Li’l Nonna’s
Jeff Conarko Grant for Sustainability: $2,500
Plant-based pizzeria Li’l Nonna’s has been making vegan artisan mozzarella since 2016. Its innovative technique uses organic soy milk and pumpkin seeds to produce a high protein, allergen-friendly product that creates a smaller ecological footprint than commercial vegan cheeses.
With this grant, owner Rob Lordi and general manager Sean Connelly will be able to increase output in preparation for the opening of their upcoming brick-and-mortar, Big Nonna’s, and to sell to wholesale accounts. The funds will also further Li’l Nonna’s commitment to environmental responsibility by bringing production of soy milk in-house, thus keeping at least 1,000 cartons out of the garbage per year.