UPMC Presbyterian and Magee-Womens Hospital of UPMC have achieved Silver Plate and Gold Plate designation, respectively, through the Sustainable Pittsburgh Restaurants program. The hospitals are the 15th and 16th locations to earn designation through the program.
“Becoming designated really gives us a sense of accomplishment. Hospital cafeterias and restaurants do some great things, but don’t always get recognition,” said Robert Franz, retail manager at UPMC Presbyterian.
“It’s nice to partner with organization that will help us reach our goal of helping the environment,” said Sarah Black, retail manager at Magee-Womens Hospital of UPMC.
Franz and Black oversee the retail and food services and manage operations at their respective hospitals.
Both locations do incredible things when it comes to green practices. Magee-Womens incorporates freshly grown items into their menu and uses the flowers they grow for their retail shop.
“Magee-Womens uses the help of Phipps Conservatory and Botanical Gardens to manage our three gardens,” said Black. “We look forward to having two bee hives on our roof in spring of 2018 as well!
“We also like to educate people through our Roots of Wellness program – a hub of information on nutritional, physical, emotional and environmental wellness for staff and visitors.”
The program includes bulletin boards throughout the hospital that display tips and facts to adopt a healthier lifestyle as well as functions in the cafeteria, such as cooking demos and wellness consulting. Magee-Womens Hospital of UPMC’s cafeteria serves around 1,200 to 1,500 people per day.
UPMC Presbyterian’s cafeteria, which serves around 3,000 to 4,000 people per day, is partnering with Freedom Farms to help bring in fresh local products every week – from jarred items like honey to fresh produce and local meats.
“It’s things like this that give the hospital’s staff more of an appreciation of what they’re getting on a daily basis at our cafeterias,” said Franz.
Franz and Black highly recommend that Oakland food establishments get on-board with the Sustainable Pittsburgh Restaurant program to capitalize on the lasting value of functioning in greener and more sustainable ways.
“A lot of the things we were doing were already in the criteria to become designated! We filled out the online application and received our plate level, and Rebecca Bykoski, Program Manager of the Sustainable Pittsburgh Restaurant program, is always there to answer questions,” said Black. “Oakland really is a foodie city.”
OBID is recruiting Oakland restaurants for the Sustainable Pittsburgh Restaurant Program. Designation enables restauranteurs to see the lasting value in operating in socially and environmentally responsible ways, while saving money and increasing business. Interested in joining the program? Contact Jonathan Winkler: firstname.lastname@example.org
UPMC Presbyterian’s Summer Farm Markets
Hosted By Freedom Farms
Thursdays starting June 1
11AM – 2PM
Enjoy local produce, jarred products, local meats and baked goods.
Dates held in UPMC Presbyterian’s front entrance green space
along Fifth Avenue: June 22, July 20 & August 24.
All other Thursdays, this will be located outside of the
cafeteria on the 11th floor.