The purpose of Nature’s Plate Award is to engage the public in a conversation about sustainable food. The Nature Conservancy does not endorse, recommend, or certify any restaurant as being green or sustainable. The contest is taking place in markets across the nation in taking place in California, Washington, Colorado, Florida, Virginia, Pennsylvania, New Jersey, Connecticut, New York City and Washington, D.C.
“When it comes to food, you know what you love: meals that are healthy, tasty—and sustainable,”
The five restaurants receiving the most nominations by May 17 will advance to the semifinal round where the public will vote for their favorite among the top five in June. The restaurant earning the most votes will be announced June 26. The winners and semifinalists will be highlighted on The Nature Conservancy website.
Bradley suggested using the following sustainable food guidelines to help you pick a favorite restaurant to nominate. Consider some or all of the following:
• Sustainable seafood – Uses ocean-friendly seafood that comes from a sustainable source (not depleting fish populations)
• Free-range and grass-fed meat – Uses meat that is grass-fed, free-range, raised without antibiotics, organic and/or sustainably raised
• Organic – Uses organic produce or other organic food
• Local and seasonal – Uses regionally (within 300 miles) or locally (within 100 miles) grown produce
• Water – Serves tap water rather than bottled water
For purposes of this contest, a “full service” restaurant is defined as an establishment where customers are seated, receive wait service, receive the meal at the table, and are presented with a bill upon conclusion of the experience. For further information about sustainable food practices and ingredients, visit:
• Green Restaurant certifications:
• To vote: http://www.nature.org/
• For sustainable food options in Florida: http://www.nature.org/
Each restaurant eligible to advance to the semifinalist round must certify to The Nature Conservancy the ways in which it aligns with the guidelines herein. The Nature Conservancy reserves the right to disqualify any restaurant that refuses to certify its practices and/or declines participation in the contest. In such event, the next restaurant earning the most nominations will advance.
“Then share your passion – and your vote - with your friends,” said Bradley. “Together we can raise awareness about sustainable ingredients and the restaurants doing their part for nature and your taste buds. Continue to make a difference with all your daily food choices. From what you buy, where you get it from, to how you dispose of it.”
The Nature Conservancy is a nonprofit, tax-exempt charitable organization under Section 501(c)(3) of the Internal Revenue Code. The mission of The Nature Conservancy is to conserve the lands and waters on which all life depends. For information about The Nature Conservancy’
As the global population shifts from rural life to urban areas, we are losing our connection to where our food comes from and our dependence on the natural world to sustain us.
In a time where many people think their food comes from a grocery store or a drive-thru window, it’s important to learn about where our food comes from.
Thankfully, this trend is rapidly changing. The popularity of food movements like locavores, ecotarians, food patriotism, local farmers markets and farm co-ops are on the rise. People want to know the story of their food and if it’s good for them, the economy and the planet.
The Conservancy works closely with the people who supply our food – farmers, ranchers and fishermen – to find solutions that are good for their business, consumers and nature. In the Greater Everglades, the Conservancy has forged a strong alliance with ranchers, encouraging and helping them set aside portions of their land for conservation. These are traditionally unexpected partners but have come together with a common goal.
“The Nature Conservancy understands that conservation must be economically viable in order to work and to last; that guides everything we do with food producers,” Bradley said.