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Smoke Barbeque Taqueria


4115 Butler Street, Pittsburgh, PA, 15201
smokepgh.com
Email : smokepgh@gmail.com
Phone : 412-224-2070

County : Allegheny
Neighborhood : Pittsburgh - Central Lawrenceville
County: Allegheny
Designation Level : Silver Designation
Owner/Manager : Nelda Carranco and Jeff Petruso

Sustainability Practices:


General

Points
1 point 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.
3 points We provide sustainability-related training and information to all new and existing employees

Restaurant's statement: We provide training to all new and existing employees
3 points We include updates on our sustainable actions within staff meetings

Restaurant's statement: We regularly discuss those practices within our meetings. In pre-shift we often discuss the sourcing of what will be served that night.
8 Points for General

Waste Reduction

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

Restaurant's statement: Waste Management
3 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: Some kitchen equipment was donated during the renovation process prior to moving to this location.
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: Ink and Toner cartidges are recycled.
2 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: Paper products, flour, spices, sugar
2 points We have eliminated straws from guest use or instilled an "offer first" approach with straws

Restaurant's statement: We do not give straws for non-alcoholic drinks unless they are requested.
3 points We sell or donate our used cooking oil

Restaurant's statement: Our oil is serviced by Valley Proteins.
3 points We practice "root-to-stem" or "nose-to-tail" cooking

Restaurant's statement: Outer skins of the tomatoes are used for pico de gallo, the inner parts for sauce. The brisket ends are also now found on the menu. The tortillas that can't be used for tacos get used as chips.
3 points We have eliminated the use of polystyrene foam or Styrofoam containers (boxes and cups) for take-out use

Restaurant's statement: All take-out packaging is compostable.
3 points We purchase paper products and/or containers made from recycled content

Restaurant's statement: Paper products are made from renewable resources and compostable.
2 points We purchase paper products and/or containers that are recyclable

Restaurant's statement: Paper products are made from renewable resources and compostable.
3 points We purchase plastic products/containers made from recycled content

Restaurant's statement: The plastic to-go cups are made from corn and compostable
2 points We purchase plastic products/containers that are recyclable

Restaurant's statement: The plastic to-go cups are made from corn and compostable
2 points We do not serve water that is bottled in plastic

Restaurant's statement: We do not serve plastic bottled water.
2 points If we offer our guests paper self-serve napkins, we use a single output dispenser

Restaurant's statement: We regulate the use of paper napkins by setting each table with a minimal amount.
2 points We use a paperless ordering and billing for vendors where it is available

Restaurant's statement: All transactions take place via phone.
2 points We use environmentally-friendly cleaning products

Restaurant's statement: Seventh Generation cleaning supplies and the paper products.
3 points We serve dine-in food and beverages with multi-use rather than disposable dishware (plates, cups, utensils, ramekins, etc.)

Restaurant's statement: Tacos are served on metal trays with parchment paper. Anything else is served on multi-use dish ware.
42 Points for Waste Reduction

Water Conservation

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

Restaurant's statement: Our sinks are low-flow.
2 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 presoak, hand scrape pots and pans, use basin style washing, and only run the dishwasher when it is full.
3 points We have addressed water conservation through the efficiency of our toilets

Restaurant's statement: Our toilets flush at 1.28 gal/flush.
3 points We have addressed water conservation through the efficiency of our urinals

Restaurant's statement: Our urinals are water conserving.
1 point We thaw frozen foods in the refrigerator (not with running water)

Restaurant's statement: We do not use frozen food.
1 point We avoid hosing indoor and outdoor areas. Instead, we use dry cleaning methods followed by a damp mopping

Restaurant's statement: We sweep and use a damp mop for floor cleaning. We avoid hosing outdoor areas as much as possible.
2 points We regularly check for and repair leaks in our water system

Restaurant's statement: We regularly check for and repair leaks.
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: In any outdoor cleaning, we do our best to prevent any waste water contaminants from entering storm drains.
1 point We turn off all kitchen faucets when not in use

Restaurant's statement: We do not leave water running unnecessarily.
18 Points for Water Conservation

Energy Efficiency

Points
3 points We use automatic, energy efficient hand dryers in our restrooms

Restaurant's statement: We have an energy efficient hand dryer in the restroom.
2 points We have our HVAC inspected annually to ensure it is in proper working condition and operating efficiently

Restaurant's statement: Our HVAC comes in on a regular basis to check the system is running properly and address any issues.
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 thermostat always run at efficient temperatures.
2 points We have addressed energy efficiency through our windows and doors

Restaurant's statement: Our windows and doors are reflective to repel heat and light from entering the building.
4 points We have a policy that we only purchase Energy Star equipment or appliances when available

Restaurant's statement: We prioritize purchasing ENERGY STAR equipment.
4 points We have upgraded to energy efficient lighting (T8 or T5 flourescents, LED, CFL)

Restaurant's statement: Most lights throughout the restaurant and kitchen are LED.
5 points We use LED bulbs in lighting or emergency exits

Restaurant's statement: Most lights throughout the restaurant and kitchen are LED.
2 points We turn off non-emergency indoor lights during non-operating hours

Restaurant's statement: We leave off all non-emergency 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: The restrooms are equipped with occupancy sensors.
2 points We regularly clean evaporator and condenser coils on refrigerators (every 3 months)

Restaurant's statement: We regularly clean the refrigerator coils.
1 point 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 is set at 140 degrees.
1 point We turn off all electronic equipment at the end of business or place them in energy saving mode

Restaurant's statement: We power down electronic equipment at the end of the day. Even the ATM machine.
1 point We use natural cooling in place of air conditioning, when acceptable

Restaurant's statement: We open our garage door when the weather is nice.
2 points We have insulated all refrigeration cold suction lines

Restaurant's statement: Our cold suction lines are insulated
3 points We use daylight sensors or adjust our indoor lighting based on natural sunlight available

Restaurant's statement: We adjust our lighting based on outside lighting.
36 Points for Energy Efficiency

People - Community/Consumer Actions

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

Restaurant's statement: We have donated food, gift cards, and given large discounts for fundraising.
3 points We participate in planned prepared budgeted meal programs to assist in food donations.

Restaurant's statement: For thanksgiving, we donate 5-6 full meals to various local organizations.
3 points We provide employment opportunities for residents of the local community

Restaurant's statement: 100%
2 points There is a secure location to store bicycles at or near our restaurant

Restaurant's statement: There are bike racks along Butler St.
1 point We have a bicycle air pump and flat tire repair kit on premises

Restaurant's statement: We have it bicycle air pump on premises.
11 Points for People - Community/Consumer Actions

People - Employee Actions

Points
5 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: All employees make over minimum wage.
4 points We offer health benefits to our employees

Restaurant's statement: We offer health benefits to full-time salary and longstanding employees.
1 point Our restaurant is owned by someone who lives within the local region

Restaurant's statement: Owners live in Lawrenceville.
3 points We offer our staff training to further enhance career development

Restaurant's statement: We have recently developed a spirit training for the bar for the front of the house. We also train the back of the house on the meat, where it sourced, how it is produced, etc.
1 point We provide emergency rides for employees

Restaurant's statement: We always give our employees ride in the case of an emergency. We always help our employees.
3 points We provide employees with at least 11 hours of non-working time between shifts

Restaurant's statement: Employees have 11 hours between shifts.
3 points We provide employees working double shifts with a minimum break time of two hours

Restaurant's statement: It is very rare, but if double shifts do occur, employees get a break in between.
3 points We provide our employees at least one day off for every five days worked consecutively

Restaurant's statement: Employees usually do not work more than five days in a row.
3 points Our full-time salaried employees work an average no more than of 35-45 hours/week

Restaurant's statement: Our full-time salaried employees work no more than 50 hours each week.
3 points For employees earning hourly wages, we guarantee a minimum amount of weekly working hours

Restaurant's statement: Yes. Our employees are guaranteed an appropriate amount of working hours.
3 points We offer our FOH and BOH employees vacation time

Restaurant's statement: Salaried employees receive paid vacation. Hourly employees can request time off.
3 points We offer internal promotions

Restaurant's statement: Managers have all been promoted from within our business.
3 points We cross-train employees across different floor and kitchen positions

Restaurant's statement: One cross-trained position would be host/busser/expo/food runner.
3 points We provide employees with the ability to move between front and back of house positions

Restaurant's statement: Some front of the house works for bussing and expo purposes.
3 points We give raises based on employee performance and responsibility

Restaurant's statement: We offer raises for job performance and increased responsibility.
1 point We provide discounts for our employees at our restaurant

Restaurant's statement: Back of the house employees get meals for free. Front of the house employees can eat for 50% off.
2 points We provide bonuses or incentives for employee performance

Restaurant's statement: We take a company trip once per year for all staff to enjoy.
2 points We work hard to ensure a diverse and inclusive work environment

Restaurant's statement: We value all individuals. We do not discriminate when it comes to race, age, religion, sexual orientation, gender, etc. when it comes to hiring practices.
49 Points for People - Employee Actions

Responsible Sourcing

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

Restaurant's statement: All the wood found in the restaurant: counters, tables, bar - was repurposed from a whiskey distillery in the Southside. Bench seating and some bar counters and restroom counters were from an old gymnasium and purchased at Construction Junction.
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: When ENERGY STAR isn't available, we always try to purchase refurbished.
2 points We serve certified organic, fair trade, and/or bird friendly coffee and/or tea

Restaurant's statement: La Prima coffee
3 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: Buttermilk, half and half from Turner Dairy. Beer from Grist House and East End Brewery.
4 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: The fish used for specials is sourced sustainably.
2 points We source products from a regionally-based third party supplier

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

Restaurant's statement: When we can we do rotate. Specials are seasonal.
4 points We purchase items at the local Farmer's Market

Restaurant's statement: We make purchases at East Lib Farmers Market. Also in Oakland.
2 points We purchase eggs that have at least one of the following characteristics: local, cage-free, organic

Restaurant's statement: Our eggs are local and cage free.
3 points We can, pickle, or preserve foods

Restaurant's statement: We make our own pickles and vegetables.
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: Everything is made in house: Stocks, sauces, mustards, mayos, salad dressings. some cheeses, everything is made in house.
3 points We make our own non-alcoholic beverages, beer, wine, or spirits (including mixers)

Restaurant's statement: We make our own nonalcoholic fresh drinks. We do not sell soda. We make our own cola. All bar drinks are handmade.
3 points We source animal products that are humanely raised and processed

Restaurant's statement: All the farms we source from humanely raise and process their meats.
6 points When in season, we source 31-45% of produce locally (From within a 150 mile radius)

Restaurant's statement: 40% locally-sourced produce in season from Paragon.
6 points We source 31-45% of meats locally (from within a 150 mile radius)

Restaurant's statement: About 35% of our meat is sourced locally from a chicken farm in Ohio.
For RS-36 – RS-39, select the “yes” that represents your % of organic or naturally grown products:
2 points 1-15% of products we use carry organic certification or are naturally grown

Restaurant's statement: A little over 10% of what we use is organic.
52 Points for Responsible Sourcing

Nutrition

Points
2 points Our restaurant provides vegetarian/vegan fare

Restaurant's statement: A lot of our menu items are vegetarian We have veggie, migas, and egg tacos.
2 points Our restaurant provides allergen-free options

Restaurant's statement: All allergies can be accommodated by telling the server. We offer corn as opposed to flour for gluten allergies.
2 points Our restaurant provides low-sodium options

Restaurant's statement: Most items on our menu are low sodium. Everything is made from scratch, keeping the sodium levels down.
3 points Our restaurant provides organic, non-GMO ingredients in beverages or raw baking materials used for food

Restaurant's statement: Sugar is organic. Syrups for flavoring drinks are also made from the organic sugar.
2 points Our restaurant provides ancient grains (barley, farro, quinoa, polenta, amaranth, spelt, kamut, chia, sorghum, freekeh, teff, millet)

Restaurant's statement: We use polenta at times.
2 points Our restaurant provides low calorie salad dressings

Restaurant's statement: Lemon Vinaigrette
2 points Our restaurant provides smaller sized soda options

Restaurant's statement: We do not serve soda.
3 points Our restaurant provides alternatives to soft drinks for children's meals

Restaurant's statement: We do not serve soft drinks. Children typically drink aqua fresca or lemonade.
3 points Our restaurant provides lean proteins are used in children's meals

Restaurant's statement: Chicken and eggs
3 points Our restaurant provides low-fat, low-calorie, low-sugar, or low-sodium options for children's meals

Restaurant's statement: Children meals are low-sodium as everything is house made.
2 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: Canola and Organic Palm Oil shortening for tortillas.
3 points We have satisfied the requirements associated with earning Live Well Allegheny restaurant status. (Note: If your restaurant is located in Allegheny County, completing these requirements will earn you status as a LWA Restaurant in addition to your SPR designation. If your restaurant is located outside of Allegheny County, you will receive points toward your SPR designation by meeting LWA Restaurant requirements.)

Restaurant's statement: We have satisfied the requirements associated with earning Live Well Allegheny restaurant status.
29 Points for Nutrition