Pizza Today - June 2017 - 40

long history in its community into SOL Pie
Pizza in 2013. In order to fulfill their sustainable promise, Alan says, they became nearly a
scratch kitchen, seasoning Italian sausage and
making dressing and sauces. Doing so has
not only helped control quality, but has also
helped control costs.
Making the switch to a sustainable menu
required an educational process for the Franks,
their employees and their customers. Alan
applied a common-sense approach to research-

ing food labels. "If there are ingredients in
something that you can't pronounce, chances
are it's not food," he says. "It's chemicals added
to preserve food." SOL Pie also has a policy to
let its customers view any product label.
Sustainable food has provided
Napizza and SOL Pie a point of differentiation in their competitive
markets. Napizza and SOL Pie were early

adopters in their areas. Colmignoli and Frank

contend it's not an easy change. Each
offers advice. "You have to believe it and
love it," Colmignoli says, "because it is a
hassle. If you don't believe, you are going
to give up. And don't hire a cook who
doesn't believe."
Frank agrees and adds: "Starting with
produce is a cheaper place to start than
meat," Alan says. "I think the familiarity
with organic produce is there for a lot
more people."
The Green Restaurant Association
works with restaurants to help them
become environmentally sustainable.
"One of the seven environmental categories we work with is sustainable food,"
Founder and CEO Michael Oshman
says. "The other ones are energy, water,
waste, disposable, chemical and building."
Through its certification, restaurants are
awarded "GreenPoints" based on criteria
such as certified organic or certified naturally gown, certified humanely raised and
handled, sourced within 400-mile radius
and vegan/vegetarian entrée offerings.
"My biggest advice is to do it in a
calculated and comprehensive way,"
Oshman says. "Don't just go and read this
wonderful article and try this, this or this.
That's not calculated. That's not strategic
if you don't have a plan about how you
are going to communicate it, how you are
going to market it. It's so important to do
it in a smart way."
Oshman says there are two approaches
a pizzeria could choose to take. "We can
start off slowly by taking a staple item
that has price parity with a non-organic
item, because there are some foods that
are sometimes priced the same as their
pesticide counterpart.
"Another approach that restaurants
can do...Keep your menu as it is and add
a new menu item. Now it's a new menu
item and on that one, all of the ingredients are organic. And yes that one is more
expensive." n
DENISE GREER is

Today.

associate editor of Pizza

More on PizzaToday.com
More on the logistics of a green menu
and a glossary of common terms
@ www.pizzatoday.com/news/pizzaheadlines/logistics-green-menu/
4 0 / P I Z Z AT O D AY. C O M / J U N E 2 0 1 7


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Table of Contents for the Digital Edition of Pizza Today - June 2017

Pizza Today - June 2017
Commentary
Contents
Contributors
Expo Spotlight
Interact
Conversation
Man on the Street
Respecting the Craft
On Tap
Destinations
Knead to Know
Turn Down the Sound
Pizza Style Guide
Adding Sustainable Food
Caprese Across the Menu
Employee Reviews
Increasing Check Averages
Pizza Today on the Road: Harry’s Bishops Corner, West Hartford, CT
Pizza Today on the Road: The Original Vazzy’s, Bridgeport, CT
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Trending Recipe
Pizza Today - June 2017 - CT1
Pizza Today - June 2017 - CT2
Pizza Today - June 2017 - Pizza Today - June 2017
Pizza Today - June 2017 - Cover2
Pizza Today - June 2017 - Commentary
Pizza Today - June 2017 - 4
Pizza Today - June 2017 - 5
Pizza Today - June 2017 - Contents
Pizza Today - June 2017 - 7
Pizza Today - June 2017 - 8
Pizza Today - June 2017 - 9
Pizza Today - June 2017 - Contributors
Pizza Today - June 2017 - 11
Pizza Today - June 2017 - Expo Spotlight
Pizza Today - June 2017 - 13
Pizza Today - June 2017 - Interact
Pizza Today - June 2017 - 15
Pizza Today - June 2017 - Conversation
Pizza Today - June 2017 - 17
Pizza Today - June 2017 - Man on the Street
Pizza Today - June 2017 - 19
Pizza Today - June 2017 - Respecting the Craft
Pizza Today - June 2017 - 21
Pizza Today - June 2017 - On Tap
Pizza Today - June 2017 - 23
Pizza Today - June 2017 - Destinations
Pizza Today - June 2017 - 25
Pizza Today - June 2017 - Knead to Know
Pizza Today - June 2017 - 27
Pizza Today - June 2017 - 28
Pizza Today - June 2017 - 29
Pizza Today - June 2017 - Turn Down the Sound
Pizza Today - June 2017 - 31
Pizza Today - June 2017 - 32
Pizza Today - June 2017 - 33
Pizza Today - June 2017 - Pizza Style Guide
Pizza Today - June 2017 - 35
Pizza Today - June 2017 - 36
Pizza Today - June 2017 - 37
Pizza Today - June 2017 - Adding Sustainable Food
Pizza Today - June 2017 - 39
Pizza Today - June 2017 - 40
Pizza Today - June 2017 - 41
Pizza Today - June 2017 - Caprese Across the Menu
Pizza Today - June 2017 - 43
Pizza Today - June 2017 - Employee Reviews
Pizza Today - June 2017 - 45
Pizza Today - June 2017 - 46
Pizza Today - June 2017 - 47
Pizza Today - June 2017 - Increasing Check Averages
Pizza Today - June 2017 - 49
Pizza Today - June 2017 - 50
Pizza Today - June 2017 - 51
Pizza Today - June 2017 - Pizza Today on the Road: Harry’s Bishops Corner, West Hartford, CT
Pizza Today - June 2017 - 53
Pizza Today - June 2017 - 54
Pizza Today - June 2017 - 55
Pizza Today - June 2017 - 56
Pizza Today - June 2017 - 57
Pizza Today - June 2017 - 58
Pizza Today - June 2017 - 59
Pizza Today - June 2017 - Pizza Today on the Road: The Original Vazzy’s, Bridgeport, CT
Pizza Today - June 2017 - Product Showcase
Pizza Today - June 2017 - 62
Pizza Today - June 2017 - 63
Pizza Today - June 2017 - Pizza Today Yellow Pages
Pizza Today - June 2017 - 65
Pizza Today - June 2017 - 66
Pizza Today - June 2017 - 67
Pizza Today - June 2017 - 68
Pizza Today - June 2017 - 69
Pizza Today - June 2017 - 70
Pizza Today - June 2017 - 71
Pizza Today - June 2017 - The Marketplace
Pizza Today - June 2017 - 73
Pizza Today - June 2017 - 74
Pizza Today - June 2017 - 75
Pizza Today - June 2017 - 76
Pizza Today - June 2017 - 77
Pizza Today - June 2017 - 78
Pizza Today - June 2017 - 79
Pizza Today - June 2017 - 80
Pizza Today - June 2017 - Reader’s Resource
Pizza Today - June 2017 - Trending Recipe
Pizza Today - June 2017 - Cover3
Pizza Today - June 2017 - Cover4
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