Transition to Regenerative Agriculture Philosophy

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The restaurant decided to shift from being a vegan establishment to a regenerative agriculture based one, sourcing most of its food from regenerative agriculture farms. The owner's journey began by wanting to reduce food waste, leading them to purchase a farm in 2018. The shift was driven by the realization that veganism disconnects people from nature, while in reality, everything in nature consumes and dies, making the idea of excluding certain foods from one's plate unnatural.

Mollie Engelhart is a chef, farmer, and founder of Sage Regenerative Kitchen, formerly known as Sage Vegan Bistro.

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