals

Restaurant's statement: All toilets are low flow, American Standard

3 points

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

Restaurant's statement: We do not use frozen items. If we did, they would be thawed in the fridge!

1 point

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

Restaurant's statement: All areas are swept and mopped opposed to hosed down.

1 point

We regularly check for and repair leaks in our water system

Restaurant's statement: Pipes are checked frequently and leaks fixed immediately

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 dispose of contaminated water as well as oil in vats emptied once a week by our sanitation company

2 points

We turn off all kitchen faucets when not in use

Restaurant's statement: All kitchen faucets are secured off when not in use

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: We analyze this data monthly

3 points

We use automatic, energy efficient hand dryers in our restrooms

Restaurant's statement: We use automatic hand dryers in our bathrooms on the first floor.

3 points

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

Restaurant's statement: Lakewood Mechanical

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 air conditioner is not operated at full capacity during non operational hours.

2 points

We have addressed energy efficiency through our windows and doors

Restaurant's statement: Our front door has a double door vestibule

2 points

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

Restaurant's statement: Wherever applicable we purchase Energy Star appliances

4 points

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

Restaurant's statement: We have switched to LED bulbs throughout the back of house areas

4 points

We use LED bulbs in lighting or emergency exits

Restaurant's statement: We have 5 emergency exits all illuminated with LED bulbs

5 points

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

Restaurant's statement: We keep lights off that aren't in use across the board

2 points

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

Restaurant's statement: We use motion sensor lights in various places in the front and back of house

2 points

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

Restaurant's statement: We regularly maintain equipment for optimal efficiency

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 keep our heater at the lowest recommended temperature

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 off or idle during non operational hours

1 point

We power down the kitchen equipment during slow, idle times

Restaurant's statement: All kitchen equipment is idled when not in use

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: Our front entrance has a double door.

2 points

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

Restaurant's statement: When outside temperatures are adequate we open the front window.

1 point

We have insulated all refrigeration cold suction lines

Restaurant's statement: Our refrigeration suction lines are insulated

2 points

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

Restaurant's statement: We power off all ceiling lights when natural light is adequate.

3 points
43 Points for Energy Efficiency

Community/Consumer Actions

Description Points

We provide employment opportunities for residents of the local community

Restaurant's statement: 50% of our staff lives in the south side area

3 points

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

Restaurant's statement: We work with the goodwill center in southside to provide part/fulltime jobs to those in need

4 points

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

Restaurant's statement: We have partnered with churchview farms

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 have been invited to host a dinner at churchview farms for many years

4 points

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

Restaurant's statement: All items beyond their usage are donated, such as furniture, and electronics

2 points

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

Restaurant's statement: We always encourage walking as southside is a business district

2 points

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

Restaurant's statement: There are plenty of bike racks located all over east carson street

2 points
21 Points for Community/Consumer Actions

Employee Actions

Description Points

We offer health benefits to our employees

Restaurant's statement: Full time employees are offered benefits after 6 months

4 points

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

Restaurant's statement: Our owner lives in the suburbs of Pittsburgh

1 point

We offer our staff training to further enhance career development

Restaurant's statement: We offer staff education on all aspects of the restaurant. Any expertise we are able to share, is shared.

3 points

We provide emergency rides for employees

Restaurant's statement: We are willing to personally pick up and drop off employees or pay for ride share in extreme situations

1 point

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

Restaurant's statement: Unless previously discussed and approved by an employee, all employees have at least 11-hours between shifts

3 points

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

Restaurant's statement: Unless requested otherwise by the employee

3 points

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

Restaurant's statement: We guarantee a minimum of 25 hours for hourly employees

3 points

We cross-train employees across different floor and kitchen positions

Restaurant's statement: Most of our servers are bartenders as well, and all of our cooks are familiar with every station including washing dishes.

3 points

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

Restaurant's statement: Any employee with interest in working different positions in the house is encouraged to do so

3 points

We give raises based on employee performance and responsibility

Restaurant's statement: Employees are always eligible for performance based raises and we conduct evaluations annually

3 points

We provide discounts for our employees at our restaurant

Restaurant's statement: Employees are entitled to 50% off food when working, free soft drinks, and 25% off food and drink for themselves and a guest when not working.

1 point

We work hard to ensure a diverse and inclusive work environment

Restaurant's statement: We are extremely dedicated to harboring an inclusive atmosphere where everybody is constantly encouraged to be the best versions of themselves in all aspects of their lives. Our success depends on the work of our team and employee satisfaction is one of our top priorities.

2 points
30 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: Our chairs in our dining rooms have been refurbished and purchased second hand.

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: Our convection ovens are reused from one of our owners previous establishments

3 points

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

Restaurant's statement: We serve fair trade coffee from Zeke's Roastery.

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 purchase local spirits consistently (Local breweries, Maggies Farm etc.) and our baked goods are sourced locally as well.

3 points

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

Restaurant's statement: We purchase from Who cooks for you Farms.

3 points

We rotate menu items based on seasonality

Restaurant's statement: Our entire menu on the second floor revolves around seasonal ingredients. We use different fruits and vegetables (watermelon in the summer, leeks in the spring) when they're in peak season

3 points

We purchase items at the local Farmer's Market

Restaurant's statement: We have made purchases from many farmers markets include the Mt Lebanon Farmers Market

4 points

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

Restaurant's statement: We source organic eggs

2 points

We can, pickle, or preserve foods

Restaurant's statement: We preserve lemons and other fruits

3 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 the demi on our steaks in house from scratch, as well as other jams, soups, and condiments

3 points

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

Restaurant's statement: We use fresh squeezed juice and other fruits to craft mocktails by request

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: On Monday we recognize Mac'n Cheese Mondays with discounted mac n cheese, including our wood fired cauliflower mac, and our boursin and mushroom mac

2 points

We source animal products that are humanely raised and processed

Restaurant's statement: We purchase proteins from Who Cook's for You Farm's

3 points

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

Restaurant's statement: When in season we source about 40% of our produce locally

6 points

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

Restaurant's statement: When in season we source about 50% of our produce regionally

7 points

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

Restaurant's statement: We source about 70% of our meat locally

8 points

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

Restaurant's statement: 20% of our meat is sourced regionally

1 point

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

Restaurant's statement: 50% of our product carries organic certifications or are naturally grown

8 points
67 Points for Responsible Sourcing

Nutrition

Description Points

Our restaurant provides vegetarian/vegan fare

Restaurant's statement: Our second floor has 3/7 entrees suitable for vegetarians, and we are always able to create vegan entrees via modification or special request.

2 points

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

Restaurant's statement: Our side items and snacks are very vegetable forward. Almost every snack or side has vegetables as the main component.

2 points

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

Restaurant's statement: Our roasted chicken is currently (August 2019) served with watermelon, corn, farro, queso fresco, and poblano pesto. We also have a baked sweet potato with quinoa, chick peas, zucchini, harissa, curry, kale, and mint!

2 points

Our restaurant provides allergen-free options

Restaurant's statement: We offer endless modifications to provide our guests with allergy free options. Whether its holding hazelnuts on our brussels sprouts or providing gluten free options we are always happy to accommodate.

2 points

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

Restaurant's statement: We use farro, quinoa, and polenta in different capacities.

2 points

Our restaurant provides low calorie salad dressings

Restaurant's statement: Our sherry, and red wine vinaigrette are low in calories!

2 points

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

Restaurant's statement: Our grilled cheese is made with whole grain bread.

3 points

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

Restaurant's statement: Vegetables are always offered with children's meals

3 points

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

Restaurant's statement: We have juice and fresh squeezed lemonade, which we constantly add other juices too (watermelon, cucumber etc.)

3 points

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

Restaurant's statement: Our burgers for children are 80% lean

3 points

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

Restaurant's statement: None of our childrens meals have high sugar or fat contents.

3 points
27 Points for Nutrition