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Cafe Flora has emerged as the Seattle winner of the Nature’s Plate People’s Choice awards, in which diners were invited to vote for their favorite “green” restaurants in cities around the country. Other Seattle finalists were Sutra, Local 360, Tilth and Terra Plata. 

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.  

Cafe Flora has been deeply rooted in the community since three friends opened its doors in Madison Valley 20 years ago with a commitment to creating a vegetarian restaurant “that could stand as a model business in attending to the health of the planet” as well as serving superb, delicious food. 

Nat Stratton-Clarke, who started working as a buyer at the restaurant seven years ago and purchased it four years ago, is passionate about that mission. 

“Cafe Flora was ahead of its time in searching out these local farms, like Full Circle Farm, like Bluebird Grains Farm, like the Mushroom Farm, to bring our guests the best possible food,” he said. “We were really ahead of the trend. It’s great to see that it IS becoming a trend – I hope it just becomes the normal way of doing business.” 

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. 

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. 

Nature’s Plate was brought to you by The Nature Conservancy and supported Open Table. 

“Food is one of the most personal ways we connect with nature. Support your local restaurants that offer sustainably caught seafood and locally harvested grains, fruits and vegetables,” said Len Barson, interim director for the Conservancy in Washington. “You can boost the local economy, enjoy a great meal and help the planet.”  

In addition to Seattle, this state-by-state contest was presented by The Nature Conservancy chapters in California (Los Angeles and San Francisco), Washington DC, Richmond, VA,  New York (NYC), New Jersey, Connecticut, Pennsylvania (Philadelphia), Florida (Miami), and Colorado (Denver/Boulder).  

Learn more about The Nature Conservancy’s work with farmers, fishermen and ranchers in Washington.