Pisticci Restaurant

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Sustainability Summary

  • This is an unclaimed profile. Pisticci Restaurant has not joined Sustainability Tracker to verify their sustainability credentials. We gathered what we could from public sources.
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Pisticci Restaurant Sustainability Profile

Sustainability Summary

  • This is an unclaimed profile. Pisticci Restaurant has not joined Sustainability Tracker to verify their sustainability credentials. We gathered what we could from public sources.
Powered by Tracker AI BETA; there may be errors

What do our labels mean?

Certified B Corporation Logo

Certified B Corporation

 
Pisticci Restaurant presents sustainability as part of its core operations and describes its business as guided by a triple bottom line of People, Profit, and Planet. The restaurant says it reduces landfill, lowers its carbon footprint, and minimizes its impact on the environment through high-efficiency kitchen equipment and lighting, composting, recycling, and staff and customer education. It also states that it powers the restaurant by wind only and offsets the rest by planting trees. Pisticci says it was the first restaurant in New York City to be 100% carbon neutral and has developed Pisticci Full Circle Farm to turn restaurant food waste into vegetables.

About Pisticci Restaurant

  • Status
  • Unverified
  • Employees
  • 5 - 25
  • Country
  • United States

Pisticci Restaurant Sustainability Actions

High-efficiency operations

The greenest power is the power you do not use, so we invest in high efficiency kitchen equipment and lighting, compost our waste, use recyclables, and teach our staff and customers on small changes they can all afford to make a difference.

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Powered by wind only

After maximizing our efforts to reduce consumption and waste, we power our restaurant by wind only, and offset the rest by planting trees. We were the first restaurant in NYC to be 100% Carbon Neutral.

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Triple bottom line approach

When we first opened Pisticci in 2002 it was a new venture for us, having no prior restaurant experience. Our goal was simple; create a neighbor restaurant, the type we enjoyed going to. We stopped looking at Pisticci as only a restaurant but as a place for change. And we wanted to know if a business could continue to do well while doing good. That’s when we started looking at our triple bottom line: People, Profit, Planet.

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Employee profit sharing

The first step was our own front door. We started profit sharing with our employees, set up flextime so they control their own hours and respect their goals.

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Pisticci Full Circle Farm

We took that personal commitment and spent the past three years developing an organic urban farm. From there we came to better understand the connection between good food, our health, the environment, and our community. That understanding inspired us to start our own farm, Pisticci Full Circle Farm. At Pisticci Full Circle Farm we are turning restaurant food waste into premium quality vegetables.

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Pisticci Restaurant Sustainability Commitments

2030

Aim to be carbon negative

We were the first restaurant in NYC to be 100% Carbon Neutral and hope one day to actually be carbon negative.

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What do our labels mean?

Certified B Corporation Logo

Certified B Corporation

About Pisticci Restaurant

  • Status
  • Unverified
  • Employees
  • 5 - 25
  • Country
  • United States

Sustainable Development Goals

Pisticci Restaurant is committed to advancing these Global Goals to promote prosperity for people & planet.

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