Organic Restaurants Louisville KY
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 Louisville, KY listed below have to offer.
Whole Alternatives Foods
(502) 583-4402
1402 W Main St
Louisville, KY
Whole Alternatives Foods
(502) 583-4402
1402 W Main St
Louisville, KY 40203
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18th Street Farmers' Market
(502) 778-1672
1811 Standard Ave.; Outside the historic Saint George's Catholic School
Louisville, KY
18th Street Farmers' Market
(502) 778-1672
1811 Standard Ave.; Outside the historic Saint George's Catholic School
Louisville, KY 40222
General Information
Covered : Yes
Open Year Round : Yes
Programs
WIC Accepted : No
SFMNP Accepted : No
SNAP Accepted : Yes
Hours
Wed - Sat 10 am - 7 pm
Southwest Farmers' Market
(502) 649-4970
10200 Dixie Highway
Louisville, KY
Southwest Farmers' Market
(502) 649-4970
10200 Dixie Highway
Louisville, KY 40222
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : No
SFMNP Accepted : No
SNAP Accepted : No
Hours
June-October Saturday 8 am - 12 noon
Rainbow Blossom Farmers' Market
(502) 896-0189
3738 Lexington Road; across from Vogue Shopping Center near Shelbyville Rd.
Louisville, KY
Rainbow Blossom Farmers' Market
(502) 896-0189
3738 Lexington Road; across from Vogue Shopping Center near Shelbyville Rd.
Louisville, KY 40222
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : No
SFMNP Accepted : No
SNAP Accepted : No
Hours
May-October Sunday 12 noon - 4 pm
Portland Shawnee Farmers Market
(502) 741-1673
38th & Market; Portland Baptist Church Parking Lot
Louisville, KY
Portland Shawnee Farmers Market
(502) 741-1673
38th & Market; Portland Baptist Church Parking Lot
Louisville, KY 40222
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : No
SFMNP Accepted : No
SNAP Accepted : No
Hours
June-October Saturday, 9:00a.m. - 12:00noon
Beechmont Open Air Market
(502) 367-2652
4574 S. Third St.; Beechmont Baptist Church
Louisville, KY
Beechmont Open Air Market
(502) 367-2652
4574 S. Third St.; Beechmont Baptist Church
Louisville, KY 40215
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : No
SFMNP Accepted : No
SNAP Accepted : No
Hours
June-September Saturday 8 am - 12 noon
Suburban Christian Church Farmers' Market
(502) 425-2266
7515 Westport Road
Louisville, KY
Suburban Christian Church Farmers' Market
(502) 425-2266
7515 Westport Road
Louisville, KY 40222
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : No
SFMNP Accepted : No
SNAP Accepted : No
Hours
May-October Thursday 4 pm - 8 pm
9th Street Farmers Market
(502) 778-4523
Roy Wilkinson Boulevard (9th & Chestnut Street); YMCA-Quinn Chapel Church P
Louisville, KY
9th Street Farmers Market
(502) 778-4523
Roy Wilkinson Boulevard (9th & Chestnut Street); YMCA-Quinn Chapel Church P
Louisville, KY 40222
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : No
SFMNP Accepted : No
SNAP Accepted : No
Hours
April-December Wednesday-Sunday, 10:00a.m. - 6:00p.m.
Russell Neighborhood Farmers' Market
(502) 775-4041
22nd and Cedar; in Community Garden
Louisvillle, KY
Russell Neighborhood Farmers' Market
(502) 775-4041
22nd and Cedar; in Community Garden
Louisvillle, KY 40222
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : No
SFMNP Accepted : No
SNAP Accepted : No
Hours
June-October Saturday 3 pm - 6:30 pm
Rowan Street Farmers Market
(502) 252-9305
Rowan St.; near Habitat For Humanity
Louisville, KY
Rowan Street Farmers Market
(502) 252-9305
Rowan St.; near Habitat For Humanity
Louisville, KY 40222
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : No
SFMNP Accepted : No
SNAP Accepted : No
Hours
June-November Tue - Thu, 8 am - noon
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\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... | | |
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