USDA Certified Organic, Non-GMO Health Food Restaurant in La Jolla and Sorrento, In san Diego County
Choosing organic supports your health, local producers, and preserves our eco-systems.
Organic food production is no joke. It takes more time, more money, and the yields aren’t always as large as conventional, factory farmed agriculture. However, the results speak for themselves: organic food not only tastes better, it helps reduce your body’s toxic burden because it contains critical bioavailable nutrients that our bodies need to function optimally, and none of the added herbicides, pesticides, GMO’s or Glyphosate in conventional food.
Certified Organic vs. Conventional Fast Food and Restaurants
Conventional restaurants and fast food chains rely on food grown with synthetic herbicides and pesticides to achieve a longer shelf life and oftentimes, their meals don’t contain food labels because you might not buy a product labeled as containing GMO’s, Glyphosate or eat eggs, dairy or meat grown under horrific factory farmed conditions.
Our organic certification means that all of our certified organic dairy and meat contains a USDA organic label. Our certified organic fruit and vegetables contain the USDA seal of approval.
At Lean and Green, we are committed to the freshest, locally sourced organic food available.
We source locally as much as possible because we believe that the energy it takes to grow healthy organic food is the energy that we need to support. We based our entire business around the belief that organic, locally sourced food is the best choice you can make for your health. Our organic producers grow food based on time-honored growing methods and adhere to strict USDA organic standards. We support these farmers because we know their food tastes fresher and better than anyone else’s and we believe that the choices our organic farmers make are the best choices for the health of our planet as a whole ecosystem.
USDA Certified Organic Restaurant vs. Organic Fast Food Restaurant
We follow in the footsteps of Erica Welton, who opened The Organic Coup, the first certified USDA organic fast food restaurant in San Francisco.
Restaurants and fast food chains may boast of select organic ingredients, but we ask you – is a deep-fried chicken sandwich coated in GMO-grown, Glyphosate covered breading really the best choice you can make? Perhaps better than the non-organic counterpart, but not the most optimal source of nutrition for your body.
All of our fruits, vegetables, grains, eggs and dairy are 100% organic. Whereas our fast food organic competitors rely on fried, breaded and frozen with the occasional organic ingredient, we provide only the freshest, locally sourced USDA Organic produce.
Plant Based, Organic, Gluten Free, Grass Fed and Pasture Raised Options.
Science, environmentalism, old world traditions and common sense all point to the fact that a primarily plant-based diet is the best for your health and the health of our planet. Science has also proven that grass fed and pasture raised diary and meat contain much higher concentrations of beneficial fats necessary for optimal health.
We believe in that an organic fast food restaurant should aim to provide not only organic dairy, fruits and vegetables and organic meat options, but the option for the healthiest food choices available. We offer gluten free, pasture raised and grass fed, and all of our meals are plant-based. At Lean and Green Café, you will notice that every salad, bowl, sandwich and wrap includes healthy greens and vegetables.
Lean and Green Cafe is Committed To Providing You With Fresh, Locally-Sourced Organic Food
10 REASONS TO EAT ORGANIC:
Organic Food Tastes Better Because it’s Fresher and Grown Without GMO’s, Pesticides and Herbicides. What Emerges is a Food that’s Truer to its Natural Form:
Obsessed about organic? Or simply curious? Ever notice how that farmer’s market tomato tastes soooo good, whereas the store-bought one mimics the taste of wet cardboard? Or how about a juicy, ripe organic strawberry vs the bland chewy seedy concoction you have to drench in sugar to taste?
Still doubtful that eating food tastes better? Think it might all be in your head?
It’s not. Science now confirms that food grown in harmony with nature not only tastes better, but actually contains more bio-available nutrients.
Back to our strawberry example: researchers at Washington State University conducted a lab study that proved organically grown berries were not only consistently judged as sweeter than conventionally grown strawberries, they have a longer shelf life, are more nutritious and left the soil healthier.
Among the Washington State University study findings, we read, “The organic soil was chemically and biologically superior, with key properties including carbon sequestration, nitrogen, enzyme activities and micronutrients.”
And these benefits are not limited to just strawberries. Further Washing State University studies document the benefits of organic farming as extending to all produce, some of which prove that organic produce contains more antioxidants and 10X to 100X fewer times pesticide residues.
Organic Food Assists Family Farmers of All Sizes
According to Organic Farming Research Foundation, as of 2006 there are approximately 10,000 certified organic producers in the U.S. compared to 2500 to 3,000 tracked in 1994. When compared to the two million farms estimated in the U.S. today, organic is just a fraction of the U.S. Farming Industry, and subject to more rigorous control standards than non-organic farming.
At Lean and Green Café, we are committed to locally sourced organic farms who are dedicated to growing organic, sustainable produce. We do not source from massive agri-culture farms who may boast an “organic wing,” or overseas farms: both these sources are problematic. Though they claim to be organic, both have used dubious farming practices. Recently, a millions of pounds of non-organic soybeans and corn made their way across the Pacific. By the time they landed in the U.S., they had somehow “magically acquired the label of ‘organic,’ reports Food and Wine Magazine. If a mere 36 million pounds of soybeans can slip through the system, clearly, “organic fraud is an issue.”
Jennifer Tucker, associate deputy administrator of the USDA’s National Organic Program (NOP) addressed this issue by stressing the importance of “farm to market traceability that leads to worldwide supply chain integrity.”
Lean and Green is a farm to table restaurant. Farm to market traceability is our motto: we use locally sourced food from farms that we know and from growers that are committed to sustainable, truly organic growing practices. These certified organic family farms provide a doubly positive economic benefit: they are profitable and they farm in harmony with their surrounding environment.
At Lean and Green, we refuse to use genetically engineered foods. We are 100% non-GMO.
Cloned food. GMOs and rBGH. Eleven years ago, genetically modified food was not part of our food supply; today an astounding 30 percent of our cropland is planted in GMOs.
Though scientists claim these foods are “safe,” they also readily admit that, “Establishing long-term safety would require prohibitively expensive decades of study of hundreds of thousands of G.M.O. consumers and their non-G.M.O. counterparts.” (New York Times.)
We at Lean and Green support all food choices and are not here to condemn your decision to eat GMO. It is our belief, however, that USDA certified organic, non-GMO, locally sourced food is the best for optimum health and we are committed to providing an affordable healthy option for those who agree and who seek organic café options in San Diego.
Whether it is local fruit, imported coffee or artisan cheese, organic demonstrates a reverence for our land. Eating locally requires less energy (on average, about 30 percent less) and provides greater benefits to the soil, water and local habitat.
Eating locally sourced free-range, pasture-raised chicken means that your chicken was nurtured by the soil in your area and fed native plants that grow and thrive in your area. Not only will that chicken taste different from a GMO-corn-fed factory farm chicken with a mere few feet to “range,” but that same chicken carries a much smaller carbon footprint. And while choosing organic is always the best choice, remember that merely organic still allows for a massive carbon footprint: your foods may have been flown or shipped form halfway across before they made it onto your plate.
Eat seasonably provides our body with the most bio-available nutrients available by producing agriculture that is grown in soil and in climates in which it has evolved to thrive. And, by supporting your local farmers, you also support your local economy.
Organic Food Promotes Biodiversity
Visit an organic farm and you’ll notice something: a buzz of animal, bird and insect activity. These organic oases are thriving, diverse habitats because they honor the soil and the land and allow it to grow what it has evolved to grow and support. Oftentimes, native plants, birds and hawks return after just one season of organic practices while beneficial insects allow for a greater soil and bio-diversity balance. Imagine the potential positive impact of years of organic farming on the soil!
Whereas industrial farms are the equivalent of clear cutting of native habitat with a focus on high farm yields, organic farms are the equivalent of reforestation.
As best said by Aldo Leopold, “A good farm must be one where the native flora and fauna have lost acreage without losing their existence.”
Organic Farming Celebrates the Culture of Agriculture
Food is a ‘language’ spoken in every culture. Making this language organic allows for an important cultural revolution whereby diversity and biodiversity are embraced while chemical toxins and environmental harm are radically reduced, if not eliminated.
The simple act of saving one heirloom seed from extinction is an act of biological and cultural conservation: it directly contributes to the preservation of traditional, age-old agriculture practices.
As a business choice, organic isn’t the most efficient. Organic farming is slower, harder, more complex and more labor-intensive. But it also produces better tasting, more nutritious food that supports and sustains our existence on the earth.
Lean and Green recognizes the effort and dedication it takes to produce organic.
Organic reduces the toxic load and keeps chemicals out of the air, water, soil and our bodies.
Remember that promise by scientists that GMO crops are absolutely safe to eat? They claim thousands of studies that have prove the safety of GMO’s, but none of these studies incorporate long-term results. And if GMO’s are truly that safe, then the practice of growing and cultivating them should also be safe, by reason. And yet, we are now seeing the fallbacks of GMO crops and practices.
Glyphosate, a chemical and weedkiller used in Round Up, is prevalent in nearly every single GMO (and sometimes non-GMO crops, as well, as it is often used to “finish” wheat.) Glyphosate has been found in children’s cereals and most commercial packaged products containing soy, wheat, or sugar. There is no longer any doubt that Glyphosate is linked to Non-Hodgkin’s Lymphoma, amongst other cancers:
Business Insider Magazine recently wrote that “the EPA [claims] a chemical in Monsanto’s weed-killer doesn’t cause cancer — but there’s compelling evidence the agency is wrong.”
The World Health Organization’s International Agency for Research on Cancer says Glyphosate “probably” causes cancer.”
CNN recently reported that, “Researchers from the University of Washington evaluated existing studies into the chemical — found in weed killers including Monsanto’s popular Roundup — and concluded that it significantly increases the risk of non-Hodgkin lymphoma (NHL), a cancer of the immune system.”
In recent months, several gardeners and weed-whackers that were exposed to Glyphosate have won billions of dollars in lawsuits against Monsanto for their Lymphoma now directly linked to Glyphosate. There is currently a class action lawsuit against Monsanto for false claims of “safety” in promoting the use of Gyphosate and refusing to put a cancer warning on its label.
Bear in mind that glyphosate collects in the body. Whereas consuming an occasionally GMO or glyphosate-sprayed crop may not seem like much: over time, it is. Our bodies did not evolve to deal with this toxic substance.
Buying organic food promotes a less toxic environment for all living things.
With only 0.5 percent of crop and pasture land in organic, according to USDA that leaves 99.5 percent of farm acres in the U.S. at risk of exposure to noxious agricultural chemicals.
Our bodies are the environment so supporting organic agriculture doesn’t just benefit your family, it helps all families live less toxically.
Industrial agriculture doesn’t just affect farmland and farm workers: it also wreaks havoc on the environment downstream.
Pesticide drift affects non-farm communities with odorless and invisible poisons. Synthetic fertilizer drifting downstream is the main culprit for dead zones in delicate ocean environments, such as the Gulf of Mexico, where its dead zone is now larger than 22,000 square kilometers, an area larger than New Jersey, according to Science magazine, August, 2002.
By choosing to eat organic, your choices affect the health and vibrancy of the entire planet. In our world, what we spend our money on dictates which business and growing practices thrive and which don’t.
Every dollar you spend on organic food has the power to support a better world.
Organic Preserves Healthy Soil and Ecosystems
Mono-cropping and chemical fertilizer dependency has caused a tremendous loss in top soil, at an estimated cost of $40 billion per year in the U.S., according to David Pimental of Cornell University. Equally disturbing is the loss of micro nutrients and minerals in fruits and vegetables from spraying fields with herbicides and pesticides.
Feeding the soil with organic matter increases the bio-available nutrients in our produce and creates agriculture with markedly higher levels of vitamins and minerals. This win-win cycle scales back to the philosophy behind small-scale organic family farmers – hard working and dedicated people who recognize and preserve balanced eco-farming practices. Organic farmers do not strip forests to raise cattle, spray toxic chemicals to increase yield, or support any of the destructive practices that are causing massive harm to our planet. Instead, they are committed to maintaining optimum health through nutrition and preserving the sanctity of our planet.
At Lean and Green, we believe that organic is imperative to sustain the biodiversity and availability of nutritional produce. We encourage you to come and check out just how good organic can be.