Organic Restaurants Virginia Beach VA
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 Virginia Beach, VA listed below have to offer.
Virginia Beach Farmers Market
(757) 385-4395
3640 Dam Neck Rd.
Virginia Beach, VA
Virginia Beach Farmers Market
(757) 385-4395
3640 Dam Neck Rd.
Virginia Beach, VA 23453
General Information
Covered : No
Open Year Round : Yes
Programs
WIC Accepted : Yes
SFMNP Accepted : No
SNAP Accepted : No
Hours
Monday-Sunday, 8:30 p.m. - 4:30 p.m.
Grassfield Farms
(757) 535-0165
Chesapeake, VA
Grassfield Farms
(757) 535-0165
Chesapeake, VA 23323
Membership Organizations
Ecovian
Data Provided by:
Virginia Garden
(757) 427-0378
3640 Dam Neck Road
Virginia Beach, VA
Organic Food Depot
(757) 460-2610
4640 Shore Dr.
Virginia Beach, VA
Organic To Go
(800) 304-4550
1100 Wilson Blvd
Arlington, VA
Organic To Go
(800) 304-4550
1100 Wilson Blvd
Arlington, VA 22209
Data Provided by:
Five Points Community Farm Markets
(757) 857-1794
2500 Church Street
Norfolk, VA
Five Points Community Farm Markets
(757) 857-1794
2500 Church Street
Norfolk, VA 23513
General Information
Covered : No
Open Year Round : Yes
Programs
WIC Accepted : Yes
SFMNP Accepted : Yes
SNAP Accepted : Yes
Hours
June- Tuesday & Friday, 11:00 AM- 7:00 PM
Navan Foods
757-965-5422
4312 Holland Road, Suite 115
Virginia Beach, VA
Heritage Health Food Store
(757) 428-0500?
314 Laskin Rd
Virginia Beach, VA
Organic Food Depot
(757) 623-8999
1912 Granby St.
Norfolk, VA
Cape Charles Farmers Market
(757) 331-4884
110 Blue Heaven Rd.
Cape Charles, VA
Cape Charles Farmers Market
(757) 331-4884
110 Blue Heaven Rd.
Cape Charles, VA 23310
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : No
SFMNP Accepted : No
SNAP Accepted : No
Hours
Saturday, 1:00 PM- 5:00 PM
Data Provided by:
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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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