Sacramento Eateries Pave the Way with Green Practices and Attitudes
Many Local Restaurants and Eateries are adopting sustainable practices and making a difference with how they do business from farm to plate. They are changing the landscape of the food industry. Some are part of the Green Restaurants Alliance of Sacramento or recipients of the Snail of Approval Award from Slow Food; some deliver by bicycle, recycle wine corks, pack to-go orders in biodegradable containers or do their own composting. They all aim to be more sustainable, supporting local farms, while creating seasonal masterpieces we can all enjoy!
Green Restaurants Alliance
Slow Food Sacramento Award
216 O Street, 916.808.1865
Using a ‘Farm to Fork’ philosophy, this is a great stop for lunch and a little culture!
1131 K Street — corner of 12th and K streets — 916.443.3772
Ella has beautiful food and atmosphere and features local farms like Del Rio Botanicals.
926 J Street, 916.492.4450
Menus created daily to use the freshest local, seasonable, and sustainable ingredients.
16TH & Q Street, 916.444.3000
Andrea Lepore and Fabrizio Cercatore
This European style ‘fast bar’ is meant as a meeting place for people to enjoy themselves and good food. Monster Composter called the Earth Tub on site! Features local farms including, Del Rio Botanicals.
2225 Hurley Way, 916.568.7171
Reserve a spot at one of their demonstration dinners and learn about ingredients and techniques. Featuring local farms.
1409 R Street, 916.452.7594
Janel Inouye and Ed Roehr
Food Philosophy: “menus inspired by the fresh, high-quality ingredients available to us seasonally, with an emphasis on those from Northern California. Our food celebrates the idea that a meal should combine the simplicity of quality with the complexity of variety.”
1215 19th Street, 916.441.6022
Chef Patrick Mulvaney
They have a green promise: “It is important to our restaurant philosophy that we do business with suppliers and farmers that are gentle stewards of the earth.” In addition to buying from local farms, they print their menus on 100% post consumer waste; donate excess food to homeless services and compost.
4818 Folsom Blvd, 916.706.1748
Chef Rick Mahan
This neighborhood pizza spot promotes biking and has an atmosphere geared towards= conversation and good food. Try their salads featuring local veggies from Soil Born Farms and the One Speed Burger!
Foods Co-op Deli
1900 Alhambra Blvd, 916.455.2667
The Co-op Deli’s focus is on seasonal menus for many eaters’ needs, be they vegan, omnivore or gluten-free. Using local and fresh and organic ingredients, the Deli offers salads and a hot buffet that changes with the seasons. Freshly made smoothies, coffees, teas, and hot and cold
5340 H Street, 916.736.3333
Offering gluten-free and vegetarian menus along with seasonal fare and a great wine selection, Selland’s is committed to high-quality hand-crafted foods.
1409 R Street, 916.231.9121
Chef Kevin Ritchie
Their menu that features local farms: Riverdog, Ray Yeung, and T&D Willey, Try their local Ray Yeung Heirloom Tomato Salad served with Castlevetrano olives, fresh local burrata, pickled pearl onions and Sparrow Lane Vinegars.
2924 Freeport Blvd., 916.443.5154
Chef Robert Lind
Taylors’s Kitchen features local farms like Del Rio Botanicals, Riverdog and Watanabe-Heidi’s Produce. Chef Robert says, “I feel fortunate to have a bounty of beautiful produce in our own backyard and to have personal relationships with the farmers.”
2031 S. Street, 916.451.8854
This bistro offers seasonal flavors with some international flair, featuring food from local farms, including Del Rio Botanicals.
2000 Capitol Ave., 916.498.9891
Chef Rick Mahan
This cozy eatery features farms like Del Rio Botanicals and Soil Born Farms. Stop in and try their simple yet sophisticated seasonal menu with French and Italian inspirations.
John Boyer, Founder
This bicycle delivery service brings hot restaurant meals to homes and offices on the Grid, delivers local farms’ CSA boxes to your door and leads local farm and food tours by bike. They strive to make the bike an integral part of the farm to table, slow food, and green business movements
Green Restaurants Alliance
5340 H Street
David S Baker and Jason May
GRAS is dedicated to making Sacramento a leader in the green restaurant industry. Partnering with Atlas Disposal, GRAS works with restaurants to keep industry waste out of the landfill. Atlas picks up compostables from local restaurants and delivers them to farms and gardens to be composted.
—By Christina O’Hara, Co-op Education Assistant