Bella Sera Catering ~ Venue ~ Bistro ~ BBQ

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: We will/we pledge to post the Sustainable Pittsburgh Restaurant decal in a place visible to restaurant guests

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 include this in our handbook

We include updates on our sustainable actions within staff meetings

Restaurant's statement: We include updates on our sustainable actions within staff meetings

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

Restaurant's statement: We recycle all of the following materials: 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 recycle and donate when we can

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/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

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 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

We sell or donate our used cooking oil

Restaurant's statement: We sell or donate our used cooking oil

We compost our food waste

Restaurant's statement: We compost our food waste

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

Restaurant's statement: We post on social media sites

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

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

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

Restaurant's statement: We purchase paper products and/or containers made from recycled content

We purchase paper products and/or containers that are recyclable

Restaurant's statement: We purchase paper products and/or containers that are recyclable

We purchase plastic products/containers made from recycled content

Restaurant's statement: We purchase plastic products/containers made from recycled content

We purchase plastic products/containers that are recyclable

Restaurant's statement: We purchase plastic products/containers that are recyclable

We do not serve water that is bottled in plastic

Restaurant's statement: Serve water in glasses

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

Restaurant's statement: Our napkins are 100% recycled

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

Restaurant's statement: We use a paperless ordering and billing for vendors where it is available

We use environmentally-friendly cleaning products

Restaurant's statement: We use environmentally-friendly cleaning products

We use linen napkins vs. paper

Restaurant's statement: Events we host we use linen napkins

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

Restaurant's statement: We have installed a low-flow pre-rinse sprayer for dishwashing

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

Restaurant's statement: We have addressed water conservation by reducing the flow rate of our sinks

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 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

We have addressed water conservation through the efficiency of our toilets

Restaurant's 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

We have addressed water conservation through the efficiency of our urinals

Restaurant's statement: We have addressed water conservation through the efficiency of our urinals

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

Restaurant's statement: We thaw frozen foods in the refrigerator (not with running water)

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

Restaurant's statement: We use brooms and damp mops inside and floor scrubber machines on our floors.

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: 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

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

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 to ensure it is in proper working condition and operating efficiently

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 (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)

We have addressed energy efficiency through our windows and doors

Restaurant's statement: We have energy efficient film on our doors and windows.

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

Restaurant's statement: We have upgraded to energy efficient lighting (T8 or T5 flourescents, LED, CFL)

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 use occupancy sensors/ timers to automatically turn off lights in unoccupied spaces or turn off lights

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

Restaurant's statement: We regularly clean evaporator and condenser coils on refrigerators (every 3 months)

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 maintain the temperature of our hot water heater at 140 degrees or at the lowest temperature consistent with our sanitizing system

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

Restaurant's statement: We turn off all electronic equipment at the end of business or place them in energy saving mode

We power down the kitchen equipment during slow, idle times

Restaurant's statement: We power down the kitchen equipment during slow, idle times

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

Restaurant's statement: Double doors at the entrance

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

Restaurant's statement: We partner with, fundraise, sponsor, promote or donate to a local community organization, community members, or cause

We provide employment opportunities for residents of the local community

Restaurant's statement: We provide employment opportunities for residents of the local community

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

Restaurant's statement: We are involved with an urban farm or community garden that supplies a portion of our produce

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 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

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

Restaurant's statement: We donate used cookware, linens, equipment, electronic, furniture, curtains, etc. to charity

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: Our employees are paid above minimum wage.

We offer health benefits to our employees

Restaurant's statement: We offer health benefits to our employees

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

Restaurant's statement: Our restaurant is owned by someone who lives within the local region

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

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

Restaurant's statement: We provide FOH and BOH employees with some form of compensation during sick leave

We offer our FOH and BOH employees vacation time

Restaurant's statement: We offer our FOH and BOH employees vacation time

We offer internal promotions

Restaurant's statement: we hire internal promotions throughout the company

We cross-train employees across different floor and kitchen positions

Restaurant's statement: We cross-train employees across different floor and kitchen positions

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

Restaurant's statement: We provide employees with the ability to move between front and back of house positions

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: We provide discounts for our employees at our restaurant

We provide bonuses or incentives for employee performance

Restaurant's statement: We provide bonuses or incentives for employee performance

We work hard to ensure a diverse and inclusive work environment

Restaurant's statement: We work hard to ensure a diverse and inclusive work environment

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 derive some items or ingredients locally (i.e. cheese, milk, coffee, tea, juice, baked goods, beer, wine, spirits, invasive species, raw baking materials

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 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]

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

Restaurant's statement: We make purchases from a farmer coop, local food hub, or local food purveyor

We source products from a regionally-based third party supplier

Restaurant's statement: We source products from 3rd party suppliers

We rotate menu items based on seasonality

Restaurant's statement: We rotate menu items based on seasonality

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 and/or vendors whose products we source online, on our menu, or through our marketing

We can, pickle, or preserve foods

Restaurant's statement: We can, pickle, or 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 at least one of the following items in-house: salad dressings, condiments, sauces, jams, jellies, juices, soups, broths, stock, chutneys, syrups, salsas

When in season, we source 1-15% of produce locally (From within a 150 mile radius)

Restaurant's statement: RS-20: a. 1-15%: (Locally) From within a 150 mile radius

Our restaurant provides vegetarian/vegan fare

Restaurant's statement: vegetarian/vegan fare

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

Restaurant's statement: menu items or side dishes marketed as healthier, lower calorie options than our traditional menu choices

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

Restaurant's statement: entrée items served with fruits and/or vegetables

Our restaurant provides allergen-free options

Restaurant's statement: allergen-free options

Our restaurant provides low-sodium options

Restaurant's statement: low-sodium options

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

Restaurant's statement: rganic, non-GMO ingredients in beverages or raw baking materials used for food

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

Restaurant's statement: We use Barley, Quinoa, Farro, Polenta,

Our restaurant provides low calorie salad dressings

Restaurant's statement: low calorie salad dressings

Our restaurant provides smaller sized soda options

Restaurant's statement: We have 4oz glasses

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

Restaurant's statement: fruits or vegetables are offered with children's meals

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

Restaurant's statement: Milk and Fruit Juices

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

Restaurant's statement: lean proteins are used in children's meals

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

Restaurant's statement: low-fat, low-calorie, low-sugar, or low-sodium options for children's meals

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 Extra Virgin Olive Oil