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Friday, December 19, 2014

We're Keepin' It Real - Are You?

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.

Sunday, November 30, 2014

Fan Frenzy: #Instacraze

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. 














Wednesday, November 26, 2014

Rick's on Fire: Chatter with the Chef

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 d├ęcor, 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.

Friday, October 31, 2014

Will: Our Co-Founder & Friend, Always

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.