Organic Restaurants Conyers GA
Organic restaurants are an emerging trend that’s growing because more people want to eat environmentally conscious healthy food made with wholesome organic ingredients. Organic food is pesticide and hormone free. Great tasting organic food has a superior quality you can’t deny. Learn what’s it’s like to live the organic lifestyle and take advantage of the delicious organic recipes that come from grass fed beef, organically produced eggs and organically grown produce; that the organic restaurants in Conyers, GA listed below have to offer.
Organic Life Expo enterprise
(404) 668-8191
1431 oak knoll dr.
conyers, GA
Organic Life Expo enterprise
(404) 668-8191
1431 oak knoll dr.
conyers, GA 30012
Data Provided by:
Denton Flower Farm
(770) 464-3900
Covington, GA
Denton Flower Farm
(770) 464-3900
Covington, GA 30014
Membership Organizations
Ecovian
Data Provided by:
Back River Farm
(770) 842-5642
Loganville, GA
Back River Farm
(770) 842-5642
Loganville, GA 30052
Membership Organizations
Ecovian
Data Provided by:
Taylorganic Farm dba Split Cedar Farm
(770) 981-0827
Ellenwood, GA
Taylorganic Farm dba Split Cedar Farm
(770) 981-0827
Ellenwood, GA 30294
Membership Organizations
Ecovian
Data Provided by:
Gaia Gardens
(678) 793-3155
Decatur, GA
Gaia Gardens
(678) 793-3155
Decatur, GA 30032
Membership Organizations
Ecovian
Data Provided by:
Double B Farm
(404) 456-4333
Oxford, GA
Double B Farm
(404) 456-4333
Oxford, GA 30054
Membership Organizations
Ecovian
Data Provided by:
Mealor Family Farms
(404) 373-8888
Decatur, GA
Mealor Family Farms
(404) 373-8888
Decatur, GA 30035
Membership Organizations
Ecovian
Data Provided by:
Buffalo Lick Farm & Nursery
(770) 554-1139
Loganville, GA
Buffalo Lick Farm & Nursery
(770) 554-1139
Loganville, GA 30052
Membership Organizations
Ecovian
Data Provided by:
TaylOrganic Farm
(770) 981-0827
Ellenwood, GA
TaylOrganic Farm
(770) 981-0827
Ellenwood, GA 30294
Membership Organizations
Ecovian
Data Provided by:
Garden of Eatin' of Henry
(678) 575-9891
McDonough, GA
Garden of Eatin' of Henry
(678) 575-9891
McDonough, GA 30253
Membership Organizations
Ecovian
Data Provided by:
Data Provided by:
provided by:
\ASK LAURA \LAURA'S FAVES \HOT LISTS \FROM OUR FRIENDS | Restaurants of The Future: Can Food Service Really Be Sustainable? | | | | | Written by Jill Ettinger | |  Fast-casual restaurant du jour, Chipotle, made headlines for using organic and local ingredients in all of its 1,100 U.S. locations. This year alone, more than 10 million pounds of produce will come from within a 350-mile radius of Chipotle locations. McDonald's announced earlier this year that the behemoth fast-food restaurant would buy one million cage-free eggs each month for its U.S. locations. But even if the chain could commit to larger quantities, there simply aren't enough eggs to meet demand. And that's just the chains. Hundreds--if not thousands--of restaurants and caterers are now embracing the locavore menu. But can they all succeed? Fresheast sits at the border of West Hollywood and Beverly Hills, CA at a busy Santa Monica Boulevard intersection. At a glance, it looks like any other quick lunch spot: counter ordering with tired but smiling cashiers, self-serve beverage coolers, loud music, tables and benches just comfortable enough so that you eat quickly and make way for the next round of hungry patrons. But what you may overlook in this familiar setting is that the ingredients in the Pan Asian cuisine are mostly organic. All meats and seafood are sourced from certified natural purveyors like their organic Shetland Atlantic Salmon, and produce is sourced locally and organic whenever possible. Discounts for bikers and hybrid drivers complement the sustainable/compostable containers and décor. Celebrating its one year anniversary, plans are in the works to expand says representative Juliana Pesavento, "We wanted to see if it could work, first." Meg Taylor, founder/chef of Los Angeles' Large Marge Sustainables runs a catering business built on fresh, local and organic ingredients; "It's an embarrassment not to source fresh ingredients locally here." So committed, she's even exploring making flours out of regional legumes and grains rather than importing wheat. "I have no idea how you get around the coffee thing here, though," says Taylor. But even that's not out of the question as rumors of Santa Monica coffee berries could provide a possibility for the small... | | |
Click here to read the rest of "Restaurants of The Future: Can Food Service Really Be Sustainable?"