For Sami Livé, owner of Kīlauea Bakery & Pizzeria in Kīlauea, Hawaii, pizza and sustainability go together like sunshine and a balmy breeze. So it was no surprise when the Surfrider Foundation, a nonprofit focused on protecting the world’s oceans and beaches, designated her 34-year-old shop an Ocean Friendly Restaurant.
The Surfrider Foundation recognizes restaurants that are committed to cutting out wasteful single-use plastic. Mandatory requirements for the designation include reusable foodware for onsite dining; no Styrofoam and other expanded polystyrene products; no plastic bags for takeout or to-go orders; no plastic bottles; proper recycling practices; and providing single-use utensils, straws, condiments and other accessories only upon request.
“Becoming an [Ocean Friendly Restaurant] aligns with our commitment to sustainability and positive impact on our community,” Livé told the Surfrider Foundation recently. “By making sustainable choices, we can help keep our ocean clean, support marine life and set an example for responsible dining.”
“It’s about doing our part for a healthier planet while serving great food and coffee,” she added. “On a personal level, my name means ‘ocean’ in Samoan, and my dad lives full-time on his sailboat. The ocean is as important to my family as it is to any others who have been touched by Kaua‘i’s beauty.”
Recognition by the Surfrider Foundation gives Kīlauea Bakery & Pizzeria prime marketing exposure at a time when more consumers are actively looking for restaurants that care about the environment and focus on sustainability. But Livé noted that Kīlauea Bakery & Pizzeria began implementing ecofriendly practices many years ago. Established in 1991, it’s the longest standing eatery in Old Kīlauea Town.
It’s also the kind of gathering spot where customers can peruse books from a donation-based library, challenge a friend to a game on a vintage chess board set, and keep up with local events on the community bulletin board.
Livé and her culinary team use 40-year-old sourdough and lactic starters affectionately named Boris and Natasha and turn local ulu (breadfruit) into gluten-free breads and pastries, offer vegan cakes, and serve up poi malasadas featuring local Hanalei taro.
Breakfast strombolis, quiches and bagels are on the menu in the morning hours, while signature pizzas include the Billie Holiday (house-smoked fish, fresh spinach, roasted onions, creamy garlic gorgonzola sauce and mozzarella) and the Classic Scampi (bay shrimp, tomatoes, roasted garlic, capers, lemon squeeze, marinara and asiago).
Becoming an ocean-friendly restaurant has its challenges, but Livé said the key is “progress, not perfection! Every step makes a difference, and Surfrider has great resources to help guide the transition, like packaging discounts and sourcing distributors with sustainability at their core.”
