My Zero-Waste Adventure: The Plot

Hi! My name is Kareena Desai. I am the founder of Perform For Change, a non-profit organization that raises money for important environmental causes through projects and performances, and a Plastic Pollution Coalition Youth Ambassador.

Recently, my family and I visited The Plot in Oceanside, California. The Plot is a plant-based restaurant founded by Executive Chef Davin Waite and CEO Jessica Waite in January 2020, and is a Plastic Pollution Coalition Business Member.

At the restaurant, our waitress Kat explained how the whole restaurant is zero waste. Here are some of the amazing things The Plot does to eliminate plastic pollution and wastefulness:

  • Use reusable utensils and crockery.
  • Offer menus made from compostable materials.
  • Create a tradition around conserving all parts of food used in cooking. Before we ordered, we were presented with an “amuse bouche” of squash with kale stem relish. Pronounced “ah-myooz boosh,” it directly translates to “it amuses the mouth” in French. At The Plot, they call these dishes, “A gift from the kitchen that we share with each guest at the beginning of their meal.”
  • Growing a garden that provides almost 30% of the produce on the menu. After the meal, we were lucky enough to meet Chef Travis, who gave us an amazing tour around their organic, raised bed garden, which is located next to the restaurant. In the garden, we saw growing all different types of vegetables, fruits, and herbs that will be used in The Plot’s kitchen. 
  • Composting food scraps. Chef Travis also told us how they compost all of their food scraps. The scraps from the kitchen get composted in their garden, and the ones from the tables get composted industrially.
  • Using reusable and biodegradable containers for takeout. The Plot makes sure that their takeout utensils and boxes are completely biodegradable. They have also partnered with Plastic Pollution Coalition Business Member ReVessel to create a reusable takeout container swap program. 
  • Refusing ingredients in single-use plastic. The Plot works with trusted vendors to make sure the produce that can’t be grown in their own garden doesn’t come in plastic packaging. They said if they received any produce wrapped in plastic, they would send it back.

At The Plot my family enjoyed an amazing Caesar salad, “cheesy” truffle fries, tomato bisque, and their delicious mushroom-based “chronic” sushi! For dessert we had a delicious olive oil and vanilla cream “plot cake” and chocolate mousse with walnut crumble.

The Plot continues to serve delicious and waste-free food to their customers every day. They are now planning to open up a new location in Costa Mesa, California. If you want to learn more about their amazing work, please visit their website at theplotrestaurant.com.

Kat, me (Kareena), and Chef Travis

More Resources to Keep Your Eatery Plastic-Free

The Plot is one of a growing number of food businesses now making the change we need to end plastic pollution and wastefulness. And for good reason: In addition to being better for people and the planet, these businesses are helping to advance real, systemic solutions to plastic pollution by tapping into the plastic-free principles: reuse, refill, repair, share, and regenerate. 

Do you work in the food business? Restaurant and other eatery owners and operators can learn more about how to reduce plastic in food prep, service, and delivery with Plastic Pollution Coalition’s Plastic-Free Eatery Guide. In addition, we invite your plastic-free eatery to join our Coalition

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