The Nature Conservancy polled foodies in the San Francisco Bay Area about their favorite sustainable restaurants. Restaurants that serve ingredients that fit some or all of the following criteria could be considered: organic, local, in-season foods, source sustainably managed seafood, or offer grass-fed and free-range meat options. Consumers responded with hundreds of nominations, ultimately crowning Gather restaurant as the Bay Area’s Nature’s Plate People’s Choice Award winner.
The promotion launched on April 30 and closed on June 21.
Gather took home the most votes with 46%. Located in the David Brower green building in Berkeley, Gather was named best new restaurant in 2010 by East Bay Express, and was also named Chef of the Year by Esquire that same year. They were also featured on Food & Wine’s 2010 top 10 list of best restaurant dishes. Gather also provides a list of where they source their food: http://www.gatherrestaurant.com/index.php/about/purveyors.
“At Gather, our food is inspired by the local farmers, ranchers and artisan food producers and we have an unwavering commitment to sustainability,” said Eric Fenster, Co-Owner, Gather Restaurant. “We are honored to be recognized by the public for our commitment to sustainability. Our kitchen team carefully sources all ingredients at peak season and we cook from root-to-shoot and nose-to-tail.”
Nature’s Plate Semi Finalist chosen by the public also included:
Greens Restaurant - San Francisco, CA
Diners savor Chef Annie Somerville’s imaginative vegetarian cuisine that features local seasonal organic produce and the finest ingredients.
Millennium Restaurant - San Francisco, CA
A vegetarian restaurant supporting the essential earthly concepts of organic food production, small farms, sustainable agriculture, recycling and composting.
Waterbar - San Francisco, CA
Offering a straightforward and uncomplicated approach to classic seafood preparations with timeless dishes that are both soulful and elegant.
Recent trends show a dramatic shift toward sourcing local foods and using more sustainable practices for farming and fishing. Nature’s Plate highlighted restaurants that are leading and supporting this trend. While the contest focused on restaurants, it was only the start of a conversation about food, conservation and The Nature Conservancy’s work with farmers, fishermen and ranchers.
Bite-sized actions make a big difference for consumers and the planet. Nature’s Plate was an opportunity for people to help raise awareness of delicious food that’s good for them and good for the planet. Nature’s Plate was brought to you by The Nature Conservancy and supported OpenTable.
“Food is one of the most personal ways we connect with nature. Support your local restaurants that offer sustainably caught seafood and locally harvested fruits and vegetables,” said Wendy Pulling, California Director of Conservation Programs, The Nature Conservancy. “You can boost the local economy, enjoy a great meal and help the planet.”
In addition to Los Angeles and San Francisco, this state-by-state contest was presented by The Nature Conservancy chapters in Washington DC, Richmond, VA, New York (NYC), New Jersey, Connecticut, Pennsylvania (Philadelphia), Florida (Miami), Washington (Seattle) and Colorado (Denver/Boulder).
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.