September 4, 2011
Contact: Gayle Lynn Falkenthal, APR, Falcon Valley Group
619-997-2495 or firstname.lastname@example.org
Elizabeth Meltz, Batali & Bastianich Hospitality Group
646-572-6359 or email@example.com
Mumford, Mario and Mozza Cook Up New Living Wall
GreenScaped Buildings installs living wall at new Pizzeria Mozza location in Newport Beach
(San Diego) – Proving you can’t have too much of a good thing, Mario Batali’s popular Los Angeles restaurant, Pizzeria Mozza, has opened a second location this weekend in Newport Beach, California at 800 West Coast Highway. Batali has again included an innovative “living wall” at the restaurant courtesy of Jim Mumford and GreenScaped Buildings of San Diego.
The original Mozza living wall was the first of its kind at a California restaurant. Living walls or green walls are structures that allow plant materials to grow on a building, but have the added benefit of allowing them to grow on vertical spaces indoors or outdoors. Both types of walls grow in “found space,” using far less space than typical gardens. Living walls can be planted with edible plants such as herbs, fruits and vegetables.
Batali and his partners Joe Bastianich and Nancy Silverton were among the first world-class chefs and restaurant owners across the nation to embrace living walls. Mozza Newport Beach is on track to be a Leadership In Energy and Environmental Design (LEED) certified Green Building. The LEED rating system is an independent certification program that provides voluntary guidelines for developing high-performance, sustainable buildings created by the U.S. Green Building Council (USGBC). The program awards certification to buildings that meet LEED rating standards in five major categories: sustainable site development, water savings, energy efficiency, materials selection, and indoor environmental quality.
“We’re as serious about sustainability as we are about our food and service,” said Batali. “When we decided to open a new location in Newport Beach, including a living wall was a no-brainer. We love it, our patrons love it, and it starts meaningful conversations and creates awareness about sustainability. We remain committed to taking a leadership role in our industry. An edible wall is a smart, forward-thinking, fun and cool thing to have.”
Mumford is well-known as San Diego’s “Eco-Warrior” and a green wall pioneer. Mumford constructed and planted the wall at his San Diego-based GreenScaped Buildings facility in June. It was allowed to grow for eight weeks before being transported to Batali, Bastianich and Silverton’s restaurant and put into place with the plant materials well established.
The wall wraps around the restaurant and a large window. It is visible to anyone driving on Pacific Coast Highway. It is planted with oregano, mint, chamomile, rosemary, zucchini, lavender, sage, thyme, geranium, Sword fern, Spider plant, Asparagus fern, flax, marjoram and Carex. It comprises 209 square feet of vegetated space.
Mumford has been growing green walls as part of his living laboratory at GreenScaped Buildings, testing various methods and products that contribute to low impact development, sustainability and restorative buildings. In addition to the aesthetic benefits of his green roof and walls, they produce increases in biodiversity, cooling buildings and reducing of the urban heat island effect, carbon sequestration, cleaning the air of particulates and adding oxygen.
“My experience with green roofs is now being applied to the next natural step, green and edible walls,” said Mumford. “Green roofs are wonderful but not practical for everyone. Green walls can be built for a fraction of the cost in many more places.
“Businesses and organizations committed to sustainability are embracing living walls, from nonprofits to business to educational facilities. Restaurants and living walls were made for each other. Mario Batali really gets it and he’s proving that his commitment to sustainability is the real deal,” said Mumford.
The idea of vertical farming and “victory farms” are not new, but with more densely-built urban areas and an eye on lessening environmental impacts, advocates of urban farming have embraced edible walls as a way to lower food costs, increase nutritional quality and cut fuel consumption and carbon emissions by using fewer delivery trucks. While not all vegetables can be grown on a wall (corn being a good example), with practice and technological advancements the possibilities are endless.
“We can bring an entire farm to found space in the middle of an urban environment,” said Mumford. “I’m excited to have people with the kind of influence Mario Batali, Joe Bastianich and Nancy Silverton enjoy leading the way and generating awareness of sustainability issues with this project at their wonderful restaurant. With the opening of the Newport Beach location, their fantastic pizzas have arrived in Orange County and are that much closer to home for us in San Diego! ”
For additional information, visit www.greenscapedbuildings.com and www.pizzeriamozza.com
About GreenScaped Buildings
After more than 30 years of providing award-winning plantscaping service and design to the region as the owner of Good Earth Plant Company, Jim Mumford and GreenScaped Buildings has expanded the focus to include green roofs, living walls, and rainwater harvesting systems. Mumford’s passion for low impact development, sustainability and restorative buildings will cultivate a legacy through GreenScaped Buildings for which future generations can be proud.
About Mozza Restaurant Group
Nancy Silverton, Mario Batali and Joseph Bastianich meld their prodigious talents to bring Pizzeria Mozza and Osteria Mozza to Los Angeles, Newport Beach, Singapore and soon San Diego. With the devout commitment to product, environment and hospitality, the two unique but equally engaging concepts provide dynamic templates for displaying the group's profound passions.