Best Eco-Friendly Restaurants in America

Market fresh produce is at the heart of Nostrana, which means “ours” in Italian - a nod to the regional and local culinary bounty of Oregon. Award winning Chef Cathy Whims travels often to Italy to learn more tricks of the trade and Nostrana was featured on the 2017 Good Food 100 Restaurants list for using their purchasing power to support the local food movement.

Situated in a LEED-certified green building in Cambridge and listing the farms (including a rooftop garden) from which it sources its ingredients right on the menu, EVOO pioneered the local sustainable restaurant movement when it opened in 2002. Mandy of the ingredients used in EVOO’s Asian-tinged cuisine come delivered by bicycle - part of the reason why it is featured on the Good Food 100 Restaurants list as a restaurant that uses its purchasing power to support ecologically minded practices.

Located in Grand Juncture, 626 on Rood specializes in seasonal dining and offers guests a pleasant outdoor patio to enjoy. Both omnivore and herbivore menu items are sourced from local farms and producers and the restaurant was placed on the 2018 Good Food 100 Restaurants list for its dedication to supporting the ecological local food chain.

A traditional Parisian bistro located in the heart of Denver, Bistro Vendome made the 2018 Good Food 100 Restaurants list for their involvement in the local sustainable food movement. Although the cuisine is decidedly Old World, the restaurant taps into the rich local bounty of Colorado farms for a seasonally based experience that supports local produce and products.

Spanish style tapas served in an artistic decor over five story high sweeping views of the Denver skyline is only half the story of El Five. The LoHi area hotspot was also placed on the 2018 Good Food 100 Restaurants list for its devotion to using its purchasing power to support local agriculture and sustainable food practices in the area.

Chef Justin Cucci’s Linger is a farm to street oriented neighborhood eatery with a popular rooftop patio located in LoHi. Ranked as one of the 2018 Good Food 100 Restaurants, Linger utilizes Colorado’s freshest sustainable local producers to build a menu that truly spans the globe.

An obsession with sustainable seafood, humanely raised meats and produce sourced from family farmers and ranchers is what landed Old Major on the 2018 Good Food 100 Restaurants list. Chef Justin Brunson’s nose to tail philosophy and house cured meats are the focus of most dishes with even the pork fat used for the house fries.

Housed in a 19th century Victorian former brothel and peepshow, this massive 8,000 square foot restaurant and live music venue serves upscale gastropub fare under historic decor. Placed on the 2018 Good Food 100 Restaurants list for its proactive approach to buying directly from local sustainable producers, Ophelia’s Electric Soapbox is a unique and entertaining Denver dining experience.

This downtown sensation is located in historic Larimar Square and specializes in Spanish cuisine created from fresh sustainable local ingredients. Included on the 2018 Good Food 100 Restaurants list and winner of a James Beard award, Rioja serves quality and consciousness wrapped in Mediterranean flavors.

100 percent wind powered and constructed out of 75 percent recycled materials, sustainability is built right into the core of Root Down, a HiLo area culinary mecca. Listed on the Good Food 100 Restaurants list, Root Down also only uses seafood certified by the Marine Stewardship Council and meat, dairy, poultry and produce from a network of over 50 different responsible local producers.

Tapping into local Colorado ingredients to create a modern Italian experience, Sputino is located in the historic Potter Highland area neighborhood. Made from scratch pastas, gelatos, cheeses and more accompany meat and veggie dishes sourced from local and sustainable farms. Sputino made the Good Food 100 Restaurants list for investing in a healthy food chain locally with their purchasing power.

Located in Denver’s historic Union Station, Stoic and Genuine is a seafood house and oyster bar listed on the Good Food 100 Restaurants list for good practices including using only sustainably caught and raised fish and oysters. A fresh-from-the-water motto means many menu items are flown in fresh from the coast each day.

Doing their own in house butchering which results in a nose to tail complete use of the entire animal throughout the menu, Urban Farmer is a modern take on the classic steakhouse located near Union Station. Awarded a spot on the 2018 Good Food 100 Restaurants list, Urban Farmer also partners with area farmers, foragers and producers to ensure freshness and sustainability in the menu.

Drawing ingredients from both their own 5000 square foot garden and over 50 local farms and producers, Vital Roots is a 2018 Good Food 100 Restaurants with strong community connections. A 100 percent wind powered kitchen and dining area serve up health conscious eats including raw and vegan options.

Serving a selection of locally sourced small plate items and a large variety of wines, all of them organic, biodynamic or sustainably produced, AOC was placed on the 2018 Good Food 100 Restaurants list for its devotion to the local food movement. The California- French menu here was created by multiple award winning chef Suzanne Goin and is intended for pairing with vino.

With its focus on seasonal, local and organic ingredients sourced from farmers markets and Bay Area purveyors, nopa earned a spot on the 2018 Good Food 100 Restaurants list. Its menus change weekly, and nopa periodically hosts the Civic Table Project, a series of community dinners discussing issues ranging from the politics of farmed fish to American food waste. One hundred percent of the proceeds from these events goes to a local organization working in the field of interest.

Lusk, which specializes in contemporary American cuisine, occupies a stunning former warehouse, an airy two-level space plus rooftop lounge in SOMA. It was featured on the 2018 Good Food 100 Restaurants list for its dedication to sustainability.

Seattle’s Bar Melusine, which specializes in intriguing French-Atlantic fusion cuisine, earned a spot on the 2018 Good Food 100 Restaurants list for its efforts in environmental conservation. The restaurant runs its own farm, La Ferm Des Anes, which supplies vegetables and meat for its menus; its seafood, including signature oysters, is local and sustainable as well.

Fresh seasonal produce from surrounding farms is delivered daily to L’Oca D’Oro (The Golden Goose, in Italian), where it is then used to handcraft the house pastas, cheeses, breads, liquors, and more. L'Oca D'Oro won a spot on the 2018 Good Food 100 restaurants list for using their purchasing power to support every link on the food chain and affect change to the local food system.

Since it first opened in 1979, The Marketplace in downtown Asheville has showcased the best of the local harvest on its seasonal menus. In addition to locally raised meats, artisan cheeses and farm-fresh produce supplied by a network of trusted local producers, the restaurant serves sustainable seafood as certified by the Monterey Bay Aquarium’s Seafood Watch program. The Marketplace is featured on the 2018 Good Food 100 Restaurants list.

State Bird Provisions, a restaurant built around a recipe for quail (the California state bird), is dedicated to promoting local, organic and handcrafted ingredients of the highest quality. The business runs with zero carbon footprint (per the Zero Foodprint organization) and uses the proceeds from its popular “world peace” peanut muscovado milk dessert for eco-friendly endeavors.

The Progress, which offers creative Californian cuisine family-style, fights climate change by committing to zero-carbon-footprint practices every day. Additionally, its owners are dedicated to using local, organic and sustainable ingredients, artfully transforming them into Michelin star-worthy creations.

Seasonal offerings from local producers star on the menu of Haven, where Chef Stephen reigns over the Southern-influenced, American-style kitchen. Enjoy mains like the buttermilk farm-raised chicken dumplings under the towering elms in the restaurant’s garden patio.

Local, fresh, and sustainable are the three guiding principles behind Local Three, run by three friends from the local Atlanta area. Partnering with area farms and focusing on seasonal offerings, the restaurant serves an eclectic menu of meat, seafood, and vegetarian items in a dark-wood-themed ambiance, including a famous Sunday BBQ supper.

Located in historic downtown Crabapple and housed in a 19th-century farmhouse, Milton’s Cuisine and Cocktails draws upon its own 1-acre farm for many of its top menu items. An indoor fireplace for the winter and an outside patio for the summer provide a country-style setting for diners to get serious about items like fried green tomatoes with goat cheese and the house cauliflower steak.

Sweeping views of the Atlanta skyline captivate diners at this rotating restaurant located on the 22nd floor of the Hyatt Regency. Tapping into nearly 70 local farms, as well as their own rooftop garden and apiary, the menu at Polaris also rotates, but this time with the seasons.

Founded by integrative health specialist Dr. Andrew Weil, True Food Kitchen aims to make the dining experience as nutritious and wellness-enhancing as possible. Because the healthiest ingredients come from sustainable practices, the restaurant uses only seasonal ingredients from local organic farms in their creations, many of which are vegan- or gluten-free takes on Southern faves.

Housed in a former post office refitted with energy-efficient LED lighting, Old Vinings Inn is carefully watched over by executive chef Chris Lee. Seasonal and locally sourced plates, like the Enchanted Springs trout served with butternut squash puree, fill out the menu downstairs while lighter fare served alongside cocktails draws guests to the attic bar.

From the olive oils used in the fry pans to the meats used for main plates to the beers and wine on tap, everything served at Dai Due is from the local Texas area. This commitment to regional cuisine using seasonal produce means canning and jarring are an essential practice of the kitchen staff.

Partnering with local Austin area producers to create not just a farm-to-table, but a nose-to-tail menu where every part of the animal is used, Foreign and Domestic is a North Loop area sensation. Expect items like seared lamb heart and veal sweetbread roulade served alongside veggie specialties like lion's mane mushroom risotto.

Part of the Good Food 100 Restaurants list, La Condesa is a certified green, modern Mexican eatery that draws its ingredients from local producers. They also support several local sustainable food movements including Urban Roots, which introduces local youth to food gardening. Part of the Farm Project, where consumers are connected directly to local farms, everything from the authentic mole to the roasted calabaza at La Condesa has a direct link to the region.

Executive chef Michael Fojtasek’s Olamaie, an homage to five generations of Southern cooking, is housed in a historic cottage just blocks from the University of Texas campus. The product of an extensive foodie-fueled road trip throughout the entire American South, Olamaie is a luxurious showcase of locally produced sustainable products brought to full fruition in a fine-dining setting.

Swift’s Attic is located in an early 20th-century downtown Austin historic building, and is dedicated to using hormone- and antibiotic-free local meat providers, as well as organic farm-fresh produce, to craft their whimsical farm-to-table menu. The menu from chef de cuisine David Wakefield spans the globe when it comes to flavor, but the restaurant also gives back locally to a variety of local charitable organizations.

Jazz pianist Robert Shaw once operated a general store out of the storefront now home to The Salty Sow, a farm-to-table operation that carefully curates products from local farms and producers before integrating them into the menu. The snout-to-tail menu, including duck fat French fries, is often enjoyed on the outdoor patio, a frequent site for whole hog roasting.

Colorfully decorated and brightly lit, Dr. Andrew Weil’s wellness-focused restaurant taps into the fresh, seasonal bounty of organic farms around the country. With the proceeds from select menu items like the kale cobb salad also going to support causes like the Environmental Working Group, a nonprofit that advocated for the end of toxic chemical use in agriculture, eating here supports both personal health and planetary sustainability.

Wink's chef and co-owner, Stewart Scruggs, is an Austin native who has been a pioneer of the local and seasonal culinary movement since Wink opened back in 2001. Menu items are made from scratch daily, based on what Austin-area farms and producers have fresh and on hand.

A staple of the Austin dining scene for over 30 years, It’s Italian Cucina does classic Italian and employs a variety of green practices including recycling and composting. It combines local farm-fresh produce with imported Italian items to craft a wide variety of made-to-order pasta, seafood, meat, and poultry items that pair perfectly with their Wine Spectator award-winning vino list.

Handmade pastas and rich, thick sauces are prepared in front of guests' eyes in the open kitchen of this authentic Italian restaurant, which also employs extensive composting, recycling, and sustainability programs. OP also uses meats sourced from a local producer and veggies from an urban farm right in East Austin.

Dedicated to using the “whole” (Intero, in Italian) of animal products and locally farmed produce, Intero is run by husband-and-wife team Ian Thurwachter and Krystal Craig. The experience at artistic Intero is only enhanced by the fact that Craig is also a professional chocolatier and the restaurant is home to a glass case that showcases her wares.

Local, seasonal, and organic ingredients get a rustic French treatment at Boston Top Chef starring Tony Maws' award-winning eatery. The four course prix fixe menu here focuses on products from Boston area markets and fisherman, like the whole roasted Green Circle chicken for two, served with spiced yogurt and greens.

Chef and conservationist Peter Davis’s popular Harvard Square restaurant helped form the sustainable Boston dining scene when it opened in 1995. Besides sourcing its classic New England menu from native products and sustainable local farms, Henrietta’s Table also supports the Farm School, where both youth and adults are trained in modern sustainable agricultural techniques.

Two stories of dark wood, brick walls, and soft lighting set the scene for Chef Nick Deutmeyer’s interpretation of classic tavern fare using fresh seasonal ingredients. Besides daily lunch and dinner items, the menu also features a special farm-to-table selection here that changes regularly, but always highlights particular local farms and producers.

Farm-to-plate is at its finest at Puritan and Company, a Cambridge-area favorite located in a historic former bakery. Traditional New England fare based on ingredients sourced from local farms that the culinary team has longstanding relationships with, including the chef’s six-course seasonal tasting menu, are the draw here.

Chef Robert Tobin has created a bit of a sensation with his food-truck-inspired bistro that taps into locally sourced produce and locally caught fish for its eclectic menu. A "Three Star Certified Green Business," herbs from the restaurant’s own garden are integrated into the dishes, while Tamo’s own bee colony produces the honey used in many of the house cocktails.

Locally produced veggies and dairy items are delivered on bicycle daily to Ten Tables, a Jamaica-Plain-area institution known for their handcrafted pasta and house-cured sausages, as well as farm-fresh ingredients. The four-course chef’s menu comes in both omnivore and herbivore varieties and changes daily depending on what’s in season.

Asian fusion served at long communal tables where new friends are quickly made draws diners to Wagamama, where recyclable straws and take away materials are utilized. As part of their commitment to ecological friendly practices, the restaurant is donating part of the proceeds from their famous green drinks to the Lonely Whale Foundation, the organization behind banning plastic straws, from April 22 to May 22 in honor of Earth Day.

With a globally inspired vegetarian and vegan menu based on locally sourced ingredients, Blind Faith helps guide the sustainable restaurant movement in Chicago since it opened back in 1979. The implementation of over 40+ ecological practices into everyday operation gained Blind Faith a certified Green Restaurant status.

Earth to plate dining overlooking the lushness of Lincoln Park awaits visitors to Chef Bruce Sherman’s North Pond restaurant. Procuring fresh produce from both local markets and area small farms, Sherman’s menu revolves around seasonal items worked into hand crafted classically inspired plates like red wine terrine octopus with black olive caramel.

Many of the ingredients used in the plates at Edgwater’s celebrated Uncommon Ground are grown right up on the first certified organic rooftop farm in the nation. Solar power, recycling and other sustainable measures are built right into the restaurant's design.

Mahogany floors and lush leather booths invite guests to Executive Chef Laura Piper’s loop area hotspot. Featuring sustainable seafood and hormone free meat and poultry items as well as seasonal produce from area farms, the menu here changes frequently but revolves around globally influenced new American cuisine based on local products.

Those that think that a real steakhouse can’t also be green are in for a surprise at Argentine themed Artango Bar and Steakhouse. Not only are the meats and produce sourced from local providers but much of the decor is made out of recycled materials. Artango also donates its used grease to the local Green Grease Environmental company, which returns it to the energy stream for reuse.

Colorado farm to table just doesn’t get more authentic than the Black Cat, where a certified organic 425 acre farm just outside of city limits owned by Chef Eric Skokan and his wife Jill produces much of what is served on the daily tasting menu. The farm also serves as an educational facility where locals learn about sustainable food production and farmer’s markets.

Jill and Chef Eric Skokan’s second Boulder restaurant also draws upon the fertile products of their 425 acre family farm located just outside of town. The result is a farm fresh menu where many of the items from the three course prix fixe menu have been hand picked that day and determine what the daily offerings will consist of.

A commitment to bringing coastal seafood and shellfish to the Denver community in sustainable ways drives the kitchen of Jax Fish House in LoDo. As a partner of the Monterrey Bay Aquarium’s Seafood Watch program, the restaurant makes sure that all menu items are from sustainable fisherman and operations that do not harm the global oceanic fish stocks.

Farm fresh produce and local craft beer pair up with sustainable seafood air shipped in daily to the Fort Collins location of the Jax Seafood House local chain. The Sea Watch program certified oyster bar and restaurant ensures that fisheries worldwide are not depleted by only purchasing products from ecological producers.

A classic French bistro that taps into the growing network of local DC area farms and providers for much of it’s sourcing, Cafe du Parc is located within the Willard Intercontinental Hotel. The multiple award winning restaurant does a farm fresh take on old world standards that sets it apart from the crowd.

First opened in 1999, Equinox is a pioneer of the sustainable food movement in the DC are located near Laffeyette Square. Menu items here are hand crafted in accordance with the earth's natural rhythms, using local seasonal specialties abundantly and utilizing recycling and reuse policies that cut down on waste.

Collectively owned by the North Dakota Farmer’s Union, Farmer Fishers Bakers is a bustling Georgetown area eatery that is devoted to bringing diners closer to their food source. A Three Star Green Certified Restaurant that practices a core ten green steps program daily, the restaurant is also designed to comply with the LEED certification for green building.

Widely considered one of the greenest restaurants in the DC area, Founding Fathers is completely owned and supplied by thousands of North Dakota farmers. Located just blocks from the White House, this American style farm to table eatery also employs a number of ecological practices including recycling and composting and was the city’s first LEED certified environmentally designed restaurant.

An authentic English style pub housed in a historic 18th century Upperville home, the Hunter’s Head Tavern serves dishes based on ingredients grown and produced at nearby Ayrshire Farm. The farm also raises Certified Humane animals for use in the pub's many traditional items, including the nightly Farm Table Dinner.

This casual bar, coffeehouse and restaurant near Logan Square does breakfast, lunch, dinner plus salads and smoothies daily and serves a diverse downtown crowd. The Commissary sources much of its produce from Eatwell Natural Farm, a nearby Maryland producer that aims to fill a gap in the food chain in the DC area by shortening the distance that meals travel from the earth to the plate.

Fine French cuisine crafted from locally grown seasonal produce and products attracts savvy diners to this Uptown Houston area hotspot. Chef Philippe Verpiand’s menu changes daily based on what’s available but tends to stick to classics fused with local ingredients.

The Houston outpost of Dr. Andres Weil’s health conscious dining phenomena is based on the premise that food should make you feel good as well as taste delicious. Drawing from family farms to create the always changing menu based on what’s fresh and in season, True Food Kitchen also does full vegan, vegetarian and omnivore menus.

Located in the upscale Summerlin area, HoneySalt is a community minded farm to table restaurant that focuses on local, seasonal ingredients from area farmers. Learn to make select items from the new American style menu created by co-owners Elizabeth Blau and Kim Canteenwalla in the recently published HoneySalt Culinary Scrapbook.

Farm to table freshness located right inside the massive Bellagio Casino and Hotel makes Harvest a top choice for diners on the Vegas Strip. Health conscious and farmers market inspired, the menu at Harvest aims to be both nutritious and ecologically sound at the same time.

Strategically situated right on the Vegas strip inside the Aria Resort and Casino, the Herringbone does Southern Californian coastal cuisine with a Vegas twist. Using only sustainably sourced seafood, meats, poultry and produce, this local chain also has outlets in Santa Monica and La Jolla.

Local produce, artisanal meats and sustainable seafood form the three pillars of the menu at Sage, located inside the Aria on the Las Vegas Strip. Chef Shawn McClain’s multiple award winning modern American style restaurant also does both an omnivore and vegan tasting menu based on seasonal products daily.

Sparrow + Wolf is Chinatown area hotspot that combines flavors encountered around the world by globe-trotting chef Brian Howard into something uniquely Las Vegas. Ingredients for the eclectic menu, which blurs the line between Asian and American fare, are sourced from small and organic farms and producers.

Situated in a sustainably restored historic building in downtown Culver City, Akasha is an American bistro and artisan bakery offering a hand curated daily menu. Items are sourced from local and ecological producers and there are options for both vegetarians and meat eaters alike.

Serving organic Mexican food sourced from local, sustainable markets and farms, Gracias Madre is a popular staple of the hip and health conscious West Hollywood area. Chef Chandra Gilbert’s award winning menu is served indoors or on the tree shaded and fire pit warmed outside section.

An innovator of plant based cooking, Chef Matthew Kenney opened this Venice beach vegan/vegetarian sensation complete with back garden patio on a prodigious location right on bustling Abbot Kinney. He also runs a plant based advocacy program, PlantLife, that helps get healthier more sustainable food options into local elementary schools. Plant Food + Wine was awarded a Sustainable Restaurant Award by the Sustainable Business Council of Los Angeles.

Chef Michael Cimarusti piloted the Dock to Dish program, which connects local small scale fisherman with restaurants to ensure freshness and support sustainable harvesting. His Melrose restaurant Providence has garnered both local awards and critical acclaim for its signature and seasonal tasting menus that draw from those connections and revolve around sustainable seafood.

The menu changes frequently at Chef Joe Townsend’s 360 Bistro, where fresh and seasonal are the buzzwords and local Tennessee farmers the inspiration. Known for one of the largest wine lists in the state, the 360 Bistro serves modern American cuisine designed to match perfectly with a glass of vino.

Classic European cuisine crafted from the offerings of local Nashville area farms and producers makes dining at 404 Nashville an affair to remember. Located in the Gulch neighborhood, Chef Matt Bolus’s 404 Kitchen has racked up several reader choice awards since opening in 2014.

Adele’s serves Southern style comfort food whipped up from ingredients sourced from local and sustainable producers. The reader's choice award winning restaurant features an open kitchen with a chef’s bar to provide a front row seat to all the culinary action.

First opening its doors in 1910, Capitol Grille is a Nashville dining institution that sources its ingredients from its own 250 acre farm and garden. Located inside the Hermitage Hotel in downtown Nashville and overseen by Executive Chef Derek Brooks, the Capitol Grille does classic Southern goodness with a strong commitment to sustainability.

Tucked into Banker’s Alley in Downtown Nashville, Chef Robert Newton’s Gray and Dudley serves Southern style classics influenced by the region's many immigrant populations. From surrounding farms and fisheries to local Vietnamese markets and Kurdish bakers, the restaurant sources seasonal, local and sustainable products to craft the menu from.

Hidden away off the tourist trail in the oak lined Bayou St. John neighborhood, Cafe Degas does fine French out of a historic home with a lush patio. Menu items are crafted in authentic Old World style from local producers and change depending on what’s in season.

With cuisine that spans Africa, Asia and the Americas, Carmo is a unique tropical global restaurant that is located in the Warehouse District. The restaurant's energy come from 100 percent renewable sources and the menu items are crafted from ingredients grown and raised by local sustainable producers.

Criollo is situated inside the historic Hotel Monteleone right in the heart of the French Quarter. The gourmet Creole menu, which draws influences from both Europe and the Americas, is sourced from local home grown products and is seasonally driven.

Connecting with producers across the Louisiana, Mississippi and Texas regions, M Bistro offers one of the most devoted farm to table menus in New Orleans. Located in the French Quarter inside the Ritz-Carlton, the restaurant serves breakfast lunch and diner daily.

This three story French Quarter eatery is one of celebrity chef Emeril Lagasse’s more casual celebrations of New Orleans style cuisine. Local ingredients and Southern Louisiana ethnic ingredients are drawn upon to create the wide and ranging menu.

Local growers, fishers, artisans and winemakers are all tapped into to create the market driven French/Mediterrianian menu at Almond in Bridgehampton. Chef Jason Weiner’s menu is seasonally fresh and always changing based on what’s locally available.

Opened in 2001, this Gramercy area hotspot serves seasonally inspired classic French cuisine based on local market fresh produce and products. An extensive list of friends and growers is drawn upon by chef Jason Weiner to ensure seasonal diversity and local roots.

Small farms in upstate New York, Pennsylvania and Rhode Island are partnered with to provide the base ingredients for the Greek/Italian inspired menu at Amali. Amali is located on the Upper East Side and features a frequently changing seasonal menu.

Located in the heart of the West Village, Delice and Sarrasin is an all Vegan French restaurant run by model Christophe Caron and his parents. The restaurant aims to bring full traditional French flavor and style to NYC while cutting out the animal cruelty.

“Eat local, drink global” is the motto of Eno Terra, a Kingston, New Jersey eatery that specializes in regionally sourced cuisine. Decorated by the works of local artists, the farm to table restaurant also grows some of it’s own choice ingredients on its own Canal Farm.

With their own 5 acre organic farm in New Salem, NY, this Gramercy area American seafood restaurant brings a heaping helping of farm to table dining right into the heart of Manhattan. Farmer and the Fish is co-owned by both a fisherman and a chef trained in sustainable agriculture.

Specializing in Shojin, a type of Japanese vegetarian cuisine with roots in Zen Buddhism, Kajitsu is a mid town Manhattan hidden gem. Fresh seasonal vegetables, wild herbs and healthy seeds and grains are the base for this health and ecology conscious restaurant’s eclectic menu.

Located right inside of the historic Longwood Conservatory and Gardens of Kennet Square, 1906 specializes in organic farm to table fare. A certified three star green restaurant by the Green Restaurant Association, 1906 utilizes local fresh and seasonal produce and sustainable ingredients to craft their menu.

An after the apocalypse themed restaurant where diners create their own virtual reality interactive rites, Mad Rex is located in Fishtown. High quality locally sourced ingredients are used to create menu items like the Lava Rock Charred Caesar Salad.

Locally sourced and seasonally fresh produce and livestock are at the heart of Chef John Patterson’s menu at Fork. Located in the heart of Philadelphia’s Old City neighborhood, Fork helped define sustainable fine dining in Philly when they opened in 1998.

The first restaurant in Philadelphia’s city center to be LEEDs certified for ecological design, Square 1682 serves casual modern American eats . A rooftop aeroponic garden provides many of the kitchen’s ingredients, while the rest com from local sustainable producers.

Chef Aimee Olexy’s Washington Square contemporary American bistro sports a lush garden patio and a light and bright atrium. Local ingredients from area producers are combined to create a farm to table centered menu.

This festive Southwest style restaurant serves the North Wales area and opened its doors in 1984. A three star certified green restaurant, the Tex Mex Connection employs a number of daily ecological principles including recycling and composting.

This University City area restaurant open since 1981 uses farms no more than 50 miles outside of city limits to craft its cuisine. The menu changes monthly based on what’s seasonal and diners have several different unique rooms, including a solarium, to enjoy it in.

This elegant Scottsdale fine dining establishment crafts all menu items from local organic produce. Family owned and operated, Cafe Monarch is a white table clothe experience with strong green roots.

Panoramic views of the desert and the Phoenix skyline await diners at Different Pointe of View. Executive Chef Anthony DeMuro’s critically acclaimed contemporary American cuisine is sourced from local farms and producers.

This Paradise Valley modern American restaurant sits under the rocky majesty of Camelback Mountain. The restored Spanish hacienda style building was awarded a LEED certification for its energy reducing design.

Situated inside the Phoenix Desert Botanical Gardens, Gertrude’s does contemporary American with a large selection of vegetarian options. Menu item’s are crafted from local ingredients provided by Arizona farms as well as grown on-site in the herb garden. The restaurant has partnered with Recycled City to build farmland for the future.

An elegant old world style Italian eatery, Marcellino Ristorante uses a wide variety of local and imported sustainable ingredients in its innovative menu. Overseen by Chef Marcellino, who hand makes his own pastas in house, the restaurant is located in Scottsdale.

Farm to table dining doesn’t get more local than Queissense, which draws upon its own CSA garden for much of it’s menu. Fine dining versions of American and Italian classics are served out of a historic restored country house.

Dr. Andrew Weil’s health focused eatery is located in central Phoenix and uses fresh local products to craft its menu. For Earth Day, the restaurant is donating $1 from each sale of the Good Earth Kale Salad during the month of April to support the Environmental Working Group.

With sidewalk seating on bustling 23rd Avenue in Northwest Portland, 23 Hoyt draws from Pacific Northwest producers to fill out its eclectic contemporary American menu. The restaurant also hosts live music, including a salsa band on Earth Day itself.

The Southeast Portland Spanish style tapas bar uses local Pacific Northwest farms to source the ingredients for their Mediterranean inspired plates. Wine pairings are drawn from both local Oregon and Spanish varietals.

Local ingredients form the base for creative plates made right in front of diner's eyes in the open kitchen of ClarkLewis. The farm to table restaurant has racked up numerous awards since opening in 2003.

A celebration of the fertile agricultural lands of the Willamette Valley, Higgins does contemporary French with a strong devotion to regional ingredients. Chef Greg Higgins opened his namesake eatery in downtown Portland in 1994 to tap into his ties to local farmers.

The menu influences at Quaintrelle may span the globe but the ingredient list is sourced from the Pacific Northwest. Chef Ryan Eckersley works with local purveyors to secure top quality seasonal produce and meats for his creations.

A farm to table steakhouse located in downtown Portland, Urban Farmer sources its ingredients from local farms and indigenous producers. Their wine list also features organic and biodynamically grown varietals, many of them from the nearby Willamette Valley wine region.

Locally grown and sustainably harvested produce and products are used to create the American and Italian inspired dishes served at 3 Doors Down Cafe and Lounge. Located in Southeast Portland, the restaurant is meant to relax and slow down diners with real hand crafted comfort food.

Looking out over the golf course of Torrey Pines, AR Valentien is a market driven restaurant that focuses on what’s local and in season. Small fishing companies who practice sustainable catching are used to secure seafood while the restaurant also commissions several small farms to produce unique items for the menu.

Local vendors, farmers and fisherman are the sources for the menu at Arterra, a fork to table restaurant located in Del Mar. Enjoy year round outside dining on the large terrace where breakfast, lunch and dinner are all served daily.

Located within the Rancho Bernardo country club, Avant bases its menu on foraged, farmed, hunted and fished items from the local region. Specializing in contemporary Californian cuisine, it also serves a variety of local craft beers and wines.

Local producers provide everything from the organic free-range lamb to the sushi grade salmon that Beeside Balcony bases its menu on. Located in the Del Mar area, the restaurant has partnered with small and local farms in the Southern California area to ensure freshness and reduce carbon footprints.

Plant based dishes based on ingredients sourced from local, organic and sustainable producers is the name of the game at Cafe Gratitude. The restaurant also tries to support regenerative agriculture and other practices that improve the earth and the ecosystem while ensuring healthy food for all.

Centered on cooking market derived ingredients over a live fire, Campfire Restaurant is located in Carlsbad. Menu items here are meant to be shared with friends and loved ones just like at a camping trip out in the wilderness.

Local and regional farmers and producers provide the raw ingredients behind the contemporary American menu at this Gaslight area steakhouse. Only Certified Human Angus beef is used and the kitchen staff butchers it themselves on-site.

Italian classic are made from scratch using seasonal products from local California farms at this Del Mar eatery. An upper level patio hosts a wine bar while the dining room is decorated with reused and reclaimed vintage items.

Situated inside of a country farmhouse, this artistically decorated Italian style restaurant is located in Banker’s Hill. Like its sister, Cucina Enoteca, all dishes are handcrafted using items sourced from local California farms and producers.

This mission hills farm to fork restaurant specializes in California and Mediterrian style cuisine based on organic, local produce and meats. Much of the interior design of the restaurant, including dining tables and light fixtures, are made from reclaimed materials.

The ever changing menu of Filipino influenced American cuisine at Jsix is sourced from local and sustainable providers. Located in downtown San Diego’s East Village, Jsix also sports a large rooftop open air bar.

Local produce and fish markets are where chef Carl Shroeder’s contemporary American seafood menu items are sourced. The Del Mar area restaurant was selected as one of the top 100 restaurants in American by OpenTable two years in a row.

Located in La Jolla, Nine-Ten Restaurant specializes in “evolving” California cuisine based on produce from local farms and seafood from local fishermen. Both a terrace and an outdoor patio provide ample opportunities for al fresco dining.

Chef Luciano Cibelli shops for menu items daily in order to keep his Mission Hills Italian eatery in sync with California’s seasons. The farm to table restaurant has garnered multiple critical accolades and local reader’s choice awards.

Contemporary Southern style American fare is the focus at Lemaire, located inside the historic Jefferson hotel. The constantly changing menu here is based on fresh local ingredients from area Virginia producers.

Rappahannock Oyster Co, the owner of the Rappahannock restaurant in historic downtown Richmond (and five others), was instrumental in the revitalization of the Chesapeake Bay oyster industry over the past two decades. Those incredible local oysters are now the stars of the restaurant’s huge raw bar, yet just part of its bigger celebration of the goodness of locally grown food. Further, Rappahannock is part of the statewide Virginia Green initiative.

The eclectic, frequently changing menus at Saison in Richmond are inspired by the Caribbean, Central America and the American South, but its ingredients are locally sourced whenever possible, and always reflect the season. The establishment maintains close relationships with select local producers and suppliers.

Stella Dikos, the owner, chef and namesake of Stella’s, brings the authentic Greek cuisine of her homeland to Richmond. True to their Greek inspiration, the menus at Stella’s focus on plentiful offerings of fresh greens, beans and grains augmented by smaller servings of top-quality fish, meats and cheeses – an approach to cuisine celebrated as both exceptionally healthy and gentle on the environment.

The owners of the Daily Kitchen and Bar – Short Pump have a declared mission to present foods that are environmentally friendly, socially responsible and healthy. As a participant in the Virginia Green program, the Henrico restaurant reduces its environmental footprint by recycling all cardboard and bottles, using biodegradable to-go ware and sourcing its goods from Richmond-based suppliers and Virginia farms, among other initiatives. It also offers ample vegetarian, vegan and paleo options.

Like most top-rated sushi restaurants, the Mission hot spot Ace Wasabi flies in fish daily from Japan, yet it also sources much of its menu from local markets. Plus, its top-notch sushi options are just part of the intriguingly creative menu – vegan and vegetarian options are tempting and plentiful too.

Along with its commitment to leaving no carbon trace, the popular Italian establishment Café Tiramisu presents seasonal menus driven by local market produce. These elements certainly don’t take away from the authenticity of its classic Italian cuisine, the quality of which has made the restaurant an enduring financial district icon.

At Duende, inside a gorgeous Art Deco space in Upland Oakland, Spanish-inspired tapas and more are prepared using all local and sustainable ingredients. Chef-owner Paul Canales maintains close, long-established relationships with choice local farms and ranches.

At her cozy Castro neighborhood restaurant Frances, chef/owner Melissa Perello presents menus that change daily, driven by the freshest seasonal ingredients from local farms, markets and other purveyors. She has a stated mission to keep the distance between the table and the source of the food as short as possible – and with the bounty of Northern California at the doorstep this makes her culinary creations all the more tempting.

Serving classic French cuisine to San Francisco diners since 1974, Le Central is a culinary icon of the financial district. The restaurant worked with the nonprofit Zero Foodprint to go carbon-neutral for Earth Day 2018.

Founded on a farm-to-table ethos, Mockingbird in downtown Oakland elevates locally sourced, seasonal ingredients using classic cooking techniques. From going carbon-neutral for Earth Day 2018 (in collaboration with Zero Foodprint) to featuring ample vegetarian options on its menus, Mockingbird is dedicated to environmentally friendly practices.

Octavia is a neighborhood restaurant presenting elegant, seasonally driven cuisine designed to showcase the agricultural bounty of Northern California. Owner-chef Melissa Perello has longstanding relationships with small farms and purveyors in the local area and has a stated commitment to sustainable practices.

Local, organic and sustainable ingredients go into the delightful modern American cuisine at Prospect, a casual-elegant establishment from James Beard Award-winner Nancy Oakes, Pam Mazzola and Kathy King. From meats and mushrooms to artisanal cheeses and condiments, the restaurant works with thoughtfully chosen, mostly local growers and purveyors.

Sessions at the Presidio takes its name from big-flavor, low-alcohol beers designed to be enjoyed over lengthy, leisurely sessions, and it offers over 100 craft beers as well as 10 local wines on tap. However, the small plates of seasonal Californian fare rival the drinks in appeal; they feature local produce from Skywalker Ranch in Marin County and naturally raised, sustainable meats and seafood.

At Seven Hills, a rustic Italian spot in Russian Hill, chef Anthony Florian creates the day’s menus after visiting the farmers market to pick up the freshest local, seasonal produce. The restaurant also has longstanding relationships with a select network of Northern California farms and artisanal purveyors. All these impeccably sourced ingredients go into the signature handmade pasta dishes and other regional Italian delights at Seven Hills.

Solbar, an elegant restaurant inside the Solage Calistoga Resort on the Silverado Trail, presents fine cuisine with diverse global influences, yet its ingredients are the best of Napa Valley’s farms, ranches and artisanal producers. The restaurant’s own kitchen garden also provides the freshest vegetables and herbs, picked just moments before being served.

Trestle stands out among the San Francisco restaurant scene with its simple but unusual concept – offering a brand new, affordable (for the City) three- or four-course prix fixe menu every night. Critics and regulars love its every-changing lineup of mindfully prepared comfort food, and the eco-minded among them love Trestle’s commitment to operating with zero carbon footprint for Earth Day.

Earth-friendly, globally influenced all-vegetarian cuisine made with organic produce from Green Gulch Farm is the focus of Greens, a waterfront venue boasting views of the Golden Gate Bridge. A pioneer in farm-to-table cuisine that first opened in 1979, Greens is an icon of San Francisco and a darling among green-minded diners.

ALX in SOMA is a contemporary iteration of a steakhouse, and its venue is fitted with eco-friendly features such as LED lighting. The restaurant is moving toward using more sustainable suppliers, and implementing a new waste management system to reduce landfill waste.

La Mar Cebicheria Peruana boasts a bright, minimalist space with unmatched Bay views on the Embarcadero. Among other green efforts, La Mar has switched to using paper straws and corn-based cups in place of plastic.

Alexander’s Steakhouse in SOMA is known for its Japanese-influenced fine dining, but behind the scenes the restaurant is making moves to reduce its carbon footprint. It’s switched over to LED lighting, improved its waste management system and switched to using an increased proportion of sustainable food suppliers.

With barbecued and smoked meats at the heart of its menu, Hardwood Bar and Smokery takes pride in sourcing 100-percent non-GMO, antibiotic-free, hormone-free, humanely raised meats through Creekstone Farms. It also uses exclusively local woods – almond wood and white oak from Northern California – in its barbecue and smoking operations.

Whether opting for a la carte options, the tasting menu or a coveted seat at the chef’s counter, diners at Art of the Table are set to experience impeccable cuisine, always made from scratch using the finest seasonal, local produce. Chef Dustin Ronspies maintains close relationships with foragers, fishermen, farmers and small-scale producers across the Pacific Northwest, whose products inspire his culinary creations.

Located inside Seattle’s iconic Pike Place Market, Matt’s in the Market sources its ingredients from neighboring vendors, creating menus around the freshest, finest fish and produce of the day. Since its opening in 1996, this hyper-local approach has won Matt’s in the Market considerable and consistent acclaim among critics and regulars alike.

The bounty of the Pacific Northwest and its waters meet the classic cuisines of the Mediterranean at Stoneburner, located inside Hotel Ballard. Chef/owner Jason Stoneburner sources his ingredients from small farms close to Seattle and includes many vegetarian and vegan options on his seasonal menus.

Chef and co-owner, James Beard Award winner Renee Erickson, takes equal inspiration from European culinary traditions and the bountiful ingredients of the Pacific Northwest in creating each day’s new menu at The Whale Wins. Her creative dishes are designed around seasonal vegetables and the restaurant’s wood-fired oven.

Westward boasts a stunning setting on the banks of North Lake Union, with beachfront seating and its own dock for boaters to pull up to. Its cuisine is inspired by the water, with menus changing daily depending on what seafood and produce is available at its peak of freshness, including always-local oysters. Westward’s parent company’s philanthropic efforts include significant donations to environmental nonprofits such as Oceans Initiative, Earth Corps and the Salish Center for Sustainable Fishing Methods.

As a vegan restaurant with menus built around organic, seasonal, local produce – including some from its own garden – Harvest Beat has an impressive environmental standing. The venue incorporates recycled and reclaimed materials, while the kitchen composts its food waste.

Terra Plata’s chef Tamara Murphy creates her menus in celebration of an “Earth to plate” ethos, taking inspiration from the seasons and the bounty of local farmers and producers. She uses ingredients from organic, sustainable sources, among them the restaurant’s own garden.

The brunch, bar, happy hour, dinner and dessert menus at 27 Restaurant, located inside the hip Freehand Miami hotel, are all a showcase of seasonal, local ingredients. Much of the fresh produce used in the kitchen – and at the cocktail bar – comes from the hotel’s own onsite garden.

A new American seafood-centric menu complements gorgeous waterfront views from 3030 Ocean, housed at the Marriott’s Harbor Beach Resort and Spa in Fort Lauderdale. As part of its environmental initiative, 3030 Ocean donates $1 for every sale of its Tipsy Turtle cocktail to a sea turtle conservation fund.

Putting a new spin on the steakhouse experience, Edge, Steak & Bar on the seventh floor of the Four Seasons Hotel Miami operates with a farm-to-table ethos, sourcing its produce, seafood and meats locally and sustainably. This includes using herbs, peppers and spices grown in its own kitchen garden.

With its dedication to a farm-to-table philosophy, Essensia Restaurant and Lounge inside The Palms Hotel presents gourmet creations showcasing locally sourced ingredients. Its wine list features primarily sustainable and organic labels, and organic spirits infuse the restaurant’s signature cocktails. In recognition of its efforts, Essensia received the “Snail of Approval” from the Slow Food Miami alliance.

A Boca Raton gem focusing on healthy, farm-to-table cuisine, Farmer’s Table runs an onsite kitchen garden and sources only sustainable, seasonal ingredients grown or raised without chemicals, hormones, pesticides or antibiotics; many are certified organic. Its menus include ample vegan and vegetarian options among diverse culinary creations.

Harvest Seasonal Grill and Wine Bar creates its cuisine around the philosophy of serving healthy food from sustainable, organic sources, and to this end works with a network of over 75 local farmers. The restaurant’s green efforts extend to using organic cleaning products and as many recycled materials as possible throughout its venue, from the fixtures to the menus.

Michael’s Genuine Food & Drink in the Miami Design District is the flagship restaurant of James Beard Award-winning chef/owner Michael Schwartz, who works with local purveyors and local farms in sourcing ingredients for his creative, unpretentious bistro cuisine.

James Beard Award-winning chef Norman Van Aken designs the frequently changing tasting menus at Three around a zero-waste philosophy. He brings in market-fresh ingredients daily, sourcing items from seafood to lettuces to cheeses from local purveyors. This approach fits perfectly with Three’s culinary theme of celebrating Floridian cuisine.

As part of its ongoing efforts toward increased sustainability, A Fish Called Avalon has made its operations 100-percent plastic-free. Its menus also feature a number of sustainable options among a comprehensive array of seafood-centric dishes.

The owners of Mendon 64 are committed to working exclusively with local Finger Lakes region farmers and producers, as well as local artists who supply works for rotating galleries around the dining room. In further efforts toward environmental responsibility, the restaurant uses reusable and recyclable take-out containers, recycles all kitchen-use containers and composts all food and paper waste.

Chandler’s, an oceanfront restaurant inside the Cape Rey Carlsbad resort, runs its own organic garden onsite. The garden is the source for many of the fruits, vegetables and herbs used in the kitchen to create innovative, farm-to-table California cuisine.

In preparing its award-winning regional Indian cuisine, including many vegan and vegetarian dishes, Berkeley’s Ajanta restaurant uses sustainable and organic products whenever possible. This includes sourcing sustainable seafood from Monterey Fish Market and 100-percent hormone-free and antibiotic-free meats.

The sophisticated farm-to-table fare at Newman’s in Saluda is prepared using ingredients grown in the restaurant’s own organic garden as well as sustainable, seasonal produce from the local region. In further collaboration with local farmers, the restaurant supplies its kitchen leftovers as compost and goat food. Plus, the owners switched the venue’s lighting to all-LED bulbs.

In preparing its signature Roman specialties, the family-owned Core de Roma Trattoria in West Chester uses only what is necessary as part of a commitment to reducing waste in its kitchen and overall operations.

At the Fairmont Hotel, fl.2 restaurant offers a raw bar and brasserie-style menu showcasing house-made, locally sourced cuisine. The restaurant follows a Planet 21 initiative to implement eco-conscious practices, among them comprehensive recycling (including cork recycling), using compostable to-go ware and minimizing food waste.

Billy’s Restaurant has occupied the historic Noble-Dawes House in Lincoln since 1986, and in the decades since has evolved its fine cuisine to suit changing tastes. The restaurant also continuously updates its environmentally friendly operations, including running a comprehensive recycling program, reducing energy and water use, adding LED lighting and working with suppliers to bring in products that are kind to the environment.

Porters Dining & Butcher in Century Square specializes in wood-fired grilled meats and creative entrees prepared using sustainable ingredients. Its theme is southern comfort food meets farm-to-table.

Family-run Bettolino Kitchen in Redondo Beach’s Riviera Village uses sustainable, locally grown produce in preparing its rustic Italian cuisine. The restaurant also has a recycling program.

Salted Lime Restaurant in Somerville uses locally sourced produce to prepare its creative Latin-inspired cuisine. Among other environmentally friendly policies, the restaurant has switched to paper straws.

Driftwood serves responsibly, sustainably sourced new American cuisine at its light-filled venue in Boynton Beach. The family-owned restaurant has eliminated single-use plastics, including straws and to-go ware, from its operations.

In its historic downtown Dallas venue, 3Eleven Kitchen and Cocktails uses LED lights, biodegradable straws and other environmentally friendly products. The restaurant’s elegant farm-to-table fare is prepared using sustainable ingredients such as cage-free eggs and locally raised beef.

The handcrafted cuisine at Barrel & Bushel in Tysons Corner is prepared using sustainable ingredients, among them Monterey Bay Aquarium Seafood Watch-certified seafood, organic artisan cheeses, hydroponically grown lettuces, free-range, pasture-raised chicken and local raw honey. Plus, the restaurant has switched to compostable, eco-friendly to-go products in place of plastic.

Cedric’s Tavern at Biltmore East, a certified-green restaurant, takes inspiration from the pubs of the British Isles. The restaurant is part of the Biltmore Estate’s field-to-table program, which sources fine produce from local farms, creameries and fishermen, and runs its own working farm on site – the source of the restaurant’s greens, berries, eggs and meats.

As part of the famous Biltmore Estate, The Bistro at Biltmore East creates dishes around produce and meats grown and raised at the onsite farm, including all-natural, hormone-free beef and lamb. Other ingredients used at the certified-green bistro are sourced sustainably from Asheville-area farms.

The Charles, a neighborhood restaurant in La Plata, runs the EatWell Natural farm, the source for much of its fresh, seasonal produce. Other foods are sourced through other local purveyors, including regional craft beers, sustainable seafood and naturally raised vegetables. Plus, the restaurant purchases wind credits for power consumption and uses biodegradable to-go ware.

The owners of Haymaker, a farm-to-table restaurant in Charlotte, are members of the Blue Ribbon Task Force for the Monterey Bay Aquarium Seafood Watch, part of a wider commitment to sustainable, eco-friendly practices. Haymaker’s meats, seafoods, produce and other supplies are sustainably, locally sourced, plus the venue is LEED-accredited.

Print Works Bistro is proud to be the first LEED Platinum restaurant in the Greensboro hospitality community. The stylish space presents French-inspired bistro dishes prepared using locally sourced ingredients.

When it opened in 1976, Irregardless Café became the first sustainable restaurant in Raleigh, and remains one of the longest-running and most popular in the city. The restaurant’s comprehensive sustainability program encompasses thermal water heating, water conservation, recycling, energy efficiency and sourcing organic produce through its own community garden as well as local farmers.

Serving farm-to-table fare in a rustic setting outside Roanoke, Joseph Decuis runs its own farm, sources local and sustainable foods and participates in the James Beard Smart Catch initiative. It also runs a comprehensive recycling program.

AVA Restaurant, serving rustic Italian fare to Tampa diners, occupies a venue built around recycled and repurposed products, among them circa-1900 windows from an old schoolhouse, sinks made from cast iron feed troughs and 19th century dining tables.

Terrain Café in Palo Alto is committed to using farm-fresh local ingredients sourced through a close network of California farmers and producers. Its sustainable practices also include going straw-free.

Woody’s Tupelo Steakhouse uses energy-friendly lighting and recycles all the cardboard and plastic items used in its operations. The restaurant also chooses local suppliers for its ingredients whenever possible.

Mahina & Sun’s in Waikiki serves only sustainable seafood and uses local, organic produce in its preparations of old Hawaiian-inspired cuisine. The restaurant inside the Surfjack Hotel is certified by the Monterey Bay Aquarium’s Seafood Watch program.

Moxie’s Grill & Bar in Plano prepares its eclectic array of global and Canadian-influenced cuisine using sustainable ingredients from local purveyors.

Side by Side chef Chris Hastings takes inspiration for his contemporary cuisine from Southern, French and Californian traditions as well as the finest local produce and artisan ingredients found locally in Tuscaloosa and across Alabama. The restaurant uses sustainable products whenever possible and has implemented an energy-saving and water-saving program.

The cuisine at Three Birds Restaurant is prepared using locally sourced, organic produce and proteins whenever possible. Other environmental initiatives at the restaurant include using biodegradable straws and installing energy efficient lighting.

Persimmons Waterfront Restaurant supports local farmers, foragers and ranchers in sourcing local, sustainable ingredients. Further, its venue was designed to be energy and water efficient, using geothermal energy for heating and cooling, low-flow bathroom fixtures and energy-efficient lighting, and recycled and repurposed furnishings.

With its own farm as the source for pasture-raised pigs, free-range chickens and produce grown without harmful chemicals or pesticides, Ronin Farm & Restaurant in Bryan sets a high standard for environmentally friendly operations. Plus, the restaurant turns all its kitchen scraps into compost or feed for its pigs.

Harley Laguna Beach sources sustainable seafood and organic produce from local fishermen, farmers markets and other local purveyors. Its menu features grass-fed beef.

Primo Grill in Tacoma purchases its produce from local organic farms. Its chefs also work with local foragers and fishermen who provide wild-caught fish and seafood. Washington wines feature strongly on its wine list.

Eques is dedicated to sourcing its ingredients from local businesses in Bellevue, among them Macrina Bakery for baked goods, Beechers for artisan cheeses and charcuterie from Uli’s. Its vegetable-forward menus include numerous vegetarian options.

As part of a wider Earth-friendly initiative, Just Restaurant uses sustainable ingredients, minimizes its use of paper and plastic, and has strong recycling and energy-efficiency policies in place.

Porter’s Steakhouse in Collinsville has in place a robust recycling program and green cleaning program. It also makes efforts to source produce locally.

Red Feather Lounge in Boise participates in the Urban Worm composting program, with a composting system set up in its basement. The worms work through up to 150 pounds of food and paper waste per week, transforming it into rich, garden-ready soil that they sell at the Boise Farmers Market every spring.

House 406 uses organic, non-GMO, sustainably grown and raised foods as much as possible in creating its farm-to-table steakhouse meals. The restaurant also runs a composting program.

22 Square partners with local farms and purveyors to limit the carbon footprint of its food service. The restaurant gets its greens from Savannah’s only aquaponics farm and sources seafood from Georgia coast fishermen. All to-go ware and packaging used at 22 Square is eco-friendly and biodegradable.

Zin American Bistro’s menu features grass-fed beef, organic chicken, sustainable seafood and locally grown produce. The award-winning Palm Springs restaurant has a robust recycling program.

Circa 55 is committed to reducing its carbon footprint by using only local ingredients, which are sustainably grown or raised whenever possible. The chic Beverly Hills restaurant has also eliminated the use of plastic straws and plastic bags.