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Nature’s Plate Albuquerque Winner Announced

The Nature Conservancy Awards Country’s Best Green Restaurants


Albuquerque | October 17, 2013

The Nature Conservancy launched a contest in September asking foodies in Albuquerque 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. 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 winner in Albuquerque is Los Poblanos Historic Inn and Organic Farm. Set amongst 25 acres of lavender field, gardens and historical architecture, Los Poblanos offers seasonally driven fare influenced by haute cuisine and the foods indigenous to New Mexico’s Rio Grande River Valley. The menu features artisan ingredients from its organic farm and local growers. 

“We are thrilled to have won this award because it stands for everything we try to achieve at Los Poblanos,” says Matt Rembe, executive director. “We look at ourselves as ’sustainable stewards’ of this property which aligns well with the mission of The Nature Conservancy. Using protected farmland in the Rio Grande River Valley we are able to cultivate fresh ingredients that end up on the plate the same day they are harvested. This reward is good for not only our guests but for the farmers and chefs here as well. It's also the reason why we have such dedicated employees.” 

The Nature Conservancy works with food producers everywhere and brings together traditionally unexpected partners in the name of healthy food and a healthy environment, finding solutions that are good for business, people 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. 

New Mexico has a wealth of small farmers, beekeepers and gardeners who share their produce and honey at farmers’ markets across the state to support the local food scene. Plus, two of New Mexico’s rivers--the Gila and San Juan -- are part of the larger Colorado River basin which irrigates crops for food we eat, including 90-percent of the country’s winter lettuce.  

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

Contact information

Tracey Stone
602-738-1586
tstone@tnc.org

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