The Plant Café Organic Wins 2013 Nature’s Plate People’s Choice Award for San Francisco

Brought to you by The Nature Conservancy

Food for Thought

California Conservation Is Tasty


October 17, 2013

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 The Plant Café Organic restaurant as the Bay Area’s Nature’s Plate People’s Choice Award winner.

 "We are thrilled to be recognized by The Nature Conservancy and customers for our commitment to sustainably sourced ingredients and green practices. The Plant grew out of desire to make it easy and affordable to eat delicious healthy local organic food. Many thanks to the community for supporting our mission and our staff in bringing healthier and conscious food choices to San Francisco," said Matthew Guelke, The Plant Café Organic.

Nature’s Plate Semi Finalists chosen by the public also included:
Bar Tartine
Gather Restaurant
Greens Restaurant

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 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.

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 fisherman to revitalize the industry – and coastline – to partnering with rice farmers to protect the essential wetlands of the central valley, we are showing conservation and economics go hand-and-hand, right to your plate.

This state-by-state and city-by-city contest took place in: California (Los Angeles and San Francisco) Colorado, Connecticut, Florida (Miami), Georgia, Hawaii, Idaho, Illinois (Chicago), Massachusetts (Boston), Minnesota (Minneapolis & St. Paul), New Jersey, New Mexico (Albuquerque and Santa Fe), New York (NYC & Finger Lakes/Central Western), North Carolina, Ohio (Cleveland), Oregon, Pennsylvania (Philadelphia), Virginia (Charlottesville) and Washington DC. (To see the winners in other states:

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

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Kathleen Goldstein

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