©2018 The Little Rice Ball

About The Little Rice Ball

We at The Little Rice Ball believe that any restaurant can play their part in protecting our environment while still providing customers with a great experience. 

Our Commitment to Environmentalism:

 

We promise that we will strive to source only sustainably acquired seafood, determined by groups such as The Monterey Bay Aquarium Seafood Watch and the Marine Stewardship Council. These organizations actively research and advocate for protection of our oceans so future generations can enjoy the same diversity and richness of marine species that exists today. 

Ensuring the use of sustainable ingredients is a great first step, but no product can be truly eco-friendly unless we also consider how the waste produced is handled. Here at The Little Rice Ball, we separate all kitchen and customer refuse into recycling, compost, and disposables. By minimizing and selectively avoiding supplies that utilize undue amounts of plastic and non-reusable material we can drastically cut down on our contributions to landfills. What compost we do produce is given to our partners at the Tivoli Preserve Community Farm where it is broken down into nutrients for plants and animals residing there.  

As a customer you will notice all our plate-ware is reusable and made from 100% biodegradable material (bamboo) for when it inevitably gets retired. For those not dining in, our to-go packaging is all fully compostable or recyclable. 

Photo of space

We are always trying to practice what we preach and we value the input of our patrons! If you ever have a suggestion for how we can improve our customer experience or lessen our environmental impact we would love to hear from you! 

 

Creator of The Little Rice Ball, James "JP" Tucci (photo left), is a graduate from the SUNY School of Environmental Science and Forestry. His field of study focused on aquatic systems and water resource management. After graduating, JP worked with the United States Geological Survey, assisting with projects related to stream and lake health. Soon after, he developed the concept for his environmentally conscious restaurant: The Little Rice Ball.   

Click here for a radio interview between JP and the Sanctuary For Independent Media on the restaurant's efforts towards sustainability!

Featured Articles

1

Steve Barnes, Table Hopping - Times Union

"Japanese street food, sustainable practices at new Troy restaurant" Click here > 

2

Lauren Halligan - Troy Record

“The Little Rice Ball in Troy showcases sustainability” Click here >

3

Steve Barnes, Table Hopping - Times Union

“The Little Rice Ball opening Thursday” Click here > 

4

Susie Davidson Powell, Restaurant Review - Times Union

“Little Rice Ball brings own version of Japanese casual food, sake options to charming Troy space” Click here >