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The Abbey on Butler Street


4635 Butler St., Pittsburgh, PA, 15201
www.theabbeyonbutler.com
Email : theabbeyonbutler@gmail.com
Phone : 412-682-0200

County : Allegheny
Neighborhood : Pittsburgh - Central Lawrenceville
County: Allegheny
Designation Level : Gold Designation
Owner/Manager : Eric Kukura

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: Employees are trained on our sustainable practices.
3 points We include updates on our sustainable actions within staff meetings

Restaurant's statement: We update staff on all actions.
8 Points for General

Waste Reduction

Points
4 points We track the amount of waste our restaurant produces and disposes and our progress on waste reduction

Restaurant's statement: We track our waste through waste sheets. We have made changes to the menu based on this tracking.
2 points We recycle all of the following materials: paper, glass, plastic, cardboard, and aluminum

Restaurant's statement: We recycle with 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: We donated a mass amount of materials to Construction Junction during renovations. The building used to be a funeral home, so furniture, wall deco, caskets - a wide variety of materials were donated.
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: During renovation, a lot of small materials were donated, such as light fixtures. We also recycle hard to recycle items.
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: We purchase take out packaging in bulk.
3 points We sell or donate our used cooking oil

Restaurant's statement: We work with Buffalo Biodiesel.
3 points We practice "root-to-stem" or "nose-to-tail" cooking

Restaurant's statement: We use chicken bones to make stocks.
1 point We post our daily specials or menu on a chalkboard/whiteboard as opposed to printing

Restaurant's statement: We post menus and specials on the walls.
2 points 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 do not typically offer bags for take-out..
3 points We have eliminated the use of polystyrene foam or Styrofoam containers (boxes and cups) for take-out use

Restaurant's statement: We do not use polystyrene products.
3 points We purchase paper products and/or containers made from recycled content

Restaurant's statement: Take out boxes and some napkins used in service.
2 points We purchase paper products and/or containers that are recyclable

Restaurant's statement: Take-out boxes are recyclable and napkins.
2 points We purchase plastic products/containers that are recyclable

Restaurant's statement: The take-out cups are recyclable.
2 points If we offer our guests paper self-serve napkins, we use a single output dispenser

Restaurant's statement: We give guests one napkin at service.
2 points We use a paperless ordering and billing for vendors where it is available

Restaurant's statement: We do all ordering and billing online.
2 points We use environmentally-friendly cleaning products

Restaurant's statement: We use environmentally-friendly cleaning 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: We serve foods on dishes.
1 point We pay utility bills electronically (when given the option)

Restaurant's statement: We pay bills online.
43 Points for Waste Reduction

Water Conservation

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

Restaurant's statement: We have a low-flow pre-rinse sprayer.
3 points We have addressed water conservation by reducing the flow rate of our sinks

Restaurant's statement: Handwashing 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 use all the techniques outlined in the criteria.
3 points We have addressed water conservation through the efficiency of our toilets

Restaurant's statement: We have low-flow toilets.
3 points We have addressed water conservation through the efficiency of our urinals

Restaurant's statement: We have low-flow urinals.
3 points We use touch-free faucets/motion sensor sinks in restrooms

Restaurant's statement: We have touch free sinks in restrooms.
1 point We thaw frozen foods in the refrigerator (not with running water)

Restaurant's statement: We thaw by refrigeration.
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 damp mop.
2 points We regularly check for and repair leaks in our water system

Restaurant's statement: We are attentive to our water lines.
1 point We turn off all kitchen faucets when not in use

Restaurant's statement: We turn off all faucets when not in use.
22 Points for Water Conservation

Energy Efficiency

Points
3 points We track the amount of energy our restaurant consumes and our progress on energy efficiency

Restaurant's statement: We monitor our energy use through utility bills.
4 points We have conducted a professionally done, comprehensive energy audit in the past 5 years

Restaurant's statement: We had an energy audit during our open.
3 points We use automatic, energy efficient hand dryers in our restrooms

Restaurant's statement: We have hand dryers in restrooms.
2 points We have our HVAC inspected annually to ensure it is in proper working condition and operating efficiently

Restaurant's statement: HVAC is inspected twice a year
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
2 points We have addressed energy efficiency through our windows and doors

Restaurant's statement: We have energy efficient windows where they have been replaced. We also have storm windows.
4 points We have a policy that we only purchase Energy Star equipment or appliances when available

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

Restaurant's statement: We have LED lighting
5 points We use LED bulbs in lighting or emergency exits

Restaurant's statement: We have LED lighting
2 points We turn off lights in unused spaces or have installed sensors/timers to automatically turn them off

Restaurant's statement: bathrooms have sensors
2 points We regularly clean evaporator and condenser coils on refrigerators (every 3 months)

Restaurant's statement: we vacuum these regularly
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: We keep the hot water heater set to a minimum temperature
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 electronics
2 points We use ceiling fans to promote air circulation (high edge forward in winter, forcing air down; reverse in summer)

Restaurant's statement: We have ceiling fans to circulate air
2 points We power down the kitchen equipment during slow, idle times

Restaurant's statement: We power down the kitchen during slow times of business.
2 points We have insulated all refrigeration cold suction lines

Restaurant's statement: Cold suction lines on refrigeration 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 daylight outside.
44 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 regularly donate to causes and hold fundraiser events regularly. Gift card donations to cancer groups and Lawrenceville
3 points We provide employment opportunities for residents of the local community

Restaurant's statement: Most live in Lawrenceville
4 points We participate with an organization's program designed to provide employment opportunities for vulnerable populations

Restaurant's statement: Career Links
2 points We donate used cookware, linens, equipment, electronics, furniture, curtains, etc. to charity

Restaurant's statement: We donated furniture to Construction Junction.
3 points We prioritize buying food grown from immigrant farmers, farmers of color, women farmers, youth or emerging farmers

Restaurant's statement: We do this as much as possible.
2 points We encourage guests to take alternative transportation to get to our restaurant (bike, bus, walk, carpool)

Restaurant's statement: We have worked with uber on discount codes for guests for events.
2 points There is a secure location to store bicycles at or near our restaurant

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

Restaurant's statement: We have an air pump in the basement
19 Points for People - Community/Consumer Actions

People - Employee Actions

Points
2 points Our employees participate in volunteer activities

Restaurant's statement: Our employees are active in their communities.
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: We pay well over the minimum wage rate. Employees all make at least $10/hr.
4 points We offer health benefits to our employees

Restaurant's statement: We are in the progress of offering health coverage.
1 point Our restaurant is owned by someone who lives within the local region

Restaurant's statement: Owner lives in Pittsburgh
3 points We offer our staff training to further enhance career development

Restaurant's statement: We train staff - baristas a in coffee house, continuing ed on wine/alchohol knowledge, chef is always teaching int eh kitchen.
1 point We provide emergency rides for employees

Restaurant's statement: We provide emergency rides for employees.
3 points We provide employees with at least 11 hours of non-working time between shifts

Restaurant's statement: This is the norm at The Abbey.
3 points We provide our employees at least one day off for every five days worked consecutively

Restaurant's statement: Employees receive at least one day off for every five worked in a row.
3 points Our full-time salaried employees work an average no more than of 35-45 hours/week

Restaurant's statement: Full time employees work about 45 hours per week.
3 points For employees earning hourly wages, we guarantee a minimum amount of weekly working hours

Restaurant's statement: Employees are guaranteed a minimum amount of weekly working hours.
3 points We offer our FOH and BOH employees vacation time

Restaurant's statement: Employees can request vacation time.
3 points We offer internal promotions

Restaurant's statement: We always look internally to promote for open positions.
3 points We cross-train employees across different floor and kitchen positions

Restaurant's statement: Baristas also food runners Bartenders that are servers
3 points We provide employees with the ability to move between front and back of house positions

Restaurant's statement: Baristas and food runners
3 points We give raises based on employee performance and responsibility

Restaurant's statement: Raises are given based on performance, responsibility, and also length of time employed here
1 point We provide discounts for our employees at our restaurant

Restaurant's statement: BOH free shift meals, everyone 25% even if not on clock, 25% for FOH on clock
3 points We provide employee ownership in the company

Restaurant's statement: We have in the past and will do so in the future
2 points We provide bonuses or incentives for employee performance

Restaurant's statement: We provided bonuses for employees.
2 points We work hard to ensure a diverse and inclusive work environment

Restaurant's statement: We do not discriminate based on race, gender, ethnicity, sexual preference, sexual orientation, etc. We are open to hiring any individual who has the skills needed for the position.
51 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: We purhcase as many things repurposed as we can. We are frequent shoppers of Construciton 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: We purchase refurbished equipment if Energy Star models are not available.
2 points We serve certified organic, fair trade, and/or bird friendly coffee and/or tea

Restaurant's statement: Coffee from Commonplace Coffee and Reanimator Coffee (from Philly)
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: Coffee from Commonplace Coffee, beer from local brewers (Full Pint, Grist House, Roundabout, Hop Farm)
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: Our chef is dedicated to sourcing sustainable seafood.
2 points We source products from a regionally-based third party supplier

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

Restaurant's statement: The menu changes for Spring and Fall.
4 points We participate in hyperlocal sourcing (restaurant gardens, apiary on-site, or sourcing products from within the local community/zip code)

Restaurant's statement: We grow our own herbs. We also purchase beer from Hop Farm. Also some spirits - Boyd and Blair and Wigle
3 points We can, pickle, or preserve foods

Restaurant's statement: We pickle things
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: Salad dressings condiments jams jellies, baked goods
3 points We make our own non-alcoholic beverages, beer, wine, or spirits (including mixers)

Restaurant's statement: We make our own spirits and shrubs and cold brew
4 points When in season, we source 16-30% of produce locally (From within a 150 mile radius)

Restaurant's statement: 30%
7 points When in season, we source 46-100% of produce regionally (From within a 400 mile radius)

Restaurant's statement: 50%
8 points We source 46-100% of meats locally (from within a 150 mile radius) OR we do not source meats

Restaurant's statement: 50-55%
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: 10%
54 Points for Responsible Sourcing

Nutrition

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

Restaurant's statement: Hummus and halumi cheese plates are two examples. We can also do smaller portions of dishes
2 points Our restaurant provides vegetarian/vegan fare

Restaurant's statement: Curry, Vegetables, and Tofu; Eggplant Sarnie; all burgers can be made with a vegetarian patty.
2 points Our restaurant provides entrée items served with fruits and/or vegetables

Restaurant's statement: Typically a vegetable is served with all entrees. At brunch, fruit is served.
2 points Our restaurant provides allergen-free options

Restaurant's statement: We can accommodate for allergen needs.
2 points Our restaurant provides low-sodium options

Restaurant's statement: Chef can accommodate sodium needs.
2 points Our restaurant provides ancient grains (barley, farro, quinoa, polenta, amaranth, spelt, kamut, chia, sorghum, freekeh, teff, millet)

Restaurant's statement: Polenta and arborio rice
2 points Our restaurant provides low calorie salad dressings

Restaurant's statement: Oil/vinegar based dressings
2 points Our restaurant provides smaller sized soda options

Restaurant's statement: Can be requested
3 points Our restaurant provides fruits or vegetables are offered with children's meals

Restaurant's statement: Children can be served fruit or vegetables with their meals.
3 points Our restaurant provides alternatives to soft drinks for children's meals

Restaurant's statement: Milk and juice
3 points Our restaurant provides lean proteins are used in children's meals

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

Restaurant's statement: Chef can adapt children's meals for this.
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: Olive and canola oils
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 satisfy the requirements to earn Live Well Allegheny restaurant status.
33 Points for Nutrition