Between Pizza Fusion and Pizzeria Venti, which restaurant emphasizes organic ingredients and green building methods?
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Pizza Fusion Pizza Fusion is a Deerfield Beach, Florida-based pizza restaurant chain. Using mostly organic ingredients and emphasizing green building methods, the restaurants operate under the tagline Saving the Earth, One Pizza at a Time.
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Pizzeria Venti Pizzeria Venti is a Tennessee-based company of franchised sit-down Italian restaurants featuring up to 20 different pizzas by the slice and Trattoria style Italian food. It was founded in 2003 and has locations in 10 states throughout the United States.
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Pizza Schmizza Pizza Schmizza is an American pizza chain with 23 locations throughout the Portland, Oregon area, and two in southern Oregon. Pizza Schmizza, primarily selling thin crust pizza by-the-slice.
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Organica Technologies Organica Technologies is an organization that builds wastewater treatment plants that can be used in agriculture, irrigation or municipal areas using patented technology. The company’s goal is to treat, recycle, and conserve wastewater. Organica treatment plants are smaller than traditional options, and are created in greenhouses. Founded in 1998, Organica is headquartered in Budapest, Hungary, with branch offices in India, Singapore, and the United States.
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Chefette Chefette Restaurants is the largest fast food restaurant chain based in the Caribbean island nation of Barbados. Currently operating throughout the island in 14 locations, Chefette is known for its broasted chicken meals as well as a local curried-'meat + vegetable' (similar to the European Gyro) roll-up or wrap, locally known as a roti. Chefette was founded by a Trinidadian businessman named Assad John Haloute, who migrated to Barbados in 1971. In 1972, he opened the first Chefette Restaurant at Fontabelle, St. Michael. As the success of the chain grew over the next three decades, the restaurant chain continued its expansion. The company's trademark colours are yellow and purple.
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Native Foods Cafe Native Foods Cafe is a fast-casual vegan restaurant chain that operates in California, Oregon, Colorado, and Chicago. The first Native Foods Cafe opened in 1994 in Palm Springs, California.
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Teikei Teikei (提携 ) is a system of community-supported agriculture in Japan, where consumers purchase food directly from farmers. Teikei is closely associated with small-scale, local, organic farming, and volunteer-based, non-profit partnerships between producers and consumers. Millions of Japanese consumers participate in teikei. It is widely cited as the origin of community-supported agriculture around the world.
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Loco moco Loco moco is a meal in the contemporary cuisine of Hawaii. There are many variations, but the traditional loco moco consists of white rice, topped with a hamburger patty, a fried egg, and brown gravy. Variations may include chili, bacon, ham, Spam, kalua pork, linguiça, teriyaki beef, teriyaki chicken, mahi-mahi, shrimp, oysters, and other meats. "Loco Moco" is also the name of a Hawaiian-based restaurant chain that serves Hawaiian rice bowl dishes.
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Tavern on the Green Tavern on the Green is an American cuisine restaurant located in Central Park in Manhattan, New York City, near the intersection of Central Park West at West 66th Street on the Upper West Side. It originally operated from 1934 to 2009 under various owners. From 2010 until 2012, the building was used as a public visitors center and gift shop run by the New York City Department of Parks and Recreation. After undergoing a multimillion-dollar renovation, Tavern on the Green reopened as a restaurant on April 24, 2014.
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University of Gastronomic Sciences The University of Gastronomic Sciences (UNISG) is an international academic institution in northern Italy. The campus is in Pollenzo, near Bra, a city in the north-west region of Piedmont. Carlo Petrini, founder of the Slow Food Movement, established the school as the first university to focus on the organic relationships between food and cultures. More than 1,500 students have taken courses at UNISG since it opened in 2004.
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The Green Shack The Green Shack was a restaurant located on Fremont Street in Las Vegas, Nevada that is listed on the United States National Register of Historic Places. It was opened by Mattie Jones and was famous for its fried chicken.
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Fusion cuisine Fusion cuisine is cuisine that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in innovations of many contemporary restaurant cuisines since the 1970s.
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Venti Venti is a network storage system that permanently stores data blocks. A 160-bit SHA-1 hash of the data (called "score" by Venti) acts as the address of the data. This enforces a "write-once" policy since no other data block can be found with the same address: the addresses of multiple writes of the same data are identical, so duplicate data is easily identified and the data block is stored only once. Data blocks cannot be removed, making it ideal for permanent or backup storage. Venti is typically used with Fossil to provide a file system with permanent snapshots.
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Peppes Pizza Peppes Pizza is a Norwegian pizza chain that serves American style and Italian style pizza. Peppes is the largest pizza chain in Scandinavia. The restaurant was founded by two Americans, Louis Jordan and his wife Anne from Hartford, Connecticut. The restaurant chain is part of Umoe Catering As which consists of restaurants such as Burger King, TGI Fridays, La Baguette and Cafe Opus. Peppes Pizza is one of the first restaurants that brought foreign food to Norway. 9 million pizzas are served by Peppes each year with deliveries in 11 cities in Norway. Their menu was first put online in March 1995. The servings have been described as enough for two people and that the pizza chain is "a cut above the rest".
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Landi Renzo Landi Renzo S.p.A (also called just Landi) is a multinational company headquartered in Cavriago, Province of Reggio Emilia, Italy. Landi produce autogas and compressed natural gas kits for cars.
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Cheese Board Collective The Cheese Board Collective in Berkeley, California, comprises two worker owned and operated businesses: a cheese shop/bakery commonly referred to as "The Cheese Board", and a pizzeria known as "Cheese Board Pizza". Along with Peet's Coffee, the Cheese Board is known for its role in starting the North Shattuck neighborhood of Berkeley on its way to becoming famous as a culinary destination: the "Gourmet Ghetto". The Cheese Board brought a European focus on cheeses but also emphasized locally grown cheeses, a novel concept in the 1970s. The Cheese Board was closely connected with the restaurant Chez Panisse, helping to supply ingredients for the birth of California cuisine. The bakery brought the French baguette into vogue for Berkeley consumers, and helped spark a revolution in artisan bread.
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Big Green Egg The Big Green Egg (or EGG) is the brand name of a kamado-style ceramic charcoal barbecue cooker.
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Cuisine of Abruzzo Abruzzo cuisine is the traditional cuisine of the area of Abruzzo, Italy. Heterogenous in nature, it draws on traditions in both pastoral and mountainous inland areas, and also along the coast. Among the foods most commonly used are bread, pasta, meat, cheese, and wine. The isolation that has characterized the region for decades has also ensured the independence and immutability of its culinary traditions.; much of Abruzzese cuisine developed apart from the influence of international commerce and civilization until the 20th century.
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Pizza farm A pizza farm is an educational visitor attraction consisting of a small farm on a circular piece of land partitioned into plots shaped like pizza wedges.
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Mother's Pizza Mother's Pizza Parlour and Spaghetti House, or simply Mother's Pizza, is a restaurant revival of a major 1970s and 1980s chain of the same name, which grew to 120 locations in Canada, the United States, and the United Kingdom.
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California Pizza Kitchen California Pizza Kitchen, known within the food industry as CPK, is a polished casual dining restaurant chain that specializes in California-style pizza. The restaurant was started in 1985 by attorneys Rick Rosenfield and Larry Flax in Beverly Hills, California, United States.
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Venturo Venturo or Venturo House is a prefabricated house designed by Finnish architect Matti Suuronen in 1971. It is composed of fiberglass-reinforced polyester plastic, polyester-polyurethane, and acrylic glass. In the late 1960s Suuronen became known of his round-shaped Futuro House and now wanted to create a new ″weekend cottage″. Venturo House was a part of Suuronen's Casa Finlandia series, known as the model CF-45. Other models were CF-100/200 (1969) and CF-10 (1970), number indicating the floor area in square meters.