Franktuary - Lawrenceville (CLOSED)

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 and menu.

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 in the restaurant visible to guests.

We have adopted a comprehensive sustainability policy

Restaurant's statement: We have sustainability included in our philosophy and vision.

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

Restaurant's statement: We have philosophies passed on in training of reducing waste, preventing waste, and using resources wisely.

We include updates on our sustainable actions within staff meetings

Restaurant's statement: We update our handbook periodically and include sustainability measures in our weekly staff notes.

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 send old/unneeded furniture and building materials to Construction Junction and by used equipment 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 take lightbulbs, toner, and batteries to recycling collection boxes with proper disposal procedures.

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 make our own ketchup instead of buying bottles of it.

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

Restaurant's statement: We use an offer-first approach for all non-alcoholic beverages.

We sell or donate our used cooking oil

Restaurant's statement: Valley Proteins services our used cooking oil.

We compost our food waste

Restaurant's statement: We compost a small amount in our garden, and we are looking to expand our composting capabilities soon.

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

Restaurant's statement: We use root-to-stem cooking whenever possible to eliminate waste.

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

Restaurant's statement: We use an outdoor chalkboard sign, and dry erase boards in house to prevent paper waste. We have designed our paper draft lists to be flexible and last 3-4 weeks instead of reprinting them every 2-3 days.

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 only paper bags for takeout, and compostable paper containers.

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

Restaurant's statement: We do not serve anything in Styrofoam style containers.

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

Restaurant's statement: Our take out containers are recycled and/or compostable. We order unbleached paper towels, recycled toilet paper, and the like as much as we can.

We purchase paper products and/or containers that are recyclable

Restaurant's statement: Our take out containers are recycled and/or compostable. We order unbleached paper towels, recycled toilet paper, and the like as much as we can.

We purchase plastic products/containers that are recyclable

Restaurant's statement: Our plastic takeout containers are recyclable.

We do not serve water that is bottled in plastic

Restaurant's statement: We use glass bottles and glasses to serve water to tables.

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

Restaurant's statement: We don't use dispensers, but only use 1 napkin per person for table supplies.

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

Restaurant's statement: We use email to do the majority of our billing.

We use environmentally-friendly cleaning products

Restaurant's statement: We use environmentally friendly products as much as possible. For example, we clean our tables with vinegar and water rather than a cleaning product.

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

Restaurant's statement: We use glass, ceramic, and metal dishware for our dine-in food.

We pay utility bills electronically (when given the option)

Restaurant's statement: We use email to do the majority of our billing.

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

Restaurant's statement: We have a post-2006 pre-rinse sprayer. EPA compliant.

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 scrape plates and containers, presoak utensils and pans, run full dishwasher cycles, and use our three basin sink frequently.

We have addressed water conservation through the efficiency of our toilets

Restaurant's statement: We have low-flow toilets that flush using less than 1.6 gallons per flush.

We have addressed water conservation through the efficiency of our urinals

Restaurant's statement: Our urinal uses less than 1 gallon per flush.

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

Restaurant's statement: As often as possible we pull things from freezer to cooler without using water thawing.

We capture rainwater

Restaurant's statement: We use a rain barrel to help water our garden.

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

Restaurant's statement: We use sweeping and mopping indoors and out, and use our hose minimally.

We regularly check for and repair leaks in our water system

Restaurant's statement: We try to fix leaks as soon as possible ourselves or by our invaluable plumber Larry.

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 chemicals so that they do not go through storm drains.

We turn off all kitchen faucets when not in use

Restaurant's statement: We don't leave faucets running, and drips are repaired quickly.

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

Restaurant's statement: JA Sauer provides regular maintenance and inspection.

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 program our thermostat for seasonal ranges so that it kicks on at 68 and 75, and lower at night.

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

Restaurant's statement: We are upgrading any non-efficient bulbs as we replace burnt out bulbs.

We use LED bulbs in lighting or emergency exits

Restaurant's statement: We use LED bulbs in some of our hallway lighting.

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

Restaurant's statement: We turn off all lights when no one is in the building, and only select lights during our non-service operating hours.

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

Restaurant's statement: We have installed motion sensor lights with timers in our 4 bathrooms.

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

Restaurant's statement: We clean our condenser coils or have a service come to clean them.

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 hot water heater runs at 138.

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

Restaurant's statement: Our computers sleep when we close.

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

Restaurant's statement: We have 2 ceiling fans in our dining room.

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

Restaurant's statement: We open our garage doors to the dining room in nice weather.

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

Restaurant's statement: We host Benefit Happy Hours with local nonprofits to allow them a place to socialize, raise funds, and eat. We donate a portion of sales during their event.

We provide employment opportunities for residents of the local community

Restaurant's statement: Many of our employees live within walking or biking distance.

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

Restaurant's statement: We coordinate with Goodwill's jobs program for new applicants, and previously and currently employed graduates from Springboard, an organization that helps people recently released from prison learn kitchen skills to work in restaurants.

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

Restaurant's statement: We have donated many building supplies and unused items to Construction Junction and other programs.

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

Restaurant's statement: We have bike racks out front and encourage our employees to use bikes or carpooling if possible. We off a Bike PGH discount as well.

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

Restaurant's statement: We have 2 bike racks out front, our employees store their bikes in our basement.

Our employees participate in volunteer activities

Restaurant's statement: Several of our employees came from AmeriCorps, and volunteer outside of their time at Franktuary.

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 our BOH employees over minimum wage and have periodic performance evaluations to allow for raises.

We offer health benefits to our employees

Restaurant's statement: Health benefits are offered to management and full-time employees.

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

Restaurant's statement: Both owners and 2 out of 3 managers live within walking distance.

We offer our staff training to further enhance career development

Restaurant's statement: We cross-train employees in their departments and cross-departmentally as well.

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

Restaurant's statement: We strive not to schedule employees to close and then open immediately after.

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

Restaurant's statement: We try to schedule our full time employees with 2 days off per week.

Our full-time salaried employees work an average no more than of 35-45 hours/week

Restaurant's statement: Our managers are expected to work 40-50 hours a week, and to adjust their schedules in emergencies to keep to 40 hours.

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

Restaurant's statement: We make every effort to staff and schedule appropriately so our employees have consistent minimum hours.

We offer our FOH and BOH employees vacation time

Restaurant's statement: Our salaried employees are offered vacation time.

We offer internal promotions

Restaurant's statement: All of our current managers started in their department and now manage it.

We cross-train employees across different floor and kitchen positions

Restaurant's statement: Many of our employees have multiple job roles: serving + hosting; line cook + prep cook, dishwasher + line cook; serving + expediting. Several employees also work in the restaurant and on our food trucks.

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

Restaurant's statement: One of our servers loves fermenting and now does most of our pickling on the days she's not serving. Our BOH and FOH managers work with the opposite department often during service.

We give raises based on employee performance and responsibility

Restaurant's statement: We reward increased responsibility and performance with wage raises.

We provide discounts for our employees at our restaurant

Restaurant's statement: We offer our employees discounts on the clock and off.

We provide bonuses or incentives for employee performance

Restaurant's statement: We often bring in food for staff on days we know will be extra busy, and provide incentives for high sales.

We work hard to ensure a diverse and inclusive work environment

Restaurant's statement: Our owners and managers are committed to creating a positive, kind, and hardworking atmosphere that fosters teamwork, integrity, and fulfillment among all staff members and departments. We employ a wide variety of people, many of whom have diverse interests outside of work.

We use furniture that has been refurbished, remanufactured, is previously used or has been constructed from repurposed materials

Restaurant's statement: Much of our restaurant was sourced from nearby churches. We have benches and counters made from pews, shelves from kneelers, Amish farmwood as a our hardwood floor, and tables made from wood scraps.

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

Restaurant's statement: We serve Stash hot tea.

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 produce and meat from Frankferd Farms, North Woods Ranch, Penns Corner Farm Alliance, Who Cooks for You, Butter Hill Farms, Ron Gargasz Organic Beef, and our own garden produce. Coffee, spirits and beer come from Counter Culture Coffee, Maggie's Farm, Wigle, Boyd & Blair, Hop Farm, Draii Laag, Full Pint, Helltown, Voodoo, East End, and others.

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

Restaurant's statement: We work with Frankferd Farms, North Woods Ranch, Penns Corner Farm Alliance, Who Cooks for You, Butter Hill Farms, Ron Gargasz Organic Beef, and our own garden produce.

We source products from a regionally-based third party supplier

Restaurant's statement: We work with Paragon, Penn's Corner Farm Alliance, and others.

We rotate menu items based on seasonality

Restaurant's statement: We offer seasonal specials and try to incorporate seasonal items into our Sunday brunch menu.

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

Restaurant's statement: We purchase cage-free eggs from Paragon.

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

Restaurant's statement: We split purchases for some products with our other location and neighboring businesses.

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

Restaurant's statement: We list our local vendors on our menu and website.

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

Restaurant's statement: We have a garden behind the restaurant that provides us with herbs, tomatoes, greens, and other produce.

We can, pickle, or preserve foods

Restaurant's statement: We make our own pickle spears, sauerkraut, kim chi, pickled beets, pickled cauliflower, and various seasonal vegetables.

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: In house we make: sauces, ketchup, sausage, syrups for cocktails, falafel, bacon, stock, dressings, pickled items, specialty and brunch items.

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

Restaurant's statement: We make our own bitters, infused spirits, and syrups.

We source animal products that are humanely raised and processed

Restaurant's statement: We work with North Woods Ranch, Ron Gargasz, and Penn's Corner to source humanely raised, ethically sourced meat.

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

Restaurant's statement: We use local farms and our own garden to source produce locally. Approximately 60% of our produce is local.

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

Restaurant's statement: We use local farms and our own garden to source produce locally. Approximately 60% of our produce is local.

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

Restaurant's statement: We use local farms to source meat locally. Approximately 70% of our meat is local.

We source 76-100% of meats regionally (from within a 400 mile radius) OR you do not source meats

Restaurant's statement: Approximately 30% of our meat is sourced regionally.

31-45% of products we use carry organic certification or are naturally grown

Restaurant's statement: Approximately 50% of our items are certified organic, are grown locally and organically, or we buy them as minimally processed as possible.

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

Restaurant's statement: We have two sizes of salad and poutine. Most of our menu items are very appropriately portioned to start with.

Our restaurant provides vegetarian/vegan fare

Restaurant's statement: Most of our menu items can be made vegan or are already vegan.

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

Restaurant's statement: Our kids meal has an option to be served with apple slices.

Our restaurant provides allergen-free options

Restaurant's statement: We have an extensive ingredient guide to assist those with dietary restrictions, and our staff is well versed in our vegetarian, vegan, and gluten free options.

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

Restaurant's statement: We offer organic milk and juice boxes for kids, and use organic and non-GMO ingredients whenever possible, like millet flour and non-GMO tofu dogs.

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

Restaurant's statement: We use millet flour in our gravy and serve quinoa occasionally.

Our restaurant provides smaller sized soda options

Restaurant's statement: Our water, soda, and iced tea are served in 10 ounce glasses.

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

Restaurant's statement: Our kids meal has an option to be served with apple slices.

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

Restaurant's statement: We offer organic apple juice, milk and chocolate milk boxes.

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

Restaurant's statement: We use all-beef or tofu hot dogs for our kids meals.

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

Restaurant's statement: We offer apple slices, organic juice and milk.

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 olive, sesame, and canola oil for cooking and frying.