414 Morganza Road
Canonsburg , PA 15317
Phone Number: 724-745-5575
Email: erin@bellaserapgh.com
Website: www.bellaserapgh.com
Date Designated: 07/22/2015
Owner / Manager: Jason Capps
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.
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: We will/we pledge to 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: We have adopted a comprehensive sustainability policy |
3 points |
We provide sustainability-related training and information to all new and existing employees Restaurant's statement: We include this in our handbook |
3 points |
We include updates on our sustainable actions within staff meetings Restaurant's statement: We include updates on our sustainable actions within staff meetings |
3 points |
11 Points for General |
Description | Points |
---|---|
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 |
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 recycle and donate when we can |
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/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 |
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 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 |
2 points |
We sell or donate our used cooking oil Restaurant's statement: We sell or donate our used cooking oil |
3 points |
We compost our food waste Restaurant's statement: We compost our food waste |
5 points |
We post our daily specials or menu on a chalkboard/whiteboard as opposed to printing Restaurant's statement: We post on social media sites |
1 point |
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 |
3 points |
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 |
3 points |
We purchase paper products and/or containers that are recyclable Restaurant's statement: We purchase paper products and/or containers that are recyclable |
2 points |
We purchase plastic products/containers made from recycled content Restaurant's statement: We purchase plastic products/containers made from recycled content |
3 points |
We purchase plastic products/containers that are recyclable Restaurant's statement: We purchase plastic products/containers that are recyclable |
2 points |
We do not serve water that is bottled in plastic Restaurant's statement: Serve water in glasses |
2 points |
If we offer our guests paper self-serve napkins, we use a single output dispenser Restaurant's statement: Our napkins are 100% recycled |
2 points |
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 |
2 points |
We use environmentally-friendly cleaning products Restaurant's statement: We use environmentally-friendly cleaning products |
2 points |
We use linen napkins vs. paper Restaurant's statement: Events we host we use linen napkins |
2 points |
42 Points for Waste Reduction |
Description | Points |
---|---|
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 |
3 points |
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 |
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 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 |
2 points |
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 |
3 points |
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 |
3 points |
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) |
1 point |
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. |
1 point |
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. |
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 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 |
2 points |
We turn off all kitchen faucets when not in use Restaurant's statement: We turn off all kitchen faucets when not in use |
1 point |
21 Points for Water Conservation |
Description | Points |
---|---|
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 |
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 to ensure it is in proper working condition and operating efficiently |
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 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) |
2 points |
We have addressed energy efficiency through our windows and doors Restaurant's statement: We have energy efficient film on our doors and windows. |
2 points |
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) |
4 points |
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 |
2 points |
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 |
2 points |
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) |
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 maintain the temperature of our hot water heater at 140 degrees or at the lowest temperature consistent with our sanitizing system |
1 point |
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 |
1 point |
We power down the kitchen equipment during slow, idle times Restaurant's statement: We power down the kitchen equipment during slow, idle times |
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: Double doors at the entrance |
2 points |
25 Points for Energy Efficiency |
Description | Points |
---|---|
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 |
2 points |
We provide employment opportunities for residents of the local community Restaurant's statement: We provide employment opportunities for residents of the local community |
3 points |
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 |
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 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 |
4 points |
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 |
2 points |
15 Points for Community/Consumer Actions |
Description | 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: Our employees are paid above minimum wage. |
5 points |
We offer health benefits to our employees Restaurant's statement: We offer health benefits to our employees |
4 points |
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 |
1 point |
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 |
3 points |
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 |
3 points |
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 |
3 points |
We offer our FOH and BOH employees vacation time Restaurant's statement: We offer our FOH and BOH employees vacation time |
3 points |
We offer internal promotions Restaurant's statement: we hire internal promotions throughout the company |
3 points |
We cross-train employees across different floor and kitchen positions Restaurant's statement: We cross-train employees across different floor and kitchen positions |
3 points |
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 |
3 points |
We give raises based on employee performance and responsibility Restaurant's statement: We give raises based on employee performance and responsibility |
3 points |
We provide discounts for our employees at our restaurant Restaurant's statement: We provide discounts for our employees at our restaurant |
1 point |
We provide bonuses or incentives for employee performance Restaurant's statement: We provide bonuses or incentives for employee performance |
2 points |
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 |
2 points |
39 Points for Employee Actions |
Description | 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 derive some items or ingredients locally (i.e. cheese, milk, coffee, tea, juice, baked goods, beer, wine, spirits, invasive species, raw baking materials |
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 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] |
4 points |
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 |
3 points |
We source products from a regionally-based third party supplier Restaurant's statement: We source products from 3rd party suppliers |
2 points |
We rotate menu items based on seasonality Restaurant's statement: We rotate menu items based on seasonality |
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 recognize local farms and/or vendors whose products we source online, on our menu, or through our marketing |
2 points |
We can, pickle, or preserve foods Restaurant's statement: We can, pickle, or preserve foods |
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 at least one of the following items in-house: salad dressings, condiments, sauces, jams, jellies, juices, soups, broths, stock, chutneys, syrups, salsas |
3 points |
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 |
2 points |
25 Points for Responsible Sourcing |
Description | Points |
---|---|
Our restaurant provides vegetarian/vegan fare Restaurant's statement: vegetarian/vegan fare |
2 points |
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 |
2 points |
Our restaurant provides entrée items served with fruits and/or vegetables Restaurant's statement: entrée items served with fruits and/or vegetables |
2 points |
Our restaurant provides allergen-free options Restaurant's statement: allergen-free options |
2 points |
Our restaurant provides low-sodium options Restaurant's statement: low-sodium options |
2 points |
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 |
3 points |
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, |
2 points |
Our restaurant provides low calorie salad dressings Restaurant's statement: low calorie salad dressings |
2 points |
Our restaurant provides smaller sized soda options Restaurant's statement: We have 4oz glasses |
2 points |
Our restaurant provides fruits or vegetables are offered with children's meals Restaurant's statement: fruits or vegetables are offered with children's meals |
3 points |
Our restaurant provides alternatives to soft drinks for children's meals Restaurant's statement: Milk and Fruit Juices |
3 points |
Our restaurant provides lean proteins are used in children's meals Restaurant's statement: lean proteins are used in children's meals |
3 points |
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 |
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 Extra Virgin Olive Oil |
2 points |
33 Points for Nutrition |