The Nature Conservancy is asking foodies in Los Angeles, San Francisco and across the country to nominate their favorite green restaurants for Nature’s Plate, a second annual people’s choice contest to find consumers’ top green restaurants in each location. Whether you're a vegan, vegetarian or a meat-eater, it's a good bet the healthiest and tastiest food on your table came from nature. From the seafood caught in Morro Bay to the avocados ripening in the sun at the farm down the road, healthy food needs a healthy planet. (To vote and view the Official Rules: conserveca.org/naturesplate)
That's why The Nature Conservancy is working with food producers everywhere and bringing together traditionally unexpected partners in the name of healthy food and a healthy environment, finding solutions that are good for business, consumers and nature.
The Nature Conservancy understands that conservation must be economically and environmentally viable in order to work and last. We’ve helped change the way food producers do business through deep collaboration and innovative solutions that treat the land and water as assets to protect.
“Sustainable food pays off,” said Jennifer Marlow, associate director of marketing, The Nature Conservancy. “We work with the people who supply our food—farmers, ranchers, winemakers and fishermen—proving you can produce high-quality food in environmentally friendly ways and have a thriving business.”
Some of our food-related conservation solutions in California are among our most innovative and pragmatic. Whether we are working with central coast fishermen to revitalize the industry—and the coastline—or partnering with rice farmers to protect the essential wetlands of the central valley, we are showing that conservation and economics go hand in hand, right to your plate.
You can make a difference by nominating your favorite green restaurant for a Nature's Plate award. Wondering which restaurants to vote for? Consider restaurants that are using sustainable seafood, free-range and grass-fed meat, organic produce, locally sourced food and tap water (rather than bottled water).
While the contest is focused on restaurants, it’s only the start of a conversation about food, conservation and The Nature Conservancy’s work with farmers, fishermen, winemakers and ranchers. To vote, click on San Francisco or Los Angeles and then nominate your favorite green restaurant. You can also learn more about what makes a restaurant green. The Nature Conservancy does not endorse, recommend or certify any restaurant as being green or sustainable.
Nominations will be open September 3–16; semifinal voting will begin October 1; and the winner(s) will be announced October 17.
This state-by-state and city-by-city contest will take place in California (Los Angeles and San Francisco); Colorado; Connecticut; Florida (Miami); Georgia; Hawaii; Idaho; Illinois (Chicago); Massachusetts (Boston); Minnesota (Minneapolis and St. Paul); New Jersey; New Mexico (Albuquerque and Santa Fe); New York (NYC and Finger Lakes/Central Western); North Carolina; Ohio (Cleveland); Oregon; Pennsylvania (Philadelphia); Virginia (Charlottesville) and Washington, DC. (To vote in other states: nature.org/naturesplate13)
The Nature Conservancy is a leading conservation organization working around the world to protect ecologically important lands and waters for nature and people. The Conservancy and its more than 1 million members have protected nearly 120 million acres worldwide. Visit The Nature Conservancy on the Web at www.nature.org.