The restaurant takes pride in its impeccably sourced fish. Bamboo Sushi works in partnership with the Monterey Bay Aquarium and the Marine Stewardship Council to serve not only fish that is certified sustainable, but often locally caught. The menu changes seasonally, as fish is a seasonal food.
Chef Clayton Chapman provides ample inspiration for creating local, sustainable, handcrafted food in the dead of the Nebraska winter.
Dai Due, based in Austin, Texas, has a lot of figurative irons in the fire. They’re a farmer’s market stand. They’re an educational organization. They’re a butcher shop. And sometimes, they’re a supper club.
When it comes to its holiday menu, co-owner Helen Cameron is careful to emphasize that it’s really business as usual in the kitchen. “That’s actually the mission of our restaurant,” she says “that year round, we source as much as we can locally.”
The Bounty Hunters glean fresh food that might otherwise go to waste—from back yard fruit trees and gardens, from local orchards and farms. The organization then redistributes their bounty to food banks and senior centers.
In a city ravaged by natural disaster, one organization works to create a solid community food network to support New Orleans urban farms, public awareness and food justice.
Uncommon Ground is simply a comfortable neighborhood joint—one where an ethos of sustainability is woven into every aspect. Imagine a world where every corner tavern had a rooftop garden and you’ll be picturing the world that Uncommon Ground hopes to comfortably inhabit someday soon.
Urban landscape grows fruitful—literally—thanks to Guerrilla Grafters In San Francisco, it happens to be illegal to have fruit trees along sidewalks. Fallen fruit is considered a public health hazard, liable to get squashed, trampled and slipped on as well as attracting rats and other vermin. Which means that Guerrilla Grafters aren’t just posing as rogue…
Vacant lots in Philadelphia are getting a makeover. They are being turned into self sustaining urban edible food forests.
If you think of Texas as dry and dusty, Houston will surprise you. It’s hot, sure, but also humid, almost lushly so, thanks to its location on the Gulf of Mexico. That prime seaside spot also lets chef Evans play with a wide variety of seafood. The result? Dishes like his signature shrimp corn dogs with Tabasco mash remoulade.
Eco City Farms not only brings food back to the urban landscape of Maryland, but also works to educate a new generation about eating well and urban farming.
Kylie’s bijoux restaurant is located in the Surry Hills neighborhood of Sydney, a once down-and-out corner of the city that has been reborn as a hipster paradise full of art galleries, cafes and bistros. Billy Kwong’s food focuses on modern interpretations of the Cantonese cuisine the fifth-generation Chinese-Australian chef grew up cooking and eating.
Forget natural gas, electricity or even solar panels: one roving restaurant uses solar ovens to cook up some thought provoking fare.
At Blue Hill at Stone Barns, “farm to table” means that the land you see outside the restaurant window is the land where the food on your fork was grown. Located in the Pocantico Hills in New York’s Hudson Valley region, Stone Barns Center occupies 80 acres filled with pasture, a greenhouse and even a bee colony.
Mixt is at the forefront of a new trend—eco-conscious chain restaurants. With casual lunch joints like Mixt embracing sustainable practices, green dining is no longer confined to upscale establishments. Now even weekly takeout lunches in bustling business districts can be both eco-friendly and delicious.
What sets Forage apart is its ingredients – or more specifically, their sources. Dedicated advocates of ultra-local, Forage leads the way in inspired community sourcing, serving food that includs home-grown produce from neighborhood gardeners.
Long before it was fashionable to do so, Piper cultivated strong ties with small regional farmers and their products, from heirloom vegetables and sustainably raised meats to local cheeses, nuts and other artisan products.
Waterhouse restaurant in London is anything but a one-dimensional concept. Not only does it offer a menu that emphasizes local and seasonal food; it also runs on renewable energy and offers a training program for locals to learn the nuts and bolts of the restaurant business.