Pazzo Restaurant, Bar, & Bakery's Sustainable Practices

Pazzo is committed to environmental responsibility and social responsibility. From developing supportive relationships with local farmers and the surrounding Portland community to recycling kitchen grease for bio-diesel fuel, we are committed to a greener future. Pazzo's eco-friendly practices translate directly to the table with delicious results.

A proud proponent of Kimpton Hotels & Restaurants EarthCare program, Pazzo's practices include:

• Pazzo was one of the first restaurants in Portland to implement a comprehensive composting program that keeps 80-90% of all foodwaste out of landfills.


• Chef John Eisenhart's seasonal Italian menus feature mostly organic and local ingredients, including cage-free eggs and organic coffee and tea.


• Biodegradable detergents and cleaning supplies are used in the kitchen.


• Pazzo recycles all paper, cardboard, glass, wood, plastic and aluminum products, and does not utilize Styrofoam for any purpose.


• All of Pazzo's kitchen grease and excess cooking oils are recycled by a service that converts the waste to bio-diesel fuel.


• When selecting seafood, Chef John Eisenhart adheres to the Monterey Bay Aquarium Seafood Watch program standards. Meat is purchased through vendors that have ethical and environmentally appropriate animal raising methods.


• All to-go packaging is biodegradable and made from unbleached, recycled materials.


• Office copy paper is made from 100% unbleached, recycled paper, and menus are printed with partially organic material.


• All dry-cleaning hangers are recycled.


• Pazzo uses low-flow nozzles and aerators for faucets.