Pizza has always been a staple cuisine of the delivery food scene. But however many years you’ve been ordering in, you’ve never seen a pizza like this. We’d like to introduce you to Pizza by Cer té, the first official green pizzeria in New York City (and on SeamlessWeb). In honor of this momentous occasion, we decided to chat with the chef/owner of Cer té and Pizza by Cer té, Edward Sylvia, to get a little bit of the story behind the story:
SeamlessWeb: So, Pizza by Cer té is New York’s first completely green pizzeria. That’s great, but can you explain to us what that really means?
Edward Sylvia: All of our menu items are made with ingredients that are fresh and local. Inside our store we grow our own herbs on a green wall. All of our practices are eco-friendly: from the sustainable pizza boxes we use to our in-house water filtration system. Our building is GOLD LEED Certified, which means it meets high standards set for the design, construction and operation of new buildings by the U.S. Green Building Council.
SW: Sounds like a lot of work. How did you first get interested in eco-friendly food preparation?
ES: I got into this for my children. I have always been an advocate of the slow food movement as I can see the impact processed foods are having on the younger generations. Eco-friendly preparation followed naturally.
SW: Preparation is only part of the battle; how have you incorporated your green practices into the pickup and delivery side of the business?
ES: All our deliveries are made by foot or via bicycles, our pizza boxes can be broken up to be used as plates and as storage containers, and all of our bags and paper goods are made of recyclable materials.
SW: That’s great to hear. Now besides always choosing eco-friendly ordering, how else would you encourage SeamlessWeb users to be more eco-conscious in their eating habits?
ES: When restaurants do send extra napkins and plastic utensils, you should return any that you do not use or set them aside for another occasion. It’s always easy to just ball up all of the napkins that come with your food and throw them away, but it’s really worth it to put in the extra effort and not be wasteful.
SW: Finally, while I would guess that most of users are in favor of green cuisine in general, I’m curious what kind of effect you think that being green has on the taste of food?
ES: When it comes to impact on taste, it’s not about being green as much as it is about the use of products that are local and fresh. Luckily these types of ingredients are not only better for the environment, but they also provide the best flavor and highest quality of food!