Market Square eatery honored for green achievements
By Chris Ramirez
Published: Tuesday, Feb. 26, 2013, 8:40 p.m.
At most restaurants, green is a garnish.
It's more than that at Sienna Sulla Piazza in Market Square.
Here, it's a philosophy.
From its furnishings crafted from recycled materials to its re-purposed paper products, the stylishly laid-out eatery has made a mission of incorporating green products and energy efficiency into its day-to-day business.
And someone's taken notice.
The Boston-based Green Restaurant Association (www.dinegreen.com) has recognized Sienna, at 22 Market Square, as one of the country's greenest and energy-leanest.
“We know a lot of patrons appreciate it (going green), but it's a neat thing for us to be doing anyway,” manager Mike McCoy says.
Sienna completed an extensive certification process that measured an establishment's sustainability in nearly 50 categories, association CEO and founder Michael Oshman says. Among the criteria was a restaurant's use of natural lighting and its ability to retain a comfortable room temperature for a lower, more fuel-efficient cost.
One measure came recently when Sienna purchased a tankless water system that heats water as it flows. Heating stored water sometimes can take longer and require more energy.
Sienna opened in Market Square in April, taking over a storefront that once belonged to the upscale Italian restaurant Bella Sera, which frequently made the Green Restaurant Association's green list. Oshman says Sienna caught evaluators' eyes because it extensively serves local and organic foods, while also using recycled furniture and focusing on chemical reduction and water efficiency.
In all, 14 Pennsylvania restaurants have received Green Restaurant recognition in the past year, including Autumn at the Nemacolin Woodlands Resort in Farmington, the Fallingwater Cafe in Mill Run and Cafe Phipps at the Phipps Conservatory and Botanical Gardens in Oakland.
Going green only makes sense, McCoy says. The restaurant industry earns roughly $1.7 billion each day, and accounts for nearly 5 percent of the U.S. gross domestic product in any given year, according to the National Restaurant Association.
More Americans are becoming environmentally conscious of their ecological footprint, even when they go out to eat.
“There are so many people who are environmentally conscious, who really care about whether where they go is also a firm believer in green efficiency,” McCoy says. “It's important to give them what they want. And today more people are paying way more attention to their environment.”
Chris Ramirez is a staff writer for Trib Total Media.
Show commenting policy
TribLive commenting policy
You are solely responsible for your comments and by using TribLive.com you agree to our Terms of Service.
We moderate comments. Our goal is to provide substantive commentary for a general readership. By screening submissions, we provide a space where readers can share intelligent and informed commentary that enhances the quality of our news and information.
While most comments will be posted if they are on-topic and not abusive, moderating decisions are subjective. We will make them as carefully and consistently as we can. Because of the volume of reader comments, we cannot review individual moderation decisions with readers.
We value thoughtful comments representing a range of views that make their point quickly and politely. We make an effort to protect discussions from repeated comments either by the same reader or different readers.
We follow the same standards for taste as the daily newspaper. A few things we won't tolerate: personal attacks, obscenity, vulgarity, profanity (including expletives and letters followed by dashes), commercial promotion, impersonations, incoherence, proselytizing and SHOUTING. Don't include URLs to Web sites.
We do not edit comments. They are either approved or deleted. We reserve the right to edit a comment that is quoted or excerpted in an article. In this case, we may fix spelling and punctuation.
We welcome strong opinions and criticism of our work, but we don't want comments to become bogged down with discussions of our policies and we will moderate accordingly.
We appreciate it when readers and people quoted in articles or blog posts point out errors of fact or emphasis and will investigate all assertions. But these suggestions should be sent via e-mail. To avoid distracting other readers, we won't publish comments that suggest a correction. Instead, corrections will be made in a blog post or in an article.
- Obama losing close adviser to end 9 years of service
- Starkey: Steelers know when to say goodbye
- Analysis: Kesler remains on Penguins’ radar as Shero looks bring back ‘Big 3’ formula
- Pirates’ big risk with pitch-heavy draft focus might soon pay off
- Ex-Colts executive Polian: Approach free agency with caution
- With so many needs, Steelers can ill afford to miss in draft
- Ukrainians steel to resist Russian aggression
- Stats Corner: McCutchen’s contract extension brings huge cost savings
- Greensburg bishop’s time at helm draws to a close
- Fuel spill discovered on Loyalhanna Creek
- Steelers defense doesn’t make the grade in 2013 review