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GreenBox Spotlight: Chef Jeff & Skinny Pines

June 15, 2014, 4:27 pm
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We love our pizza all sorts of ways: Deep-dish, New York-style, Sicilian…even Grandma-style slices (aka Nonna Pizza. We’re serious).

But today, we’re putting the spotlight on our new number one: Skinny.

Actually, their official name is Skinny Pines Brick Oven Caterer, and they’re just too cool not to blog about.  Based out of Fairfield County, CT, “From farm to pizza” is their name, and a mobile trailer (with a custom built wood-fire oven) is their game.

That’s right – Skinny Pines is a self-proclaimed mobile caterer, jumping around from one local farmer’s market to the next, tossing Neapolitan-style pizzas with the freshest ingredients possible. When catering an event, Chef Jeff & his team bring along seasonal toppings that they’ve sourced locally; in other words, no two pizzas are exactly alike – and always guaranteed delicious.

Their “Bianca” is a customer favorite: a white pizza with 50/50 mozzarella & provolone, local rosemary from Sport Hill Farm, oil-cured Taggiasca olives & extra virgin olive oil. The “Grande” is a Skinny Pines original – a combination of shitake mushroom, bacon, onion, sage & mozzarella. Hungry yet?



Of course, Skinny Pines are loyal users of the GreenBox, and we couldn’t be prouder to have them on our roster. They consider sustainability in every aspect of their business – from their biodegradable cups & plates to their environmentally-friendly wood-burning oven.


In the end, it all comes down to passion. Passion for pizza, the land, and the people. Skinny Pines… you’ve got our hearts.

To get your paws on some Skinny, head on over to their Facebook and Twitter pages. They’ll be delighted to have you.


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Twit Chit Chat: GreenBox Buzz

June 30, 2014, 9:24 am
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Here we are, on the brink of a steamy summer – the World Cup, Independence Day & baseball season are all upon us. In other words: buckle your seatbelts, folks…it’s pizza season.

Over the past few weeks, social media has been abuzz with talk of the Greenbox. It’s been a hit with Twitter Tweeters and FacebookLikers, and the attention just keeps pouring in (and we never, ever want it to stop!). Our YouTube demonstration video is rapidly approaching 2.5 million hits – and comments like “freaking awesome” & “this is the kind of thing that will save the planet” are getting us giddy. Feels just like Christmas over here in Greenbox offices.

Here’s a little snippet of the good vibes we’ve been getting from Greenbox users & loyal followers alike. Keep ‘em coming, guys!

Talk on Twitter:

@cdnmtbchick:
@greenboxny just saw you on @rachaelraycoolest pizza box ever! Hope everyone switches to those!

@LastDragonPizza:
I re-ordered my @greenboxny from wholesaler and they sent me this #idontthinkso#nocando#ecofriendlyplease#return
 


@TheHungryDogg:
Coolest pizza box EVER! @greenboxny When are they coming to LA? @costcotweets would benefit from these.

@Valduccis:
Call @FoodtoEat Tell them we want Valducci's Antipasto Bar for lunch! Make sure they use @greenboxny save the planet 


@LastDragonPizza:
We #ROCK the #GREENBOX! @GreenBoxNY @pmqpizzamag#Rockaway#nyc#nycpizza#pizza#FarRockaway#pizzaday#pizzatime
 

@somecityusa: 
@greenboxny I have been playing with that box all afternoon- cool little gadget!

@StarrGazr 
My stream this morning is full of @TheRandySteeland boxes, @greenboxny and @redbox What kind of day will this be?

…the best day EVER, @starrgazr.

@Columbia_Biz: 
Jennifer Wright '09, founder of @greenboxny, just finished her pitch to @ABCNetwork's #SharkTank! 



@PizzaExpress:
@greenboxny always great to hear from our friends from across the pond! NY pizza... Mmm....

@ali_watty:
@greenboxny THAT IS LITTERALLY THE BEST THING EVER.

               …Stop it. We’re blushing. #andweloveyou

To make it big time, you’ve gotta believe in yourself. That’s rule number one. But, having you guys believe in us too makes all the difference in the world.

Thanks for sticking around every step of the way. Here’s to big things in the future!

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A Tribute to William Walsh

November 16, 2012, 9:35 am
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Today marks the one year anniversary of the passing of William Walsh, our CEO, business partner and, most importantly, our best friend. We miss him every day but his enthusiasm and creative spirit will live on forever in his ingenious GreenBox and other packaging designs. ~ Jen & Ned
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GreenBox Spotlight: JWG

July 15, 2014, 2:22 pm
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Jackson, Wyoming just got a “whole” lot cooler.

Family-owned, passionate, and full of heart…Jackson Whole Grocer is setting the standard for what “food shopping” should be.

With an emphasis on sustainable, local produce, JWG has become a staple of the Jackson community – a thriving town square with so much more than what’s on your shopping list.

From regional craft beers on tap to a wood-fired pizzeria, you’re invited to stay a while, and a seat beside the fireplace is the best in the house. They’ve got a juice & smoothie bar, too – best enjoyed on the sun-drenched patio. Top it off with a sushi station & taco taqueria, and we’re bringing our sleeping bags.

….And yes, they love the Earth. What more could you want in your go-to grocer?

In fact, JWG recently relocatedto a 40,000 square foot spot – and the space is chock full of eco-friendly goodness. The ceilings are dotted with LED lighting, walls decorated with upcycled snow fencing and the café is covered in reclaimed furniture. They’ve even earned EPA’s “GreenChill” certification for their use of green refrigeration systems.

We just love these guys. Their custom GreenBox is pretty cool, too. ;)


So, if you’re ever in Jackson, stop by JWG – and maybe even “Build your own sixer.”

Because once you go whole, you’ll never go half.



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GreenBox Spotlight: Upper Crust Pizzeria

July 24, 2014, 4:54 pm
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Authentic Italian cheese, farm-to-table toppings and vine-ripened tomatoes fresh-picked from sunny California.

…Sounds like a darn good pizza to me.

Since 2001, Boston’s Upper Crust Pizzahas been making waves throughout Beantown. With roots in historic Beacon Hill, their concept is simple: fresh, unexpected, flavorful and always extraordinary. So extraordinary, in fact, that they’ve opened up 5 other locationswithin the city.

You can take our word for it, or you can stop by for a slice of their “Patata Rosa”: a white pizza loaded with rosemary, garlic, roasted red bliss potatoes, caramelized onions & fontina cheese. Another fan favorite is “The Uncommon”: a mouth-watering mix of bacon, chopped pineapple & jalapeno.



Upper Crust is known for their one-of a-kind combinations that change daily (stop in tomorrow for hamburger, bell peppers & onions, or this Saturday for steak & gorgonzola).  Better yet, check out – and print out – their “slice of the day” calendar. We have it bookmarked.

Just this week, our very own Jennifer Wright made her way up to Boston and had the pleasure of tasting (ok, inhaling) Upper Crust’s “slice of the day” – a thin-crusted pizza topped with a yummy mix of crunchy bacon and roasted potatoes. She was beaming about the friendly staff, too.


We’re jealous, so the rest of us are already planning a road trip to test out July’s pizza of the month: topped with diced tomatoes, feta cheese, roasted red peppers and homemade hummus, it’s got stomachs rumbling all over GreenBox offices.

Bottom line? We’re proud to have the GreenBox make its way up the East Coast, but even more thrilled to be part of such a well-loved Boston staple. You heard it here, folks…Upper Crust, you’re a must. 



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Triskeles: People with Purpose, Passion & Pizza Love

July 30, 2014, 4:06 pm
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For the past four years, GreenBox has teamed up with the Triskeles program: a foundation dedicated to creating a conscious, sustainable world across all generations. Through Triskeles, high school students are invited to intern with qualifying organizations – those where innovative human beings are committed to fostering a “green” today and even greener tomorrow.

We’re so proud to be one of them.

For the month of July, we’ve been lucky enough to be joined by our intern, Marita, a 14 year old realistic fiction connoisseur from the Bronx. While she might be a little shy, Marita is a heck of a writer… so naturally, we asked her to share her feelings on our favorite topic: pizza.

We love what she came up with, and thought you would, too:

Growing up, I spent every summer in Massachusetts with my cousins, and nothing felt better than gathering the family together in our little kitchen to make homemade pizzas. We made several different pies, from thin crust, my favorite, to the combo. Everybody had a job to do, whether it was spreading the cheese or rolling the dough. That hour we spent in the kitchen created some of the best memories.

Smelling the pizza and waiting for it to finish baking stirred up excitement and anticipation in the house. When it was finally ready, the time and effort we spent in to making the pies was long gone as we took apart the pizza slice by slice. Sitting there, enjoying the fact that pizza brought us together, I stopped looked at my pizza and asked, “What would I do without you?”

Today, we say thank you to Marita – for her hard work, her passion, and love for pizza pie. Here’s to Triskeles for bringing us together, and for letting us be a part of their vision. We couldn’t be more grateful.


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Dollar Pie, My Oh My… Let’s “Slice Out Hunger”!

August 25, 2014, 2:22 pm
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New York’s biggest pizza party is just around the corner, and you’re invited.

It’s called “Slice Out Hunger,” and for the fifth year in a row, Ecovention will be setting up camp amongst 40 of the city’s top pizza restaurants, sponsoring the event and contributing our eco-friendly boxes to the cause.


Great company, and NYC’s finest pizza pie. What more could one want?

The best part: each slice is just one dollar, and 100% of proceeds go directly to Food Bank for New York City, the city’s major hunger-relief organization for over 31 years.


To put things into perspective, every single dollar made through the event funds 5 meals for New Yorkers in need. In 2013, Slice Out Hunger raised $20,000, ultimately sponsoring 100,000 meals for hungry city dwellers.

…Now that’s a heck of a reason to stop by for a slice.


I know, I know, you’re on board. So, where can you sign up? No need to buy tickets ahead of time. Just mark your calendars for October 8th and head on over to 154 Sullivan Street around 6pm. Bring your friends, a few bucks, and of course – an empty stomach. The party doesn’t stop until the pizza runs out.

….Will you join us?



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Pumpin' Up Your Pulse with Pizza

August 31, 2014, 8:12 am
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Want to get us to run? Promise us there’ll be food at the end.

Better yet, promise us pizza.

New York City’s annual pizza run has got this down pat, and the race is just around the corner.

(Yes, we swear this is a real thing.)

That’s right: on Saturday, September 13th, food-frenzied New Yorkers will hit the streets to complete a two-mile run through historic Tompkins Square Park. After each lap, every runner must stop at a “pizza station” and scarf down a slice. The one who races andfaces his pizza fastest will be crowned Pizza Run Champion.

…And yes, there WILL be prizes.


All in all, we love the Pizza Run for a whole bunch of reasons. First, a portion of the proceeds benefits the Juvenile Diabetes Research Foundation (JDRF) – the leading global organization funding type 1 diabetes research.

Secondly, we love pizza. And people who love pizza.


Pizza by Certe, Manhattan’s first Gold LEED certified pizzeria (and rockstars of the GreenBox) is backing the event, too. In fact, all of the pie eaten during the race is straight from their eco-friendly kitchen, and served in our 100% recycled pizza boxes.

Therefore, in the words of fellow Tweeter, @LeslieEMcDonald: “This, I can get behind.”

Come on, fellow foodies. Let’s show our pizza passion. We’ll race ya for it.


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Huff Po… Ready, Set, Go!

September 19, 2014, 11:24 am
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We might have a tiny office, but we’ve got a big press book.

It’s been quite a month for GreenBox – a wonderful whirlwind – and we’re still waiting for someone to pinch us.

In just under a week, our eco-friendly pizza box made headlines in some of the top news sites in the world; from The Huffington Post to Buzzfeed, The LA Timesand Thrillist, and the hits just kept on coming. Practically overnight, we doubled our Facebook "likes”, and our GreenBox demo video climbed to over 2.5 million views. Could we ask for more?


We’re flattered, humbled, and still jumping for joy. We’ve even gone global – with hits in Spanish, French & yes… Malaysian outlets. We’re feelin’ the worldly love.

There’s been a ton to keep up with, so we thought we’d put together a press roundup for our loyal GreenBox fans. We included some of our favorite comments from followers, too (you guys really know how to make us smile).

We know, we know. The list is long… and awesome. But we couldn’t have done it without you.


The Huffington Post

“The best thing to happen to pizza since pizza.”


BuzzFeed

“You know a product is a good idea when you are surprised it didn't already exist.”

The LA Times

“Simple, but exceptional.”

Thrillist


“Here is the kind of innovation I can get behind!”

Bustle


“A mad stroke of genius!”

Ryot


“Pizza was 100% perfect, now it's…110% perfect”

Inhabitat& their awesome demovideo!


“WHOOO-HOO! Give that man the NOBEL PRIZE! Brilliant!”

Brandpackaging


“William Walsh is a cardboard boss!”

Small Biz Trends


“Smart and much needed design.”

Opposing Views


“Smart - somebody had their thinking cap on. All pizza places should use these.”

Daily Times


“Bravo! This is amazing. I hope to see it in every pizzeria in the world.”

Fine Dining Lovers


“Thanks for showing us all hope is not lost for our planet.”

Gastronomia y Cia


“You sir, are a genius!!!! Thank you for helping our planet be a little better, one pizza at a time.”


El Popular


“The sort of innovation that needs to be celebrated.”

El Huffington Post


“I see this catching on in a big way.”

Pulzo


"This is the greatest idea, and I'm glad inventors are thinking inside, as well as outside, of the box."

Melty Food


“This reinvented pizza box is positively genius.”

Huff Post Quebec


“Amazing competitive advantage. Pizza owners take note!”

Malaysian Digest


"This. Is. Awesome."



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GreenBox Spotlight: Pizza Pie-er

October 3, 2014, 1:21 pm
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Twelve different sauces, four types of crust, over two dozen toppings…and a whole lot of delicious decisions to make. You have arrived at Pizza Pie-er.

With spots in Cambridge, Boston and Providence, Pizza Pie-er’s endless options are changing the way people think about pizza. Gluten-free, multi-grain and whole wheat crust? They've got it. A selection of sauces that will make your head spin – including Cajun, sun-dried pesto and tangy buffalo? Check, check, check.


Here at GreenBox, we’re dying to get our hands on their cilantro pesto sauce: a blend of fresh cilantro, olive oil, Romano, garlic & a hint of jalapeno. Top it off with artichoke hearts, Italian sausage and seasoned spinach, and we’ve got ourselves a perfect pie.

And yes, they even have shrimp. This is magical.

If you’re not in the mood for a traditional pizza pie, don’t you fret. Pizza 
Pie-er comes to the rescue with their “pizza sandwiches”: eggplant parmesan rolls, pizza pockets and ricotta-packed calzones are sure to satisfy. They’ve even got a selection of specialty wraps… the Greek D-liter is calling our name (pure yumminess with freshly chopped garlic, feta cheese, baby spinach, black olives and roasted red peppers).



Just when we thought Pizza Pie-er couldn’t get any better, we caught a glimpse of their “brunch and dessert” pies. It was then and there that we seriously considered transplanting our New York office to Beantown. Locals rave about their dessert calzone – choose your own crust, and have it filled with a succulent blend of strawberries, cream cheese, and chocolate chips. A sweet treat if we’ve ever heard one.


Now that we’re trying to type through the drool, we want to share a heart-warming comment we received from a Pizza Pie-er(er):

“I just got pizza delivered from Pizza Pie-er and they use your "green box ny" pizza box. I had 3 pieces of pizza left and read the instructions for how to fold it into a leftovers box, and it is amazing!!!! I am so impressed and really believe in your product. Great work!” – Rebecca Rhoads

We’re delighted to have the GreenBox at Pizza Pie-er, and feeling giddy over such wonderful comments from fans. You keep us young. ;)



So stop by Pizza Pie-er for one of their extraordinary pies. The combinations are infinite, and your taste buds will thank you. The Earth will thank you, too. 


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GreenBox Spotlight: Emily (Loves) Pizza

October 30, 2014, 7:38 am
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Over thirteen years ago, Matt & Emily fell in love over pizza. They haven’t looked back since. 

Tucked away in the corner of Brooklyn’s cozy Clinton Hill neighborhood, you’ll find Emily & Matt, their wood-fired pizza, and a welcoming spot that feels like home. You won’t ever want to leave.

Since fate brought them together (over pepperoni & olives), it was only fitting that Matt & Emily start their very own pizzeria. The spot at 919 Fulton Street just felt right, and in January of 2014, “Emily” was born. Emily loves pizza, after all. 


When you stop by Emily, you’ll find Matt in the kitchen, hand-mixing dough and making mozzarella from scratch. The smell of the wood-burning oven fills the cozy space, and exposed-brick lines the walls. The warmth & homeyness is unmistakable…and genuine. 

If you get the chance, Matt’s original "North Maple” is not to be missed. With fontina, mozzarella, Benton’s bacon, toasted pecans and yes – maple syrup, this pie is unlike any other. Similar to the taste of a Belgian waffle, it’s sure to be a standout. 


But of course, the “Emily” is a local go-to. Topped with mozzarella, pistachios, truffle sottocenere & honey, this is pizza you’ll remember for ages. It even took a top spot in AM New York’s “New Pies to Try.” 


Not feelin’ pizza? No problem. The Emmy Burger is to die for: dry aged beef on a pain au lait bun, topped with emmy aioli, charred onions, cornichon & 4-year aged grafton cheddar. A side of crispy, triple-cooked fries have us sold. 


Oh, and before you go, grab a “s’mores calzone” for dessert. No regrets.

While Emily Pizza hasn’t been around for long, their passion for pizza has the deepest of roots – in love & family. They care about the Earth, too, and we were delighted to see that their “pizza doesn’t travel without @greenboxny.”

Pizza, love & a space that feels like home. It’s worth crossing the bridge for.  

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Will: Our Co-Founder & Friend, Always

October 31, 2014, 3:36 pm
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It’s been an incredible year for Ecovention. Mentions of the GreenBox have been ever-present, from talk shows to radio shows, from blogs to beyond. It’s thrilling, humbling, and everything we ever wanted. But through it all… we can’t help but think of Will.

Three years ago this November, we lost our beloved co-founder & GreenBox creator, William Walsh. He was a passionate leader, a caring father, and a forever friend; he was a human being we were lucky to know. His genius was contagious. His smile and wit lit up the room. He was a man with soul, an unwavering spirit, and an unforgettable presence.


The world just hasn’t been the same. We’re missing him always.

But the truth is, he hasn’t left us. With every moment of success & happiness, we feel him. We heard him cheering us on when the GreenBox made headlines in The Huffington Post. We felt his hugs & high-fives when we were featured on segments of The Chew, Rachael Ray& MSNBC. We saw his soulful eyes light up with pride when the GreenBox made waves in Buzzfeed& The LA Times. He’s here, every step of the way, pushing us forward toward his dreams – and ours.


So today, we want to thank him. For the invention he brought to life, for the way he’s changing the world, and for the lives he has touched. He always wanted to make a difference… and we’re immensely proud to be a part of his vision, realized. 

This is only the beginning.

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Rick's on Fire: Chatter with the Chef

November 26, 2014, 11:48 am
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Hand-ladled ricotta, fresh mozzarella, roasted garlic and rich olive oil… it’s what Rick’s Wood-Fired calls their “Casablanca,” and patrons simply can’t get enough. 

Nestled in the cultural mecca of Woodstock, New York, Rick’s hip & soulful vibe is a local standout. Their unassuming 1890’s exterior doesn’t give the place justice; one step inside, and you’re instantly transported into the eclectic world of Chef Rick, his spirited passion, and his exquisite pizza pies. 


A perfect blend of old and new, the subtle candlelight, retro décor, and ever-changing music add such life to the space. Picassos line the walls, and Woodstock-themed tunes sing though the speakers. It’s a modern-day chill-out longue…and it’s not to be missed. 



We’re mesmerized with Rick’s Wood-Fired, and couldn’t wait to sit down with Chef Rick himself. He has such a light about him, an obvious fervor that shines through… the mark of a true pizza maker. Below, we thought we’d share some of the highlights from our time with Rick. His words were too fabulous to keep to ourselves. 

1. What separates Rick’s Wood-Fired from other pizzerias? In what way(s) do you stand out?

Well firstly, here in the U.S. I find "pizzeria" often carries the connotation of a being a fast-food establishment...self-serve, walk up to the counter to place your order, available by-the-slice, often pre-made, re-heated, etc., all of which Rick's is not. We are an upscale-looking, full-service, sit down/wait-staffed restaurant, serving wood-fired/brick-oven pizzas, personal-sized, made to order, as in the true tradition of Naples, Italy.

Secondly (most importantly), what separates Rick's is Rick. It is the passion, the love, the care, attention to detail, and great respect for the ingredients (the finest, cost-no-object we can source--including our own house-made mozzarella fresh daily) that I put into each and every pizza I make, that separates Rick's from the vast majority of others.



2. Tell us a little bit about you, Rick. What was your motivation behind opening a pizzeria? 

I spent my entire adult career on the trading floors of the New York commodities markets. Growing up in an Italian family, I have always had an enormous passion for food and cooking. Homemade pizza happened to be one of my particular specialties, from way back before it became a wide-spread, fashionable/trendy thing to do at home. After retiring from trading, I was looking for something else to do, and my brother-in-law Chris came to me with the idea of brick-oven pizza. 

3. We see that many of your menu items have very cool/unique titles. Where does this inspiration come from?

We’re located next to Upstate Films, Woodstock's one and only movie theater, and epicenter of the internationally renowned annual Woodstock Film Festival. We thought it befitting we pay homage to the film industry. It's actually the one task I didn't think I'd be any good at, i.e., coming up with catchy titles, but one day, as if by some form of divine inspiration it all just came to me...just flowed out of me, one after the other. Funny thing...I had the names all picked out so long before we were ready to open our doors that I myself had to keep a menu by my side at first to refer to/remind myself of what ingredients were to go on my own pizza creations!



4. What made you want to bring in the GreenBox and in what way(s) has it changed the pizzeria? How have customers responded?

Eco-minded as I am, I was totally psyched upon first learning of the concept of GreenBox, dating back long before we opened our doors. I was convinced from day one that it was the box we HAD to use for our carry-out pizza. Insofar as our customers are concerned, knowing the mind-set of Woodstock, i.e., its having a disproportionate (thankfully) percentage of eco-conscious population, I was convinced absolutely that GreenBox would be extremely well-received, and indeed it has been. I can't tell you how many of our customers have in fact made it a point to thank us for caring/making this choice!



5. What makes you excited about going to work every morning?

The overwhelmingly positive feedback I receive from our customers on a constant/daily basis. Particularly rewarding is the fact that so much of it is wholly unsolicited...that so many of our wonderful customers graciously volunteer their praises.

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Fan Frenzy: #Instacraze

November 30, 2014, 5:55 am
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We've officially jumped on the bandwagon.

That’s right – the “transformers of pizza boxes” has made its way to Instagram. Better late than never, don’t you think?

Ok ok, so it’s been over a week and we still haven’t posted our first photo. There’s just so much pressure. BUT… we have stalked the hashtag #GreenBox like it's our job, and were delighted to see how many fans & customers have shared pictures of us. So much so that we screen-shotted every single one for safekeeping.

Since we don’t want to bore you with endless photos of what is clearly the best invention in the whole world, we thought we’d share just a few of our favorites. ☺

@Greenboxny is the name, and #pizza is the game. We’d love to see you there. 














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We're Keepin' It Real - Are You?

December 19, 2014, 11:15 am
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It’s that time of year again. Twinkling white lights line the doorways, gifts are being wrapped in a hurry, and the fresh smell of pine fills the air. And of course, the holiday season wouldn’t be the same without one thing: a Christmas tree.


But as Americans are becoming more environmentally conscious, people are having a hard time choosing between buying a fake tree or cutting down a real one. And while many consumers think they’re “going green” by getting this year’s tree at a big box retailer, they might want to think again. According to National Geographic, your plastic tree isn’t all that environmentally friendly after all. In fact, it's a real strain on Mother Earth.

Rick Dungey, executive director of the National Christmas Tree Association, sets the record straight: "An artificial tree is never going to decompose. It’s always going to end up in a landfill. It’s always going to be an environmental burden."


Think about it: your newly purchased tree isn’t manufactured in your backyard. In fact, most are typically shipped all the way from China… a long trip that results in a ton of greenhouse gas emissions. Some might argue that a fake tree is better because it lasts longer. But most people reuse theirs only 4 or 5 years in a row, until it goes to the dump where it sits for centuries on end. On the other hand, your pine-needled tree will biodegrade—helping to prevent erosion and building up shorelines in the process.

So, instead of putting up a fake tree this year (one that is packaged in a cardboard box, remember), keep it real and help reduce your carbon footprint. We don’t need to make drastic changes to help improve the environment, which is the exact concept behind Ecovention, LLC’s GreenBox: a product that re-invents the typical pizza box. Just 50 million of these in circulation would save 280,250 trees, 1,041 acres of land, 85,750,000 gallons of water, and 50,225,000 kilowatts of energy. That's a pretty big deal.

Remember: it’s our planet, and our responsibility.

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Like A Virgil

January 13, 2015, 2:42 pm
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One square, two square, three square, four. At Virgil’s Plate, there’s always more, more, more.

When it comes to pepperoni, bacon, and a whole lotta roasted veggies, you’ve got yourself some big decisions to make. Pizza problems? Virgil’s “select-a-slice” has you covered. It’s where you top by the square, and there’s no need to compare. ☺


Cheesy rhymes aside, where else can you grab a 12-cut pizza, topped 12 different ways? Virgil’s owner, Gary Fleming, calls it “Peaceful Pizza” - and amongst the kicking and screaming over sausage or extra cheese here at GreenBox, we’d love to get our hands on one. 


But Virgil’s is so much more than Erie’s #1 referee. Known around town for their rich & buttery house-baked dough and perfectly seasoned sauce, they’ve stolen the hearts of locals and visitors alike. There are no freezers or fryers to be had within Virgil’s walls, as the place prides itself on simply fresh and flavorful ingredients from start to finish. (And when we say “finish,” we mean you best be taking home a bag full of their homemade pepperoni balls. They’re not to be missed.)


A fan favorite has to be their “Happy Wife” – a crispy crust topped with fresh spinach, sausage, tomatoes, red onions and ricotta cheese. Happy wife, happy life!

Not only are they the official inventors of what we deem the “perfect pizza,” Virgil’s has love for the Earth, too. There are no plastic bags or Styrofoam allowed, and bottled water has been officially kicked to the curb. Aside from making delicious pie, it’s Virgil’s goal to operate as eco-friendly as possible. The GreenBox seemed like the perfect fit – and their customers agree. We’re delighted. 

As Gary told our team, “Like you, we’re doing something different within an industry that’s been largely the same.” Could we ever ask for more?


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In the Pages of the WSJ by Morning, "Escaping the Cube" by Day, and Swimming with Sharks by Night

February 18, 2015, 9:43 am
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Friday, January 30th was truly a historic day for GreenBox - one we will forever celebrate as the day our "transformers of pizza boxes" took the national stage, being raved about on multiple news outlets, blogs, twitter feeds, and around water coolers across the country.

With waves of unbelievable excitement, we'd been anxiously anticipating this night for months and were practically shouting it from the rooftops. The GreenBox team would face the judges of ABC's "Shark Tank" - with 9+ million viewers in tow. It felt like the job interview of a lifetime.


Could it get much better? Apparently, yes - and we've got a hit in Friday morning's Wall Street Journal to prove it. There's nothing quite like seeing your company in print over morning coffee & one heck of a New York bagel. We're still pinching ourselves.


Then just around lunchtime, we switched on CNBC's hit daytime show "Power Lunch," and the sight of Jennifer Wright-Laracy's smiling face had us all beaming with pride. Our very own president & co-founder had "escaped the cube" of finance in 2009, marking the beginning of GreenBox, helping to launch the company we all work for (and love) today. If you missed it, check out the segment - it's one of our favorites. 


Fast-forward to 9:14pm. With our confidence running high amongst family and friends, we watched Jen and Ned stumble a little bit out of the box, calmly dust themselves off and proceed to knock it out of the park. We think GreenBox user Last Dragon Pizza said it best: 


The GreenBox was a hit, with two "Shark bites" to prove it! And with an offer from "Mr. Wonderful," Kevin O'Leary, too good to refuse, we swam out of the tank a Nemo-style success... knowing there's no limit to how far the GreenBox will go as it changes the world - "one pizza box at a time."




We spent the rest of the night celebrating with friends, family... and pizza. Always pizza. 


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A Greenhouse Grows in Brooklyn

March 5, 2015, 10:40 am
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50% of produce grown is discarded before it’s ever eaten. That’s $165 billion dollars worth of wasted food each year.

Today, Brooklyn-born Gotham Greens has set out to change that, making a tangible difference in the most unconventional – yet extraordinarily innovative – of ways. Since 2010, Gotham has been transforming unused urban rooftop space into blooming communities of pesticide-free produce. And this is just the beginning.


By tapping into the city’s most underutilized resource, Gotham Greens is revolutionizing the way we think about urban farming. To date, three New York rooftops are home to the nation’s most technologically sophisticated rooftop greenhouses.


Their flagship greenhouse sits atop a Greenpoint, Brooklyn Whole Foods, boasting over 15,000 square feet, and growing over 100 tons of leafy greens annually. The produce is harvested before breakfast, and is downstairs ready for purchase by lunch. “Farm-fresh” has officially taken on a new meaning.


Passionate growers with fervor for sustainable agriculture, the greens team purveys the freshest produce in the most viable way. Climate-controlled greenhouses allow for harvesting 365 days a year. And the kicker? Their produce never travels more than 7 miles. 

GreenBox users Two Boots and Emily Pizza are taking advantage of this remarkable resource, adorning their pizzas with Gotham’s basil, arugula, and “rooftop reds” (their juicy medley of cherry, grape and cocktail tomatoes).


Gotham sums up their philosophy in the most perfect way: “We see green fields where others see rooftops. Most of all, we know that the crunch of fresh, local sustainably grown food, sets off a chain reaction of good things in the world.”

The mission behind Gotham Greens is so close to our hearts, in fact, that we’ve practically forgotten that they beat us out for the top spot in the 2009 Green Business Competition (we took second place!). It was a well-deserved win ☺. 


Like all of the best ideas, Gotham Greens was born in the Big Apple. And while we’re just waiting on the day when all of the nation’s cities catch up, we will revel in the fact that the basil on our pie was harvested this afternoon, and New Yorkers are the only ones who can say so. 

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The Final Flour

March 23, 2014, 5:56 am
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Great friends, your favorite chair & the big game in HD.

What more could you need?

…Pizza. And lots of it.

Everyone knows that Super Bowl Sunday is #1 for pizza sales. No inebriated football fan would have it any other way. In fact, when the 49ers took on the Ravens in 2013, Pizza Hut sold enough slices to cross the Golden Gate Bridge over 1,000 times.

How do they measure these kinds of things?

Anyway. The Super Bowl better watch its back, because March Madness is giving it a run for its money.

That’s right. Last year, during NCAA men’s final four, Dominos sold over 1.7 million pizzas - the busiest stretch of time for the chain all year. In honor of pizza's "biggest month," they're even running a 50% off pizza deal through the 23rd. 

Sales are so good during March Madness that Pizza Hut chose this month to roll out the first national campaign for WingStreet, their new chicken wing brand. If a team with a winged mascot takes the NCAA title, everyone gets free wings on April 10th.

A bucket of garlic parmesan, anyone?

Just remember that Super Bowl Sunday isn’t the only day you have an excuse to binge on pizza & hang out with your best friends. March Madness fans love pizza, too, and the time is upon us.

Let the games begin.  




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GreenBox Guest Post: Scott Wiener, Pizza Leader

March 30, 2015, 2:28 pm
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GreenBox lover, Guinness World Record holder, pizza fanatic….and friend. Scott Wiener is a darn cool guy to know.

Dubbed New York City’s “professional pizza expert," Scott’s passion for pie led him to start Scott’s Pizza Tours– and there’s nothing else quite like it. Over the last six years, Scott has conducted over 2,000 pizza adventures throughout the Big Apple, showcasing the city’s top pizza spots to over 33,000 tour guests to date. He's even made time to write a book (and an awesome one at that). 


But Scott’s “fervor for the flavor” doesn’t end there. He’s scoured the globe, visiting over 50 countries in search of the most unusual pizza boxes – a hobby that recently landed him a Guinness World Record for world’s largest pizza collection. From Australia to Thailand, Scott has over 750 boxes… and the GreenBox just happens to be one of them. :)


Six years ago, Scott stumbled upon the GreenBox at Arturo’s Osteria & Pizzeria, and it was a match made in pizza paradise. We couldn’t be prouder to have the GreenBox among such a unique collection, owned by the one guy who’s as obsessed with pizza as we are. 

Check out his blog post below, and keep on pizza-ing on.


"If you haven’t heard about the GreenBox, you need to check it out. It’s a pizza box that transforms into 4 plates and a slim container for your leftover slices. It was just featured on Shark Tank! I saw one in the wild today atEmily, a rad pizzeria in Clinton Hill (Brooklyn) during a fantastic service of theMargot’s Pizzapop-up by Adam Kuban.

The leftover slices ended up in my care, so it was the perfect excuse to use the GreenBox for its greatest power: the pizza carrying case. I ran into a bit of a snag when I realized I was traveling on bicycle, but that was easily solved with a few zip ties."
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