Including environmentalism into a business model with the philosophy of ‘Reduce, Reuse and Recycle’ is a smart move. Businesses using sustainable resources, organic products and innovative energy technologies are winning the loyalty of consumers and clients, saving money and reaping profits.
Pizza Fusion is one of the more advanced, eco-friendly franchises in the restaurant world. Founded in 2006 by college buddies Vaughan Lazar and Michael Gordon, both avid surfers living environmentally conscious lifestyles, Vaughn and Michael wanted a restaurant offering healthier food options that also gave back to the community.
Consuming about one third of all power, the restaurant industry is one of the most wasteful sectors on the podium. The idea behind a community-based business was propelled by an innate sense of responsibility to provide society with a better choice for eating out. “I had been eating organic for a few years says, Pizza Fusion co-founder Vaughan Lazar. “It began with switching one or two staple products out of my fridge and eventually exploded into a lifestyle.” “Mike and I were inspired by the difficulties organic eaters face. There aren’t many places, other than Whole Foods, here in Florida that offer organic food. We live busy lifestyles, go to business meetings and it’s not always convenient to drive out and search for organic food.”
This escalated into the beginning of a socially responsible restaurant focused on organic food. “I mean, we’re here because of the food, but we couldn’t help but address every single aspect of ‘socially responsible’ in our restaurant. It actually turned into a contest between Mike and I. Which one of us could address another point, which one of us could find another element to green?” They began with the basics: water, energy, organic products, and then got creative.
“We noticed that our ovens were so hot. This heat, it was all energy,” says Lazar. They contacted a local engineering firm to see what they could do to harness some of that heat. Pizza Fusion now has heat exchangers installed in all of their restaurants, which transfers the oven heat into energy to heat the hot water in their stores, reducing water waste by 40% and electricity consumption by 20% annually.
Pizza Fusion offsets 100% of the energy usage in the stores through purchasing Renewable Energy Credits in wind power. Although Lazar recognizes that buying offsets is not an immediate solution, he sees it as a way to contribute to the growth of other green businesses. From the moment customers place their order to the time it is delivered, every part of the process attempts to lower the impact on the environment.
During construction of the first Pizza Fusion in Deerfield Beach, Florida, instead of using virgin wood for the, counter tops, tables and building, they found sourced materials and reclaimed wood from local sites being torn down. “Recycling means so many different thingssays Lazar, “...it’s not just about putting the glass bottle in the blue bin and not the black bin.” Their first priorities are to reuse and renew.
In 2006, it was nearly impossible to find organic food distribution for a national restaurant chain. “Originally, we had 17 different suppliers. Big broad line distributors just weren’t carrying much organic food, if any at all.” They began buying local. “I just love the fact that almost every one of our stores can name exactly the farm that the vegetables are from. Intimate relationships are established and the food isn’t just something that comes on a truck.” More land is being reserved for organic farming, and the more businesses that choose to buy from these farmers, the lower the prices are going to get. “The more of us that decide to adopt these types of personal practices and decisions, like eating organic, the cheaper it’s going to get, the more readily available and much more money will be given to these farmers.” To sum it up: conventional food is much less expensive than organic farmed foods, but the demand is what makes it cheaper.
Pizza Fusion has an overwhelming list of green business practices, including LEED certified buildings, Energy Star appliances, hybrid delivery vehicles, organic cotton employee uniforms, low heat lighting and offering customers discounts on their meals for bringing in used pizza boxes.
When I ask Vaughan about his recommendation to consumers who want to make better lifestyle choices, he emphasizes doing the best you can.
“It’s simple really,” he says. “Go somewhere where they’re already living green and start asking away. That’s how Michael and I got started. We began finding and integrating vendors by going to the local markets and asking questions.” Vaughan’s interest in giving to and sharing with the community is tangible. “People out there, they have open arms. They are quick to help other people who have the same types of values.”
Businesses like Pizza Fusion embody the sense of health and community with core values that continually question, “How can I be better at what I do?” Get out there and show your support by asking questions, making conscious decisions, and supporting your community.
In August 2009, Pizza Fusion added Larry Feldman to its board of directors. Feldman, often referred to as the ‘Subway King’, owns exclusive Subway development rights to the Mid-Atlantic U.S., where he supports over 1,000 Subway franchises. “Larry’s extensive experience with developing and supporting franchise territories will prove invaluable to Pizza Fusion as we create new business opportunities for entrepreneurs looking to capitalize off of our continued growth”, Mark Begelman, CEO of Pizza Fusion states. “Despite the current economic landscape, national interest in Pizza Fusion’s progressive franchise model continues to mount. Larry will assist us as we convert this interest into ground level opportunities for business savvy individuals looking to capitalize from our proven business model.”
Pizza Fusion offers organic pizza, sandwiches, salads, desserts, and organic beers and wines at 19 franchises in 9 states, and continues to grow, living up to their motto “Saving the Earth, One Pizza at a Time.”
