Pizza Today - June 2017 - 39

wo pizzerias from two very different regions and demographics
share a common bond. Napizza in
San Diego, California, and SOL Pie Pizza
of North Canton, Ohio, have focused their
menus and restaurants on sustainability.
Napizza and SOL Pie aren't the
only pizzerias to introduce sustainable,
organic menus. Earlier this year, Papa
John's launched a new menu initiative
to feature four organic toppings: Roma
tomatoes, green peppers, yellow onions
and mushrooms.
Organic has been gaining ground across
the country. The U.S. organic industry hit
a sales record of $43.3 billion in 2015, up
11 percent from the previous year, according to the Organic Trade Association's
2016 Organic Industry Survey.
Who's driving the trend? According to
Nielsen's Global Health & Wellness Survey, "41 percent of Generation Z and 32
percent of Millennial respondents are very
willing to pay a premium for sustainably
sourced ingredients, compared with 21
percent of Baby Boomer and 16 percent
of Silent Generation (born between 1925
and 1945) respondents."

Colmignoli says, there was some trial and
error to find the right products. It's important
to get to know area farmers and your market,
she adds.
"The biggest challenge is the price. And
with price, operationally, is staying online
with seasonality," Colmignoli says. "That is
where an executive chef comes in." Colmignoli adds that Napizza can afford a higher
food cost because of its fast-casual, Roman
slice concept.
SOL Pie Pizza outlines its "SOL-osophy"

on its Web site. It states: "We purchase locally
and seasonally to help reduce our carbon
footprint. Our meats are raised using sustainable and free-range farming methods with
ethical practices. It is our goal to purchase
from farmers who engage in sustainable agriculture by not harming our environment, who
produce high-quality, natural food, who take
into account social consequences and uphold
ethical treatment of animals."
Alan and Lisa Frank rebranded a location
they operate of a family pizzeria that has a

Let's first look at what sustainable food means to Napizza and SOL

Pie and how they achieve their missions. Napizza outlines its sustainability
commitment on its menus and Web site.
"Our Values" states: "We believe that local
produce and meat are more than mere
vehicles for nutrients, but vital parts of the
system that supports our environment and
good people who live here.
"All of our meats and poultry are hormone and antibiotic free! Eighty percent
of our raw ingredients come from within
400 miles of San Diego. For the few items
that don't grow year round, we source
these items from responsible farmers and
from the closest places possible."
Phrases like "green certified", "no
chemicals or preservatives", "local farmers
and suppliers" and "local ingredients" are
highly-visible on Napizza's menu.
Napizza built its concept around its
sustainability pledge. In fact, owners
Giulia Colmignoli and Christopher
Antinucci hired an in-house nutritionist
and sought council from the Green Restaurant Association to create their Certified Green Restaurant. In the beginning,

J U N E 2 0 1 7 P I Z Z AT O D AY. C O M / 3 9

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Pizza Today - June 2017

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