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Cinderlands 3705

3705 Butler St, Pittsburgh, PA, 15201
Email : Restaurant@cinderlands.com
Phone : 4192977407

County : Allegheny
Neighborhood : Lower Lawrenceville
County: Allegheny
Designation Level : Gold Designation
Owner/Manager : Matthew Cook

Sustainability Practices:


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 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 will train employees about sustainability
3 points We include updates on our sustainable actions within staff meetings

Restaurant's statement: Updates will be included in daily, and quarterly meetings
11 Points for General

Waste Reduction

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

Restaurant's statement: We track food waste through daily inspections, waste tracking. We also track the spent grains sent to farmers for feed.
2 points We recycle all of the following materials: paper, glass, plastic, cardboard, and aluminum

Restaurant's statement: Roadrunner
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: Goodwill
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: Bar straws
2 points We have eliminated straws from guest use or instilled an "offer first" approach with straws

Restaurant's statement: Offer first
3 points We sell or donate our used cooking oil

Restaurant's statement: Darling
5 points We compost our food waste

Restaurant's statement: We donate spent grains to several private farmers
3 points We practice "root-to-stem" or "nose-to-tail" cooking

Restaurant's statement: Peels saved for stock, along with bones
1 point We post our daily specials or menu on a chalkboard/whiteboard as opposed to printing

Restaurant's statement: White letter board
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: Paper
3 points We have eliminated the use of polystyrene foam or Styrofoam containers (boxes and cups) for take-out use

Restaurant's statement: Cardboard
3 points We purchase paper products and/or containers made from recycled content

Restaurant's statement: Take out boxes and hand towels and toilet paper
2 points We purchase paper products and/or containers that are recyclable

Restaurant's statement: cardboard biodegradable take out containers and paper bags
2 points We do not serve water that is bottled in plastic

Restaurant's statement: No plastic bottled water.
2 points We use a paperless ordering and billing for vendors where it is available

Restaurant's statement: We order online or by phone.
2 points We use environmentally-friendly cleaning products

Restaurant's statement: Dawn dishsoap is used in a variety of cleaning applications
2 points We use linen napkins vs. paper

Restaurant's statement: We use linen napkins
3 points We serve dine-in food and beverages with multi-use rather than disposable dishware (plates, cups, utensils, ramekins, etc.)

Restaurant's statement: Dine in food is served on regular plateware.
1 point We pay utility bills electronically (when given the option)

Restaurant's statement: As many as possible
1 point We encourage guests to bring in their own reusable bags, coffee mugs, or containers to package their unconsumed food

Restaurant's statement: Growlers
48 Points for Waste Reduction

Water Conservation

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: reduced flow sinks in restrooms
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 practice all of these
3 points We have addressed water conservation through the efficiency of our toilets

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

Restaurant's statement: 0.3 liters/flush
1 point We avoid hosing indoor and outdoor areas. Instead, we use dry cleaning methods followed by a damp mopping

Restaurant's statement: We do not hose in the restaurant.
2 points We regularly check for and repair leaks in our water system

Restaurant's statement: we check for leaks regularly
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 resloped the floor in the basement to correct this so the water would not go into storm drains
1 point We turn off all kitchen faucets when not in use

Restaurant's statement: we turn off faucets not in use
20 Points for Water Conservation

Energy Efficiency

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

Restaurant's statement: We track energy usage through our bills.
3 points We use automatic, energy efficient hand dryers in our restrooms

Restaurant's statement: Energy efficient 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: quarterly inspections
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 programmable thermostats upstairs.
2 points We have addressed energy efficiency through our windows and doors

Restaurant's statement: double paned windows - new windows in 2016
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.
2 points We have installed plastic strip curtains at walk-in cooler and freezer doors

Restaurant's statement: We have plastic strip curtains on walk-in coolers and do not have a walk-in freezer.
4 points We have upgraded to energy efficient lighting (T8 or T5 flourescents, LED, CFL)

Restaurant's statement: T5, LED, CFL
5 points We use LED bulbs in lighting or emergency exits

Restaurant's statement: LEDs in the dining areas
2 points We turn off non-emergency indoor lights during non-operating hours

Restaurant's statement: We turn off 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: sensors and timers in bathrooms and turn off lihts - big skylilght
2 points We regularly clean evaporator and condenser coils on refrigerators (every 3 months)

Restaurant's statement: monthly
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 our hot water heater set at the temperatures outlined for the restaurant.
1 point We turn off all electronic equipment at the end of business or place them in energy saving mode

Restaurant's statement: Electronics are powered down at the end of the day.
2 points We power down the kitchen equipment during slow, idle times

Restaurant's statement: We power down the kitchen during slow times.
1 point We use natural cooling in place of air conditioning, when acceptable

Restaurant's statement: nano window, garage door, windows on the back
2 points We have insulated all refrigeration cold suction lines

Restaurant's statement: 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 lighting based on natural light available. In the back we have a large skylight and many windows that give a lot of light.
43 Points for Energy Efficiency

People - Community/Consumer Actions

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

Restaurant's statement: Construction Junction, Lawrenceville Corporation,
3 points We provide employment opportunities for residents of the local community

Restaurant's statement: Most of our employees walk to work.
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: brewery
2 points We donate used cookware, linens, equipment, electronics, furniture, curtains, etc. to charity

Restaurant's statement: construction junction and goodwill
3 points We donate food waste to farmers for animal feed

Restaurant's statement: spent grains go to a farmer in Zelienople
2 points There is a secure location to store bicycles at or near our restaurant

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

Restaurant's statement: air compressor on-site
17 Points for People - Community/Consumer Actions

People - Employee Actions

2 points We positively contribute to employee health and wellness through incentives or programs offered (i.e. gym membership discounts, yoga classes, sports league, etc.)

Restaurant's statement: health and wellness
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: Any non-tipped employees are paid more than minimum wage
4 points We offer health benefits to our employees

Restaurant's statement: salaried employees
1 point Our restaurant is owned by someone who lives within the local region

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

Restaurant's statement: We regularly hold staff trainings
1 point We provide emergency rides for employees

Restaurant's statement: We would always do this
3 points We provide employees with at least 11 hours of non-working time between shifts

Restaurant's statement: At least 11 hours between shifts
3 points We provide our employees at least one day off for every five days worked consecutively

Restaurant's statement: At least on day off for every five in a row worked
3 points For employees earning hourly wages, we guarantee a minimum amount of weekly working hours

Restaurant's statement: We do our best to match needs of our employees
3 points We provide FOH and BOH employees with some form of compensation during sick leave

Restaurant's statement: Employees can take unpaid leaves of absence, salaried employees have paid sick days
3 points We offer our FOH and BOH employees vacation time

Restaurant's statement: we offer paid vacation time for salaried employees
3 points We offer internal promotions

Restaurant's statement: we only promote internally
3 points We cross-train employees across different floor and kitchen positions

Restaurant's statement: All bartenders have to serve. Servers can bartend if they would like to. Everyone will host. The only time we do not cross train is if people do not want to - we encourage cross-training.
3 points We provide employees with the ability to move between front and back of house positions

Restaurant's statement: We have employees that rotate between both.
3 points We give raises based on employee performance and responsibility

Restaurant's statement: Employees are eligible for raises
1 point We provide discounts for our employees at our restaurant

Restaurant's statement: All employees receive a discount
2 points We provide bonuses or incentives for employee performance

Restaurant's statement: meeting costs and goals are rewarded
2 points We work hard to ensure a diverse and inclusive work environment

Restaurant's statement: We like to have individuality in our staff. THe only wat to do that is in a diverse and inclusvie environment.
48 Points for People - Employee Actions

Responsible Sourcing

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

Restaurant's statement: old church benches, wood being used to make bars and furniture, seats out front are recycled tractor seats
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: refurbished ice machine, for example
2 points We serve certified organic, fair trade, and/or bird friendly coffee and/or tea

Restaurant's statement: coffee and tea organic and fair trade - Intelligence Coffee - Chicago
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: All local beers spirits, cheese, bread, milk
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: Only sustainably sourced seafood
3 points We make purchases from a farmer coop, local food hub, or local food purveyor

Restaurant's statement: Penns Corner
2 points We source products from a regionally-based third party supplier

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

Restaurant's statement: Our menu is based off the season.
4 points We purchase items at the local Farmer's Market

Restaurant's statement: Lawrenceville and others in the area
2 points We purchase eggs that have at least one of the following characteristics: local, cage-free, organic

Restaurant's statement: Eggs are local and cage-free.
3 points Our restaurant participates in product-sharing (cooperative purchasing) with other restaurants for supplies not needed in large quantities

Restaurant's statement: Shared products for hops
2 points We recognize local farms and/or vendors whose products we source online, on our menu, or through our marketing

Restaurant's statement: Local farms and producers recognized on menus
3 points We can, pickle, or preserve foods

Restaurant's statement: These are regularly on the menu.
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 we make in house except for ketchup and mayo
3 points We make our own non-alcoholic beverages, beer, wine, or spirits (including mixers)

Restaurant's statement: We make our own beer, nitro cold-brewed coffee, draft cocktails, sparkling water
3 points We source animal products that are humanely raised and processed

Restaurant's statement: We try to do this as much possible.
8 points When in season, we source 46-100% of produce locally (From within a 150 mile radius)

Restaurant's statement: At least 50%
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: Most of our meat is from local farms - 70%
7 points We source 76-100% of meats regionally (from within a 400 mile radius) OR you do not source meats

Restaurant's statement: 30%
8 points 46-100% of products we use carry organic certification or are naturally grown

Restaurant's statement: 70%
84 Points for Responsible Sourcing


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

Restaurant's statement: majority of menu is smal lplates
2 points Our restaurant provides vegetarian/vegan fare

Restaurant's statement: Roughly half the menu is vegan/vegetarian. There are many that many not be that can be easily accommodated for vegan/vegetarian needs.
2 points Our restaurant provides entrée items served with fruits and/or vegetables

Restaurant's statement: Entrees have vegetables and sandwiches can come with sides for a charge
2 points Our restaurant provides allergen-free options

Restaurant's statement: Gluten Free options. allergens at forefront of concern. denoted on menu
2 points Our restaurant provides low-sodium options

Restaurant's statement: This can be accommodated
3 points Our restaurant provides organic, non-GMO ingredients in beverages or raw baking materials used for food

Restaurant's statement: Grains and coffee
2 points Our restaurant provides ancient grains (barley, farro, quinoa, polenta, amaranth, spelt, kamut, chia, sorghum, freekeh, teff, millet)

Restaurant's statement: Kamut and spelt, for example
2 points Our restaurant provides smaller sized soda options

Restaurant's statement: 12 oz bottles
3 points Our restaurant provides whole grain ingredients are used in children's meals

Restaurant's statement: Grilled cheese
3 points Our restaurant provides fruits or vegetables are offered with children's meals

Restaurant's statement: Veggie side
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: We can accommodate this most times.
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: Grapeseed oil, ultra refined peanut oil, olive oil, canola oil
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 meet the requirements for Live Well status.
37 Points for Nutrition