The Nature Conservancy is asking foodies in Connecticut and across the United States to nominate their favorite green restaurants for Nature’s Plate, a contest to name the people’s choice for each area’s top green restaurant.
Nominations will be open Sept. 3-16. The five restaurants in each identified location that receive the most nominations will move into a semifinalist round in which the public will vote for their favorite among the top five. Semifinal voting will begin Oct. 1. The winner(s) will be announced Oct. 17.
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 oysters growing out in Cape Cod to the tomatoes soaking up the sun at the farm down the road, healthy food demands a healthy planet. And our planet is nurtured when food production is sustainable.
That’s why The Nature Conservancy is to 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 their businesses, for consumers and for nature.
Our work is innovative, pragmatic and – well – delicious! In Connecticut, farmers at the Conservancy’s Sunny Valley Preserve balance local food production with environmental conservation. Sunny Valley’s 2,050 acres include five working farms and nearly 1,400 acres of natural land. American kestrels hunt over the meadows, visitors hike on 12 miles of trails and shady woodlands thrive adjacent to sunny fields of hay and vegetables.
In Massachusetts, we’re working with coastal communities to restore oysters and collaborating with local fishermen to better understand the Gulf of Maine species that have sustained fishing communities for centuries. In New Jersey we're partnering with one of the largest organic farms in the state to cut down on water waste by switching to drip irrigation.
In New Hampshire and in California, we're working with the fishing industry to develop new and sustainable fishing techniques.
In Minnesota, we’re working with growers and county, state and other partners to develop a conservation plan to restore and protect water quality in the Root River while ensuring that agriculture remains economically viable.
You can make a difference by nominating your favorite green restaurant for a Nature's Plate award. Wondering which restaurants to vote for? Consider eateries that are using sustainable seafood, free-range and grass-fed meat, organic produce, locally sourced food, and tap water (rather than bottled water).
Bite-sized actions make a big difference for you and the planet. Share your passion to help raise awareness of delicious food that’s good for you and good for the planet.
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 & 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.
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.
Media Relations Manager
The Nature Conservancy in Connecticut