Including Two Valley Locations, Starting Nov. 5
Giordano’s, the internationally renowned Chicago-style deep dish pizza restaurant, announced the launch of its new Impossible™ premium ingredient in partnership with Impossible Foods.
The Impossible Pizza features Giordano’s signature sausage recipe prepared with the delicious Impossible meat made from plants and will be available as a Premium ingredient option for thin crust, extra thin crust, and their iconic deep dish pizzas. The new offering will be featured at 70 Giordano’s locations nationwide beginning November 5th for dine-in, carry-out, delivery, online ordering an catering. Giordano’s debut of the Impossible Pizza marks the first pizza chain to roll out the plant-based product pizza topping nationwide.
Giordano’s is thrilled to partner with Impossible Foods to offer customers the award-winning, plant-based meat as an alternative to their popular sausage ingredient. It’s as flavorful, satisfying and delicious as sausage from animals. Impossible meat boasts as much bioavailable iron and protein as a comparable serving of ground beef and 0 mg of cholesterol (with 14g total fat per 4 oz. serving), contains no animal hormones or antibiotics, and is kosher, halal and gluten-free certified. And because it’s made from plants, it uses 96% less land, 87% less water and 89% fewer greenhouse gas emissions compared to conventional beef from cows.
About Giordano’s: Based in Chicago, Giordano’s World Famous Deep Dish Pizza has been serving its iconic pizza since 1974, when founders Efren and Joseph Boglio introduced their mother’s pizza recipe to Chicago. Becoming one of the originators of what is now internationally known as Chicago-style deep-dish pizza, Giordano’s has 70 restaurants nationwide and is also available for shipping anywhere in the continental United States by visiting www.giordanos.com.
About Impossible Foods: Based in California’s Silicon Valley, Impossible Foods makes delicious, nutritious meat and dairy products from plants — with a much smaller environmental footprint than meat from animals. The privately held company was founded in 2011 by Patrick O. Brown, M.D., Ph.D., Professor Emeritus of Biochemistry at Stanford University and a former Howard Hughes Medical Institute investigator. Investors include Khosla Ventures, Bill Gates, Google Ventures, Horizons Ventures, UBS, Viking Global Investors, Temasek, Sailing Capital, and Open Philanthropy Project.