Pitango Gelato Goes Solar

Posted on by Sacha Cohen

Pitango Gelato has been committed to eco-friendly practices since the company opened its doors in 2007. Now, in addition to the measures Pitango already takes to reduce energy and minimize waste, the company’s dairy facility in Lancaster County, Pennsylvania, has converted to solar power.

The dairy is located on Spring Wood Organic Farm, where a single herd of grass-fed cows supplies all of the milk and cream used in Pitango’s organic gelato. The farm’s new solar panels  are generating enough electricity to operate the farm and the dairy.

Aside from long-term economic incentives, Spring Wood owner Roman Stoltzfoos decided to go solar to reduce the farm’s carbon footprint. “It is a substantial investment for us, but it is clearly the right thing to do to make the farm and the dairy greener,” he says. “We’ll be using much less fossil fuel for what we have to do.”

The farm even uses a solar panel on its high-tech “Egg-Mobile,” which houses free-range hens that provide the daily supply of freshly laid eggs used in some of Pitango’s recipes. The hen house on wheels with solar-powered feeders, lights, egg laying boxes, and doors “delivers all of the modern bells and whistles,” says Stoltzfoos, “with minimal environmental impact.”

“It’s not always easy being green,” says Pitango Gelato founder and CEO Noah Dan. “A large component of our product is energy, so naturally we think about it all the time. For us, being green is being smart, and finding a path to improve our product and its sustainability is our ultimate goal.”

The shift toward solar on the farm is only one example of Pitango’s energy-efficient practices. Pitango’s custom-made bancone (gelato cases) used in each shop are liquid-cooled by glycol–an energy-retaining liquid derived from corn. Once the glycol is adequately cooled, it requires very little energy to maintain a temperature that is optimal for storing the gelato at the perfect consistency, with each flavor in its own sealed compartment. Dan estimates that Pitango’s bancone consume as little as one-tenth of the electricity of comparable air-cooled display cases. Pitango also uses biodegradable serving cups, coffee cups and gelato spoons.

Pitango matches its eco-friendly practices with a commitment to create a healthier product. The company’s artisanal gelato contains less fat than premium ice cream, while its sorbets contain no dairy products and are vegan and fat-free.

Made with ingredients, from fresh local fruit to organic chocolate, Pitango’s products contain no flavorings, colorings, or chemicals of any kind.

Five Organic/Eco Food Spots

Posted on by Sacha Cohen

In San Francisco or New York, there are organic restaurants and cafes everywhere. In DC, not so much. Like everything else worthwhile in this town, you have to work to find them. Well, not to worry. I’ve done the heavy lifting for you. In no particular order, here are some places (from casual to upscale) where you can chow down and know that you are eating food that’s good for you and for the planet:

1. Java Green Cafe. In bustling Farragut North, JGC is a vegetarian/vegan oasis among the steak houses and chain sandwich joints. Belly up to the counter to order vegetarian fare with a Korean twist such as Udon noodle soup, Boolgogi and Kimchi, plus assorted salad and sandwiches featuring “faux” turkey, chicken, and tuna. Be forewarned: If you go during the lunch-time rush, there’s usually a long line and limited seating.

2. Chix. Newly opened in Shaw, the poultry-centric cafe uses earth-friendly materials in all of its packaging, paper products, cleaning products, and even in its construction materials and interior decor. All of the chicken is 100% natural, free-range, hormone-free, antibiotic- free, and slow roasted over natural charcoal and wood. Many of the sides are organic too including basmati rice and hummus.

3. Hook. In the heart of Georgetown, local celeb-u-chef Barton Seaver cooks up responsibly sourced seafood and local products. Selections from the menu include Yellowfin Tuna with roasted sweet potato, chorizo vinaigrette, citrus, thyme and Wahoo
quinoa cake, pine nut puree, and marinated onions.

4. Vegetate. Located in the Historic Shaw neighborhood, Vegetate “believes in using the best possible ingredients from local and regional farms, purveyors and businesses.” On the menu you’ll find braised cabbage nori rolls, root vegetable noodles, and house made grilled seitan. Half priced wine by the glass every Sunday.

5. Restaurant Nora. You want fancy and organic? This is the place. Founded by internationally renowned chef Nora Pouillon, RN was the first certified organic restaurant in the country and one of the first vegetarian restaurants in DC. The seasonal menu features organic new-American cuisine such as pan-roasted Amish chicken breast stuffed with pistachio pilaf and grassfed beef tenderloin roast with truffled potato gratin. There’s a $66 tasting menu and a $56 vegetarian tasting menu.