Nature’s Plate Colorado Winner Announced
The Nature Conservancy Awards Country’s Best Green Restaurants
Boulder | October 17, 2013
The Nature Conservancy launched a contest in September asking foodies in Colorado 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. This year’s Colorado finalists come from five different cities demonstrating sustainability is important to people across the state. Since October 1, voters have been submitting their choice for which sustainable, organic or farm-to-table restaurant would take home the 2013 Award, and today the winners were announced.
The Colorado winner is Ploughboy in Salida, a restaurant that is seeking a new paradigm in restaurant sustainability. From pastured meats, to low impact transportation, to bio-pest control, Ploughboy’s way forward springs from consideration of four aspects of sustainability - economy, community, self, planet.
“The Nature’s Plate Award by The Nature Conservancy is a particular honor for Ploughboy, Inc. because it goes to the very heart of our core values,” says Kerry Nelson, owner. “We are here to see what happens when great food and sustainable business practices go hand in hand. And, the award of a prestigious title, such as this to a small business in rural Colorado by means of a popular vote serves to spotlight the incredible beauty of an engaged and supportive community.”
The Nature Conservancy works with food producers everywhere and brings together traditionally unexpected partners in the name of healthy food and a healthy environment, to find solutions that are good for business, consumers and nature.
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.
The Nature Conservancy works with ranchers and other food producers across the country. A pilot project is underway at Fox Ranch, in northeastern Colorado where new grazing practices are improving grasslands. Colorado’s lead scientist is managing a similar project in Argentina. The effort in that country is reshaping the wool industry while boosting the local economy.
While this contest is focused on restaurants, it’s only the start of a conversation about food, conservation and The Nature Conservancy’s work with farmers and ranchers. You can also learn more about what makes a restaurant green and be sure to check in next year for the 2014 Nature’s Plate Award Contest.
The Nature Conservancy does not endorse, recommend, or certify any restaurant as being green or sustainable.
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 (Durham), Ohio (Cleveland), Oregon, Pennsylvania (Philadelphia), Virginia (Charlottesville) and Washington DC.
The Nature Conservancy is a leading conservation organization working around the world to conserve the lands and waters on which all life depends. 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