Pagliacci's Sustainability Efforts Close the Loop with Delicata Squash, Grown in Compost at Oxbow Farm

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Pagliacci Pizza has been locally owned and operated since 1979. Their current seasonal pizza, the Quattro Stagioni, features Delicata Squash, one of many seasonal items sourced from local farms throughout the year. The Delicata is grown at Oxbow Farm & Conservation Center in Carnation, using Cedar Grove’s organic compost.
In 2006, Pagliacci was one of the first restaurants in the Puget Sound region to begin an organics recycling program in its restaurants.  The company worked closely with Cedar Grove and local public utilities departments to help develop commercial composting programs and support the infrastructure for what would become the region’s composting program.
"Working with local seasonal foods everyday inspires us to look after our environment. We actively seek fresh ways to use less and use wisely whether it’s composting boxes and food waste, saving water and energy, or doing our part to bring ’green’ power to the Pacific Northwest from local utilities.", said Matt Galvin, co-owner.
“Closing the urban food loop is a new challenge and opportunity in our modern regional food system. To have a local composting facility gather ‘waste’ from local restaurants and grocers opens opportunities to apply compost with greater impact. Oxbow’s organic production farm grows fresh Delicata squash, Lacinato kale, and summer squash in that very compost —and Pagliacci then purchases the veggies from Oxbow to nourish the population!” said Adam McCurdy, farm manager.
In 2016 alone, Pagliacci diverted approximately 750 tons of food scraps from the landfill to be composted locally at Cedar Grove.  Because food waste in a landfill creates methane gas, diverting food scraps to composting can help in reducing effects caused by climate change.  Additionally, when used in farming, compost sequesters carbon in the soil, so the benefits of creating compost and then using compost in agriculture are significant.
“Pagliacci’s commitment to sustainability is making a direct impact on the carbon footprint of their restaurants and the local food system,” said Karen Dawson, director of marketing and community relations, Cedar Grove.
Well before Seattle’s city ordinance, they also took the bold step of procuring and using compostable or recyclable food service ware in their restaurants, working closely with Cedar Grove to ensure that each product going in the compost bin was actually compostable at their facilities. Not only this, but they purchase pizza boxes that are FSC Certified, meaning responsibly sourced from sustainable tree farms in the region.
Pagliacci’s sustainability efforts do not end with their pizza or pizza boxes.  In addition to sourcing local produce and their robust composting program, they also purchase green power from Seattle City Light and Puget Sound Energy and have since 2006.  Those local utilities draw renewable energy from Washington State Dams, the Stateline Wind Project and the Hanford Solar Facility – resources generated right in Washington State.
Pagliacci also prioritizes using Green Seal certified cleaning products and secured LEED certification for its delivery kitchen in Madison Valley since the location opened.
The Quattro Stagioni Primo will be available until next week. With cream-coloring and green stripes, delicate squash is known for its culinary quality. The flavor has a hint of brown sugar, and when roasted with crimini mushrooms, red onions and radicchio in homemade garlic oil, the sweetness of the squash is complemented nicely by the bold, slightly bitter flavor of the radicchio.  Creamy fresh mozzarella over an Italian tomato base finish off this savory spectacle. 
To find a Pagliacci near you, click here.

To learn more about Oxbow Farm & Conservation Center, click here.
To learn more about the benefits of compost in agriculture, click here.
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