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Luci's Healthy Marketplace

Tue, 02 Mar 2010 18:35:53 +0100

Luci's Healthy Marketplace

1590 East Bethany Home Road, Phoenix, AZ 85014

Hours

Mon-Thu. 6:00 a.m. - 9:00 p.m.

Friday 6:00 a.m. - 10:00 p.m.

Sat. 7:00 a.m. - 10:00 p.m.

Sun. 7:00 a.m. – 8:00 p.m.

the food

All food sold or prepared at Luci’s Healthy Marketplace is free of preservatives. This is a comforting feeling for everyone who is used to reading the labels on everything you buy. The owners of Luci’s manage the market with the philosophy that healthy should taste good. From the delicious fresh bread and pastries to the sandwiches, salads and daily specials, we think they’ve nailed it. Another great thing about Luci’s is the options for people on the go – you can bring home delicious, healthy meals without working all day in the kitchen or compromising on taste and ingredients. There is a noticeable difference in how the food tastes at Luci’s compared to many other places. The quality of ingredients is great and there is great care placed on flavor. The thing that makes Luci's a unique Phoenix treasure is it's grocery store. Having created this mixed-used space with a coffee bar, restaurant and grocery store Luci's manages to entice locals into the store for community gathering, healthy food shopping, and ofcourse delicious sandwiches and pastries.

the location

Luci’s Healthy Marketplace is located at 16^th Street and Bethany Home, a historically good spot to find great food in Phoenix with Richardson’s next door. There are close bus routes on both cross streets and it’s a close walk for many nearby residents. For all of you Phoenicians who are driving, it’s a quick jump from the 51 and from Central Ave.

the dining experience

If you visit Luci’s during the cooler seasons the garage-style doors are open and the natural breeze is flowing.

The atmosphere is laid back, comfortable and relaxing. The décor compliments the building’s age – mid-century retro with a modern twist. The coffee bar is a daily stop for many and you get a great sense of community with the other patrons.

There are plenty of seating with options for those who want a quiet place to read and those who want to people watch.

The atmosphere is enhanced by the grocery store. Luci's feels more like an urban marketplace rather than a quiet sit-down restaurant.

building/operations

Luci’s Health Marketplace is in an older shopping center and the owners took advantage by exposing the great wood and brick construction and minimizing the use of new materials.

The space has many green features including dual flush, water efficient toilets and energy efficient light fixtures.

Luci’s has developed an operations plan that minimizes waste – as produce and other items are reaching the end of their shelf life they are either brought into the kitchen to make delicious healthy food or given to employees to take home. Because these food items are not being thrown away, food waste has been minimized. Many employees live close and ride their bikes to work, minimizing the market’s carbon footprint. The kitchen is shared with the vendor who makes their great pastries, saving energy costs and resources for both parties.

community impact

The owners of Luci’s are committed to the greater Phoenix community but especially to the local community around 16^th and Bethany Home. They support many of the businesses in the area in any way they can and offer healthy cooking classes to the community in the store. They also support the local economy by placing a 'local' label on locally-produced items in the grocery store.

With it's unique mixed-use combination of grocery store and restaurant, Luci's prides itself in being a community gathering spot. Luci and all her staff make sure that you feel at home and they know your name whether you're checking out your groceries or ordering a coffee and muffin.

affordability

Luci’s Healthy Marketplace restaurant portion is a great value for the price. There is something for every budget and items like their delicious salads would be 2 meals for a lot of people. The items in the grocery store, however, come at a premium. Some items are reasonably priced, but many are more expensive than what you would find at a large chain. Granted Luci's carries many local, organic, vegan, and gluten-free items you would not normally find at your nearest large grocery chain. We hope to see the prices come down in the future because we love to support a small, locally-owned grocery like Luci's.

We at Sustainable Sustenance give Luci’s Healthy Marketplace a Green Rating. Thanks Luci for chatting with us!

Sapna Cafe

Mon, 02 Nov 2009 18:00:30 +0100

Sapna Cafe

Phoenix Location:

1301 Grand Ave Phoenix, AZ 85007
Hours

Mon-Thu. 10:00 a.m. - 8:00 p.m.

Fri-Sat. 8:00 a.m. - 10:00 p.m.

the food

The food at Sapna has a very homemade authentic taste. Ana Bo, the ower and chef, is a lover of food and travel and as such, she has taken the pains to learn international cooking from experts like the mothers in home kitchens and the men at the street food stands. You can taste Ana’s attention to detail and love for the different cuisines of the world in her daily lunch specials which you can read about by becoming a fan of Sapna Café on Facebook. If you’re trying it out for the first time, we recommend the weekend brunch which never fails to please. Also try the fantastic array of international drinks. Taz’s favorite is the Indian Chai, which is usually too spicy and sweet in coffee shops but is just right at Sapna.

Ana sources most of her food locally. She has developed strong relationships with local farmers such as Maya’s Farm through her involvement in the Downtown Phoenix Public Market. She also buys her food in small quantities so that her ingredients are always fresh.

the location

Sapna Café is located in the heart of the Grand Avenue arts district, an area of Downtown Phoenix that has really come into its own in the past few years. The restaurant is on the corner of a triangular lot – a distinctive Grand Avenue quality.

The visibility from the street makes the place hard to miss. Sapna Café is also close to the bus stop at Grand and Roosevelt.

the dining experience

Because the triangular dining room is surrounded by glass the natural light is some of the best we’ve seen. It makes for an amazing dining atmosphere.

The interior of Sapna Café speaks to the restaurant’s motto – culinary experiences of globetrotter – with a great mix of international details.

The space itself is in the historic Bragg’s Pie Factory, a fantastic mid century modern building.

building/operations

Ana is very passionate about conservation. She has implemented a composting system and is a believer in minimizing food storage, minimizing packaging and serving fresh ingredients. These practices help to minimize landfill waste. She has trained the staff to conserve resources as well. The café utilizes fans to minimize the air conditioning loads and because of the great naturally lit space, don’t have to turn on the lights much during the day, saving energy and reducing the carbon footprint.

community impact

Grand Avenue is full of artists and businesses who have made a personal investment in the area and are working together to ensure its success. Ana and Sapna Café have embraced the district and are an integral part of its great atmosphere. The café walls are a gallery space for up and coming artists in the area and the restaurant is a supporter of the Downtown Phoenix Public Market where it began.

affordability

Sapna Café is very affordable and has great food – the perfect combination for these tough times. You will get the most bang for your buck here…

We at Sustainable Sustenance give Sapna Cafe a Green Rating. Thanks to Ana for her hospitality!

Caffe Boa

Mon, 02 Nov 2009 17:39:22 +0100

Caffe Boa

Tempe Location:

398 S. Mill Ave. Tempe, Arizona 85281
Hours

Sun Noon-10pm

Mon-Weds 11am-10pm

Thursday-Saturday 11am-11pm

Wine bar open later

the food

Caffe Boa’s menu contains many organic ingredients including produce and cheese. In addition their wine list has several organic and biodynamic wines. What is biodynamic? Biodynamic agriculture focuses on maintaining balanced soil with natural plant and animal products. If you would like more information check out biodynamics.com. Watch our discussion of wine and sustainability with owner Jay Wisniewski.

The menu is well balanced with many vegetarian options. Portions are appropriately sized and many are of lighter fare. The entrees are based on rustic Italian traditions with homemade sauces and pastas where no two pasta pieces look alike.

We also appreciated the fact that the menu and the dishes are fairly simple, with relatively few ingredients. It’s the quality of the ingredients and the attention to detail in the way they are prepared that result in the extraordinary taste of the food.

the location

Caffe Boa is located in the heart of downtown Tempe on Mill Avenue, one block from the light rail station. It’s a quick train ride from Phoenix and an easy walk from ASU. There’s also lots of space to lock your bike nearby.

the dining experience

The restaurant has a great outdoor patio which is comfortable and shaded even in the summer months.

The interior is a nice combination of old and new with exposed brick walls and a contemporary wine bar.

The ambience is quiet comforting but you still feel visually connected to Mill Avenue. One of our favorite details which plays up the rustic Italian feel is the rosemary tied with natural woven string around your napkin.

We both had the Monday night dinner special which included an appetizer, salad, pasta and glass of wine all for around $20. This is a great deal and a great way to try several menu items in one sitting. The food has amazing flavor and freshness and the dishes really showcase the ingredients well.

building/operations

The owners used much of the existing building in the renovation process which we love to see. It’s a great way to save money and conserve resources. The management has also implemented creative recycling initiatives including donating their used wine bottles to a local artist who makes them into glassware. We really commend Caffe Boa for thinking outside of the box. We also commend Caffe Boa for their efforts in seeking out local state farms to buy their cheeses, meat, and vegetables. Not only is this good for the local economy, it’s also good for the quality of the food.

One area of improvement in operations is the to-go packaging. We feel that the typical foam container is not only bad for the environment because it won’t break down in the landfill, but it also doesn’t match the otherwise elegant and sophisticated Caffe Boa experience. A suggestion is using coated cardboard containers that may not be recyclable due to the coating, but at least will fare much better in the landfill than the foam containter.

community impact

The management of Caffe Boa is working with other Mill Avenue businesses to increase recycling around the entire community. They saw a void in how the local restaurant industry was dealing with food waste and took action in a collaboration with ASU’s Global Institute of Sustainability.

We commend Caffe Boa for being a stable and contributing anchor on the ever-changing streetscape of Mill Avenue. Some of you may remember when Caffe Boa was further south on Mill Avenue where The Stockyard currently is. But as the restaurant grew, they decided to look for a bigger place. Jay’s decision to stay on Mill Avenue when other more upscale options were available shows his commitment to the local Tempe community.

affordability

We feel that the value of a meal at Caffe Boa is well worth the price with the high quality of ingredients and ample portion sizes. Lunch time is more affordable if you’re looking to save a few bucks.

We at Sustainable Sustenance give Caffe Boa a high Green Rating. It is definitely a place to watch in the coming years as a sustainability leader in the local restaurant industry. Congratulations!

Lulu's Cupcakes

Wed, 07 Oct 2009 20:39:09 +0100

Lulu’s Cupcakes

Scottsdale Location:

Lulu’s Cupcakes

7607 E. McDowell Rd., #108

Scottsdale, AZ 85257

Southeast Corner of Miller and McDowell

Hours of Operation:

Tuesday – Thursday
10 a.m. – 5 p.m.

Friday – Saturday
10 a.m. – 6 p.m.

Sunday and Monday
Closed

the food
1. organic ingredients

Lulu’s uses all natural ingredients, many of which are organic, and no preservatives. While we feel there is always room for more in the organic category, they do a pretty good job here.

2. nutritional value of the menu

Cupcakes, by nature, are not considered a health food, but Lulu’s owners have worked hard to make them as good for you as possible. Honest… With a wide variety of cupcakes to choose from, there is one for every pallete, whether you’re conservative with your cupcake choices or adventurous. A few of their cupcakes even have vegetables (carrots, pumpkin and chili) which help make up for all of the naughty ingredients. Lulu’s also offers some gluten free options along with their 15 standing flavors and many special flavors. Check out their menu online for a complete listing.

the location
1. public transportation

Lulu’s is adjacent to the Miller and McDowell bus stop, located along the Scottsdale Green Belt and about half a mile from ASU’s SkySong. Not a bad location. It’s easy to ride or jog off the cupcake calories on the Green Belt and according to the owners, many people do just that.

2. density

South Scottsdale has seen a boost in residential and commercial density over the last few years. Many live or work within a short distance of Lulu’s cupcakes. When the Phoenix Public Market begins carrying their cupcakes we too will be close by.

the dining experience

Lulu’s shop is a lovely place to sit and enjoy your cupcake and a cup of coffee. They have a nice little play area for the kids and beautiful cupcake displays located throughout. There is a good amount of natural light coming in from the storefront and amazing smells drifting in from the kitchen.

Of course, the cupcakes are delicious. There are a large variety of flavors and the names are very creative – like the “Blonde Bombshell” or “Hot Mama”

building/operations

Lulu’s biggest sustainable impact has been in the streamlining of their operations in order to minimize waste. It took the owners a few years to determine the right amount to bake each day and during certain times of year but they’ve done it and have dramatically reduced the amount of materials required and food waste. The other thing we like about their operations is that Lulu’s will donate unsold cupcakes to local organizations to feed the hungry. The next step – reduce energy use by streamlining the baking process so the oven is maximizing baking capacity while reducing time in use. Lulu’s also has recyclable packaging and encourages customers to reuse their containers by offering discounts.

community impact

Lulu’s is always participating in local food festivals and frequently donates cupcakes and gift certificates to local organizations. Their participation in the Downtown Phoenix Public Market will be a win-win for Lulu’s and the community.

affordability

One Lulu’s cupcake will set you back about $3. This is more than the average grocery store cupcake but we feel it’s worth the price because the quality of ingredients and the taste are so much better. Plus you’re supporting a great local business.

We at Sustainable Sustenance give Lulu’s a Green Rating. They are a great local business with a quality product. Great job!

Fair Trade Cafe

Mon, 28 Sep 2009 22:27:31 +0100

Fair Trade Cafe

Two Phoenix Locations

Original Location: W Side of Central N of Roosevelt

New Location: Phoenix Civic Park – W Side of Central N of Van Buren

Open: 7am—10pm M-Sat, 7am -7pm Sun

Photo: Interior at the Civic Space Park location.

What is Fair Trade? The Fair Trade system provides consumers with the confidence that their food was produced under fair working practices where laborers get paid a fair wage for their local economy. The Fair Trade Café serves fair trade and organic coffee and other beverages.

the food
1. organic ingredients

Fair Trade serves organic coffee and tea. As an added bonus they serve organic food menu items whenever possible.

2. nutritional value of the menu

The nutritional value of coffee and tea are widely debated, though both are guaranteed to wake you up in the morning. Fair Trade does serve healthy breakfast and lunch options and sources much of their food locally.

the location
1. public transportation

Both Fair Trade locations are adjacent to light rail stops making them a great addition to your morning routine if you’re a light rail commuter

2. density

The original and new locations are within the heart of downtown Phoenix, accessible to urban residents and the daily commuters alike.

the dining experience

For those of you who know and love the original Fair Trade Café for its atmosphere, sense of community and great outdoor spaces, you will also enjoy the new location in ASU’s joint venture park with Phoenix adjacent to their Downtown Campus. The café is located below ground level in front of one of my new favorite outdoor spaces created by wonderful shade and soothing water features. A great addition to the new location is the Fair Trade Store, where a variety of fair trade goods are sold from around the world.

building/operations

Fair Trade Café has a mission to minimize their impact on the environment and this is reflected through their buildings and operations. They are committed to conserving water through their coffee practices and dishwashing methods. To go cups are environmentally friendly and waste is minimized through recycling and composting. The original location purchases green power while the new location takes advantage of recently installed solar panels on site.

community impact

The owner of Fair Trade, Michelle White is committed to being a source for local artists to gain exposure and for community organizations to sell interesting crafts to raise money. This commitment to the local community really makes the café a special place.

Photo: The Fair Trade store at the Civic Space Park

affordability

To sum up affordability and quote the owner, you get fair trade organic coffee at Fair Trade Café for the same price as the world’s largest competitor. All that and you’re supporting a great local business.

Taz and I are really impressed Fair Trade Café and give them our highest rating of Dark Green. Keep up the great work!

Nature’s Express

Fri, 04 Sep 2009 21:01:48 +0100

Nature's Express

San Diego, CA, also in Yuma, AZ

2949 5^th Avenue (at Quince) San Diego, CA 92103

Dining room open: 11am—8pm Daily

Drive-thru open: 11am—10pm Daily

A drive thru and eat in establishment with 100% plant based food – a vegetarian or vegan’s delight! I came upon this restaurant while in San Diego for a short business trip. I was walking around outside of my hotel, just north of downtown along beautiful Balboa Park looking for some lunch when I happened upon Nature’s Express. Outside they have a popular drive thru and an outdoor seating area which takes advantage of San Diego’s great weather. Inside they have a buffet-style setup where you can get a variety of food to go or to eat there. You can also order sandwiches and other specialty items made to order. The Nature’s Express philosophy matches closely with our Sustainable Sustenance philosophy – They are changing the way people eat out and eat in!

the food

1. organic ingredients

Nature’s Express boasts an organic and plant based menu. It is clear that much of the food served uses organic ingredients, though there is not a clear notation of exactly what is organic and what isn’t. Because of their menu’s vegan nature, there is a lot of creativity but also a lot of flavor put into the recipes.
2. nutritional value of the menu

Careful thought has been put into the nutritional value of the menu. Meals are well balanced and high in nutritional value. There is an effort to source food from local farmers and businesses and they are also a local source for vegan wraps for Whole Foods , but it is the high nutritional content brings the maximum points to this category – they boast a cholesterol free menu! Because of the creative and flavorful menu items, I didn’t miss the meat one bit.

the location

1.    public transportation
       Nature’s Express in San Diego is located near bus lines and is very bicycle and pedestrian friendly.
2.    density

The restaurant is in the heart of urban San Diego, close to the park and in the heart of a mixed use community.

the dining experience

The atmosphere is welcoming, with plenty of natural light indoors and lots of outdoor seating, after all, it is San Diego… There are a variety of menu choices with an international flair to accommodate many different tastes – there are Indian and Mexican inspired dishes, plenty of fresh ingredients and home-style cooking. The buffet food did not look or taste stale, like it had been sitting for hours in a warmer, but very fresh. Though my appetite would not allow it, the desserts looked beautiful, healthy and delicious – cakes, pastries and the like.

building/operations

Nature’s Express provides customers with eco-friendly compostable tableware and recycles used vegetable oil into fuel. They are making a conscious effort to minimize their carbon footprint through local sourcing of food. To further these efforts I suggest an analysis of building energy use and restaurant operations.

community impact

There seems to be a good effort by the folks at Nature’s Express to engage the community through education and support of the arts – they feature local artists in the restaurant and on their website and are reaching out to educate the community on the health benefits of a plant-based diet.

affordability

Cost is very affordable, especially for Southern California. The buffet is served by container size so you can maximize value by stuffing the container. $6.50 for a small container, around $10.00 for a large. Menu items are also very reasonably priced, especially when the quality of ingredients is considered.

I give Nature’s Express a Green rating – great job – and great food!

The Clerkenwell Kitchen - a London cafe

Mon, 10 Aug 2009 18:22:29 +0100

I had the pleasure of eating at The Clerkenwell Kitchen on a recent trip to London. I heard about it because it is making a name for itself as one of the premier sustainable restaurants in London.

the food

The focus at The Clerkenwell Kitchen is quality. And according to chef Laura Hearn, one of the owners, quality usually translates into sustainable practices. Chef Laura owns the restaurant along with Chef Emma Miles. Chef Hearn says you can taste the difference between an ethically harvested ingredient and one that is just "rubbish". She doesn't, however, think that an ethically harvested ingredient necessarily means it boasts the "organic" lable. And so I didn't see alot of organic ingredients listed on the menu. The menu for the day was a simple one and it offered plenty of nutritious options. I was happily surprised to be served a healthy choice when I ordered a soft drink. This cola is actually good for you! It's made with: Carbonated spring water, organic apple juice from concentrate (18.3%), organic corn syrup, organic lemon juice from concentrate (1.8%), malt extract, natural flavourings, cola nut extract (0.1%). And it tastes delicious. Can they please distribute this in the States?

Chef Hearn explained to me that they try to source most of their food locally. Although, because the focus is on quality, if she has to order the pasta straight from Italy, she will. She does try to make sure to source food from farmers who practice ethical farming, not only because it's the right thing to do, but because you can taste the difference! She puts a special emphasis on sourcing her fish sustainably which is now easy as she has built relationships with a few sustainable fish sources in town.

the location

I was able to get to The Clerkenwell Kitchen via the London Underground, which is a great way to get around the giant city especially for a traveler like myself. The restaurant is about a 10-15 minute walk away from the Farringdon Station. See the video at the beginning of this review showing my trek from the Hammersmith to the restaurant in the Islington. The Clerkenwell Kitchen is located within a very old building that was recently renovated into offices and retail. This office complex is called the Clerkenwell Close.

the dining experience

The dining experience at Clerkenwell Kitchen is delightful. It's a bright cheerful space with a nice simple modern design. The wood floors provide a warmth to the place, plus the exposed brick walls remind us of the historical context we're in.

The Clerkenwall Kitchen is blessed with a fabulous courtyard for people to take advantage of on the days it's not raining.

Chef Hearns also grows her herbs in the courtyard. Talk about local and sustainable sourcing!

Now for the food experience. The taste was simply amazing! I had the Spaghetti and Carmelized Onion with Goat Cheese and Rocket. This dish was rich and flavorful and the portions were generous. I also tasted the Squid and White Bean Stew which I had never had before coming to London and it was quite good as well. And then, as I love dessert, I tried their chocolate pie which did not disappoint. The food at The Clerkenwell Kitchen is accessible, simple and just plain delicious. Another great thing about the dining experience at The Clerkenwell Kitchen is that the menu changes every day! This keeps it fresh not only for the regulars but for the chefs as well.

The kitchen at The Clerkenwell Kitchen is a big part of the space (hence the name of the restaurant) - it is wide open to the diners. You can see the cooks preparing each order with care under the supervision of Chef Hearn. You know that they aren't back there heating up previously prepared food under a heat lamp. I saw them prepare each dish fresh as if it were the only one they were serving.

building/operations

As I mentioned before the restaurant is housed in an old building which means it is an adaptive re-use of an existing building. Adaptive re-use is fundamentally sustainable and is not unusual in London. London has such a wonderful heritage of old buildings and it has done a great job of adapting modern life in and around them.

Although they don't use any green power at The Clerkenwell Kitchen, they save energy via efficient lighting fixtures and harvesting the daylight from the courtyard. For people eating in, they use real plates and silverware which cuts down on waste. That brings us to how they use water in the restaurant. Chef Hearns told me that they don't have a formal water-use policy, but that they practice common sense and try not to waste water. For to-go orders or left-overs, they supply a simple cardboard container.

They definitely recycle at The Clerkenwell Kitchen. In London, most municipalities provide a composting service along with their recycling services. So Clerkenwell Kitchen uses the Islington Municipal Composting service for their food waste. I told Chef Hearns that I was jealous of this advancement, as in Phoenix we have yet to implement a municipal composting strategy.

community impact

The Clerkenwell Kitchen is a mainstay of the Clerkenwell Close community. The restaurant encourages people to not only eat there, but hang out and talk for as long as they wish. I got a sense that there are many regulars that have lunch there and they consider it a great place to meet up with their collegues and neighbors.

The Clerkenwell Kitchen is open 8am-5pm on Monday-Friday but Thursday is a special day. They serve dinner and drinks and remain open until 11pm that day. It makes every Thursday a celebration and is a great way to bring the local community together.

affordability
The cost of my lunch was average for London standards and comparable to a good lunch in the US. They have a range of prices so you can have a fairly affordable lunch there if you order right.

the rating
The Clerkenwell Kitchen receives a rating on Green on the Sustainable Sustenance Rating System. Congratulations to Chef Hearn and Chef Miles on operating a Green restaurant which offers great quality in the food and the experience! Make sure to peruse the rating system tab for more information on how we rate restaurants.

Have you been to The Clerkenwell Kitchen or do you plan to go next time you're in London? Let us know if you've visited other sustainable restaurants in London as well. Leave us a comment!

Pane Bianco and Pizzeria Bianco

Mon, 10 Aug 2009 18:01:05 +0100

Chris Bianco's restaurants Pane Bianco and Pizzeria Bianco are well known establishments in Phoenix and beyond. We took a critical look at the restaurants independently and discussed the sustainability aspects of both with Chef Bianco.

the food

The food, as many of you already know is fantastic. Much of that is due to using great ingredients. We noticed that many of the items on the Pane Bianco menu are organic. But organic is not a focus at Pizzeria Bianco. Although eating at both restaurants is a real treat, you don't have to feel guilty about it because the menu is generally healthy and has good nutritional value. Chris Bianco's philosophy on food is grounded in strong relationships with local food producers. He uses few ingredients, but has an intimate relationship with each one and intentionally keeps his menu small so he can manage it in a sustainable way.

Pane Bianco serves a small menu of salads and sandwiches. The sandwiches are made with homemade bread baked fresh daily that has an earthy taste and texture which allows the sandwich ingredients to take center stage. Taz's favorite sandwich is the Tuna with Red Onion, Gaeta Olives, Lemon & Arugula which boasts a light but magnificent tuna salad.

Pizzeria Bianco, which was voted the best pizza in the country and in the world by several acclaimed critics, maintains a simple menu of pizzas with traditional and unique ingredients. Ashley's favorite pizza is the Margerita. Unlike the sandwiches at Pane Bianco, at the pizzeria the crust rules and the simple Margerita ingredients of marinara sauce, fresh mozzerella and basil take a backstage role but add the perfect amount of flavor and texture.

Chef Bianco makes a real effort to use local ingredients thereby reducing the energy it takes to produce and transport food. However, we have noticed many imported items at the restaurants that no doubt have a large carbon footprint. But, this is offset by his supply chain practices where food is delivered, prepared, sold and eaten daily so there is not a lot of energy expended storing food nor is there much waste.

the location

Both Pizzeria and Pane Bianco are located in the urban core of Phoenix, adjacent to light rail stops. Both are bicycle friendly and close by to working and residential areas of town.

the dining experience

At Pane the dining experience is purposefully rustic. You order your food in a small interior shop and promptly go out to eat your food at the picnic tables outside, which are mercifully shaded. At the Pizzeria, you end up soaking the sun and the views when you wait for your table, which usually is a 3 or 4 hour saga. Once you get in the Pizzeria, it's probably dark out and you're so grateful to be seated and are anticipating the great food that views become a non-issue. With that said, the atmosphere at both restaurants is very casual and social, a great place to meet the local community.

the building and operations

From our discussions with Chef Bianco, green power or other alternative energy are not part of current operations. But the daylight and partial natural ventilation are important features. The small size of Pane Bianco with the outdoor seating contributes significantly to the energy efficiency of the place. Both restaurants have taken advantage of existing buildings and contain many locally harvested and recycled materials. The packaging at Pane Bianco is probably our biggest grievance. We noted that the packaging is the same whether you eat at the restaurant or get it to go. The items come in a brown bag, wrapped in paper and your drink is usually in a glass bottle. A new packaging strategy is currently in the works and we're looking forward to seeing how it reduces the materials and waste.

Chef Bianco's overarching food waste management plan is to serve really really awesome food so that there's nothing left at the end of the day. With that said, recycling and re-use of left over bread and fresh mozzarella is widely practiced with great results. Also, there are recycling bins at the Pane Bianco location and a special one for the glass bottles.

We didn't see any progressive water management strategies in place, but we suggest that Chef Bianco look into some water-saving technologies and equipment and also train his staff to save water.

the community

Chris Bianco and his restaurants Pizzeria Bianco and Pane Bianco have become staples in the Phoenix community and are champions of the local food movement. The restaurants are assets to the community that have put Phoenix on the national culinary map.

affordability

We feel that the cost of both restaurants is reasonable but Pizzeria Bianco is a much better value, offering world acclaimed pizza and a guaranteed evening out of entertainment at a fair price. Pane Bianco has a little ways to go in the affordability category, but is still a great dining experience.

Both Pane Bianco and Pizzeria Bianco get a rating of Green. Please see our rating system for more information. Considering Chef Bianco's restaurants are not necessarily geared towards being green, he did pretty darn well just based on best practices and his participation in the local food movement.

Coming up next:

The interview with Chris Bianco
An interview with the Sustainability Director of Aramark Food Service on ASU's campus.
A review of Bruce Brown's Catering.

Engrained at ASU

Mon, 10 Aug 2009 18:01:17 +0100

Engrained is a new Aramark restaurant on the second floor of the Memorial Union at Arizona State University. When you walk in you're greeted by a friendly host that gives you instructions on how to order your food. You need instructions because it's not very obvious. The restaurant is organized in a cafeteria style where you can see the food being made and the different options you have - it's an experiential menu. They also have digital menus, eliminating the need for paper ones thereby saving trees.

the food:

The food at Engrained is sourced from local farms. In fact, the oranges, dates and pecans come from the Campus Harvest and campus gardens subsidize produce. Thank you ASU for finally harvesting all the food that grows on campus! Much of their meat is free-range and organic. In terms of nutrition, we felt there was a variety of nutritious options such as sushi, salads and soups, and the portions sizes were appropriate. As observed from one of the many signs about their sustainable practices, Aramark makes efforts to reduce the energy that it takes to produce and transport their food.

the location:

Engrained gets the highest score for location, it's right in the middle of the ASU Tempe campus! The campus is easily accessed by bus and light rail, not to mention that bike racks are plentiful.

the dining experience:

The outdoor patio is shaded and a pleasant place to sit and view the campus.

There is plenty of daylight and the interior is open and airy. The kitchen is very accessible visually which contributes to the energy of the dining experience. Ashley had the soup and sandwich combo with the pesto cheddar panini and arugula basil potato soup. Taz had the pear and brie panini and zesty homemade fries. We both enjoyed our meals and thought the food was excellent. For dessert we had the Campus Harvest Orange Curd Merangue Tartlett. It was wonderful and made with campus oranges to boot!

the building and operations:

Engrained uses some of the green power produced by ASU's new solar arrays. They did a great job using sustainable and existing building materials in their space corresponding to many sustainable credits of the LEED rating system (Leadership in Energy and Environmental Design).

Engrained has cloth napkins with real dishes and silverware. They participate in the Memorial Union's recycling program as well as make efforts to reuse the cooking oil and compost their food waste.

the community impact:

Engrained gets the highest rating in this category because of their sustainability education efforts all around the restaurant. They have informational signs posted throughout as part of the decor. Just eating at the restaurant contributes to the eco-awareness of the diner.

affordability:

The food is reasonably affordable, especially because drinks are included in the price.

the rating:

Engrained received the highest rating of Dark Green for their valient sustainability efforts. We also credit ASU for being a leader in the global sustainability movement which has deep roots on the Tempe Campus.

stay tuned for our next review!
a comprehensive look at Lux Coffee Bar, Pane Bianco and Pizzeria Bianco

Essence Bakery 825 W. University Dr Tempe, AZ 85281

Mon, 10 Aug 2009 18:01:34 +0100

the food:

Essence Bakery is a champion of local food use. Chef Eugenia Theodosopoulos sources the majority her food through local farmers and ranchers, which is big! Organic ingredients make an appearance in both the breakfast and the lunch menus. Salads are an integral menu item both as main dish and a side and sandwich pairing, which keeps the nutritional value up and calories down. Lastly, any review of Essence Bakery would not be complete without mentioning the superb desserts, especially the French macarons, we truly love them.

the location:

We took the light rail from the Thomas stop downtown to the 3rd Street and Mill stop and rode our bikes through a lovely Tempe neighborhood to get to Essence. It was a short 5 minute ride. Unfortunately when we got there, we did not see any bike racks, but we managed to tie our bikes to the railing on the patio, which seems to be a feasible alternative. Also close to ASU.

the dining experience:

They've got good service, lots of outdoor seating and good outside breezes flowing into the restaurant. The interior is simple but pleasant and well-lit. Chef Eugenia is a always talking to customers and a welcoming presence. More importantly, the food is magnificent. The specials are always a smart choice. Every dish we have had there has managed to exceed expectations. Who knew pancakes could be that amazing!

the building and operations:

This category is really important to us as sustainable diners. After talking to Chef Eugenia their operations are surprisingly green. For example, she mentioned that she specifically trains her employees to conserve water when washing dishes, recycle and compost and in general be aware of the materials they use and dispose of. Their restaurant was built using sustainable materials, which we were pleased to learn and they use biodegradable and recyclable packaging.

the community

They have developed quite a following for their macaroons across the local and national community. They have local art exhibited in the restaurant. We enjoy getting weekly emails from Chef Eugenia with the weeks specials and dessert specials. This manages to make our mouths water every monday morning as we stare at the computer screen.

affordability:

The price per meal is average but the value is great when you consider the quality of food.

overall rating:

We give Essence Bakery a Dark Green Rating. Chef Eugenia deserves alot of credit for all the steps she has taken to green her restaurant. Congratulations!

our next stop:

Engrained at the ASU Tempe Campus Memorial Union